Copycat Raising Cane's Chicken & Sauce in Your Pressure Cooker You Gonna Love
This copycat recipe delivers crispy and juicy chicken tenders paired with a tangy, creamy Cane's sauce, all made quickly using a pressure cooker and fried to perfection.
Ingredients
Ingredients
- 1 large Egg
- 1.5 cups Buttermilk
- 5 teaspoon Kosher Salt split between marinade and flour mix
- To taste Freshly ground black pepper
- 2 lbs Chicken tenders
- 2.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 1.5 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 4 cups Vegetable oil for frying
- 0.75 cups Mayonnaise
- 3 tablespoon Ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Garlic powder (for sauce)
- 0.75 teaspoon Black pepper (for sauce)
- 0.5 teaspoon Kosher salt (for sauce)
- 0.5 teaspoon Onion powder (for sauce)
- To serve Crinkle fries
Instructions
Instructions
- Whisk up the egg, buttermilk, 3 teaspoon kosher salt, and black pepper in a big bowl. This is your marinade, thick and tangy.
- Dunk the chicken tenders in that marinade. Cover it all up and toss it in the fridge for at least one hour. This lets the flavors soak right in.
- Mix your flour, cornstarch, paprika, garlic powder, onion powder, 2 teaspoon kosher salt, and fresh black pepper in another large bowl. This flour mix is gonna give you that crunch.
- Pull the chicken from the marinade letting the extra drip off. You don’t want it soggy, gotta get that dry surface.
- Coat each piece well with the flour mix, press it so it sticks nice. Lay them on a wire rack, this keeps the crust crisp.
- Heat your oil in a deep fryer or big pot to about 350 degrees Fahrenheit, get ready for frying action.
- Fry chicken in batches, about 5-7 minutes each until golden and cooked through. Don’t crowd the pot or oil temp will drop, and you’ll lose crispiness.
- Drain the tenders on paper towels and keep warm till you’re ready to serve with that killer Cane's sauce and crinkle fries.
Notes
Keep leftovers in an airtight container in the fridge for up to 4 days. When reheating, use the oven to bring back the crispiness instead of microwaving. You can also freeze the cooked chicken tenders wrapped individually for up to 2 months. For sauce, keep in a sealed jar in fridge and stir before serving; it holds well for 5-7 days. Store chicken and sauce separately if meal prepping.