Raising Cane's Chicken Sliders
Raising Cane's Chicken Sliders feature a copycat version of their viral southern-fried chicken tenders, topped with their zesty signature Cane's sauce. These handheld sandwiches are a must-make recipe!
Servings: 12 sliders (approx.)
Ingredients
- 2 lbs. chicken tenderloins tendons removed
- 12 brioche slider buns
- 5 tablespoons butter, softened
- 1 tablespoon sesame seeds
- 1/2 cup dill pickles
- vegetable oil enough to fill 3" in the bottom of the pot
Wet Batter
- 1 cup buttermilk
- 1/2 cup dill pickle juice
- 1 egg
- 2 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tablespoon hot sauce optional
Dry Breading Mixture
- 2 cups flour
- 1/3 cup cornstarch
- 3 tsp baking powder
- 1 tablespoon cayenne
- 1 tablespoon paprika
- 1 tablespoon celery salt
- 1 tablespoon onion powder
- 1 tablespoon pepper
Raising Cane's Sauce
- 1/2 cup mayonnaise
- 4 tablespoons ketchup
- 1 1/2 tablespoons Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Marinate Chicken
- Start by whisking the wet batter ingredients in a large bowl. Submerge the chicken in the wet batter, cover, and marinate overnight or at least 4 hours.
Bread and Fry Chicken
- Combine all the dry breading ingredients in a shallow dish (like a pie plate) and whisk until well mixed. Bring the marinating chicken from the fridge to remove the chill while preparing the oil.
- In a large, heavy pot, attach a deep fry or candy thermometer to the side of the pan to monitor the heat. Fill the oil 3" deep and heat to 350 degrees.
- Working a few at a time, remove chicken from the batter and let the excess drip off. Toss the chicken into the flour mixture. Use an alternate hand (one dedicated for wet ingredients, one for dry) to toss the chicken to coat it well in the flour mixture.
- Set breaded chicken on a parchment-lined pan. Set up a wire rack near the stove to land the cooked fried chicken.
- Fry the chicken in batches, about four tenders at a time. Adjust the burner heat to maintain an oil temp of 350 degrees throughout the cooking process. Cook for about 4 minutes or until chicken is golden brown and reaches an internal temp of 165 degrees. Lightly sprinkle the chicken with a pinch more salt if needed.
- Add all the Raising Cane's sauce ingredients to a medium bowl. Whisk well, taste, and adjust if needed.
Assemble the Sliders
- Slice the slider buns horizontally (if needed). Turn them sliced side up onto a baking sheet and coat with about 4 tablespoons softened butter. Broil for 1-2 minutes or until light golden brown.
- Set aside the toasted buns. Flip the top buns dome side up. Melt the remaining butter and spread on the top of the buns. Sprinkle with sesame seeds. Return the pan to the oven and broil for 1 minute.
- Spread a spoonful of sauce on the bottom buns, add a few pickles, and top with one chicken tender. Add another dollop of Cane's sauce to the top buns and place on top. Slice them and serve with remaining sauce for dipping.
Notes
- Select high-quality chicken tenderloins when possible. I prefer air-chilled like Bell & Evans or Mary's.
- Use a thermometer attached to the side of the pot so you can maintain the oil’s temperature as you cook.
- Set up your fry station before you get started. For the raw chicken, use a baking pan lined with parchment paper and a wire rack with foil underneath to catch any drippings from the cooked chicken.
- Don’t soak your chicken on paper towels. Paper towels trap moisture against the breading, causing it to be soggy and peel away from the chicken. Letting the chicken tenders cool on a wire rack and drip dry is much better.
- Use a deep heavy pan. As much as I love my cast iron pans, I find them much too shallow for deep frying, especially if you have a gas stove. Even if not dangerous, they are much messier for splattering.