Raising Cane ext{

Serves 10
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Directions

  1. 1Introduce the tenders to buttermilk.
  2. 2Introduce the tenders to buttermilk.
  3. 3Introduce the tenders to buttermilk.
  4. 4Add hot sauce.
  5. 5Add hot sauce.
  6. 6Add hot sauce.
  7. 7Add pickle juice.
  8. 8Add pickle juice.
  9. 9Add pickle juice.
  10. 10Add garlic powder, paprika, and chili powder.
  11. 11Add garlic powder, paprika, and chili powder.
  12. 12Add garlic powder, paprika, and chili powder.
  13. 13Mix well to distribute the flavor.
  14. 14Mix well to distribute the flavor.
  15. 15Mix well to distribute the flavor.
  16. 16Marinate the chicken.
  17. 17Marinate the chicken.
  18. 18Marinate the chicken.
  19. 19Prepare the dry batter by combining flour, corn starch, paprika, garlic powder, and chili powder.
  20. 20Prepare the dry batter by combining flour, corn starch, paprika, garlic powder, and chili powder.
  21. 21Prepare the dry batter by combining flour, corn starch, paprika, garlic powder, and chili powder.
  22. 22Drip off excess moisture from the chicken tender.
  23. 23Drip off excess moisture from the chicken tender.
  24. 24Drip off excess moisture from the chicken tender.
  25. 25Introduce the chicken to the dry batter.
  26. 26Introduce the chicken to the dry batter.
  27. 27Introduce the chicken to the dry batter.
  28. 28Dip it back into the wet batter.
  29. 29Dip it back into the wet batter.
  30. 30Dip it back into the wet batter.
  31. 31Finish off in the dry batter.
  32. 32Finish off in the dry batter.
  33. 33Finish off in the dry batter.
  34. 34Fry the chicken in oil at 350 degrees Fahrenheit.
  35. 35Fry the chicken in oil at 350 degrees Fahrenheit.
  36. 36Fry the chicken in oil at 350 degrees Fahrenheit.
  37. 37To make the Cane sauce, combine ketchup and mayonnaise.
  38. 38To make the Cane sauce, combine ketchup and mayonnaise.
  39. 39To make the Cane sauce, combine ketchup and mayonnaise.
  40. 40Add Worcestershire sauce.
  41. 41Add Worcestershire sauce.
  42. 42Add Worcestershire sauce.
  43. 43Finish with salt, pepper, and garlic powder.
  44. 44Finish with salt, pepper, and garlic powder.
  45. 45Finish with salt, pepper, and garlic powder.
  46. 46After 7 minutes of frying, remove the tenders.
  47. 47After 7 minutes of frying, remove the tenders.
  48. 48After 7 minutes of frying, remove the tenders.
  49. 49Season with any type of salt or spice rub.
  50. 50Season with any type of salt or spice rub.
  51. 51Season with any type of salt or spice rub.

Ingredients

  • 10 chicken tenderloons
  • 10 chicken tenderloons
  • 10 chicken tenderloons
  • 2 cups cups butter milk
  • 2 cups cups butter milk
  • 2 cups cups butter milk
  • 0.25 cup hot sauce
  • 0.25 cup hot sauce
  • 0.25 cup hot sauce
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp chilli powder
  • 1 tbsp chilli powder
  • 1 tbsp chilli powder
  • 2 tbsp pickle juice
  • 2 tbsp pickle juice
  • 2 tbsp pickle juice
  • 2 cups self rising flour
  • 2 cups self rising flour
  • 2 cups self rising flour
  • 0.66 cup corn starch
  • 0.66 cup corn starch
  • 0.66 cup corn starch
  • 1 cup mayo
  • 1 cup mayo
  • 1 cup mayo
  • 1 cup ketchup
  • 1 cup ketchup
  • 1 cup ketchup
  • 0.25 cup Worcestershire sauce
  • 0.25 cup Worcestershire sauce
  • 0.25 cup Worcestershire sauce
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper

Equipment

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Tips

  • For the dry batter, you can use all-purpose flour and baking powder instead of self-rising flour.
  • Dip the chicken tender in the wet batter, then in the dry, then wet again, then dry again.