Raising Cane's Chicken Tenders (Copycat Recipe)

25 mins
Serves 8
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Directions

  1. 1Make the brine by mixing water, sugar, salt, chili powder, garlic powder, onion powder, white pepper, ginger powder, and MSG.
  2. 2Make the brine by mixing water, sugar, salt, chili powder, garlic powder, onion powder, white pepper, ginger powder, and MSG.
  3. 3Make the brine by mixing water, sugar, salt, chili powder, garlic powder, onion powder, white pepper, ginger powder, and MSG.
  4. 4Marinate chicken loins in brine for at least six hours, or overnight.
  5. 5Marinate chicken loins in brine for at least six hours, or overnight.
  6. 6Marinate chicken loins in brine for at least six hours, or overnight.
  7. 7Make seasoned flour by combining flour, chicken powder, paprika, white pepper, black pepper, onion powder, mustard powder, ginger powder, and MSG.
  8. 8Make seasoned flour by combining flour, chicken powder, paprika, white pepper, black pepper, onion powder, mustard powder, ginger powder, and MSG.
  9. 9Make seasoned flour by combining flour, chicken powder, paprika, white pepper, black pepper, onion powder, mustard powder, ginger powder, and MSG.
  10. 10Make wet batter by mixing flour, water, and egg.
  11. 11Make wet batter by mixing flour, water, and egg.
  12. 12Make wet batter by mixing flour, water, and egg.
  13. 13Pat the marinated chicken dry with paper towels.
  14. 14Pat the marinated chicken dry with paper towels.
  15. 15Pat the marinated chicken dry with paper towels.
  16. 16Coat chicken using the Quang method: dredge in seasoned flour, dip in wet batter, and coat again with seasoned flour, pressing firmly.
  17. 17Coat chicken using the Quang method: dredge in seasoned flour, dip in wet batter, and coat again with seasoned flour, pressing firmly.
  18. 18Coat chicken using the Quang method: dredge in seasoned flour, dip in wet batter, and coat again with seasoned flour, pressing firmly.
  19. 19Deep fry the chicken at 300°F for 5 minutes, then raise the temperature to 350°F and fry for another 2 minutes.
  20. 20Deep fry the chicken at 300°F for 5 minutes, then raise the temperature to 350°F and fry for another 2 minutes.
  21. 21Deep fry the chicken at 300°F for 5 minutes, then raise the temperature to 350°F and fry for another 2 minutes.
  22. 22Serve with homemade Cane's sauce.
  23. 23Serve with homemade Cane's sauce.
  24. 24Serve with homemade Cane's sauce.

Ingredients

  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp salt
  • 2 tbsp salt
  • 2 tbsp salt
  • 1 tbsp chili powder
  • 1 tbsp chili powder
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp ginger powder
  • 1 tsp ginger powder
  • 1 tsp ginger powder
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp MSG
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 tbsp chicken powder
  • 2 tbsp chicken powder
  • 2 tbsp chicken powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1.5 tsp onion powder
  • 1.5 tsp onion powder
  • 1.5 tsp onion powder
  • 1.5 tsp mustard powder
  • 1.5 tsp mustard powder
  • 1.5 tsp mustard powder
  • 1.5 tsp ginger powder
  • 1.5 tsp ginger powder
  • 1.5 tsp ginger powder
  • 1.5 tsp MSG
  • 1.5 tsp MSG
  • 1.5 tsp MSG
  • 1.33 cup flour
  • 1.33 cup flour
  • 1.33 cup flour
  • 1.33 cup water
  • 1.33 cup water
  • 1.33 cup water
  • 1 egg
  • 1 egg
  • 1 egg

Equipment

bowlwhiskbaking sheetpaper towelsdeep fryer