Description
A copycat recipe for Raising Cane’s famous chicken tenders featuring buttermilk marinated chicken coated in a seasoned flour and cornstarch breading, then deep-fried to crispy perfection. Served best with crinkle-cut fries and homemade Cane’s sauce for an authentic taste experience.
Ingredients
Units
Scale
Chicken
- 2 pounds chicken tenders, tendons removed
- 5-6 cups vegetable oil for frying
Marinade
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Breading
- 2 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Prepare Chicken: Trim 2 pounds of chicken tenders by removing the tendons. Place the cleaned chicken tenders in a large bowl.
- Make Marinade: Add 2 cups buttermilk, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika to the chicken. Toss well to coat all pieces evenly. Cover and refrigerate for at least 4 hours or up to 24 hours.
- Heat Oil: When ready to cook, pour 5-6 cups vegetable oil into a large, deep pot to a depth of about 2 inches. Heat over high heat until the oil reaches 350 degrees Fahrenheit.
- Prepare Breading: In a large bowl, mix together 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.
- Bread the Chicken: Remove the chicken tenders one at a time from the marinade, letting any excess drip off. Coat each piece thoroughly in the flour mixture, pressing the breading onto the chicken to adhere. Dip the coated chicken back into the marinade briefly, then coat again with the flour mixture for a double breading to achieve a flaky crust.
- Fry the Chicken: Carefully add the breaded chicken tenders to the hot oil in batches, avoiding overcrowding. Fry for 5-7 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the coating is golden and crispy.
- Drain and Serve: Transfer fried tenders to a baking pan lined with paper towels or a wire rack to drain excess oil. Serve immediately with crinkle-cut fries and homemade Cane’s sauce for an authentic experience.
Notes
- Marinate the chicken for up to 24 hours, keeping it covered and refrigerated for optimal flavor and tenderness.
- Store leftover chicken tenders in the refrigerator for up to 5 days; note that the breading may soften over time.
- To reheat, microwave for 1–2 minutes (breaded coating will soften), air fry at 360°F for 6–8 minutes flipping halfway, or bake at 400°F for about 15 minutes flipping halfway to restore crispness.
- Freeze cooked tenders after cooling on a wire rack for 2–3 hours. Transfer to a freezer bag or container and freeze for up to 3 months.
- Cook frozen tenders by air frying at 400°F for 12–15 minutes flipping halfway or baking at 425°F for 20–25 minutes until internal temperature reaches 165°F.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
