Raising Cane’s-Style Chicken Tenders and Sauce

Ingredients

• 2 lb Chicken breast (Sliced into strips about 1 inch thick and 3–4 inches long; tenderloins may be used instead.)
• 2 cup Buttermilk (For the marinade.)
• 0.333 cup Pickle juice (For the marinade.)
• 1 tsp Garlic powder (For the chicken marinade.)
• 1 tsp Paprika (For the chicken marinade.)
• 1 tsp Onion powder (For the chicken marinade.)
• 1 tsp Salt (For the chicken marinade.)
• 1 tsp Black pepper (For the chicken marinade.)
• Neutral oil (For frying; use enough to fill the pot or deep skillet about 2–3 inches deep.)
• 2 cup All-purpose flour (For the flour mixture.)
• 0.5 cup Cornstarch (For the flour mixture.)
• 1 tsp Baking powder (For the flour mixture.)
• 2 tsp Garlic powder (For the flour mixture.)
• 2 tsp Paprika (For the flour mixture.)
• 2 tsp Salt (For the flour mixture.)
• 2 tsp Black pepper (For the flour mixture.)
• 0.5 cup Mayonnaise (For Cane’s sauce.)
• 0.25 cup Ketchup (For Cane’s sauce.)
• 2 tsp Worcestershire sauce (For Cane’s sauce.)
• 1 tsp Garlic powder (For Cane’s sauce.)
• 1 tsp Onion powder (For Cane’s sauce.)
• 1 tsp Paprika (For Cane’s sauce.)
• 1 tsp Black pepper (For Cane’s sauce.)
• 1 tsp Seasoning salt (For Cane’s sauce.)

Steps

1. 1

   Slice the chicken breast into strips about 1 inch thick and 3–4 inches long, or use tenderloins.

2. 2

   In a bowl, whisk together the buttermilk, pickle juice, garlic powder, paprika, onion powder, salt, and black pepper until fully combined.

3. 3

   Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra-tender chicken.

4. 4

   In a large bowl, combine the flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper for the flour mixture. Mix well.

5. 5

   Add neutral oil to a large pot or deep skillet to a depth of about 2–3 inches. Heat to 350°F (175°C), keeping the oil near this temperature so the coating crisps without burning.

6. 6

   Drizzle a little of the buttermilk marinade into the flour mixture and stir to create flaky, crispy bits.

7. 7

   Shake excess marinade from each piece of chicken, then coat it thoroughly in the flour mixture. Shake off excess flour.

8. 8

   Gently place the coated chicken into the hot oil. Leave it undisturbed for the first 1–2 minutes to help the crust set.

9. 9

   Fry for 7–10 minutes, or until golden brown and cooked through. Transfer the tenders to a paper towel-lined rack to drain.

10. 10

    In a bowl, combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, paprika, black pepper, and seasoning salt. Refrigerate the sauce.

11. 11

    Serve the chicken with a side of sauce, Texas toast, and crinkle-cut fries.

Notes

The source gives instructions for the tenders and sauce but does not provide recipes for the suggested Texas toast or crinkle-cut fries. Marinating time is at least 2 hours or overnight; frying time is 7–10 minutes. The video app card also displays prep 20 minutes, cook 10 minutes, and 10 servings.

Nutrition per serving

• dinner
• main
• American
• fried
• crispy
• buttermilk-marinated
• comfort food