Cooked - Raising Cane's Chicken But Better

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Raising Cane's Chicken But Better

1.0

2 lbs chicken tenderloins

Plain flour for initial dredging

Canola or vegetable oil for deep frying

2 cups all-purpose flour

3 tbsp chicken or consommé powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp black pepper

1 tsp Chinese five-spice

1 tsp paprika

1 tsp ginger powder

½ tsp mustard powder

½ tsp white pepper

2 pinches kosher salt

⅔ cup all-purpose flour

⅔ cup cold water

2 eggs

Preheat your oil to 300°F in a deep fryer or heavy-bottomed pot. Maintaining this temperature ensures the chicken cooks evenly.
Prepare the Batter: In a bowl, whisk together flour, cold water, and eggs until smooth. Place in the fridge while prepping everything else. A colder batter yields a crispier coating, so chilling it for a few hours is ideal.
Make the Seasoned Flour: In a separate bowl, combine all seasoned flour ingredients. Mix well and set aside.
Prep the Chicken: Pat chicken tenderloins dry with a paper towel. Lightly season with kosher salt and black pepper.
Coating Process: Dredge each tenderloin in plain flour, shaking off excess. Dip into the cold batter, ensuring full coverage. Do not shake off excess batter. Immediately coat in the seasoned flour, pressing firmly to create a textured, craggy crust. The thicker the batter, the crunchier the chicken.
First Fry: Fry chicken in batches for 4 minutes until lightly golden. Remove and drain on a wire rack.
Final Fry for Crispiness: Increase oil temperature to 375°F. Fry the chicken a second time for 1-2 minutes until deep golden brown and crispy.
Serve & Enjoy: Let the chicken rest briefly before serving. Pair with your favorite dipping sauce and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Fried Chicken

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 23 weeks ago

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