Raising Cane’s at Home
Ben Chelin cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Braden Hamilton on SeeMeCook
Crispy buttermilk chicken tenders, addictive Cane’s sauce, and fluffy Texas toast—a homemade version of the fast-food favorite that's even better than the original.
- Time
- 2 hours 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 480 g
- 80 g
- 3 g
- 2 g
- 2 g
- 6 g
- 2 g
Flour Mixture
- 250 g
- 65 g
- 5 g
- 6 g
- 4 g
- 12 g
- 4 g
Cane’s Sauce
- 110 g
- 60 g
- 10 g
- 3 g
- 2 g
- 2 g
- 2 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 2.03 kg before cooking, which is about 505 g per serving.
Steps
Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized).
In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings (1 tsp each of garlic powder, paprika, onion powder, salt, and black pepper) until fully combined.
Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.
In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings (2 tsp each of garlic powder, paprika, salt, and black pepper). Mix well.
Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F (180 °C) / 175°C (350 °F). Keeping the oil around this temperature ensures crispy chicken without burning the coating.
Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits.
Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture.
Shake off any extra flour and gently place the chicken into the hot oil.
Don’t touch the chicken for the first 1–2 minutes to ensure the crust sets perfectly.
Fry for 7–10 minutes, or until golden brown and cooked through.
Transfer the chicken to a paper towel-lined rack to drain.
In a bowl, combine all the sauce ingredients (mayo, ketchup, Worcestershire, and sauce seasonings) then refrigerate until ready to serve.
Serve the chicken with a side of sauce and Texas toast.
Notes
For the Texas toast mentioned in the transcript: give the dough an egg wash, sprinkle with sesame seeds, and bake, then brush with garlic butter and toast until golden.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 964
- Protein
- 64 g
- Carbs
- 78 g
- Fat
- 42 g
- Fiber
- 4 g
Where the calories come from
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