Raising Cane's Chicken Tenders at Home

300 mins
Serves 1
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Directions

  1. 1Mix all marinade ingredients, add chicken, and refrigerate for at least 4 hours or overnight.
  2. 2Mix all marinade ingredients, add chicken, and refrigerate for at least 4 hours or overnight.
  3. 3Mix all marinade ingredients, add chicken, and refrigerate for at least 4 hours or overnight.
  4. 4Combine dry coating ingredients.
  5. 5Combine dry coating ingredients.
  6. 6Combine dry coating ingredients.
  7. 7Add a bit of marinade to the dry coating to create small flour clumps.
  8. 8Add a bit of marinade to the dry coating to create small flour clumps.
  9. 9Add a bit of marinade to the dry coating to create small flour clumps.
  10. 10Coat chicken evenly, pressing gently so the flour sticks well.
  11. 11Coat chicken evenly, pressing gently so the flour sticks well.
  12. 12Coat chicken evenly, pressing gently so the flour sticks well.
  13. 13Heat oil to 170–175°c and fry for 4–6 minutes until golden and crispy.
  14. 14Heat oil to 170–175°c and fry for 4–6 minutes until golden and crispy.
  15. 15Heat oil to 170–175°c and fry for 4–6 minutes until golden and crispy.
  16. 16Drain the fried chicken on a wire rack.
  17. 17Drain the fried chicken on a wire rack.
  18. 18Drain the fried chicken on a wire rack.
  19. 19Mix all the Cane's sauce ingredients.
  20. 20Mix all the Cane's sauce ingredients.
  21. 21Mix all the Cane's sauce ingredients.
  22. 22Chill the sauce for 1 hour before serving.
  23. 23Chill the sauce for 1 hour before serving.
  24. 24Chill the sauce for 1 hour before serving.

Ingredients

  • 1.5 lb chicken tenders
  • 1.5 lb chicken tenders
  • 1.5 lb chicken tenders
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 1 tsp hot sauce
  • 1 tsp hot sauce
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 0.66 cup cornstarch
  • 0.66 cup cornstarch
  • 0.66 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tsp cayenne 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
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 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