Raising canes style chicken tenders

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Издатель Sep 23, 2026

Raising Cane’s Style Chicken tenders

Ingredients:

For the Chicken:

2 lb chicken breast, cut into strips
Oil for frying

For the Dry Batter:

2 cups all purpose flour
1/3 cups cornstarch
1 tsp baking powder
1 tbsp smoked paprika
Salt to taste
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper

For the Wet Batter:

2 cups buttermilk
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
Salt to taste
1 tbsp smoked paprika
1/3 cup hot sauce
1/4 cup pickle juice

For the Cane’s Sauce:

4 tbsp ketchup
2 tbsp Worcestershire sauce
1 1/2 tsp garlic powder
1 tsp black pepper
1 cup mayonnaise
Salt to taste
1 tsp smoked paprika

Instructions:

Prepare the wet batter by whisking together buttermilk, hot sauce, pickle juice, garlic powder, onion powder, black pepper, salt, and smoked paprika. Add the chicken strips to the wet batter and marinate for at least 2 hours or overnight.

Prepare the dry batter by whisking together flour, cornstarch, salt, garlic powder, onion powder, black pepper, and smoked paprika. Remove the chicken from the wet batter, allowing excess to drip off, then coat each strip in the dry batter.

Dip the chicken back into the buttermilk mixture, then coat it a second time in the dry batter, pressing and squeezing the flour mixture onto the chicken to create a craggy, crunchy coating.
Place the coated chicken on a wire rack and let it rest for 5–10 minutes before frying. Repeat with the remaining chicken.

Deep fry the coated chicken strips in hot oil (about 350°F) until golden brown and cooked through, approximately 8-10 minutes, flipping halfway through.

Prepare the Cane’s Sauce by whisking together mayonnaise,ketchup,Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika. Serve the crispy chicken fingers with Cane’s Sauce.