raising cane’s chicken tenders at home

60 mins
Serves 1
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Directions

  1. 1In a bowl, combine chicken tenders with buttermilk, hot sauce, salt, black pepper, and garlic powder to marinate.
  2. 2In a bowl, combine chicken tenders with buttermilk, hot sauce, salt, black pepper, and garlic powder to marinate.
  3. 3In a bowl, combine chicken tenders with buttermilk, hot sauce, salt, black pepper, and garlic powder to marinate.
  4. 4Marinate the chicken for 4-6 hours or overnight in the refrigerator.
  5. 5Marinate the chicken for 4-6 hours or overnight in the refrigerator.
  6. 6Marinate the chicken for 4-6 hours or overnight in the refrigerator.
  7. 7In a separate bowl, mix all-purpose flour, cornstarch, baking powder, salt, black pepper, smoked paprika, and cayenne pepper for the dry coating.
  8. 8In a separate bowl, mix all-purpose flour, cornstarch, baking powder, salt, black pepper, smoked paprika, and cayenne pepper for the dry coating.
  9. 9In a separate bowl, mix all-purpose flour, cornstarch, baking powder, salt, black pepper, smoked paprika, and cayenne pepper for the dry coating.
  10. 10Add a bit of the chicken marinade to the dry coating mixture to create small flour clumps.
  11. 11Add a bit of the chicken marinade to the dry coating mixture to create small flour clumps.
  12. 12Add a bit of the chicken marinade to the dry coating mixture to create small flour clumps.
  13. 13Coat each marinated chicken tender evenly with the dry mixture, pressing gently to ensure the flour sticks well.
  14. 14Coat each marinated chicken tender evenly with the dry mixture, pressing gently to ensure the flour sticks well.
  15. 15Coat each marinated chicken tender evenly with the dry mixture, pressing gently to ensure the flour sticks well.
  16. 16Heat oil to 170–175°C and fry the coated chicken tenders for 4–6 minutes until golden and crispy.
  17. 17Heat oil to 170–175°C and fry the coated chicken tenders for 4–6 minutes until golden and crispy.
  18. 18Heat oil to 170–175°C and fry the coated chicken tenders for 4–6 minutes until golden and crispy.
  19. 19Drain the fried chicken tenders on a wire rack.
  20. 20Drain the fried chicken tenders on a wire rack.
  21. 21Drain the fried chicken tenders on a wire rack.
  22. 22In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, black pepper, garlic powder, and paprika for the Cane's sauce.
  23. 23In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, black pepper, garlic powder, and paprika for the Cane's sauce.
  24. 24In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, black pepper, garlic powder, and paprika for the Cane's sauce.
  25. 25Mix the sauce ingredients until well combined and chill for 1 hour before serving.
  26. 26Mix the sauce ingredients until well combined and chill for 1 hour before serving.
  27. 27Mix the sauce ingredients until well combined and chill for 1 hour before serving.
  28. 28Serve the crispy chicken tenders with the prepared Cane's sauce.
  29. 29Serve the crispy chicken tenders with the prepared Cane's sauce.
  30. 30Serve the crispy chicken tenders with the prepared Cane's sauce.

Ingredients

  • 1.5 lb chicken tenders
  • 1.5 lb chicken tenders
  • 1.5 lb chicken tenders
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 1 tsp hot sauce
  • 1 tsp hot sauce
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 0.66 cup cornstarch
  • 0.66 cup cornstarch
  • 0.66 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.25 cup ketchup
  • 0.25 cup ketchup
  • 0.25 cup ketchup
  • 0.5 tsp worcestershire sauce
  • 0.5 tsp worcestershire sauce
  • 0.5 tsp worcestershire sauce
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika

Equipment

bowltongsfrying panwire rack

Tips

  • Marinate the chicken for at least 4-6 hours or overnight for best flavor.