Raising Cane’s Chicken Tenders Recipe

Introduction

Raising Cane’s Chicken Tenders are crispy, juicy, and packed with flavor. This homemade version captures the famous restaurant-style taste with a simple marinade and double breading technique. Perfect for a satisfying meal served with fries and dipping sauce.

Ingredients

• 2 pounds chicken tenders (tendons removed)
• 5-6 cups vegetable oil (for frying)
• 2 cups buttermilk
• 2 teaspoons salt (for marinade)
• 1 teaspoon ground black pepper (for marinade)
• 1 teaspoon onion powder (for marinade)
• ½ teaspoon garlic powder (for marinade)
• ½ teaspoon paprika (for marinade)
• 2 ¼ cups all-purpose flour
• ¾ cup cornstarch
• 1 ½ teaspoons salt (for breading)
• ½ teaspoon ground black pepper (for breading)
• 1 teaspoon onion powder (for breading)
• 1 teaspoon garlic powder (for breading)
• ½ teaspoon paprika (for breading)

Instructions

1. Step 1: Trim the chicken tenders by removing the tendons. Place the tenders in a large bowl.
2. Step 2: Add buttermilk, salt, pepper, onion powder, garlic powder, and paprika to the chicken. Toss well to coat, then marinate in the refrigerator for at least 4 hours or up to 24 hours.
3. Step 3: Heat vegetable oil in a large, deep pot to about 2 inches deep until it reaches 350°F.
4. Step 4: Prepare the breading by mixing flour, cornstarch, salt, pepper, onion powder, garlic powder, and paprika in a large bowl.
5. Step 5: Remove chicken tenders one at a time from the marinade, letting excess drip off. Coat each piece fully in the flour mixture, pressing the coating onto the chicken.
6. Step 6: Dip the coated chicken back into the marinade, then again into the flour mixture for a double breading.
7. Step 7: Fry the chicken tenders in batches for 5-7 minutes, turning halfway through, until the internal temperature reaches 165°F and the coating is golden and crispy.
8. Step 8: Drain cooked tenders on paper towels or a wire rack. Serve immediately with fries and Cane’s Sauce.

Tips & Variations

• For extra crispy tenders, make sure to double bread as instructed and keep the oil temperature steady at 350°F.
• Use a wire rack to drain fried chicken so it stays crispy instead of soggy.
• Try swapping buttermilk for plain yogurt mixed with a splash of milk if you don’t have buttermilk on hand.
• Add a pinch of cayenne pepper to the breading mix for a spicy kick.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for 10-12 minutes to restore crispiness. Avoid microwaving to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken tenders for this recipe?

It’s best to use fresh or fully thawed chicken tenders to ensure even marinating and frying. Frozen tenders may release extra moisture and affect the coating texture.

What’s the best oil for frying these tenders?

Vegetable oil, canola oil, or peanut oil are great choices due to their high smoke points and neutral flavors, ensuring crispy and flavorful fried chicken.

Raising Cane’s Chicken Tenders Recipe

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5 from 83 reviews

Crispy, juicy Raising Cane’s Chicken Tenders marinated in a flavorful buttermilk blend, double-coated in a seasoned flour and cornstarch mixture, then fried to golden perfection. This copycat recipe delivers tender, crunchy chicken tenders reminiscent of the popular fast-food favorite, ideal for serving with crinkle-cut fries and signature Cane’s Sauce.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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Chicken and Marinade

• 2 pounds chicken tenders (tendons removed)
• 2 cups buttermilk
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika

Breading Mix

• 2 ¼ cups all-purpose flour
• ¾ cup cornstarch
• 1 ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika

For Frying

• 5–6 cups vegetable oil (for frying)

Instructions

1. Prepare Chicken: Trim the 2 pounds of chicken tenders by removing any tendons. Place the cleaned chicken tenders into a large mixing bowl.
2. Make Marinade: Add to the bowl 2 cups of buttermilk, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika. Toss the chicken so every piece is well coated with the marinade.
3. Marinate: Cover the bowl and refrigerate the chicken for at least 4 hours to allow the flavors to penetrate, up to a maximum of 24 hours for best taste and tenderness.
4. Heat Oil: When ready to cook, pour 5-6 cups of vegetable oil into a large, deep pot to a depth of approximately 2 inches. Heat the oil over high heat until it reaches 350°F (175°C).
5. Prepare Breading: In a large bowl, combine 2 ¼ cups all-purpose flour, ¾ cup cornstarch, 1 ½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon paprika. Mix well to create the seasoned breading.
6. Bread the Chicken: Remove each chicken tender one at a time from the marinade, allowing excess marinade to drip off. Dredge the piece thoroughly in the breading mixture, pressing the coating onto the chicken. Then dip the chicken back into the marinade briefly and dredge again in the breading for a double coating, ensuring extra flaky and crispy texture.
7. Fry the Tenders: Carefully place the breaded chicken tenders into the hot oil in batches to avoid crowding. Fry for 5-7 minutes, turning halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
8. Drain: Remove cooked tenders from the oil and transfer to a baking pan lined with paper towels or a wire rack to drain excess oil and maintain crispiness.
9. Serve: Serve the hot chicken tenders immediately with crinkle-cut fries and homemade Cane’s Sauce for a complete meal.

Notes

• Marinating the chicken overnight enhances flavor and tenderness.
• Double breading the chicken creates an extra crispy crust.
• Maintain oil temperature at 350°F for even cooking and to prevent greasy tenders.
• Use a thermometer to check the internal temperature of the chicken to ensure food safety.
• Drain fried tenders on a wire rack rather than paper towels for best crispness retention.
• Crinkle-cut fries and Cane’s Sauce complement the chicken perfectly but can be substituted with your favorite sides and dipping sauces.

Keywords: Raising Cane’s chicken tenders, crispy chicken tenders, fried chicken, buttermilk chicken, southern fried chicken, copycat Raising Cane’s, chicken recipe