raising cane’s chicken tenders at home
Directions
- 1In a bowl, combine chicken tenders with buttermilk, hot sauce, salt, black pepper, and garlic powder to marinate.
- 2Marinate the chicken for 4-6 hours or overnight in the refrigerator.
- 3In a separate bowl, mix all-purpose flour, cornstarch, baking powder, salt, black pepper, smoked paprika, and cayenne pepper for the dry coating.
- 4Add a bit of the chicken marinade to the dry coating mixture to create small flour clumps.
- 5Coat each marinated chicken tender evenly with the dry mixture, pressing gently to ensure the flour sticks well.
- 6Heat oil to 170–175°C and fry the coated chicken tenders for 4–6 minutes until golden and crispy.
- 7Drain the fried chicken tenders on a wire rack.
- 8In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, black pepper, garlic powder, and paprika for the Cane's sauce.
- 9Mix the sauce ingredients until well combined and chill for 1 hour before serving.
- 10Serve the crispy chicken tenders with the prepared Cane's sauce.
Ingredients
- 1.5 lb chicken tenders
- 1 cup buttermilk
- 1 tsp hot sauce
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tsp garlic powder
- 2 cups all-purpose flour
- 0.66 cup cornstarch
- 1 tsp baking powder
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 0.5 cup mayonnaise
- 0.25 cup ketchup
- 0.5 tsp worcestershire sauce
- 1 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp paprika
Equipment
bowltongsfrying panwire rack
Tips
- Marinate the chicken for at least 4-6 hours or overnight for best flavor.
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