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Raising Canes Tenders & Sauce

Raising Canes Tenders and Sauce

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Equipment

  • Large stock pot or Dutch oven
  • Tongs
  • Wire Rack
  • Paper towels

Ingredients
  

  • 3 chicken breasts cut into strips
  • 4-5 cups Canola Oil

Marinade:

  • 1 cup buttermilk
  • 1 egg
  • 1 tbsp garlic powder

Flour Mix:

  • 1.5 cups flour
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1 cup Italian bread crumbs
  • All of seasoning blend minus 1 tbsp for the dredge

Seasoning Blend

  • 1 tbsp black pepper
  • 1 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder

Dredge:

  • 3/4 cup buttermilk
  • 1 tbsp seasoning blend

Sauce

  • ½ cup mayonnaise
  • ¼ cup ketchup
  • ¼ cup Worcestershire
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 1 tbsp white vinegar

Instructions
 

  • Marinade the chicken strips for a minimum of 2 hours
  • Set up a dredging station: flour, buttermilk, flour, wire rack to rest
  • Begin to heat your canola oil over medium high heat.
  • First remove the chicken from the marinade.
  • Dip into the seasoned flour mix.
  • Dip into the dredge (3/4 cup buttermilk + 1 tbsp seasoning blend)
  • Dip back into the flour mix and coat well.
  • Place on wire rack for a minimum of 10 mins.
  • By this point the oil will be ready for the chicken.
  • To test it, drop a little flour over into the oil. When it sizzles the oil is hot enough.
  • Cook for 3-4 mins per side or until fully cooked

Notes

If the oil is too hot it will fry the outside and leave the inside raw. Do not go over a medium high temp for this.
Canola oil gives it a beautiful brown color and crunch, vegetable oil is also acceptable.
The marinade is key and should not be skipped. For a deeper flavor marinade over night.
Tried this recipe?Let us know how it was!