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canes chicken recipe

Canes Chicken

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
With crispy chicken fingers and signature sauce! So golden, so addictive. A fast food favorite at home!
5 stars (1 ratings)
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Ingredients
  

  • 2 pounds chicken tenders or boneless , skinless chicken breasts
  • 2 cups buttermilk (substitute: 2 cups milk + 2 tablespoons lemon juice)
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Vegetable oil for frying (about 4 cups)

For the signature sauce:

  • ½ cup mayonnaise
  • ¼ cup ketchup
  • ½ teaspoon garlic powder
  • ¼ teaspoon Worcestershire sauce
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

Instructions

  • Step 1: Marinate the Chicken
    Begin by slicing your chicken breasts into tender-sized strips if not using pre-cut tenders. In a large bowl, combine the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Submerge the chicken pieces completely in this mixture, cover, and refrigerate for at least 4 hours or overnight for best results. The buttermilk's acidity tenderizes the chicken while infusing moisture, creating that signature juiciness that makes the canes chicken recipe so irresistible.
    Pro tip: For ultra-tender chicken, pierce each piece several times with a fork before marinating. This allows the buttermilk to penetrate deeper into the meat fibers.
    Step 2: Prepare the Coating and Fry
    When ready to cook, set up your breading station. In one shallow dish, whisk together the eggs with 2 tablespoons of the buttermilk marinade. In a second dish, combine the flour, garlic powder, onion powder, paprika, cayenne, remaining salt, and black pepper.
    Heat vegetable oil in a large, heavy-bottomed pot or deep skillet to 350°F (175°C). Use a kitchen thermometer for accuracy—oil temperature is crucial for achieving that perfect crispiness without greasiness.
    Remove chicken pieces from the marinade, allowing excess to drip off. Dredge each piece first in the flour mixture, then into the egg mixture, and finally back into the flour for a second coating. Press the flour gently into the chicken to ensure it adheres well.
    Carefully place 3-4 pieces of chicken into the hot oil at a time, avoiding overcrowding which lowers the oil temperature. Fry for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C).
    Transfer fried chicken to a wire rack set over a baking sheet, not paper towels, to maintain maximum crispiness.
    Step 3: Make the Signature Sauce and Serve
    While your chicken is cooling slightly, prepare the signature sauce by whisking together all sauce ingredients in a small bowl until smooth and well-blended. For authentic flavor development, refrigerate the sauce for 30 minutes before serving if time permits.
    Serve your homemade canes chicken recipe hot with the sauce on the side for dipping. Add Texas toast, coleslaw, and crinkle-cut fries for the complete Canes experience.
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