Raising Cane’s-Style Chicken Tenders

Ingredients

• 2 lb Chicken breast (Cut into strips)
• Oil for frying (Use enough for deep frying)
• 2 cup All-purpose flour
• 0.333 cup Cornstarch
• 1 tsp Baking powder
• 1 tbsp Smoked paprika (For the dry batter)
• Salt (To taste; for the dry batter)
• 1 tbsp Garlic powder (For the dry batter)
• 1 tbsp Onion powder (For the dry batter)
• 1 tsp Black pepper (For the dry batter)
• 2 cup Buttermilk (For the wet batter and marinade)
• 1 tbsp Garlic powder (For the wet batter)
• 1 tbsp Onion powder (For the wet batter)
• 1 tsp Black pepper (For the wet batter)
• Salt (To taste; for the wet batter)
• 1 tbsp Smoked paprika (For the wet batter)
• 0.333 cup Hot sauce (For the wet batter)
• 0.25 cup Pickle juice (For the wet batter)
• 4 tbsp Ketchup (For the Cane’s sauce)
• 2 tbsp Worcestershire sauce (For the Cane’s sauce)
• 1.5 tsp Garlic powder (For the Cane’s sauce)
• 1 tsp Black pepper (For the Cane’s sauce)
• 1 cup Mayonnaise (For the Cane’s sauce)
• Salt (To taste; for the Cane’s sauce)
• 1 tsp Smoked paprika (For the Cane’s sauce)

Steps

1. 1

   Whisk together the buttermilk, hot sauce, pickle juice, garlic powder, onion powder, black pepper, salt, and smoked paprika to make the wet batter.

2. 2

   Add the chicken strips to the wet batter and marinate for at least 2 hours or overnight.

3. 3

   Whisk together the flour, cornstarch, baking powder, smoked paprika, salt, garlic powder, onion powder, and black pepper to make the dry batter.

4. 4

   Remove the chicken from the wet batter, allowing the excess to drip off. Coat each strip thoroughly in the dry batter.

5. 5

   Dip each coated chicken strip back into the buttermilk mixture, then coat it a second time in the dry batter. Press and squeeze the flour mixture onto the chicken to create a craggy, crunchy coating.

6. 6

   Place the coated chicken strips on a wire rack and let them rest for 5–10 minutes before frying. Repeat with the remaining chicken.

7. 7

   Heat the frying oil to about 350°F (175°C). Deep-fry the coated chicken strips until golden brown and cooked through, approximately 8–10 minutes, flipping halfway through.

8. 8

   Whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika to prepare the Cane’s-style sauce.

9. 9

   Serve the crispy chicken tenders with the Cane’s-style sauce.

Notes

The source specifies marinating for at least 2 hours or overnight. Frying oil quantity is not specified. Chicken should be cooked through, but no internal temperature was provided in the source.

Nutrition per serving

• main
• American
• fried
• chicken
• comfort food
• make-ahead marinade