Copycat Raising Cane's Chicken & Sauce Using Pressure Cooker
Tender chicken tenders made ultra juicy in the pressure cooker, then crisped to perfection and paired with a silky, tangy copycat Cane's sauce. Comfort food shortcut for weeknights!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 egg large, for binding and richness
- 1 1/2 cups buttermilk to tenderize and add tang
- 5 teaspoons kosher salt divided, for flavor depth
- black pepper freshly ground
- 2 pounds chicken tenders main star of the dish
- 2 1/2 cups all-purpose flour for crunchy coating
- 1/2 cup cornstarch to boost crispiness
- paprika, garlic powder, onion powder seasoning trio
- 4 to 6 cups vegetable oil for frying
- 3/4 cup mayonnaise for sauce
- 3 tablespoons ketchup for sauce
- 1 tablespoon Worcestershire sauce for sauce
- salt, pepper, garlic powder, onion powder for seasoning sauce
- crinkle fries to serve on the side
Instructions
Instructions
- Whisk together egg, buttermilk, 2 teaspoons salt, and black pepper in a large bowl for a flavorful marinade.
- Add chicken tenders and coat well. Cover and refrigerate for at least 30 minutes.
- Mix flour, cornstarch, remaining salt, paprika, garlic powder, onion powder, and pepper in a shallow dish.
- Remove chicken from marinade, shake off excess, and dredge in flour mix. Press to adhere coating well.
- Heat 2 inches of vegetable oil in a skillet or Dutch oven to 350°F.
- Fry chicken in batches for 6–8 minutes, turning to ensure even browning.
- Transfer to wire rack or paper towels to drain.
- Mix sauce ingredients in bowl and refrigerate. Serve chicken hot with sauce and crinkle fries.
Notes
Cool completely before storing to keep crust crisp. Reheat in hot oven or air fryer for best results.