Raising Cane’s Style Chicken Tenders

Ingredients

• 110 chicken tenderloins(680g)
• 22 cup buttermilk(480g)
• 30.25 cup hot sauce(60g)
• 42 tablespoon paprika(14g)
• 52 tablespoon garlic powder(18g)
• 62 tablespoon chili powder(16g)
• 72 tablespoon pickle juice(30g)
• 82 cup self rising flour(250g)
• 90.67 cup corn starch(85g)
• 104 cup vegetable oil (for frying)(900g)
• 112 teaspoon salt(12g)
• 121 teaspoon black pepper(2g)

Instructions

1. 1In a large bowl, combine buttermilk, hot sauce, pickle juice (optional), 1 tablespoon each of paprika, garlic powder, and chili powder.
2. 2Add chicken tenderloins to the marinade, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 1 hour.
3. 3In a separate bowl, mix self rising flour, corn starch, and the remaining 1 tablespoon each of paprika, garlic powder, and chili powder.
4. 4Remove chicken from the marinade, letting excess drip off. Dredge each tender in the dry batter, then dip back into the wet marinade, and dredge again in the dry batter for a double coating.
5. 5Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
6. 6Fry chicken tenders in batches for about 7 minutes, or until golden brown and cooked through.
7. 7Remove tenders from oil and drain on a wire rack or paper towels. Season with salt and pepper while hot.