Raising Cane’s Chicken Tenders But Better
Directions
- 1In a bowl, mix 2 cups of all-purpose flour, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp ginger powder, 0.5 tsp mustard powder, 1 tsp paprika, 1 tsp Chinese five-spice, 0.5 tsp mustard powder, 0.5 tsp white pepper, 3 tbsp chicken powder or consomme powder, and 2 pinches of salt.
- 2Whisk together until well combined.
- 3In another bowl, whisk together 0.66 cups of all-purpose flour, 0.66 cups of cold water, and 2 eggs until smooth.
- 4Place the batter in the fridge until ready to use.
- 5Pat the chicken tenderloins dry with paper towels, then lightly season them with salt and pepper.
- 6Dredge each tenderloin in plain flour, then dip in the cold batter, ensuring full coverage. Do not shake off excess batter.
- 7Immediately coat in the seasoned flour, pressing firmly to create a textured crust.
- 8Fry the chicken in batches at 300°F for 4 minutes until lightly golden.
- 9Increase oil temperature to 375°F. Fry again for 1-2 minutes until crispy.
- 10Serve with your favorite dipping sauce.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp ginger powder
- 0.5 tsp mustard powder
- 1 tsp paprika
- 1 tsp Chinese five-spice
- 0.5 tsp mustard powder
- 0.5 tsp white pepper
- 3 tbsp chicken powder or consomme powder
- 2 pinches kosher salt
- 0.66 cups all-purpose flour
- 0.66 cups cold water
- 2 eggs
- 2 lbs chicken tenderloins
- 1 plain flour
- 1 canola or vegetable oil
Equipment
bowlswhiskmeasuring cupspaper towelsbaking sheetdeep fryer
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