Raising Cane's Style Chicken Tenders

Serves 1
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Directions

  1. 1Add chicken tenders to a bowl with buttermilk, hot sauce, pickle juice, garlic, paprika, and chili powder.
  2. 2Add chicken tenders to a bowl with buttermilk, hot sauce, pickle juice, garlic, paprika, and chili powder.
  3. 3Add chicken tenders to a bowl with buttermilk, hot sauce, pickle juice, garlic, paprika, and chili powder.
  4. 4Mix the chicken and spices to distribute all the flavor.
  5. 5Mix the chicken and spices to distribute all the flavor.
  6. 6Mix the chicken and spices to distribute all the flavor.
  7. 7Marinate the chicken.
  8. 8Marinate the chicken.
  9. 9Marinate the chicken.
  10. 10Prepare the dry batter by combining self-rising flour, cornstarch, paprika, garlic, and chili powder in a bowl.
  11. 11Prepare the dry batter by combining self-rising flour, cornstarch, paprika, garlic, and chili powder in a bowl.
  12. 12Prepare the dry batter by combining self-rising flour, cornstarch, paprika, garlic, and chili powder in a bowl.
  13. 13Drip off excess moisture from a tender, then introduce it to the dry batter.
  14. 14Drip off excess moisture from a tender, then introduce it to the dry batter.
  15. 15Drip off excess moisture from a tender, then introduce it to the dry batter.
  16. 16Dip the tender back into the wet mixture once more.
  17. 17Dip the tender back into the wet mixture once more.
  18. 18Dip the tender back into the wet mixture once more.
  19. 19Finish coating the tender in the dry batter.
  20. 20Finish coating the tender in the dry batter.
  21. 21Finish coating the tender in the dry batter.
  22. 22Deep fry the chicken tenders at 350°F (175°C).
  23. 23Deep fry the chicken tenders at 350°F (175°C).
  24. 24Deep fry the chicken tenders at 350°F (175°C).
  25. 25To make the Cane's sauce, combine ketchup and mayonnaise.
  26. 26To make the Cane's sauce, combine ketchup and mayonnaise.
  27. 27To make the Cane's sauce, combine ketchup and mayonnaise.
  28. 28Splash in Worcestershire sauce, then season with salt, pepper, and garlic powder.
  29. 29Splash in Worcestershire sauce, then season with salt, pepper, and garlic powder.
  30. 30Splash in Worcestershire sauce, then season with salt, pepper, and garlic powder.
  31. 31After 7 minutes, remove the chicken tenders from the fryer.
  32. 32After 7 minutes, remove the chicken tenders from the fryer.
  33. 33After 7 minutes, remove the chicken tenders from the fryer.
  34. 34Season the fried tenders with any salt or spice rub you enjoy.
  35. 35Season the fried tenders with any salt or spice rub you enjoy.
  36. 36Season the fried tenders with any salt or spice rub you enjoy.

Ingredients

  • 10 chicken tenderloins
  • 10 chicken tenderloins
  • 10 chicken tenderloins
  • 2 cups buttermilk
  • 2 cups buttermilk
  • 2 cups buttermilk
  • 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 chili powder
  • 1 tbsp chili powder
  • 1 tbsp chili 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 cornstarch
  • 0.66 cup cornstarch
  • 0.66 cup cornstarch
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 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

bowldeep fryertongswire rack