Hello + Happy Tuesday! It’s been a while but I am excited to share a recipe with you today! I’m a big of fan of Cane’s chicken + fry sauce but since that’s at least an hour drive to the nearest location, I decided to try and mimic a similar recipe that I could easily whip up at home.

I was a bit skeptical trying this recipe because the chicken strips are coated in grated Parmesan cheese and I have been developing a weird intolerance to dairy products lately but I decided to take my chances and try it.

Like I mentioned, I was craving fry sauce and I tried a recipe out to go with these chicken strips but it wasn't exactly right — otherwise I'd share that recipe too! (It was a bit too mayo-y for my liking but I'm not the biggest fan of real mayonnaise.)

Here are a few fry sauce recipes that I'd like to try in the future: Idaho Fry Sauce, Fry Sauce, CopyKat Cane's Sauce

The Details

• Easy

• Lower carb (you know I don’t count carbs but I know some of my close friends aim for a lower carb diet!)

• Re-heats well

What you need

• 2 lbs chicken tenders

• 1/2 cup butter

• 1 cup grated parmesan cheese

• 2 tbsp parsley minced

• 1 tbsp dried oregano

• 1 tbsp paprika

• 1/2 tsp garlic salt (or 1 tsp garlic powder)

• 1/2 tsp cayenne pepper

• 1 tsp crushed red pepper flakes

• 1/2 tsp pepper

Directions

• Preheat oven to 350 degrees F.

• Melt butter in a shallow dish and set aside + then combine all dry ingredients in a mixing bowl

• I used a cooling rack to bake my chicken so they would be a bit crispier – if you don’t have a cooling rack, line a baking sheet with foil

• Dunk each chicken tender in butter then roll in seasoning mixture + place on cooling rack / prepared baking sheet.

• Bake for 20, remove from oven to flip each tender and then return to oven for additional 10 minutes (or until chicken is cooked through)

Give this recipe a try and let me know what you think! 

xx, Riss

Editors Note: I adapted this recipe from The Chunky Chef!