Name: Crispy Chicken Tenders Recipe
Prep time: 4 h 35 min
Cook time: 15 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 2 pounds chicken tenders, tendons removed; 5-6 cups vegetable oil for frying; 2 cups buttermilk; 2 teaspoons salt; 1 teaspoon ground black pepper; 1 teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon paprika; 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

If you love that crave-worthy, crispy-on-the-outside, juicy-on-the-inside chicken, then you’re going to adore this Crispy Chicken Tenders Recipe. It’s my homemade take on Raising Cane’s famous tenders, complete with a buttermilk marinade and a perfectly seasoned double breading that fries up golden and flaky.

A white tray with seven golden, crispy fried chicken tenders spread out around a small black bowl filled with light brown dipping sauce with black pepper specks; one chicken tender is partly dipped into the sauce, held by a woman's hand. Above the bowl and chicken tenders, there is a portion of crinkle-cut French fries in a pale yellow color. To the right of the fries and chicken, a piece of toasted white bread with a shiny, golden-brown surface rests on the tray. The tray lies on a white marbled surface with a red and white striped cloth peeking from the bottom edge. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chicken Tenders Recipe
Top Tip
How to Serve Crispy Chicken Tenders Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken Tenders Recipe

Why You'll Love This Recipe

I’ve made this Crispy Chicken Tenders Recipe countless times, and honestly, it’s become a favorite for family dinners and casual get-togethers. It nails that perfect balance of rich, tender chicken coated in an irresistibly crispy crust — just like the real Cane’s!

Authentic Flavor: The buttermilk marinade infuses the tenders with juicy tenderness and subtle tanginess.
Perfectly Crispy: Double breading with seasoned flour and cornstarch creates an extra flaky crust that holds up beautifully after frying.
Easy to Make: Minimal ingredients and straightforward steps make this recipe approachable and fun to whip up in your own kitchen.
Versatile Serving: Serve with crinkle-cut fries and a homemade Cane’s sauce to replicate that iconic Southern fast-food experience.

Ingredients & Why They Work

When gathering your ingredients, fresh chicken tenders and good-quality buttermilk are key to success. The combination of all-purpose flour and cornstarch ensures a crisp, light breading that stays crunchy after frying, and the blend of spices adds that unmistakable Cane’s flavor.

Flat lay of fresh raw chicken tenders with visible texture, a small white ceramic bowl filled with creamy buttermilk, a small white ceramic bowl containing fine all-purpose flour, another small white ceramic bowl holding white cornstarch powder, a few whole uncracked brown eggs, small white bowls with vibrant ground black pepper, bright paprika powder, aromatic onion powder, and garlic powder, a few pinches of coarse salt scattered neatly in a small white bowl, all ingredients arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken tenders: Using fresh tenders with tendons removed helps achieve a tender bite every time.
Vegetable oil: A neutral oil with a high smoke point is perfect for deep frying without burning flavors.
Buttermilk: Adds moisture and tang while tenderizing the chicken for juicy results.
Salt: Enhances overall flavor and balances all the spices.
Ground black pepper: Adds mild heat and depth to the seasoning mix.
Onion powder & garlic powder: These aromatics bring savory warmth and richness to both the marinade and breading.
Paprika: Gives a subtle smoky note plus a lovely golden color to the crust.
All-purpose flour: Forms the base of the breading with structure and crunch.
Cornstarch: Keeps the coating extra crispy and flaky by absorbing moisture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Crispy Chicken Tenders Recipe is how easy it is to tweak and make your own. Whether you prefer a little extra kick or a different flavor profile, you can customize the marinade or breading to suit your tastes perfectly.

Spicy Twist: I love adding a pinch of cayenne pepper or some hot sauce to the buttermilk marinade for an extra layer of heat. It wakes up the flavor without overpowering that classic crispy crust.
Herb Infusion: Fresh herbs like rosemary or thyme work beautifully when chopped finely and mixed into the breading. It adds a subtle, fragrant complexity that pairs great with the fried crispiness.
Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend and use potato starch in place of cornstarch. The texture changes slightly but stays deliciously crispy.
Oven-Baked Option: For a lighter version, you can bake the tenders at 425°F for about 20 minutes, turning halfway through. While not quite as crunchy as deep-fried, it’s a nice alternative when you want to skip the oil.

Step-by-Step: How I Make Crispy Chicken Tenders Recipe

A close-up image shows a crispy golden brown fried chicken tender being dipped into a light peach-colored creamy sauce inside a small black bowl, with the chicken's crunchy texture clearly visible. The chicken tender is held by a person's fingers from the top right corner, dipping into the smooth sauce that clings to the chicken. Surrounding the bowl, there are more fried chicken tenders scattered tightly together on a white tray, along with some pale yellow crinkle-cut fries on the left and a piece of golden cornbread behind the fries. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Trim and Marinate the Chicken

I start by carefully trimming the chicken tenders to remove any tendons — it just makes for a better eating experience. Then, I place them in a large bowl and pour over the buttermilk marinade seasoned with salt, pepper, onion powder, garlic powder, and paprika. Toss everything together until every tender is fully coated. Cover and pop the bowl into the fridge for at least 4 hours — overnight is even better. This marinade really tenderizes the chicken and infuses it with flavor.

