Homemade Cane's Chicken Tenders, Sauce, and Toast

Serves 1
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Directions

  1. 1Marinate chicken in the buttermilk mixture for 4 hours to overnight (no more than 24 hours).
  2. 2Marinate chicken in the buttermilk mixture for 4 hours to overnight (no more than 24 hours).
  3. 3Marinate chicken in the buttermilk mixture for 4 hours to overnight (no more than 24 hours).
  4. 4In a separate bowl, whisk together all ingredients for the dredge.
  5. 5In a separate bowl, whisk together all ingredients for the dredge.
  6. 6In a separate bowl, whisk together all ingredients for the dredge.
  7. 7Drizzle a small amount of the marinade into the dry mixture and mix together to create flaky bits.
  8. 8Drizzle a small amount of the marinade into the dry mixture and mix together to create flaky bits.
  9. 9Drizzle a small amount of the marinade into the dry mixture and mix together to create flaky bits.
  10. 10One piece at a time, gently remove chicken from marinade and let excess drip off.
  11. 11One piece at a time, gently remove chicken from marinade and let excess drip off.
  12. 12One piece at a time, gently remove chicken from marinade and let excess drip off.
  13. 13Toss the chicken into the dry mixture, coat and press lightly, then shake off excess.
  14. 14Toss the chicken into the dry mixture, coat and press lightly, then shake off excess.
  15. 15Toss the chicken into the dry mixture, coat and press lightly, then shake off excess.
  16. 16Heat oil to 350F (preheat to 375F to buffer initial drop in temp).
  17. 17Heat oil to 350F (preheat to 375F to buffer initial drop in temp).
  18. 18Heat oil to 350F (preheat to 375F to buffer initial drop in temp).
  19. 19Fry chicken for 4-6 minutes until golden.
  20. 20Fry chicken for 4-6 minutes until golden.
  21. 21Fry chicken for 4-6 minutes until golden.
  22. 22Remove chicken to a wire rack and salt immediately after frying.
  23. 23Remove chicken to a wire rack and salt immediately after frying.
  24. 24Remove chicken to a wire rack and salt immediately after frying.
  25. 25For the sauce, combine 1/2 c mayo, 1/4 c ketchup, 1/2 tsp Worcestershire, 1/2 tsp garlic powder, 1/2 tsp paprika, black pepper, and salt to taste.
  26. 26For the sauce, combine 1/2 c mayo, 1/4 c ketchup, 1/2 tsp Worcestershire, 1/2 tsp garlic powder, 1/2 tsp paprika, black pepper, and salt to taste.
  27. 27For the sauce, combine 1/2 c mayo, 1/4 c ketchup, 1/2 tsp Worcestershire, 1/2 tsp garlic powder, 1/2 tsp paprika, black pepper, and salt to taste.
  28. 28Make Tangzhong: over medium heat, cook 1/4 c flour + 1/2 c milk in a small saucepan until thick like mashed potatoes, then cool to lukewarm.
  29. 29Make Tangzhong: over medium heat, cook 1/4 c flour + 1/2 c milk in a small saucepan until thick like mashed potatoes, then cool to lukewarm.
  30. 30Make Tangzhong: over medium heat, cook 1/4 c flour + 1/2 c milk in a small saucepan until thick like mashed potatoes, then cool to lukewarm.
  31. 31Activate Yeast: Warm 1/2 c milk + 1/4 c cream (110°F), stir in 1/4 c sugar + 3 tsp yeast, let sit 5-10 min until foamy.
  32. 32Activate Yeast: Warm 1/2 c milk + 1/4 c cream (110°F), stir in 1/4 c sugar + 3 tsp yeast, let sit 5-10 min until foamy.
  33. 33Activate Yeast: Warm 1/2 c milk + 1/4 c cream (110°F), stir in 1/4 c sugar + 3 tsp yeast, let sit 5-10 min until foamy.
  34. 34Mix 3+3/4 c flour + 2 tsp salt.
  35. 35Mix 3+3/4 c flour + 2 tsp salt.
  36. 36Mix 3+3/4 c flour + 2 tsp salt.
  37. 37Combine everything in stand mixer: Add Tangzhong, yeast mixture, and 2 eggs.
  38. 38Combine everything in stand mixer: Add Tangzhong, yeast mixture, and 2 eggs.
  39. 39Combine everything in stand mixer: Add Tangzhong, yeast mixture, and 2 eggs.
  40. 40Knead on low for about 2 minutes until a shaggy dough ball forms.
  41. 41Knead on low for about 2 minutes until a shaggy dough ball forms.
  42. 42Knead on low for about 2 minutes until a shaggy dough ball forms.
  43. 43Incorporate 4 tbs butter 1 tbs at a time and knead on medium speed for 8-10 minutes until smooth, elastic, and tacky (not sticky!).
  44. 44Incorporate 4 tbs butter 1 tbs at a time and knead on medium speed for 8-10 minutes until smooth, elastic, and tacky (not sticky!).
  45. 45Incorporate 4 tbs butter 1 tbs at a time and knead on medium speed for 8-10 minutes until smooth, elastic, and tacky (not sticky!).
  46. 46First Rise: Form a smooth ball, cover, and let rise for 1.5 hours until doubled.
  47. 47First Rise: Form a smooth ball, cover, and let rise for 1.5 hours until doubled.
  48. 48First Rise: Form a smooth ball, cover, and let rise for 1.5 hours until doubled.
  49. 49Punch out the air.
  50. 50Punch out the air.
  51. 51Punch out the air.
  52. 52Shape & Second Rise: Divide into 8 equal balls, use a rolling pin to roll into rectangles, then roll tightly (from the short side) into logs.
  53. 53Shape & Second Rise: Divide into 8 equal balls, use a rolling pin to roll into rectangles, then roll tightly (from the short side) into logs.
  54. 54Shape & Second Rise: Divide into 8 equal balls, use a rolling pin to roll into rectangles, then roll tightly (from the short side) into logs.
  55. 55Pinch the seams closed and arrange them in a parchment-lined baking tray seam-side down (9x9 tray ok, logs should be slightly touching).
  56. 56Pinch the seams closed and arrange them in a parchment-lined baking tray seam-side down (9x9 tray ok, logs should be slightly touching).
  57. 57Pinch the seams closed and arrange them in a parchment-lined baking tray seam-side down (9x9 tray ok, logs should be slightly touching).
  58. 58Rise for 1 hour until puffy.
  59. 59Rise for 1 hour until puffy.
  60. 60Rise for 1 hour until puffy.
  61. 61Brush with 1 egg + 1 tbs milk egg wash, sprinkle sesame seeds, and bake for 25-30 minutes at 350°F until golden.
  62. 62Brush with 1 egg + 1 tbs milk egg wash, sprinkle sesame seeds, and bake for 25-30 minutes at 350°F until golden.
  63. 63Brush with 1 egg + 1 tbs milk egg wash, sprinkle sesame seeds, and bake for 25-30 minutes at 350°F until golden.
  64. 64Toast: Brush slices with melted butter + garlic powder, toast in pan until crisp.
  65. 65Toast: Brush slices with melted butter + garlic powder, toast in pan until crisp.
  66. 66Toast: Brush slices with melted butter + garlic powder, toast in pan until crisp.

