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Chicken & Sauce

Chicken & Sauce (Cane’s-Style)

This Chicken & Sauce recipe brings you crispy, juicy, golden-brown chicken tenders paired with a creamy, tangy Cane’s-style dipping sauce. Each bite delivers the perfect balance of crunch, tenderness, and zesty flavor — a homemade twist on your favorite fast-food combo that’s even better than takeout.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Snack
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken Tenders
  • 2 lb chicken tenders fresh or thawed
  • 1 large egg helps buttermilk stick to chicken
  • 1.5 cups buttermilk tenderizes and adds tang
  • 5 teaspoons kosher salt divided
  • freshly ground black pepper to taste
  • 2.5 cups all-purpose flour for coating
  • 0.5 cup cornstarch makes coating extra light and crisp
  • 1.5 teaspoons paprika adds color and mild smokiness
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • vegetable oil for frying, about 4–6 cups (use neutral oil like canola or sunflower)
For the Sauce (Cane’s-Style)
  • 0.75 cup mayonnaise base of the sauce
  • 3 tablespoons ketchup adds sweetness and color
  • 1 tablespoon Worcestershire sauce for umami depth
  • 1 teaspoon garlic powder
  • 0.75 teaspoon freshly ground black pepper
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon onion powder
To Serve
  • crinkle fries classic side for dipping

Method
 

  1. Step 1 – Marinate the Chicken: In a bowl, whisk together egg, buttermilk, 2 teaspoons of salt, and pepper. Add chicken tenders, coat well, cover, and refrigerate for at least 2 hours or overnight to tenderize and infuse flavor.
  2. Step 2 – Prepare the Coating: In a shallow bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and the remaining salt. Stir well to evenly distribute spices.
  3. Step 3 – Heat the Oil: Fill a deep pot with about 2 inches of oil and heat to 350°F (175°C). Keep the temperature steady for the best crispy results.
  4. Step 4 – Coat the Chicken: Lift tenders from the buttermilk mixture, letting excess drip off. Dredge in flour mixture until fully coated. For extra crunch, dip back into the buttermilk, then coat with flour again. Arrange on a parchment-lined tray.
  5. Step 5 – Fry the Chicken: Fry tenders in batches, turning occasionally, until golden brown and cooked through (3–4 minutes per batch, internal temperature 165°F/74°C). Drain on a wire rack.
  6. Step 6 – Make the Sauce: In a medium bowl, whisk mayonnaise, ketchup, Worcestershire sauce, garlic powder, pepper, salt, and onion powder until smooth. Chill for at least 30 minutes before serving to blend flavors.
  7. Step 7 – Serve: Arrange hot chicken tenders on a platter with the sauce and crinkle fries. Dip, enjoy, and savor that perfect crispy-juicy combo.

Notes

Keep oil temperature between 340°F–360°F for ideal golden crispness. Don’t overcrowd the pan — fry in small batches. For extra spice, add cayenne or chili powder to the coating. Sauce keeps up to 3 days refrigerated.