Description
Delicious homemade Raising Cane’s Chicken Tenders recipe featuring tender marinated chicken strips coated in a flavorful double breading and fried to crispy perfection. Perfectly paired with crinkle-cut fries and Cane's Sauce, this recipe delivers classic Southern comfort food at home.
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 the 2 pounds of chicken tenders by removing the tendons. Place the chicken strips in a large bowl ready for marinating.
- 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 thoroughly until all pieces are fully coated. Cover and refrigerate to marinate for at least 4 hours, preferably up to 24 hours.
- Heat Oil: When ready to cook, pour 5-6 cups of vegetable oil into a large, deep pot so the oil is about 2 inches deep. Heat the oil over high until it 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. Mix well.
- Bread the Chicken: Remove one chicken tender at a time from the marinade, letting excess drip off. Dredge it thoroughly in the flour mixture and press the coating onto the chicken. Dip it back into the marinade quickly, then coat again in the flour mixture for a double breading that yields a flaky, crispy crust.
- Fry Chicken: Carefully place breaded chicken tenders into the hot oil in batches, avoiding overcrowding. Fry for 5 to 7 minutes, flipping halfway through, until golden brown and the thickest part reaches 165 degrees Fahrenheit. Use a thermometer to ensure doneness.
- Drain and Serve: Transfer cooked tenders to a baking pan lined with paper towels or a wire rack to drain excess oil. Serve hot immediately with crinkle-cut fries and homemade Cane's Sauce for a classic combo.
Notes
- Marinate chicken for up to 24 hours in the refrigerator for best flavor and tenderness.
- Store leftover tenders covered in the fridge for up to 5 days; breading may soften over time.
- Reheat leftovers in the microwave for 1–2 minutes for convenience (bread won’t be as crispy).
- Use an air fryer at 360°F for 6–8 minutes, flipping halfway, or bake at 400°F for 15 minutes, flipping halfway for a crispier texture when reheating.
- Freeze cooked tenders on a wire rack for 2–3 hours before transferring to freezer bags; 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 hot through and safe to eat.
Nutrition
- Serving Size: 1 serving (approx. 4 tenders)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
