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Raising Cane’s Chicken Tenders Recipe

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This recipe for Raising Cane’s Chicken Tenders features tender, juicy chicken strips marinated in a flavorful buttermilk mixture, then double-breaded and fried to golden perfection. The secret to their signature crispy coating lies in the double breading technique combined with a blend of spices in both the marinade and breading mix. Perfectly paired with crinkle-cut fries and Cane’s Sauce, these chicken tenders make a delicious meal that captures the iconic taste of the popular fast-food favorite right at home.

Ingredients

Scale

Chicken and Marinade

  • 2 pounds chicken tenders (tendons removed)
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

Frying

  • 5–6 cups vegetable oil (for frying)

Breading

  • 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

Instructions

  1. Trim Chicken: Remove the tendons from the 2 pounds of chicken tenders, then place the chicken in a large mixing bowl ready for marination.
  2. Prepare Marinade: Add 2 cups of buttermilk, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika to the chicken bowl.
  3. Marinate Chicken: Toss the chicken thoroughly in the marinade until all pieces are fully coated. Cover and refrigerate for at least 4 hours or up to 24 hours to allow flavors to develop and chicken to tenderize.
  4. Heat Oil: When ready to cook, pour 5-6 cups of vegetable oil into a large deep pot, filling to a depth of about 2 inches. Heat the oil over high heat until it reaches 350°F (175°C).
  5. Prepare Breading Mix: In a separate 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. Mix well.
  6. Bread the Chicken: Remove chicken tenders from the marinade one at a time, letting excess marinade drip off. Dredge each piece thoroughly in the breading mixture, pressing the coating firmly onto the chicken. Dip the chicken back into the marinade and then into the breading mixture again to achieve a double breading for extra crispiness.
  7. Fry Chicken: Carefully place the breaded chicken tenders in batches into the hot oil. Fry for 5-7 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.
  8. Drain and Serve: Remove fried chicken tenders with a slotted spoon and transfer them 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

  • Double breading the chicken tenders increases the crunchiness of the coating.
  • Use a thermometer to maintain oil temperature at 350°F to ensure even cooking without oil absorption.
  • Marinating for a full 24 hours yields the best flavor and tenderness, but 4 hours is sufficient in a pinch.
  • Ensure chicken reaches 165°F internally to guarantee safe consumption.
  • Drain chicken on a wire rack rather than paper towels if you want to keep the crust crispier.

Keywords: Raising Cane's chicken tenders, crispy chicken tenders, buttermilk fried chicken, Southern fried chicken, double breaded chicken, homemade chicken tenders

Find it online: https://kitchenbyrita.com/raising-canes-chicken-tenders-recipe/