Raising Cane's Chicken Tenders and Sauce

23 mins
Serves 1
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Directions

  1. 1In a bowl, mix together the tenders and all of the wet mixture ingredients (except for the oil).
  2. 2In a bowl, mix together the tenders and all of the wet mixture ingredients (except for the oil).
  3. 3In a bowl, mix together the tenders and all of the wet mixture ingredients (except for the oil).
  4. 4Cover and marinade for 1-4 hours or overnight in the fridge.
  5. 5Cover and marinade for 1-4 hours or overnight in the fridge.
  6. 6Cover and marinade for 1-4 hours or overnight in the fridge.
  7. 7In a separate bowl, whisk together all of the dry mixture ingredients.
  8. 8In a separate bowl, whisk together all of the dry mixture ingredients.
  9. 9In a separate bowl, whisk together all of the dry mixture ingredients.
  10. 10Mix in 2-3 tbsp of the wet mixture into the dry to form a crumbly texture.
  11. 11Mix in 2-3 tbsp of the wet mixture into the dry to form a crumbly texture.
  12. 12Mix in 2-3 tbsp of the wet mixture into the dry to form a crumbly texture.
  13. 13Thoroughly coat each tender in the dry mixture.
  14. 14Thoroughly coat each tender in the dry mixture.
  15. 15Thoroughly coat each tender in the dry mixture.
  16. 16Transfer to a wire rack to rest for 10-12 min (important for crispy tenders).
  17. 17Transfer to a wire rack to rest for 10-12 min (important for crispy tenders).
  18. 18Transfer to a wire rack to rest for 10-12 min (important for crispy tenders).
  19. 19Heat oil in a frying pan to 350F (make sure oil is not too hot to prevent tenders from browning too quickly before it’s fully cooked).
  20. 20Heat oil in a frying pan to 350F (make sure oil is not too hot to prevent tenders from browning too quickly before it’s fully cooked).
  21. 21Heat oil in a frying pan to 350F (make sure oil is not too hot to prevent tenders from browning too quickly before it’s fully cooked).
  22. 22In batches, fry the tenders, 3-4 min per side or until golden brown.
  23. 23In batches, fry the tenders, 3-4 min per side or until golden brown.
  24. 24In batches, fry the tenders, 3-4 min per side or until golden brown.
  25. 25Transfer to paper towel lined baking sheet.
  26. 26Transfer to paper towel lined baking sheet.
  27. 27Transfer to paper towel lined baking sheet.
  28. 28In a bowl, add and mix together all of the sauce ingredients until smooth.
  29. 29In a bowl, add and mix together all of the sauce ingredients until smooth.
  30. 30In a bowl, add and mix together all of the sauce ingredients until smooth.
  31. 31Plate tenders with sauce and serve with side of fries and toasted Texas Toasts (optional).
  32. 32Plate tenders with sauce and serve with side of fries and toasted Texas Toasts (optional).
  33. 33Plate tenders with sauce and serve with side of fries and toasted Texas Toasts (optional).

Ingredients

  • 1.5 pound chicken tenders
  • 1.5 pound chicken tenders
  • 1.5 pound chicken tenders
  • 0.75 cups buttermilk
  • 0.75 cups buttermilk
  • 0.75 cups buttermilk
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp onion powder
  • 0.25 tsp onion powder
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 2 cups neutral flavored oil
  • 2 cups neutral flavored oil
  • 2 cups neutral flavored oil
  • 1.5 cups flour
  • 1.5 cups flour
  • 1.5 cups flour
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.25 cup ketchup
  • 0.25 cup ketchup
  • 0.25 cup ketchup
  • 0.5 tsp Worcestershire sauce
  • 0.5 tsp Worcestershire sauce
  • 0.5 tsp Worcestershire sauce
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp onion powder
  • 0.25 tsp onion powder
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt

Equipment

bowlwhiskfrying panwire rackbaking sheet