Step 2: Heat the Oil and Prepare the Breading

When you’re ready to cook, pour 5-6 cups of vegetable oil into a large, deep pot to about 2 inches deep. Heat it over high until it reaches 350°F — a kitchen thermometer really helps here! While the oil heats, mix together the breading ingredients: all-purpose flour, cornstarch, salt, black pepper, onion powder, garlic powder, and paprika. This combo creates that iconic flaky crispy crust that this recipe is famous for.

Step 3: Double Coat the Chicken Tenders

Remove the chicken tenders one by one from the marinade, letting the excess drip back into the bowl. Dredge each piece thoroughly in the flour mixture, pressing gently so the breading clings well. Then, dip the coated tender back into the marinade quickly, and coat again with the flour mixture for a double layer. This step is key to getting that extra flaky and crunchy crust that holds up beautifully after frying.

Step 4: Fry Until Golden and Crispy

Carefully lower the breaded tenders into the hot oil in batches—you don’t want to overcrowd the pot or the oil temperature will drop. Fry for 5-7 minutes, flipping halfway through so the tenders cook evenly. Use a thermometer to check the internal temperature, aiming for 165°F in the thickest part to ensure they’re perfectly cooked and safe to eat. You’ll know they’re ready when the coating is a beautiful golden brown and crisp to the touch.

Step 5: Drain and Serve Immediately

Once fried, transfer the chicken tenders to a baking pan lined with paper towels or a wire rack. This lets excess oil drip away so the crust stays crispy, not greasy. Serve these beauties right away with crinkle-cut fries and homemade Cane’s sauce for the full, authentic experience that made Raising Cane’s legendary.

Top Tip

Mastering the perfect crispy crust and juicy interior in this Crispy Chicken Tenders Recipe comes down to a few key insights. These tips will help you get those golden, flaky tenders that everyone will rave about.

Double Breading: From personal experience, dipping the tenders back into the buttermilk marinade before the second flour coat makes all the difference. It locks in moisture and creates that flaky, crunchy crust we all crave.
Oil Temperature Matters: I learned the hard way that keeping the oil steady at 350°F ensures the tenders cook through without burning the breading. Use a thermometer to keep it just right!
Let Excess Drip: Letting the marinade drip off before breading prevents soggy coating and promotes even crispiness. Patience here pays off big time.
Don’t Overcrowd the Fryer: I once tried frying all the tenders at once, and they turned out greasy and uneven. Fried in batches, they stay perfectly crisp and golden.

How to Serve Crispy Chicken Tenders Recipe

A clear glass bowl sits on a white marbled surface, holding several raw light pink chicken strips arranged loosely. On top of the chicken, there are four separate piles of powdered spices in colors of orange, reddish-brown, black, and white, positioned near the center of the chicken. Thick white milk is being poured into the bowl from a glass measuring cup at the top left, creating a smooth white layer over part of the chicken and spices. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple garnishes can brighten your plate and boost flavor. Fresh lemon wedges add a zesty pop that cuts through the richness. A sprinkle of chopped parsley or chives brings a lovely fresh color and subtle herbal note. For a little extra kick, serve with pickled jalapeños or a light drizzle of hot honey.

Side Dishes

This Crispy Chicken Tenders Recipe pairs beautifully with classic crinkle-cut fries to recreate that authentic Raising Cane’s experience. Other great sides include coleslaw for crunch and tang, baked beans for heartiness, or a crisp garden salad to balance the meal. Don’t forget the homemade Cane’s sauce for dipping—it's an absolute must!

Make Ahead and Storage

Storing Leftovers

If you have any Crispy Chicken Tenders leftover, store them in an airtight container in the refrigerator for up to 5 days. Keep in mind the breading will soften over time, but the flavors remain delicious.

Freezing

To freeze, let the cooked tenders cool completely on a wire rack for 2–3 hours to avoid sogginess. Then transfer them to a freezer bag or container and freeze for up to 3 months. This makes a perfect make-ahead snack or quick meal!

Reheating

For reheating, microwave for 1–2 minutes if you’re in a rush (note: breading will soften). To restore crispiness, air fry at 360°F for 6–8 minutes flipping halfway through, or bake at 400°F for about 15 minutes flipping once. For frozen tenders, air fry at 400°F for 12–15 minutes or bake at 425°F for 20–25 minutes until the internal temperature reaches 165°F.

Frequently Asked Questions:

Can I use chicken breasts instead of chicken tenders for this recipe?

Yes! You can use chicken breasts sliced into strips similar in size to tenders. Just ensure they’re evenly cut for consistent cooking times, and marinate as directed to keep them tender and flavorful.

Why is the double breading process important?

Double breading helps build a thicker, flakier crust that stays crispy after frying. The second dip back into the marinade before flour seals in moisture and improves the texture, making these tenders extra irresistible.

What’s the best way to check if the chicken is cooked through?

Using a meat thermometer is the most reliable method—aim for an internal temperature of 165°F. This ensures the tenders are safe to eat while staying juicy.

Can I bake the tenders instead of frying?

While frying yields the crispiest crust, you can bake them at 400°F for about 15 minutes flipping halfway. The texture won’t be quite as crunchy, but you’ll still enjoy flavorful tenders with less oil.

Final Thoughts

This Crispy Chicken Tenders Recipe truly captures the magic of Raising Cane’s with its tender, juicy chicken and perfectly crispy coating. Whether you’re serving it up for a family dinner or a casual get-together, these tenders are sure to be the star of the table. Take your time with the marinade and frying process, and enjoy every crunchy, flavorful bite. Happy cooking and even happier eating!