Cane’s-Style Crispy Chicken Tenders
Cane’s-Style Crispy Chicken Tenders
Ingredients
For the Chicken
- 300 g chicken breast, cut into strips
- as needed oil, for deep frying
For the Wet Batter
- 2 cups buttermilk
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- to taste salt
- a few dashes hot sauce, (optional)
- 1 tablespoon smoked paprika
For the Dry Batter
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- to taste salt
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
For the Cane’s Sauce
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- a pinch salt
- 1/2 teaspoon smoked paprika
For the Sides
- as needed slices brioche bread
- as needed butter, for toasting
- as needed French fries, for serving
Instructions
- 1
In a bowl, whisk together the buttermilk, 2 tablespoons garlic powder, 1 tablespoon black pepper, salt (to taste), a few dashes of hot sauce (optional), and 1 tablespoon smoked paprika to create the wet batter. Add the chicken breast strips, toss to coat thoroughly, cover the bowl, and marinate in the refrigerator for at least 2 hours or preferably overnight.
⏱️ 5 min
- 2
In a separate bowl, combine the all-purpose flour, cornstarch, salt (to taste), 1 tablespoon garlic powder, 1 teaspoon black pepper, and 1 teaspoon smoked paprika. Whisk until all ingredients are well combined to create the dry coating.
⏱️ 5 min
- 3
Prepare for double dredging: Remove each piece of chicken from the wet marinade, allowing any excess to drip off. First, coat the chicken thoroughly in the dry mixture, ensuring it's fully covered. Next, dip the dry-coated chicken back into the wet batter. Finally, coat it once more in the dry mixture, pressing gently to ensure the coating adheres well. This double coating is key for a crispy crust. Repeat for all chicken pieces.
⏱️ 15 min
- 4
Heat oil in a deep pan or Dutch oven to approximately 350°F (175°C). Carefully place the coated chicken tenders into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 8–10 minutes, turning the tenders halfway through, until they are golden brown and fully cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (74°C). Transfer the fried tenders to a wire rack set over paper towels to drain excess oil.
⏱️ 20 min•🌡️ 350
- 5
While the chicken is frying or resting, prepare the Cane’s sauce. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, a pinch of salt, and 1/2 teaspoon smoked paprika until the sauce is smooth and well combined.
⏱️ 5 min
- 6
Prepare your sides: Slice brioche bread if not already sliced. Melt butter in a pan and toast the brioche bread slices until golden brown. Prepare French fries according to package instructions or your preferred method. Plate the crispy chicken tenders with the toasted brioche, French fries, and a generous side of the homemade Cane’s sauce. Serve immediately and enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cane’s-Style Crispy Chicken Tenders
For the Chicken
- 300 g chicken breast, cut into strips
- as needed oil, for deep frying
For the Wet Batter
- 2 cups buttermilk
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- to taste salt
- a few dashes hot sauce, (optional)
- 1 tablespoon smoked paprika
For the Dry Batter
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- to taste salt
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
For the Cane’s Sauce
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- a pinch salt
- 1/2 teaspoon smoked paprika
For the Sides
- as needed slices brioche bread
- as needed butter, for toasting
- as needed French fries, for serving
Instructions
- 1
In a bowl, whisk together the buttermilk, 2 tablespoons garlic powder, 1 tablespoon black pepper, salt (to taste), a few dashes of hot sauce (optional), and 1 tablespoon smoked paprika to create the wet batter. Add the chicken breast strips, toss to coat thoroughly, cover the bowl, and marinate in the refrigerator for at least 2 hours or preferably overnight.
⏱️ 5 min - 2
In a separate bowl, combine the all-purpose flour, cornstarch, salt (to taste), 1 tablespoon garlic powder, 1 teaspoon black pepper, and 1 teaspoon smoked paprika. Whisk until all ingredients are well combined to create the dry coating.
⏱️ 5 min - 3
Prepare for double dredging: Remove each piece of chicken from the wet marinade, allowing any excess to drip off. First, coat the chicken thoroughly in the dry mixture, ensuring it's fully covered. Next, dip the dry-coated chicken back into the wet batter. Finally, coat it once more in the dry mixture, pressing gently to ensure the coating adheres well. This double coating is key for a crispy crust. Repeat for all chicken pieces.
⏱️ 15 min - 4
Heat oil in a deep pan or Dutch oven to approximately 350°F (175°C). Carefully place the coated chicken tenders into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 8–10 minutes, turning the tenders halfway through, until they are golden brown and fully cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (74°C). Transfer the fried tenders to a wire rack set over paper towels to drain excess oil.
⏱️ 20 min•🌡️ 350 - 5
While the chicken is frying or resting, prepare the Cane’s sauce. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, a pinch of salt, and 1/2 teaspoon smoked paprika until the sauce is smooth and well combined.
⏱️ 5 min - 6
Prepare your sides: Slice brioche bread if not already sliced. Melt butter in a pan and toast the brioche bread slices until golden brown. Prepare French fries according to package instructions or your preferred method. Plate the crispy chicken tenders with the toasted brioche, French fries, and a generous side of the homemade Cane’s sauce. Serve immediately and enjoy!
⏱️ 10 min