Chicken & Sauce

If you’re craving a meal that’s crispy, juicy, and irresistibly dippable, this Chicken & Sauce recipe delivers pure comfort. Tender chicken strips are marinated in buttermilk, coated in a seasoned flour mix, and fried to golden perfection — all paired with a creamy, tangy dipping sauce that ties everything together. It’s the ultimate homemade version of your favorite fast-food chicken combo, made fresh in your own kitchen and guaranteed to disappear fast.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Crispy & Juicy Every Time: The double-dip coating ensures the perfect crunch while keeping the chicken tender inside.
• Restaurant-Level Flavor at Home: That signature Cane’s-style sauce adds a creamy, zesty kick you can’t resist.
• Simple Ingredients, Big Flavor: Nothing fancy — just pantry staples coming together perfectly.
• Perfect for Sharing: Great for weeknight dinners, game-day snacks, or family gatherings.
• Make-Ahead Friendly: You can prep the sauce in advance and store it for up to 3 days.

This Chicken & Sauce recipe stands out for its double-coating technique, which locks in moisture while building a crisp, flavorful crust that rivals any restaurant version.

Ingredients Needed

For the Chicken Tenders

• 2 lb. chicken tenders – fresh or thawed
• 1 large egg – helps the buttermilk stick to the chicken
• 1 ½ cups buttermilk – tenderizes and adds subtle tang
• 5 tsp kosher salt, divided
• Freshly ground black pepper – to taste
• 2 ½ cups (300 g) all-purpose flour
• ½ cup cornstarch – makes the coating extra light and crisp
• 1 ½ tsp paprika – adds color and mild smokiness
• 1 tsp garlic powder
• ½ tsp onion powder
• Vegetable oil, for frying (about 4–6 cups) – use neutral oil like canola or sunflower

For the Sauce (Cane’s-Style)

• ¾ cup mayonnaise – base of the sauce
• 3 Tbsp ketchup – adds sweetness and color
• 1 Tbsp Worcestershire sauce – for umami depth
• 1 tsp garlic powder
• ¾ tsp freshly ground black pepper
• ½ tsp kosher salt
• ½ tsp onion powder

To Serve

• Crinkle fries – classic side for dipping and crunch

How to Make Chicken & Sauce

Chicken Tenders

Step 1: Marinate the Chicken
In a large bowl, whisk together the egg, buttermilk, 2 teaspoons of salt, and a few grinds of pepper. Add the chicken tenders, making sure they’re fully coated. Cover and refrigerate for at least 2 hours or overnight — this helps tenderize the meat and infuse flavor.

Step 2: Prepare the Coating
In a shallow bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and the remaining 3 teaspoons of salt. Mix well to evenly distribute the seasonings — this blend gives the chicken its signature crunch.

Step 3: Heat the Oil
Pour about 2 inches of oil into a deep, heavy pot. Attach a thermometer and heat over medium-high until it reaches 350°F (175°C). Maintaining the right temperature is key for crispy, golden results without greasiness.

Step 4: Coat the Chicken
Working one at a time, lift each tender from the buttermilk mixture, letting excess drip off. Dredge in the flour mixture until fully coated. For an extra-crispy crust, dip it back into the marinade, then into the flour again. Arrange coated tenders on a parchment-lined tray while you finish the batch.

Step 5: Fry to Perfection
Fry the chicken in batches, turning occasionally, until golden brown and the internal temperature hits 165°F (74°C) — about 3–4 minutes per batch. Adjust heat as needed to keep the oil around 350°F. Transfer fried chicken to a wire rack to drain excess oil and stay crisp.

Cane’s-Style Sauce

Step 1: Mix It Up
In a medium bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, pepper, salt, and onion powder until smooth and creamy. Taste and adjust seasoning as needed — the sauce should be balanced between tangy, savory, and slightly sweet.

Step 2: Chill for Best Flavor
Refrigerate for at least 30 minutes before serving. This allows the flavors to blend and deepen.

Step 3: Serve
Arrange the hot chicken tenders on a platter alongside a small bowl of sauce and a pile of crispy fries.

Make-Ahead Tip: The sauce can be prepared up to 3 days in advance and stored in an airtight container in the fridge.

Serving and Storage Tips

• Serving: Pair with crinkle fries, coleslaw, or a simple green salad for balance. Drizzle a little sauce over the chicken for extra flavor before serving.
• Storage: Leftover chicken can be kept in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in an air fryer or 400°F oven for 8–10 minutes to restore crispiness. Avoid microwaving, which softens the coating.
• Freezing: You can freeze cooked tenders for up to 2 months. Reheat directly from frozen in the oven until hot and crisp.

Helpful Notes

• Temperature Control: Keeping oil between 340°F–360°F ensures the perfect golden crust without burning.
• Don’t Crowd the Pan: Fry in small batches for even cooking and crisp results.
• For Extra Spice: Add cayenne pepper or chili powder to the flour mixture.
• Alternative Sauce Ideas: Try honey mustard, ranch, or spicy mayo if you want a twist.
• Gluten-Free Option: Substitute with a gluten-free all-purpose flour blend.

Conclusion

This Chicken & Sauce recipe combines everything you love — crispy golden chicken, juicy interiors, and a sauce that’s pure magic. It’s simple, satisfying, and guaranteed to impress everyone at the table. Whether you’re recreating your favorite takeout treat or just craving comfort food done right, this dish delivers every time.

If you try this recipe, leave a comment and star rating below — I’d love to hear how it turned out!
💬 What’s your favorite dipping sauce for crispy chicken? Share your variations in the comments or on Pinterest and Facebook

Frequently Asked Questions (FAQ)

Can I bake the chicken instead of frying?

Yes! For a lighter version, place coated tenders on a greased rack over a baking sheet, spray lightly with oil, and bake at 425°F (220°C) for about 20 minutes, flipping halfway through.

Can I make this recipe gluten-free?

Absolutely — swap the all-purpose flour with a 1:1 gluten-free flour blend and double-check that your sauces are gluten-free.

Why isn’t my chicken as crispy?

The oil might not have been hot enough, or the chicken may have been overcrowded while frying. Always fry in small batches and keep oil around 350°F.

Can I use chicken breast instead of tenders?

Yes! Cut chicken breasts into evenly sized strips about 1 inch thick so they cook quickly and evenly.

How do I store the sauce?

Keep the sauce refrigerated in an airtight container for up to 3 days. Stir well before serving.