Cane's Chicken Tenders At Home

Serves 1
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Directions

  1. 1Introduce the chicken tenders to buttermilk.
  2. 2Introduce the chicken tenders to buttermilk.
  3. 3Introduce the chicken tenders to buttermilk.
  4. 4Add a splash of hot sauce for a kick.
  5. 5Add a splash of hot sauce for a kick.
  6. 6Add a splash of hot sauce for a kick.
  7. 7Add a little pickle juice.
  8. 8Add a little pickle juice.
  9. 9Add a little pickle juice.
  10. 10Throw in some garlic, paprika, and chili powder.
  11. 11Throw in some garlic, paprika, and chili powder.
  12. 12Throw in some garlic, paprika, and chili powder.
  13. 13Mix everything together to distribute all the flavor.
  14. 14Mix everything together to distribute all the flavor.
  15. 15Mix everything together to distribute all the flavor.
  16. 16Marinate the chicken tenders.
  17. 17Marinate the chicken tenders.
  18. 18Marinate the chicken tenders.
  19. 19For the dry batter, add lots of flour to a bowl.
  20. 20For the dry batter, add lots of flour to a bowl.
  21. 21For the dry batter, add lots of flour to a bowl.
  22. 22Add a third of that amount in cornstarch.
  23. 23Add a third of that amount in cornstarch.
  24. 24Add a third of that amount in cornstarch.
  25. 25Finish with the same spices used earlier (garlic, paprika, chili powder).
  26. 26Finish with the same spices used earlier (garlic, paprika, chili powder).
  27. 27Finish with the same spices used earlier (garlic, paprika, chili powder).
  28. 28Remove a tender from the wet batter, allowing excess moisture to drip off.
  29. 29Remove a tender from the wet batter, allowing excess moisture to drip off.
  30. 30Remove a tender from the wet batter, allowing excess moisture to drip off.
  31. 31Introduce the tender to the dry batter.
  32. 32Introduce the tender to the dry batter.
  33. 33Introduce the tender to the dry batter.
  34. 34Dip it back into the wet batter one more time.
  35. 35Dip it back into the wet batter one more time.
  36. 36Dip it back into the wet batter one more time.
  37. 37Finish off in the dry batter.
  38. 38Finish off in the dry batter.
  39. 39Finish off in the dry batter.
  40. 40Fry the tenders in oil set at 350 degrees Fahrenheit.
  41. 41Fry the tenders in oil set at 350 degrees Fahrenheit.
  42. 42Fry the tenders in oil set at 350 degrees Fahrenheit.
  43. 43To make the Cane's sauce, combine ketchup and mayonnaise.
  44. 44To make the Cane's sauce, combine ketchup and mayonnaise.
  45. 45To make the Cane's sauce, combine ketchup and mayonnaise.
  46. 46Splash in some Worcestershire sauce.
  47. 47Splash in some Worcestershire sauce.
  48. 48Splash in some Worcestershire sauce.
  49. 49Finish with salt, pepper, and garlic.
  50. 50Finish with salt, pepper, and garlic.
  51. 51Finish with salt, pepper, and garlic.
  52. 52After 7 minutes, remove the chicken tenders from the fryer.
  53. 53After 7 minutes, remove the chicken tenders from the fryer.
  54. 54After 7 minutes, remove the chicken tenders from the fryer.
  55. 55Hit them with any type of salt or spice rub you enjoy.
  56. 56Hit them with any type of salt or spice rub you enjoy.
  57. 57Hit them with any type of salt or spice rub you enjoy.

Ingredients

  • chicken tenders
  • chicken tenders
  • chicken tenders
  • buttermilk
  • buttermilk
  • buttermilk
  • hot sauce
  • hot sauce
  • hot sauce
  • pickle juice
  • pickle juice
  • pickle juice
  • garlic powder
  • garlic powder
  • garlic powder
  • paprika
  • paprika
  • paprika
  • chili powder
  • chili powder
  • chili powder
  • flour
  • flour
  • flour
  • 0.33 of the flour amount cornstarch
  • 0.33 of the flour amount cornstarch
  • 0.33 of the flour amount cornstarch
  • ketchup
  • ketchup
  • ketchup
  • mayonnaise
  • mayonnaise
  • mayonnaise
  • Worcestershire sauce
  • Worcestershire sauce
  • Worcestershire sauce
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic
  • garlic
  • garlic
  • salt or spice rub
  • salt or spice rub
  • salt or spice rub

Equipment

bowldeep fryertongsbaking sheetwire rack

Tips

  • For the dry batter, the amount of cornstarch should be one third of the flour amount.
  • Remember the breading order: wet, dry, wet, dry.
  • Fry chicken tenders at 350 degrees Fahrenheit for 7 minutes.