Description
Raising Cane’s Chicken Tenders are crispy, juicy chicken strips marinated in a flavorful buttermilk blend and double-coated with a seasoned flour and cornstarch breading. Perfectly fried to golden perfection, these tenders offer a deliciously flaky texture and a tender bite, ideal for serving with crinkle-cut fries and homemade Cane's Sauce. This copycat recipe ensures you can enjoy the famous taste at home with a simple marinating and frying process.
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 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Prepare the chicken: Trim the chicken tenders by removing the tendons from them. Place the chicken strips into a large bowl ready for marinating.
- Make the marinade: Add buttermilk, salt, ground black pepper, onion powder, garlic powder, and paprika into the bowl with the chicken. Toss thoroughly until every piece is fully coated. Cover and refrigerate to marinate for at least 4 hours or up to 24 hours for best flavor and tenderness.
- Heat the oil: When ready to cook, pour 5-6 cups of vegetable oil into a large, deep pot to about 2 inches depth. Heat the oil over high heat until it reaches 350 degrees Fahrenheit, suitable for frying.
- Prepare the breading: In a large bowl, combine all-purpose flour, cornstarch, salt, ground black pepper, onion powder, garlic powder, and paprika. Mix well to ensure even seasoning.
- Bread the chicken: Remove each chicken strip from the marinade one at a time, letting excess liquid drip off. Dredge the chicken in the flour mixture, pressing the coating firmly onto the surface. Dip it back into the marinade briefly, then coat again with the flour mixture for a double breading to create an extra flaky crust.
- Fry the chicken: Carefully place the breaded chicken strips in batches into the hot oil. Fry for 5-7 minutes, turning halfway through, until the chicken is golden brown and the internal temperature reaches 165°F. This ensures perfectly cooked, juicy tenders.
- Drain and serve: Transfer the fried tenders to a baking pan lined with paper towels or a wire rack to drain excess oil. Serve hot immediately alongside crinkle-cut fries and your choice of dipping sauce such as homemade Cane's Sauce.
Notes
- Marinate chicken for up to 24 hours to enhance tenderness and flavor; always keep refrigerated during marination.
- For storing leftovers, keep chicken refrigerated up to 5 days, though breading may soften over time.
- To reheat, microwave for 1-2 minutes for softer breading, or air fry at 360°F for 6-8 minutes flipping halfway, or bake at 400°F for 15 minutes flipping halfway for crispiness.
- Freeze cooked tenders after cooling on a wire rack for 2-3 hours, then transfer to freezer bag; store up to 3 months.
- Cook frozen tenders by air frying at 400°F for 12-15 minutes flipping halfway, or bake at 425°F for 20-25 minutes until heated through with internal temp of 165°F.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
