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Fried Chicken Tenders Plate (Cane's-Style)

Buttermilk-brined fried chicken tenders with dipping sauce, crinkle-cut fries, slaw, and garlic Texas toast.

30 min prep · 30 min cook · 60 min total · 4 people
Family favourite

Adapted from Claude

Fried Chicken Tenders Plate (Cane's-Style)

Ingredients

people
  • 1 cup mayonnaise
  • 0.5 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, grated
  • 1 tsp kosher salt
  • 1 tsp fresh cracked black pepper (¾–1 tsp)
  • 9 chicken tenders (or 3 chicken breasts cut into 3 strips lengthwise)
  • 2 cups buttermilk
  • 1 cup pickle juice
  • 1.5 tbsp paprika
  • 1.5 tbsp garlic powder
  • 1 tsp cayenne
  • 2 tsp white pepper
  • 1 tsp onion powder
  • 1 tbsp kosher salt
  • 2.25 cups all-purpose flour
  • 0.75 cup potato starch
  • 1 tbsp paprika
  • 1.5 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp MSG (optional)
  • 1 tbsp kosher salt
  • 1 tsp cayenne
  • 2 tsp ground white pepper
  • 1 tsp ground black pepper
  • 2 russet potatoes, crinkle cut or normal cut
  • 1.5 qt ice water (to taste)
  • 1.5 qt vegetable oil for frying (to taste)
  • 1 tsp Creole seasoning (to taste) (to taste)
  • 3 tbsp mayo
  • 0.5 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 2 tsp Dijon mustard
  • 1 pinch kosher salt (to taste)
  • 2 cups green cabbage, very thinly sliced
  • 2 tbsp parsley, chopped
  • 1 small carrot, grated
  • 4 slices bread
  • 2 tbsp butter, for toasting
  • 2 tbsp melted butter mixed with grated garlic (for brushing)

Steps

  1. Sauce. In a bowl, mix mayo, ketchup, Worcestershire sauce, grated garlic, kosher salt, and black pepper. Mix thoroughly, cover, and set aside in the fridge.
  2. Chicken brine. To a large bowl add buttermilk, pickle juice, kosher salt, black pepper, white pepper, garlic powder, onion powder, paprika, cayenne, and MSG. Add the chicken, mix well to coat, and set aside in the fridge for 1 hour to overnight (or use right away).
  3. Prep the fries. Peel and cut the potatoes into planks, then slice those planks lengthwise into fries. In a large bowl, cover with ice water and mix well to rinse off the starch. Set aside.
  4. Slaw. In a large bowl, mix mayo, apple cider vinegar, kosher salt, sugar, and Dijon. Add the cabbage, parsley, and carrot. Mix again and chill.
  5. Coat the chicken. Whisk flour, potato starch, salt, black pepper, white pepper, garlic powder, onion powder, paprika, and cayenne in a large bowl. Remove the chicken from the fridge. Coat in the dry dredge (no bald spots), dip back in the wet brine, then back in the dredge for a second coat. Set aside.
  6. Heat the oil. Add frying oil to a medium pot over medium heat and bring up to 350°F.
  7. Fry the chicken. Fry 2–3 tenders at a time for 6–8 minutes, until fully cooked and golden brown. Transfer to a wire rack and repeat with the remaining chicken.
  8. Fry the fries. Spread potatoes on a towel-lined sheet tray and dry them very thoroughly — leftover moisture will make the oil boil over. Heat the oil back to 350°F. Fry until golden and cooked through, 3–4 minutes. Drain on a wire rack and season generously with Creole seasoning.
  9. Texas toast. Toast the bread in a pan with butter. Mix melted butter with grated garlic in a small bowl and brush over the toast.
  10. Assembly. On each plate: 2 chicken tenders, a handful of fries, a ramekin of sauce, Texas toast, and a scoop of slaw.

Notes

The double-dredge (dry → wet → dry) is what gives the craggy, extra-crispy crust. Don't skip it.

Drying the potatoes thoroughly before they hit the oil is non-negotiable — wet potatoes will make 350°F oil violently bubble over.

Thighs are forgiving on temp; tenders are not. Pull at 165°F internal, not later. 6–8 minutes is a guide — color and float are better signals.

The sauce is best after at least 30 minutes in the fridge so the garlic mellows.

My Notes

(your own tweaks go here)

chickenfrieddinnercomfort-foodamerican