Description
Raising Cane’s Chicken Tenders recipe featuring juicy chicken tenders marinated in a flavorful buttermilk blend, double coated in seasoned flour, and fried to crispy perfection. Serve with crinkle-cut fries and homemade Cane's Sauce for a delicious, crowd-pleasing meal.
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 tendons. Place the 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 bowl with the chicken. Toss well to fully coat. Marinate for at least 4 hours or up to 24 hours in the refrigerator.
- Heat Oil: When ready to cook, pour 5-6 cups vegetable oil into a large, deep pot until about 2 inches deep. 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 Chicken: Remove chicken pieces one at a time from the marinade, letting excess drip off. Dredge each piece in the breading mixture, pressing the coating onto the chicken. Dip the coated chicken back into the marinade, then again coat in the flour mixture for a double breading.
- Fry Chicken: Fry the breaded chicken tenders in batches for 5-7 minutes, flipping halfway through cooking. Cook until the thickest part reaches 165 degrees Fahrenheit. Remove and drain on a baking pan lined with paper towels or a wire rack.
- Serve: Serve immediately with crinkle-cut fries and homemade Cane's Sauce for a classic Raising Cane's experience.
Notes
- Marinate chicken up to 24 hours for best flavor; keep covered in the refrigerator.
- Store leftovers in the refrigerator up to 5 days; breading may soften over time.
- Reheat leftovers by microwaving 1–2 minutes for softer breading, air frying at 360°F for 6–8 minutes flipping halfway, or baking at 400°F for 15 minutes flipping halfway.
- To freeze, let fried tenders cool on a wire rack, freeze 2–3 hours uncovered, then transfer to freezer bag; freeze 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 center reaches 165°F.
Nutrition
- Serving Size: 1 serving (approximately 4-5 tenders)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 95 mg
