Cane’s-Style Crispy Chicken Tenders
Cane’s-Style Crispy Chicken Tenders
Ingredients
For the Marinade
- 1/3 cup pickle juice
- 1/4 cup cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili flakes
For the Dredge
- 2 eggs
- 1 cup all-purpose flour
- as needed Kellogg’s Corn Flakes, crushed
For the Cane’s-Style Sauce
- 6 tablespoons mayo
- 1/4 cup ketchup
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For Frying
- as needed vegetable or canola oil
Instructions
- 1
Clean the chicken tenders, trimming any excess fat or tendons.
⏱️ 5 min
- 2
In a bowl, combine the marinade ingredients: 1/3 cup pickle juice, 1/4 cup cream, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon chili flakes. Whisk thoroughly until all ingredients are well combined.
⏱️ 5 min
- 3
Add the cleaned chicken tenders to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min
- 4
Set up three separate stations for dredging: In a bowl, whisk 2 eggs for the wet station. In a second bowl, pour 1 cup of all-purpose flour for the dry station. In a third bowl or shallow dish, crush Kellogg’s Corn Flakes for the crunchy station.
⏱️ 10 min
- 5
Take one marinated chicken tender. First, coat it thoroughly in the flour, shaking off any excess. Next, dip the flour-coated chicken into the whisked egg, allowing excess egg to drip off. Finally, thoroughly coat the chicken in the crushed corn flakes, pressing gently to ensure adherence. Repeat this process for all chicken tenders.
⏱️ 10 min
- 6
In a clean bowl, combine 6 tablespoons mayo, 1/4 cup ketchup, 3/4 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix all ingredients thoroughly until the sauce is smooth and well combined. Set aside or refrigerate until ready to serve.
⏱️ 5 min
- 7
Heat vegetable or canola oil in a deep pan or fryer to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 8
Carefully place the dredged chicken tenders into the hot oil, ensuring not to overcrowd the pan. Fry for 4–6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown and crispy.
⏱️ 12 min•🌡️ 350
- 9
Remove the cooked chicken tenders from the oil and place them on a wire rack to drain excess oil.
⏱️ 2 min
- 10
Serve the crispy chicken tenders immediately, drizzled generously with the prepared Cane’s-style sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cane’s-Style Crispy Chicken Tenders
For the Marinade
- 1/3 cup pickle juice
- 1/4 cup cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili flakes
For the Dredge
- 2 eggs
- 1 cup all-purpose flour
- as needed Kellogg’s Corn Flakes, crushed
For the Cane’s-Style Sauce
- 6 tablespoons mayo
- 1/4 cup ketchup
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For Frying
- as needed vegetable or canola oil
Instructions
- 1
Clean the chicken tenders, trimming any excess fat or tendons.
⏱️ 5 min - 2
In a bowl, combine the marinade ingredients: 1/3 cup pickle juice, 1/4 cup cream, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon chili flakes. Whisk thoroughly until all ingredients are well combined.
⏱️ 5 min - 3
Add the cleaned chicken tenders to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min - 4
Set up three separate stations for dredging: In a bowl, whisk 2 eggs for the wet station. In a second bowl, pour 1 cup of all-purpose flour for the dry station. In a third bowl or shallow dish, crush Kellogg’s Corn Flakes for the crunchy station.
⏱️ 10 min - 5
Take one marinated chicken tender. First, coat it thoroughly in the flour, shaking off any excess. Next, dip the flour-coated chicken into the whisked egg, allowing excess egg to drip off. Finally, thoroughly coat the chicken in the crushed corn flakes, pressing gently to ensure adherence. Repeat this process for all chicken tenders.
⏱️ 10 min - 6
In a clean bowl, combine 6 tablespoons mayo, 1/4 cup ketchup, 3/4 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix all ingredients thoroughly until the sauce is smooth and well combined. Set aside or refrigerate until ready to serve.
⏱️ 5 min - 7
Heat vegetable or canola oil in a deep pan or fryer to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 8
Carefully place the dredged chicken tenders into the hot oil, ensuring not to overcrowd the pan. Fry for 4–6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown and crispy.
⏱️ 12 min•🌡️ 350 - 9
Remove the cooked chicken tenders from the oil and place them on a wire rack to drain excess oil.
⏱️ 2 min - 10
Serve the crispy chicken tenders immediately, drizzled generously with the prepared Cane’s-style sauce.
⏱️ 1 min