Imported from Instagram

Homemade Raising Cane’s-Style Chicken Tenders with Cane Sauce and Texas Toast

Name: Homemade Raising Cane’s-Style Chicken Tenders with Cane Sauce and Texas Toast
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breast (Cut into strips; estimated quantity because the source gives no measurements.); 1 cup buttermilk (For the marinade; estimated quantity.); 1 egg (For the marinade.); 1 tbsp hot sauce (For the marinade; estimated quantity.); 1 tsp black pepper (For the marinade; estimated quantity.); 1 tsp paprika (For the marinade; estimated quantity.); 1 tsp garlic powder (For the marinade; estimated quantity.); 1 tsp onion powder (For the marinade; estimated quantity.); 2 cup all-purpose flour (For the seasoned flour coating; estimated quantity.); 1 tsp salt (For the seasoned flour; estimated quantity.); 1 tsp black pepper (For the seasoned flour; estimated quantity.); 1 tsp paprika (For the seasoned flour; estimated quantity.); 1 tsp garlic powder (For the seasoned flour; estimated quantity.); 0.5 cup mayonnaise (For the Cane-style sauce; estimated quantity.); 2 tbsp milk (For the sauce; estimated quantity.); 0.25 cup ketchup (For the sauce; estimated quantity.); 0.5 tsp black pepper (For the sauce; estimated quantity.); salt (For the sauce, to taste; amount not stated.); 0.25 tsp paprika (For the sauce; estimated quantity.); 0.5 tsp garlic powder (For the sauce; estimated quantity.); 1 tsp Worcestershire sauce (For the sauce; estimated quantity.); 8 Texas toast (Butter both sides before grilling; estimated quantity.); 4 tbsp butter (For buttering the Texas toast; estimated quantity.); neutral frying oil (For hot-oil frying; amount not stated.)

Recipe by BugsBunnyCooks @bugs.bunny.cooks · Instagram

Imported by Anvita Sharma on SeeMeCook

Crispy double-dipped chicken tenders marinated in buttermilk, egg, hot sauce, and spices, then fried until golden. Serve with a creamy pink Cane-style dipping sauce and grilled buttered Texas toast.

4 servings45 minAmerican

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Ingredients

1 lb boneless skinless chicken breast (Cut into strips; estimated quantity because the source gives no measurements.)
1 cup buttermilk (For the marinade; estimated quantity.)
1 egg (For the marinade.)
1 tbsp hot sauce (For the marinade; estimated quantity.)
1 tsp black pepper (For the marinade; estimated quantity.)
1 tsp paprika (For the marinade; estimated quantity.)
1 tsp garlic powder (For the marinade; estimated quantity.)
1 tsp onion powder (For the marinade; estimated quantity.)
2 cup all-purpose flour (For the seasoned flour coating; estimated quantity.)
1 tsp salt (For the seasoned flour; estimated quantity.)
1 tsp black pepper (For the seasoned flour; estimated quantity.)
1 tsp paprika (For the seasoned flour; estimated quantity.)
1 tsp garlic powder (For the seasoned flour; estimated quantity.)
0.5 cup mayonnaise (For the Cane-style sauce; estimated quantity.)
2 tbsp milk (For the sauce; estimated quantity.)
0.25 cup ketchup (For the sauce; estimated quantity.)
0.5 tsp black pepper (For the sauce; estimated quantity.)
salt (For the sauce, to taste; amount not stated.)
0.25 tsp paprika (For the sauce; estimated quantity.)
0.5 tsp garlic powder (For the sauce; estimated quantity.)
1 tsp Worcestershire sauce (For the sauce; estimated quantity.)
8 Texas toast (Butter both sides before grilling; estimated quantity.)
4 tbsp butter (For buttering the Texas toast; estimated quantity.)
neutral frying oil (For hot-oil frying; amount not stated.)

Steps

1
Place the chicken breast strips in a bowl.
2
Pour in the buttermilk, add the egg and hot sauce, then add the marinade spices: black pepper, paprika, garlic powder, and onion powder.
3
Mix with your hands until every piece of chicken is evenly coated. Cover the bowl and marinate; the source does not specify a marinating time.
4
Prepare the seasoned flour by whisking together the flour, salt, black pepper, paprika, and garlic powder.
5
Make the Cane-style sauce by combining the mayonnaise, milk, ketchup, black pepper, salt, paprika, garlic powder, and Worcestershire sauce.
6
Mix the sauce until smooth and pink.
7
Butter both sides of the Texas toast.
8
Grill the buttered Texas toast until golden.
9
Coat each marinated chicken strip in the seasoned flour.
10
Return each floured strip to the marinade for a second dip.
11
Apply a second flour coating, pressing the flour tightly onto the chicken. This double dip forms the extra-crispy coating.
12
Heat the frying oil, then fry the coated chicken tenders until golden and cooked all the way through. The source does not specify an oil temperature or frying time.
13
Remove the tenders from the oil and drain them.
14
Serve the crispy chicken tenders with the Cane-style sauce and golden Texas toast.

Notes

The transcript provides no exact ingredient measurements, marinating duration, oil temperature, or frying time; quantities above are practical estimates rather than author-stated measurements. Fry chicken until fully cooked through; use a food thermometer if available.