# Cane's chicken tenders and sauce

This recipe provides instructions to make crispy chicken tenders and a delicious Cane's style sauce.

- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 2 cups buttermilk
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- to taste salt
- chicken tendies
- 2 cups all-purpose flour
- 3 tablespoons corn starch
- 2 tablespoons garlic powder
- 1 teaspoon smoked paprika
- a little bit salt
- a little bit pepper
- avocado oil
- 4 tablespoons ketchup
- 1 cup mayo
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- to taste salt
- to taste pepper

## Instructions

1. First, make the wet batter by combining two cups of buttermilk, two tablespoons of garlic powder, one tablespoon of black pepper, one tablespoon of smoked paprika, and salt to taste.
2. Whisk the wet batter until it's nice and combined.
3. Add the chicken tenders to the wet batter, ensuring they are all tossed and coated.
4. Let the chicken tenders marinate in the refrigerator for two hours or overnight.
5. While the chicken is marinating, prepare the dry batter by mixing two cups of all-purpose flour, three tablespoons of corn starch, two tablespoons of garlic powder, one teaspoon of smoked paprika, a little bit of salt, and a little bit of pepper.
6. Whisk the dry batter together until well combined.
7. In a pan on medium-high heat, heat up your oil (like avocado oil) until it reaches 325 to 350 degrees Fahrenheit. Use a thermometer to check the temperature.
8. Take the chicken from the wet batter and add it to the dry batter, coating it completely.
9. Fry the chicken tenders for 8 to 10 minutes until they are nice and golden brown.
10. Once fried, remove the chicken tenders and place them on a paper towel to cool.
11. While the chicken is cooling, make the Cane's sauce by combining four tablespoons of ketchup, one cup of mayo, two tablespoons of Worcestershire sauce, one tablespoon of garlic powder, one teaspoon of paprika, and salt and pepper to taste.
12. Mix the sauce well.

## Equipment

- pan
- thermometer
- whisk
- paper towel

## Tips

- Use smoked paprika, not regular paprika, for the chicken tenders.
- Heat oil to 325-350 degrees Fahrenheit for frying.
- Let the chicken marinate in the wet batter for two hours or overnight.
- Use a neutral-flavored oil with a high smoke point like avocado oil (Cane's uses canola oil).

## Source

- Original video: https://www.facebook.com/share/v/1Au3UaN5Gi/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/23350e65-7cab-4a76-85c0-2e015469d947
- Extracted: 2026-01-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt