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HERaising cane’s chicken tenders at home 🥰
Marinade:
• 1.5 lb (700 g) chicken tenders
• 1 cup buttermilk
• 1 tsp hot sauce (i use tabasco)
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
Dry coating:
• 2 cups (300 g) all-purpose flour
• 2/3 cup (90 g) cornstarch
• 1 tsp baking powder
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp cayenne pepper (optional)
Cane’s sauce:
• 1/2 cup (120 g) mayonnaise
• 1/4 cup (60 g / 4 tbsp) ketchup
• 1/2 tsp worcestershire sauce
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
Instructions:
1. Mix all marinade ingredients, add chicken, and refrigerate for at least 4 hours or overnight.
2. Combine dry coating ingredients. add a bit of marinade to create small flour clumps.
3. Coat chicken evenly, pressing gently so the flour sticks well.
4. Heat oil to 170–175°c and fry for 4–6 minutes until golden and crispy. drain on a wire rack.
5. Mix cane’s sauce ingredients and chill for 1 hour before serving.
#raisingcanes #chickentenders #chickenrecipes #recipe
@hescooks
