Description
This recipe recreates the famous Raising Cane chicken tenders, known for their crispy, flavorful coating and tender, juicy interior. Marinated in a blend of buttermilk and spices, these chicken tenders are double-dredged in a seasoned flour mixture and fried to golden perfection. Perfect for a satisfying main course served with your favorite dipping sauce.
Ingredients
Scale
Marinade
- 1 1/2 pounds chicken tenders
- 2 cups buttermilk
- 1 large egg
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon cayenne pepper
For Frying
- Vegetable oil (about 2 inches deep for frying)
Instructions
- Prepare the marinade: In a large bowl, whisk together the buttermilk, egg, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and paprika until fully combined.
- Marinate the chicken: Add the chicken tenders to the marinade, ensuring they are completely submerged. Cover the bowl and refrigerate for at least 1 hour and up to 8 hours to tenderize and infuse flavor.
- Mix the coating: In a separate shallow dish, combine the all-purpose flour, cornstarch, the remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, and cayenne pepper. Stir well to evenly distribute the spices.
- Dredge the chicken: Remove each tender from the marinade, letting excess drip off. Thoroughly coat each piece in the flour mixture, pressing the coating onto the chicken for an even crust. For extra crispiness, dip coated tenders back into the buttermilk marinade and dredge again in the flour mixture.
- Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot to about 2 inches depth. Heat oil to 350°F (175°C), monitoring temperature carefully for consistent frying.
- Fry the tenders: Working in batches to avoid crowding, carefully lower the chicken tenders into the hot oil. Fry for 4 to 6 minutes, turning occasionally until golden brown and cooked through (internal temperature of 165°F).
- Drain and serve: Remove the fried tenders with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauces and sides.
Notes
- Maintain the oil temperature between 325°F and 350°F to ensure even cooking and a crispy exterior.
- Avoid overcrowding the pot to prevent the oil temperature from dropping, which can cause greasy tenders.
- For best flavor, marinate the chicken up to 8 hours but no less than 1 hour.
- The double dredging (flour, then buttermilk, then flour again) creates an extra crispy coating.
- Serve with classic fries and Cane’s signature dipping sauce for an authentic experience.
