Cooked - Homemade Raising Cane’s Chicken Tenders With Sauce & Texas Toast

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Homemade Raising Cane’s Chicken Tenders With Sauce & Texas Toast

4.0

2 lbs chicken breast, sliced into tenders

2 cups buttermilk

⅓ cup pickle juice

1 tsp garlic powder

1 tsp paprika

1 tsp onion powder

1 tsp salt

1 tsp black pepper

2 cups all-purpose flour

½ cup cornstarch

1 tsp baking powder

2 tsp garlic powder

2 tsp paprika

2 tsp salt

2 tsp black pepper

Neutral oil (canola, vegetable, peanut)

½ cup mayonnaise

¼ cup ketchup

2 tsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp black pepper

1 tsp seasoning salt

Brioche dough or thick brioche slices

Egg wash

Sesame seeds

Garlic butter

Marinate the chicken: Slice chicken into tenders. Mix buttermilk, pickle juice, garlic powder, paprika, onion powder, salt, and pepper. Add chicken and marinate 2 hours or overnight.
Make the crispy coating: Combine flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Drizzle in 1–2 tbsp of the marinade to create crispy clumps.
Heat the oil: Bring neutral oil to 350°F (175°C) in a deep pot or skillet.
Coat the chicken: Shake off excess marinade. Press chicken into the flour mixture until fully coated. Shake off loose flour.
Fry: Fry tenders for 7–10 minutes until golden and cooked through. Don’t move them for the first 1–2 minutes to help the crust set. Drain on a paper towel–lined rack.
Make Cane’s sauce: Mix mayo, ketchup, Worcestershire, garlic powder, onion powder, paprika, black pepper, and seasoning salt. Refrigerate until serving.
Prepare Texas toast: Brush brioche slices with egg wash, sprinkle sesame seeds, bake until set. Brush with garlic butter and toast until golden.
Serve: Plate chicken tenders with Cane’s sauce and Texas toast.

Course🍽️Main Course

Diets🥩Carnivore...

CategoryChicken Tenders

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 3 weeks ago

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