Cane's-Style Chicken Tenders (Peppery, Craggy Crust)
Closest home approach to Cane's: a short buttermilk brine for juiciness, a flour-cornstarch dredge for crispness, a firm press for shaggy bits, and a brief rest before frying.
Ingredients (serves 4)
Buttermilk brine (2–4 hours)
Dry dredge
For frying
Quick tips
- Press hard on the second dredge to build craggy bits.
- Resting the breading for 8–12 minutes helps it set and fry extra crisp.
- Drain on a wire rack instead of paper towels to keep the crust crunchy.
Instructions
- Brine. Whisk buttermilk, egg, salt, MSG (if using), and pepper. Add chicken, cover, and refrigerate 2–4 hours.
- Heat oil. Preheat oil to 350°F (175°C) in a Dutch oven or fryer.
- Mix dredge. Combine all dry dredge ingredients in a wide bowl.
- Double dredge. Remove a tender from brine, let excess drip, press into dry dredge. Dip quickly back into brine, then return to dredge and press firmly to build craggy bits.
- Rest for crunch. Place breaded tenders on a rack for 8–12 minutes before frying.
- Fry. Fry in small batches 3–5 minutes, turning once, until deep golden and internal temp reaches 165°F (74°C).
- Drain. Drain on a wire rack to keep the crust crisp.