Raising Cane’s-Style Chicken Tenders with Cane’s Sauce

Ingredients

• 2 lb Chicken breast (Sliced into strips about 1 inch thick and 3–4 inches long, or use tenderloins)
• 2 cup Buttermilk (Some is used for the marinade and a little is drizzled into the flour mixture)
• 0.333 cup Pickle juice
• 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 a pot or deep skillet 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)
• Texas toast (For serving)
• Crinkle-cut fries (For serving)

Steps

1. 1

   Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long, roughly the size of chicken tenders.

2. 2

   In a bowl, whisk together the buttermilk, pickle juice, and the chicken marinade seasonings—garlic powder, paprika, onion powder, salt, and black pepper—until fully combined.

3. 3

   Add the chicken to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 2 hours, or overnight for extra-tender chicken.

4. 4

   In a large bowl, combine the flour, cornstarch, baking powder, and flour-mixture seasonings—garlic powder, paprika, salt, and black pepper. Mix well.

5. 5

   Pour neutral oil into a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C.

6. 6

   Drizzle a little of the buttermilk marinade into the flour mixture and stir it in to create flaky, crispy bits.

7. 7

   Shake excess marinade from each chicken strip, then coat it thoroughly in the flour mixture. Shake off excess flour and gently place the strip into the hot oil. Avoid overcrowding the pot and work in batches if necessary.

8. 8

   Leave the chicken undisturbed for the first 1–2 minutes so the crust can set. Fry for 7–10 minutes, maintaining the oil around 350°F / 175°C, until golden brown and cooked through.

9. 9

   Transfer the fried chicken to a paper towel-lined rack to drain.

10. 10

    In a bowl, combine the mayonnaise, ketchup, Worcestershire sauce, and all Cane’s sauce seasonings. Refrigerate the sauce.

11. 11

    Serve the chicken tenders with the sauce, Texas toast, and crinkle-cut fries.

Notes

The source does not specify an exact amount of oil or a final internal temperature; use enough oil for a 2–3-inch depth and confirm the chicken is cooked through. Frying time depends on the size of the strips and the number of pieces in the pot.

Nutrition per serving

• main
• American
• fried
• chicken
• copycat
• high-protein
• family-friendly