Ingredients

  • 1.5 lb chicken tenderloins
  • 1.5 lb chicken tenderloins
  • 1.5 lb chicken tenderloins
  • High smoke point oil for frying
  • High smoke point oil for frying
  • High smoke point oil for frying
  • 1 c buttermilk
  • 1 c buttermilk
  • 1 c buttermilk
  • 1 egg
  • 1 egg
  • 1 egg
  • 2 tsp hot sauce
  • 2 tsp hot sauce
  • 2 tsp hot sauce
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp msg
  • 0.5 tsp msg
  • 0.5 tsp msg
  • Salt to taste
  • Salt to taste
  • Salt to taste
  • 1.25 c AP flour
  • 1.25 c AP flour
  • 1.25 c AP flour
  • 0.25 c cornstarch
  • 0.25 c cornstarch
  • 0.25 c cornstarch
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 0.5 tsp cayenne
  • 0.5 tsp cayenne
  • 0.5 tsp cayenne
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.5 tsp chicken bouillon
  • 0.5 tsp chicken bouillon
  • 0.5 tsp chicken bouillon
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 c mayo
  • 0.5 c mayo
  • 0.5 c mayo
  • 0.25 c ketchup
  • 0.25 c ketchup
  • 0.25 c ketchup
  • 0.5 tsp Worcestershire
  • 0.5 tsp Worcestershire
  • 0.5 tsp Worcestershire
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • Black pepper
  • Black pepper
  • Black pepper
  • Salt to taste
  • Salt to taste
  • Salt to taste
  • 0.25 c bread flour
  • 0.25 c bread flour
  • 0.25 c bread flour
  • 0.5 c milk
  • 0.5 c milk
  • 0.5 c milk
  • 3.75 c bread flour
  • 3.75 c bread flour
  • 3.75 c bread flour
  • 0.5 c milk
  • 0.5 c milk
  • 0.5 c milk
  • 0.25 c heavy cream
  • 0.25 c heavy cream
  • 0.25 c heavy cream
  • 3 tsp instant dry yeast
  • 3 tsp instant dry yeast
  • 3 tsp instant dry yeast
  • 0.25 c sugar
  • 0.25 c sugar
  • 0.25 c sugar
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 4 tbs unsalted butter
  • 4 tbs unsalted butter
  • 4 tbs unsalted butter
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbs milk
  • 1 tbs milk
  • 1 tbs milk
  • Sesame seeds
  • Sesame seeds
  • Sesame seeds

Equipment

stand mixersmall saucepanparchment-lined baking trayrolling pinwire rackpan

Tips

  • Don't move the chicken for the first minute of frying so the coating can set.
  • Do not crowd the pan when frying chicken.
  • Salt the chicken immediately after frying.
  • Buttermilk can break down protein too much if marinated for more than 24 hours.