Imported from TikTok

Raising Cane’s-Style Chicken Tenders and Sauce

Name: Raising Cane’s-Style Chicken Tenders and Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 lb chicken breast (Sliced into strips about 1 inch thick and 3–4 inches long, or use tenderloins.); 2 cup buttermilk (For the chicken marinade.); 0.333 cup pickle juice (For the chicken 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.)

Recipe by @recipeincaption @recipeincaption · TikTok

Imported by Lily on SeeMeCook

Crispy buttermilk- and pickle-juice-marinated chicken tenders are fried in a seasoned, craggy flour coating and served with a creamy, tangy Cane’s-style sauce. The source suggests serving them with Texas toast and crinkle fries, but does not provide recipes for those sides.

10 servings150 minAmerican

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Ingredients

2 lb chicken breast (Sliced into strips about 1 inch thick and 3–4 inches long, or use tenderloins.)
2 cup buttermilk (For the chicken marinade.)
0.333 cup pickle juice (For the chicken 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
Slice the chicken breast into tender-sized strips about 1 inch thick and 3–4 inches long, unless using tenderloins. In a bowl, whisk together the buttermilk, pickle juice, garlic powder, paprika, onion powder, salt, and black pepper until combined.
2
Add the chicken to the buttermilk mixture and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra-tender chicken.
3
In a large bowl, combine the flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper for the flour mixture. Mix thoroughly.
4
Pour neutral oil into a large pot or deep skillet to a depth of about 2–3 inches. Heat it to 350°F / 175°C, keeping the oil near that temperature to help the coating crisp without burning.
5
Drizzle a little of the buttermilk marinade into the flour mixture and stir it in to form small flaky bits.
6
Shake excess marinade from each chicken piece, then coat it thoroughly in the flour mixture. Shake off excess flour and gently place the coated chicken in the hot oil.
7
Leave the chicken undisturbed for the first 1–2 minutes to help the crust set. Fry for 7–10 minutes, or until golden brown and cooked through. Transfer to a paper towel-lined rack to drain.
8
In a bowl, combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, paprika, black pepper, and seasoning salt for the Cane’s sauce. Refrigerate the sauce.
9
Serve the chicken with the sauce, Texas toast, and crinkle fries.

Notes

The source gives no quantities or preparation instructions for Texas toast or crinkle fries; they are suggested serving accompaniments only. Prep and total times account for the stated minimum 2-hour marinade; overnight marinating takes longer.