Raising Cane’s Chicken Tenders But Better

12 mins
Serves 6
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Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4Whisk together until well combined.
  5. 5Whisk together until well combined.
  6. 6Whisk together until well combined.
  7. 7In another bowl, whisk together 0.66 cups of all-purpose flour, 0.66 cups of cold water, and 2 eggs until smooth.
  8. 8In another bowl, whisk together 0.66 cups of all-purpose flour, 0.66 cups of cold water, and 2 eggs until smooth.
  9. 9In another bowl, whisk together 0.66 cups of all-purpose flour, 0.66 cups of cold water, and 2 eggs until smooth.
  10. 10Place the batter in the fridge until ready to use.
  11. 11Place the batter in the fridge until ready to use.
  12. 12Place the batter in the fridge until ready to use.
  13. 13Pat the chicken tenderloins dry with paper towels, then lightly season them with salt and pepper.
  14. 14Pat the chicken tenderloins dry with paper towels, then lightly season them with salt and pepper.
  15. 15Pat the chicken tenderloins dry with paper towels, then lightly season them with salt and pepper.
  16. 16Dredge each tenderloin in plain flour, then dip in the cold batter, ensuring full coverage. Do not shake off excess batter.
  17. 17Dredge each tenderloin in plain flour, then dip in the cold batter, ensuring full coverage. Do not shake off excess batter.
  18. 18Dredge each tenderloin in plain flour, then dip in the cold batter, ensuring full coverage. Do not shake off excess batter.
  19. 19Immediately coat in the seasoned flour, pressing firmly to create a textured crust.
  20. 20Immediately coat in the seasoned flour, pressing firmly to create a textured crust.
  21. 21Immediately coat in the seasoned flour, pressing firmly to create a textured crust.
  22. 22Fry the chicken in batches at 300°F for 4 minutes until lightly golden.
  23. 23Fry the chicken in batches at 300°F for 4 minutes until lightly golden.
  24. 24Fry the chicken in batches at 300°F for 4 minutes until lightly golden.
  25. 25Increase oil temperature to 375°F. Fry again for 1-2 minutes until crispy.
  26. 26Increase oil temperature to 375°F. Fry again for 1-2 minutes until crispy.
  27. 27Increase oil temperature to 375°F. Fry again for 1-2 minutes until crispy.
  28. 28Serve with your favorite dipping sauce.
  29. 29Serve with your favorite dipping sauce.
  30. 30Serve with your favorite dipping sauce.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp ginger powder
  • 1 tsp ginger powder
  • 0.5 tsp mustard powder
  • 0.5 tsp mustard powder
  • 0.5 tsp mustard powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp Chinese five-spice
  • 1 tsp Chinese five-spice
  • 1 tsp Chinese five-spice
  • 0.5 tsp mustard powder
  • 0.5 tsp mustard powder
  • 0.5 tsp mustard powder
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 3 tbsp chicken powder or consomme powder
  • 3 tbsp chicken powder or consomme powder
  • 3 tbsp chicken powder or consomme powder
  • 2 pinches kosher salt
  • 2 pinches kosher salt
  • 2 pinches kosher salt
  • 0.66 cups all-purpose flour
  • 0.66 cups all-purpose flour
  • 0.66 cups all-purpose flour
  • 0.66 cups cold water
  • 0.66 cups cold water
  • 0.66 cups cold water
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 lbs chicken tenderloins
  • 2 lbs chicken tenderloins
  • 2 lbs chicken tenderloins
  • 1 plain flour
  • 1 plain flour
  • 1 plain flour
  • 1 canola or vegetable oil
  • 1 canola or vegetable oil
  • 1 canola or vegetable oil

Equipment

bowlswhiskmeasuring cupspaper towelsbaking sheetdeep fryer