Crispy Chicken Tenders with Cane’s Sauce

Ingredients

• 2 lb Chicken breast (Skinless and boneless, cut into strips)
• Oil for frying (Use enough for deep-frying; heat to 350°F/175°C)
• 2 cup All-purpose flour
• 3 tbsp Cornstarch
• 1 tsp Smoked paprika
• Salt (To taste, for the dry mixture)
• 1 tbsp Garlic powder (For the dry mixture)
• 1 tsp Ground black pepper (For the dry mixture)
• 2 cup Buttermilk
• 2 tbsp Garlic powder (For the wet marinade)
• 1 tbsp Ground black pepper (For the wet marinade)
• Salt (To taste, for the marinade)
• 1 tbsp Smoked paprika (For the wet marinade)
• 1 cup Mayonnaise (For the sauce)
• 4 tbsp Ketchup (For the sauce)
• 2 tbsp Worcestershire sauce (For the sauce)
• 1 tbsp Garlic powder (For the sauce)
• 1 tsp Ground black pepper (For the sauce)
• Salt (To taste, for the sauce)
• 1 tsp Smoked paprika (For the sauce)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Heat enough oil for deep-frying in a pot or deep fryer to 350°F/175°C. Avoid overcrowding the container, as this would lower the oil temperature and make the chicken less crispy.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   Prepare the Cane’s sauce: whisk the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika until smooth and homogeneous.

10. 10

    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 per serving

• main dish
• chicken
• fried
• crispy
• American cuisine
• sauce
• high-protein
• for sharing