Crispy Chicken Tenders with Cane’s Sauce
Translated from Spanish, the language of the reel.
Iram Mansoor cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Buttermilk-marinated chicken breast strips coated in a seasoned flour mixture and fried until golden and crispy. Served with a creamy Cane’s-style sauce with a hint of smokiness and garlic flavor.
- Time
- 2 hours 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Pollo
Mezcla seca
Mezcla húmeda
- 490 g
Salsa Cane’s
- 35 g
Weights are estimates. Together, the ingredients weigh about 2.05 kg before cooking, which is about 340 g per serving.
Steps
Cut the chicken breast into evenly sized strips. Prepare three containers: one for the wet marinade, one for the dry mixture, and one for placing the coated strips.
Prepare the wet marinade: place the buttermilk, garlic powder, black pepper, salt, and smoked paprika in a large bowl. Whisk until the spices are evenly distributed.
Add the chicken strips to the marinade and toss to coat completely. Cover the container and refrigerate for at least 2 hours or, preferably, overnight.
Prepare the dry mixture: whisk the flour, cornstarch, smoked paprika, salt, garlic powder, and black pepper in a large bowl until the mixture is evenly colored.
Heat enough oil for deep-frying in a pot or deep fryer to 350°F (180 °C)/175°C (350 °F). Avoid overcrowding the container, as this would lower the oil temperature and make the chicken less crispy.
Remove one chicken strip from the marinade and let the excess liquid drain off. Place it in the dry mixture and press and turn it until completely coated. Repeat with all the strips.
Carefully add the coated strips to the hot oil, working in batches so they do not overlap. Fry for approximately 8 to 10 minutes, turning them halfway through, until golden, crispy, and fully cooked in the center.
Remove the chicken from the oil and drain it on a wire rack or a plate lined with paper towels. The internal temperature should reach 165°F (74 °C)/74°C (165 °F).
Prepare the Cane’s sauce: whisk the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika until smooth and homogeneous.
Serve the crispy chicken tenders hot with the Cane’s sauce.
Notes
The chicken can be marinated overnight. Fry in batches and keep the oil close to 350°F/175°C for a crispy coating. The sauce can be prepared while the chicken is frying.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 763
- Protein
- 43 g
- Carbs
- 49 g
- Fat
- 43 g
- Fiber
- 4 g
Where the calories come from
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