Fried Chicken Tenders with Raising Cane's Style Dipping Sauce
Fried Chicken Tenders with Raising Cane's Style Dipping Sauce
Ingredients
- 1 kg chicken fillets
For the Marinade
- 2 cups vegan milk
- 1/2 lemon, juiced
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons hot sauce, optional
For the Coating
- 2 cups AP flour
- 1 cup rice/potato flour
- 2 tablespoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon mustard powder
- 2 teaspoons black pepper
- 2 teaspoons celery salt
- 1 teaspoon salt
- 1 teaspoon dry thyme
- 2 tablespoons paprika
For Frying
- 1 liter oil
For the Dipping Sauce
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 pickle, chopped
- 2 teaspoons pickle juice
- 1 teaspoon garlic powder
Instructions
- 1
Place the chicken fillets into a large bowl.
⏱️ 1 min
- 2
Add the vegan milk, lemon juice, smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and the optional hot sauce to the bowl with the chicken.
⏱️ 2 min
- 3
Mix all the marinade ingredients thoroughly with the chicken, ensuring each piece is well coated.
⏱️ 2 min
- 4
Cover the bowl and place it in the refrigerator to marinate overnight (for at least 8 hours, up to 12 hours).
⏱️ 5 min•🌡️ 4
- 5
In a separate large bowl, combine the AP flour, rice/potato flour, 2 tablespoons garlic powder, 2 teaspoons onion powder, mustard powder, black pepper, celery salt, salt, dry thyme, and paprika. Mix these dry ingredients well to create the coating.
⏱️ 5 min
- 6
Remove the marinated chicken from the refrigerator. Dredge each piece of chicken in the prepared coating mixture, ensuring it is fully covered. Gently shake off any excess flour.
⏱️ 5 min
- 7
Place the dredged chicken pieces on a wire rack set over a baking sheet to allow any excess flour to fall off. Refrigerate the coated chicken for 1 hour.
⏱️ 5 min•🌡️ 4
- 8
While the chicken is chilling, prepare the dipping sauce. Combine the mayonnaise, ketchup, Worcestershire sauce, chopped pickle, pickle juice, and 1 teaspoon garlic powder in a blender.
⏱️ 3 min
- 9
Blend the sauce ingredients until smooth. Transfer the sauce to an airtight container and store in the refrigerator.
⏱️ 2 min
- 10
Heat 1 liter of oil in a deep dish pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 175
- 11
Carefully place a few pieces of coated chicken into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for 4 to 5 minutes, flipping occasionally, until golden brown and cooked through.
⏱️ 5 min
- 12
Using tongs, remove the fried chicken from the oil and place it on a clean frying rack set over a baking sheet to allow any excess oil to drip off. Repeat with the remaining chicken.
⏱️ 5 min
- 13
Serve the hot fried chicken tenders immediately with the prepared Raising Cane's style dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Chicken Tenders with Raising Cane's Style Dipping Sauce
- 1 kg chicken fillets
For the Marinade
- 2 cups vegan milk
- 1/2 lemon, juiced
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons hot sauce, optional
For the Coating
- 2 cups AP flour
- 1 cup rice/potato flour
- 2 tablespoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon mustard powder
- 2 teaspoons black pepper
- 2 teaspoons celery salt
- 1 teaspoon salt
- 1 teaspoon dry thyme
- 2 tablespoons paprika
For Frying
- 1 liter oil
For the Dipping Sauce
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 pickle, chopped
- 2 teaspoons pickle juice
- 1 teaspoon garlic powder
Instructions
- 1
Place the chicken fillets into a large bowl.
⏱️ 1 min - 2
Add the vegan milk, lemon juice, smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and the optional hot sauce to the bowl with the chicken.
⏱️ 2 min - 3
Mix all the marinade ingredients thoroughly with the chicken, ensuring each piece is well coated.
⏱️ 2 min - 4
Cover the bowl and place it in the refrigerator to marinate overnight (for at least 8 hours, up to 12 hours).
⏱️ 5 min•🌡️ 4 - 5
In a separate large bowl, combine the AP flour, rice/potato flour, 2 tablespoons garlic powder, 2 teaspoons onion powder, mustard powder, black pepper, celery salt, salt, dry thyme, and paprika. Mix these dry ingredients well to create the coating.
⏱️ 5 min - 6
Remove the marinated chicken from the refrigerator. Dredge each piece of chicken in the prepared coating mixture, ensuring it is fully covered. Gently shake off any excess flour.
⏱️ 5 min - 7
Place the dredged chicken pieces on a wire rack set over a baking sheet to allow any excess flour to fall off. Refrigerate the coated chicken for 1 hour.
⏱️ 5 min•🌡️ 4 - 8
While the chicken is chilling, prepare the dipping sauce. Combine the mayonnaise, ketchup, Worcestershire sauce, chopped pickle, pickle juice, and 1 teaspoon garlic powder in a blender.
⏱️ 3 min - 9
Blend the sauce ingredients until smooth. Transfer the sauce to an airtight container and store in the refrigerator.
⏱️ 2 min - 10
Heat 1 liter of oil in a deep dish pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 175 - 11
Carefully place a few pieces of coated chicken into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for 4 to 5 minutes, flipping occasionally, until golden brown and cooked through.
⏱️ 5 min - 12
Using tongs, remove the fried chicken from the oil and place it on a clean frying rack set over a baking sheet to allow any excess oil to drip off. Repeat with the remaining chicken.
⏱️ 5 min - 13
Serve the hot fried chicken tenders immediately with the prepared Raising Cane's style dipping sauce.
⏱️ 1 min