Raising Cane’s Chicken Tenders Recipe
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.
- 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
Scale
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
- Prepare Chicken: Trim the 2 pounds of chicken tenders by removing any tendons. Place the cleaned chicken tenders into a large mixing bowl.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://yumwithmia.com/raising-canes-chicken-tenders-recipe/
