Raising Cane’s Chicken Tenders (Copycat)

123 mins
Serves 1
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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 the brine for at least 6 hours, preferably overnight.
  5. 5Marinate chicken loins in the brine for at least 6 hours, preferably overnight.
  6. 6Marinate chicken loins in the brine for at least 6 hours, preferably overnight.
  7. 7Make seasoned flour by mixing flour, chicken powder, paprika, white pepper, black pepper, onion powder, mustard powder, ginger powder, and MSG.
  8. 8Make seasoned flour by mixing flour, chicken powder, paprika, white pepper, black pepper, onion powder, mustard powder, ginger powder, and MSG.
  9. 9Make seasoned flour by mixing 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 an egg.
  11. 11Make wet batter by mixing flour, water, and an egg.
  12. 12Make wet batter by mixing flour, water, and an egg.
  13. 13Pat the marinated chicken dry.
  14. 14Pat the marinated chicken dry.
  15. 15Pat the marinated chicken dry.
  16. 16Coat the chicken using the three-step Quang method: plain flour, wet batter, and seasoned flour. Press hard when applying the seasoned flour.
  17. 17Coat the chicken using the three-step Quang method: plain flour, wet batter, and seasoned flour. Press hard when applying the seasoned flour.
  18. 18Coat the chicken using the three-step Quang method: plain flour, wet batter, and seasoned flour. Press hard when applying the seasoned flour.
  19. 19Deep fry the chicken for 5 minutes at 300°F, then raise the temperature to 350°F and fry for another 2 minutes.
  20. 20Deep fry the chicken for 5 minutes at 300°F, then raise the temperature to 350°F and fry for another 2 minutes.
  21. 21Deep fry the chicken for 5 minutes at 300°F, 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 flour
  • 2 cups flour
  • 2 cups 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
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp mustard powder
  • 0.5 tsp mustard powder
  • 0.5 tsp mustard powder
  • 0.5 tsp ginger powder
  • 0.5 tsp ginger powder
  • 0.5 tsp ginger powder
  • 0.5 tsp MSG
  • 0.5 tsp MSG
  • 0.5 tsp MSG
  • 0.33 cup flour
  • 0.33 cup flour
  • 0.33 cup flour
  • 0.33 cup water
  • 0.33 cup water
  • 0.33 cup water
  • 1 egg
  • 1 egg
  • 1 egg

Equipment

bowlwhiskdeep fryer

Tips

  • Pat the chicken dry before coating
  • Press really hard when coating with seasoned flour
  • Fry in two steps: 1st fry - 5 mins in 300 F, 2nd fry - 2 mins in 350 F