Description
This recipe recreates the famous Raising Cane’s Chicken Tenders with juicy marinated chicken coated in a crispy double-layered breading and fried to perfection. Served best hot with crinkle-cut fries and their signature Cane's sauce, these tenders are flavorful and tender inside with a satisfying crunch outside.
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
- Trim and prepare chicken: Remove tendons from 2 pounds of chicken tenders and place them in a large bowl.
- Make marinade and marinate chicken: To the bowl, add 2 cups buttermilk, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika. Toss well to coat the chicken completely. Cover and refrigerate for at least 4 hours, preferably up to 24 hours.
- Prepare oil: When ready to cook, pour 5-6 cups vegetable oil into a large deep pot to about 2 inches depth and heat over high until it reaches 350 degrees Fahrenheit.
- Prepare breading mixture: 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 pieces from marinade one at a time, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the chicken, then dip back into the marinade and again into the flour mixture for a double breading.
- Fry the chicken: Fry chicken tenders in batches in hot oil for 5-7 minutes per batch, flipping halfway through, until the thickest part reaches 165 degrees Fahrenheit and the crust is golden and crispy.
- Drain and serve: Transfer cooked tenders to a wire rack or a baking pan lined with paper towels to drain excess oil. Serve immediately with crinkle-cut fries and homemade Cane's Sauce.
Notes
- Marinate chicken up to 24 hours for best flavor.
- Store leftovers refrigerated up to 5 days; breading will soften over time.
- Reheat in microwave for 1–2 minutes (softer breading), or air fry at 360°F for 6–8 minutes flipping once, or bake at 400°F for 15 minutes flipping halfway to retain crunch.
- Freeze cooked tenders by cooling on wire rack then freezing uncovered 2–3 hours before transferring to freezer bag; freeze up to 3 months.
- Cook from frozen by air frying at 400°F for 12–15 minutes or baking at 425°F for 20–25 minutes until 165°F internal temperature is reached.
Nutrition
- Serving Size: 1 serving (approximately 4 tenders)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
