CANE’S™ CHICKEN TENDERS

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CANE’S™ CHICKEN TENDERS

Prep time

2 Hour

Cook time

15 Min

Total time

2 H & 15 M

Ingredients

Seasoning Mixture

• 1 Tbsp garlic powder
• 1 Tbsp paprika
• 1 Tbsp chili powder
• 2 tsp salt
• 1 tsp black pepper

Marinade

• 3 cups buttermilk (or enough to submerge)
• 1 egg
• 1 Tbsp mustard
• 2 lb Chicken Tenders

Dry batter

• 3 cups AP flour
• 1 Tbsp garlic powder
• 1 Tbsp paprika
• 1 Tbsp dried chili powder
• 1 Tbsp salt
• 1 tsp black pepper

Cane’s Sauce

• 2/3 cup mayo
• 1/2 cup ketchup
• 2 Tbsp Worcestershire sauce
• 2 tsp garlic powder
• 2 tsp paprika
• 2 tsp chili powder

Instructions

1. Combine seasoning mixture ingredients in a small bowl and set aside.
2. In a large mixing bowl combine buttermilk, egg, mustard, and dry seasoning mixture. Marinate, cover, and refrigerate the chicken strips in the mixture for 2 hours.
3. Combine the dry batter ingredients in a bowl, toss each chicken tenders in dry mixture until completely covered, and place on wire rack to rest until you’re ready to fry all of the tenders.
4. Heat your canola oil to 350 degrees, and deep fry chicken tenders for 8 to 10 minutes or so. Be sure not to overcrowd the deep fryer. Remove from oil. Drain.
5. To make Cane’s Sauce, fully combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, paprika and chili powder. Now take a dip and enjoy!

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