Directions
- 1Mix all marinade ingredients, add chicken, and refrigerate for at least 4 hours or overnight.
- 2Combine dry coating ingredients.
- 3Add a bit of marinade to the dry coating to create small flour clumps.
- 4Coat chicken evenly, pressing gently so the flour sticks well.
- 5Heat oil to 170–175°c and fry for 4–6 minutes until golden and crispy.
- 6Drain the fried chicken on a wire rack.
- 7Mix all the Cane's sauce ingredients.
- 8Chill the sauce for 1 hour before serving.
Ingredients
- 1.5 lb chicken tenders
- 1 cup buttermilk
- 1 tsp hot sauce
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tsp garlic powder
- 2 cups all-purpose flour
- 0.66 cup cornstarch
- 1 tsp baking powder
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 0.5 cup mayonnaise
- 0.25 cup ketchup
- 0.5 tsp worcestershire sauce
- 1 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp paprika
Equipment
bowltongsfrying panwire rack
Tips
- marinade for at least 4 hours or overnight
- chill the sauce for 1 hour before serving
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