Raising Cane’s Chicken Tenders (Better)
Directions
- 1Make the brine by mixing 4 cups of water, 2 tbsp of sugar, 2 tbsp of salt, 1 tbsp of chili powder, 1 tbsp of garlic powder, 1 tsp of onion powder, 1 tsp of white pepper, 1 tsp of mustard powder, 1 tsp of ginger powder, and 1 tsp of MSG.
- 2Marinate chicken loins in the brine in the fridge for at least 6 hours, or preferably overnight.
- 3Make the seasoned flour by mixing 2 cups of all-purpose flour, 2 tbsp of chicken powder, 1 tsp of paprika, 1 tsp of white pepper, 1 tsp of black pepper, 1/2 tsp of onion powder, 1/2 tsp of mustard powder, 1/2 tsp of ginger powder, and 1/2 tsp of MSG.
- 4Make the wet batter by mixing 1/3 cup of flour, 1/3 cup of water, and 1 egg.
- 5Once the chicken is ready, pat it dry. This is crucial, otherwise the coating will not stick.
- 6Use the Quang method for the three-step coating process: dredge the chicken in plain flour, then dip it in the wet batter, and finally coat it thoroughly in the seasoned flour, pressing firmly.
- 7Deep fry the chicken in 300°F for 5 minutes, then raise the temperature to 350°F and fry for another 2 minutes.
- 8Serve with homemade Cane's sauce.
Ingredients
- 4 cups water
- 2 tbsp sugar
- 2 tbsp salt
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp white pepper
- 1 tsp mustard powder
- 1 tsp ginger powder
- 1 tsp MSG
- 2 cups flour
- 2 tbsp chicken powder
- 1 tsp paprika
- 1 tsp white pepper
- 1 tsp black pepper
- 0.5 tsp onion powder
- 0.5 tsp mustard powder
- 0.5 tsp ginger powder
- 0.5 tsp MSG
- 0.33 cup flour
- 0.33 cup water
- 1 egg
- 8 chicken loins
Equipment
bowlwhiskbaking sheetpaper towelsdeep fryer
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