Description
This Raising Cane’s Chicken Tenders recipe delivers crispy, juicy fried chicken tenders with a flavorful buttermilk marinade and a perfectly seasoned double breading. Marinated for 4 hours to develop tenderness and flavor, then fried to golden perfection, these chicken tenders are best served immediately with crinkle-cut fries and homemade Cane's Sauce.
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 the chicken: Trim the chicken tenders by removing any tendons and place them in a large bowl.
- Make the marinade: Add the buttermilk, salt, black pepper, onion powder, garlic powder, and paprika to the chicken in the bowl. Toss well to coat all the tenders thoroughly. Cover and refrigerate for at least 4 hours, up to 24 hours for best results.
- Heat the oil: When ready to cook, pour 5-6 cups of vegetable oil into a large deep pot or deep fryer, about 2 inches deep. Heat the oil over high heat until it reaches 350 degrees Fahrenheit.
- Prepare the breading: In a large bowl, combine the flour, cornstarch, salt, black pepper, onion powder, garlic powder, and paprika. Mix well to create the breading mixture.
- Bread the chicken: Remove each chicken tender from the marinade one at a time, allowing excess marinade to drip off. Dredge the tender in the breading mixture, pressing the flour onto the chicken. Then dip it back into the marinade and dredge again in the breading for a double coating that results in an extra flaky crust.
- Fry the tenders: Fry the breaded chicken in batches in the hot oil for 5 to 7 minutes, turning halfway through, until the thickest part reaches 165 degrees Fahrenheit and the coating is golden brown and crispy.
- Drain and serve: Remove the cooked tenders and place them on a baking pan lined with paper towels or a wire rack to drain excess oil. Serve immediately with crinkle-cut fries and homemade Cane's Sauce for an authentic experience.
Notes
- Marinate the chicken for up to 24 hours refrigerated to maximize flavor and tenderness.
- Store leftover tenders in the refrigerator for up to 5 days; note the breading will soften over time.
- Reheat leftovers in the microwave for 1–2 minutes (though breading will soften), or for best texture, air fry at 360°F for 6–8 minutes flipping halfway, or bake at 400°F for about 15 minutes flipping halfway.
- Freeze cooked tenders after cooling on a wire rack for 2–3 hours, then transfer to a freezer-safe bag or container; freeze up to 3 months.
- To cook from frozen, air fry at 400°F for 12–15 minutes flipping halfway, or bake at 425°F for 20–25 minutes until internal temperature reaches 165°F.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
