Josiah’s Chicken Tenders (Raising Cane’s copycat recipe)

My kids love the chicken fingers served at Raising Cane’s, so I wondered, “Why not make our own version of them?” We had a lot of trial and error with this recipe and we finally got a winner! This is the closest we can get to our version of Cane’s chicken tenders.

Ingredients:

Marinade:

• 1 lb chicken strips
• 1 cup buttermilk
• 2 tsp salt
• 1/2 tsp ground black pepper

Batter:

• 1 1/2 cups flour
• 1 1/2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp chicken flavor
• 1/2 tsp salt
• 1/2 tsp ground white pepper
• 1 tbsp dried thyme
• 1 tsp paprika
• 2 eggs
• vegetable oil, for frying

Directions

• Marinate the chicken overnight in buttermilk, salt and pepper.
• The next day mix the flour, onion powder, garlic powder, chicken flavor, salt, white pepper, paprka, and thyme.
• Prepare 2 separate bowls. On the first bowl place the eggs and beat really well.
• In another bowl, place the flour mix.
• Place the marinated chicken in a colander to drain all the marinade.
• Start heating your deep fryer.
• Dredge the chicken into the flour mix and shake the excess flour.
• Then dip it in the beaten eggs and dredge back again in the flour mix.
• Place carefully into hot oil and fry until golden brown.

Dipping Sauce

• 1 cup mayonnaise (I use Kewpie)
• 1/2 cup tomato catsup
• 2 tbsp pickle juice
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp ground black pepper
• 1/2 tsp salt

Directions

• In a bowl, add the mayonnaise and ketchup. Mix until smooth and no more lumps.
• Add the pickle juice, garlic powder, black pepper, and salt. Mix to combine.
• Transfer into a serving dish and serve with the chicken fingers!😋

Note:

Kewpie is a japanese mayonnaise. It is available at any Asian store but check your regular grocery store (Asian food aisle).

My son Josiah uses buttermilk as the wet batter. First dredge the chicken in the flour mixture (if you want your chicken to be extra crispy, tightly pack in the flour mixture on it), then put it back into the butter milk. After that dredge with flour once again, and you’re ready to fry!