Description
Crispy and juicy Raising Cane’s style chicken tenders marinated in a flavorful buttermilk mixture and double coated in a seasoned flour and cornstarch breading, then deep-fried to golden perfection.
Ingredients
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
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Breading
- 2 ¼ cups all-purpose flour
- ¾ cup cornstarch
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Prepare Chicken: Trim the chicken tenders by removing the tendons. Place the tenders in a large bowl.
- Make Marinade: Add buttermilk, salt, ground black pepper, onion powder, garlic powder, and paprika to the chicken. Toss to coat evenly. Cover and marinate in the refrigerator for at least 4 hours or up to 24 hours.
- Heat Oil: When ready to cook, heat 5-6 cups vegetable oil in a large deep pot to about 350 degrees Fahrenheit, filling the pot about 2 inches deep.
- Prepare Breading: In a large bowl, combine all-purpose flour, cornstarch, salt, ground black pepper, onion powder, garlic powder, and paprika.
- Bread Chicken: Remove chicken strips from the marinade one at a time, letting excess drip off. Coat each piece fully with the breading mixture, pressing to adhere well. Dip back into marinade briefly, then coat again with the breading for a double layer.
- Fry Chicken: Fry the breaded tenders in batches in the hot oil for 5-7 minutes, flipping halfway through, until the thickest part reaches 165 degrees Fahrenheit and the coating is golden and crispy.
- Drain and Serve: Transfer cooked tenders to a wire rack or paper towel-lined baking pan to drain excess oil. Serve immediately with crinkle-cut fries and homemade Cane’s Sauce.
Notes
- Marinate chicken for up to 24 hours for best flavor and tenderness, keeping it covered and refrigerated.
- Store leftover tenders in refrigerator up to 5 days; breading may soften over time.
- Reheat leftovers in microwave for 1–2 minutes (bread soft), air fry at 360°F for 6–8 minutes flipping halfway for crispier texture, or bake at 400°F for 15 minutes flipping halfway.
- Freeze cooked tenders by cooling completely on wire rack, freezing 2–3 hours on rack, then transferring to a freezer bag or container for up to 3 months.
- Cook from frozen by air frying at 400°F for 12–15 minutes flipping halfway or baking at 425°F for 20–25 minutes until internal temperature reaches 165°F.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
