Description
This recipe recreates the famous Raising Cane’s Chicken Tenders with crispy, flavorful breaded chicken tenders marinated in a spiced buttermilk mixture, then double coated and deep-fried to golden perfection. Perfectly paired with crinkle-cut fries and homemade Cane's Sauce for an authentic finger-licking 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 chicken 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 evenly and let marinate in the refrigerator for at least 4 hours or up to 24 hours.
- Heat Oil: Pour 5-6 cups vegetable oil into a large, deep pot to about 2 inches depth. Heat over high heat until the oil reaches 350 degrees Fahrenheit.
- 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.
- Bread the Chicken: Remove chicken strips from the marinade one at a time, letting excess drip off. Coat each piece fully with the flour mixture, pressing to adhere, then dip back into the marinade, and again coat with the flour mixture for a double breading to create a flaky crust.
- Fry Chicken Tenders: Fry the breaded chicken in batches for 5-7 minutes, flipping halfway, until the thickest part reaches 165 degrees Fahrenheit. Avoid overcrowding the pot.
- Drain and Serve: Transfer fried tenders to a paper towel-lined tray or wire rack to drain excess oil. Serve immediately with crinkle-cut fries and homemade Cane's Sauce.
Notes
- Marinate chicken up to 24 hours for maximum flavor and tenderness. Keep covered in the refrigerator.
- Store leftover tenders in the refrigerator for up to 5 days; breading may soften over time.
- Reheat leftovers by microwaving 1–2 minutes (softer breading), air frying at 360°F for 6–8 minutes flipping halfway, or baking at 400°F for 15 minutes flipping halfway for crispier results.
- To freeze, cool fried tenders on a wire rack, freeze on the rack for 2–3 hours, then transfer to a freezer bag or airtight container. Freeze up to 3 months.
- Cook from frozen 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: 870 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 95 mg
