Raising Cane's Style Chicken Tenders with Secret Sauce (Sous Vide & Traditional)

Ingredients

• 1.5 lb Chicken Tenders (skinless, bone‑free)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Onion Powder
• 1 tsp Salt (kosher or table)
• 1 tsp Garlic Powder
• 1 tsp Paprika (regular or smoked)
• 0.25 tsp Cayenne Pepper (adjust for heat)
• 2 cup Buttermilk (full‑fat for best flavor)
• 2 tbsp Louisiana Hot Sauce (or any cayenne‑based hot sauce)
• 1 cup All‑Purpose Flour (sifted)
• 0.25 cup Cornstarch
• 0.5 cup Mayonnaise (full‑fat)
• 2 tbsp Ketchup
• 1 tbsp Worcestershire Sauce
• 4 oz Mozzarella Cheese (shredded)
• 4 pieces Biscuits (store‑bought) (soft, split in half)
• 1 lb Steak (thin cut, e.g., sirloin) (cut into thin strips)
• 1 tbsp Chives (finely chopped)
• 4 cup Vegetable Oil (for deep frying, 350°F smoke point)

Instructions

1. Make the Seasoning Rub

   Combine black pepper, onion powder, salt, garlic powder, paprika, and cayenne pepper in a small bowl; whisk to blend.

   Time: PT5M

2. Season the Chicken

   Pat chicken tenders dry, then sprinkle the rub over both sides, massaging it in evenly.

   Time: PT5M

3. Bag for Sous Vide

   Place half of the seasoned chicken in a vacuum‑seal bag, arrange in a single layer, and vacuum seal tightly.

   Time: PT5M

4. Sous Vide Cook

   Submerge the sealed bag in a water bath pre‑heated to 149°F and cook for 30 minutes.

   Time: PT30M

   Temperature: 149°F

5. Prepare Buttermilk Marinade (Traditional)

   In a bowl, whisk together buttermilk, Louisiana hot sauce, onion powder, black pepper, cayenne, salt, garlic powder, and smoked paprika until smooth.

   Time: PT5M

6. Marinate Chicken in Buttermilk

   Add the remaining seasoned chicken tenders to the buttermilk mixture, turn to coat, and let sit for at least 30 minutes (up to several hours).

   Time: PT30M

7. Make the Flour‑Cornstarch Coating

   In a shallow dish, combine all‑purpose flour, cornstarch, and the remaining seasoning rub; whisk to distribute evenly.

   Time: PT5M

8. Coat the Chicken

   Remove chicken from the buttermilk, let excess drip off, then dredge each piece in the flour mixture, shaking off any surplus.

   Time: PT5M

9. Heat Oil for Frying

   Fill a deep fryer or heavy pot with vegetable oil to a depth of 2‑3 inches; heat to 350°F.

   Time: PT10M

   Temperature: 350°F

10. Fry the Chicken Tenders

    Carefully lower the coated chicken (both sous‑vide and traditional batches) into the hot oil; fry 3‑4 minutes until golden‑brown and internal temperature reaches 165°F.

    Time: PT5M

    Temperature: 350°F

11. Drain and Rest

    Remove chicken with tongs, place on a wire rack set over a baking sheet to drain excess oil; let rest 2 minutes.

    Time: PT2M

12. Prepare the Secret Sauce

    In a bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, onion powder, black pepper, salt, garlic powder, and Louisiana hot sauce until smooth.

    Time: PT5M

13. Serve

    Arrange the fried chicken tenders on a platter and serve with the secret sauce on the side for dipping.

    Time: PT2M

14. Optional: Grill Steak for Sliders

    Season thin steak strips with salt and pepper, then grill over medium‑high heat 5 minutes, turning once, until just cooked through.

    Time: PT5M

    Temperature: medium‑high

15. Assemble Steak‑Biscuit Sliders

    Split each biscuit, layer with grilled steak, sprinkle shredded mozzarella, drizzle with secret sauce, broil 2 minutes until cheese melts, then garnish with chopped chives.

    Time: PT5M

    Temperature: broiler

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

2g