Raising Cane’s Chicken Tenders and Sauce

Name: Raising Cane’s Chicken Tenders and Sauce
Cook time: 150 min
Total time: 150 min
Yield: 4 servings
Ingredients: 0.5 LB Chicken Breast; 0.5 CUP Buttermilk; 0.0833333 CUP Pickle Juice; 0.25 TSP Garlic Powder; 0.25 TSP Paprika; 0.25 TSP Onion Powder; 0.25 TSP Salt; 0.25 TSP Pepper (Black); 0 FREE Neutral Oil; 0.5 CUP All-purpose Flour; 0.125 CUP Cornstarch; 0.25 TSP Baking Powder; 0.5 TSP Garlic Powder; 0.5 TSP Paprika; 0.5 TSP Salt; 0.5 TSP Pepper (Black); 0.125 CUP Mayonnaise; 0.0625 CUP Ketchup; 0.5 TSP Worcestershire Sauce; 0.25 TSP Garlic Powder; 0.25 TSP Onion Powder; 0.25 TSP Paprika; 0.25 TSP Pepper (Black); 0.25 TSP Seasoned Salt

Crispy, golden chicken tenders are soaked in a tangy buttermilk-pickle brine, then coated in a seasoned flour mixture and fried until crunchy and juicy. They’re finished with a creamy, peppery Cane’s-style dipping sauce that comes together in minutes and tastes best after chilling. Serve with fries and toast for a classic fast-food-style plate at home.

Crispy, golden chicken tenders are soaked in a tangy buttermilk-pickle brine, then coated in a seasoned flour mixture and fried until crunchy and juic... Show more

By recipeincaption · Tenders Variation of Fried Chicken

2h 30min

high protein

low sugar

kid friendly

comfort food

american

Method

Slice the chicken

Cut the Chicken Breast into tender-sized strips, about 1 inch thick and 3 to 4 inches long. Try to keep the pieces fairly even so they fry at the same rate.

Mix the marinade

In a large bowl, whisk together the Buttermilk, Pickle Juice, Garlic Powder, Paprika, Onion Powder, Salt, and Black Pepper until smooth and evenly seasoned. Add the chicken strips and toss well so every piece is fully coated.

Chill the chicken

Cover the bowl and refrigerate the chicken for at least 2 hours, or overnight if you want the most tender result.

Make the dredge

In a separate large bowl, stir together the All-Purpose Flour, Cornstarch, Baking Powder, more garlic powder, paprika, salt, and black pepper until everything is evenly combined and there are no streaks of seasoning.

Stir the sauce

In a small bowl, mix the Mayonnaise, Ketchup, Worcestershire Sauce, garlic powder, onion powder, paprika, black pepper, and Seasoning Salt until smooth and uniform in color. Cover and refrigerate until serving so the flavors can meld.

Heat the oil

Pour Neutral Oil into a deep pot or deep skillet to a depth of about 2 to 3 inches. Heat it to 350� F. Keep the heat steady so the chicken fries crisp instead of soaking up oil.

Coat the tenders

Drizzle or spoon a little of the chicken marinade into the flour mixture, then use your fingertips or a fork to rub it through and create small shaggy bits. These little clumps turn into extra-craggy crispy spots when fried. Lift each piece of chicken from the marinade, let the excess drip off, then dredge it thoroughly in the seasoned flour. Press lightly so the coating adheres, then shake off any loose flour and set the coated pieces aside on a tray.

Fry in batches

Carefully lower a few coated tenders into the hot oil, leaving space between them so the temperature does not drop too much. Fry in batches, leaving the chicken undisturbed for the first 1 to 2 minutes so the crust can set. Continue frying for about 7 to 10 minutes total, until the tenders are deep golden brown and cooked through. Return the oil to 350� F between batches if needed.

Drain the chicken

Transfer the fried tenders to a rack set over paper towels, or to a paper towel-lined tray, and let the excess oil drain off for a minute or two before serving.

Serve and dip

Serve the hot chicken tenders right away with the chilled sauce on the side for dipping. If you like, add Texas toast and crinkle fries for the full takeout-style plate.