There is just something magical about the crispy, juicy, perfectly seasoned chicken you get from Raising Cane’s, and now you can bring that joy right into your own kitchen with this Raising Cane Tenders Recipe. It’s a fantastic way to capture that iconic flavor and crunch that’s so addictive, combining the tenderest chicken with buttermilk marinade and a crispy coating that delivers on every bite. Whether you’re craving a nostalgic fast-food favorite or want to impress your friends with your cooking chops, this recipe is sure to become a go-to in your culinary rotation.
Ingredients You’ll Need
The beauty of this Raising Cane Tenders Recipe is in its simplicity—each ingredient plays a key part in building the perfect flavor and texture profile. From the tangy buttermilk that tenderizes the chicken to the combination of flour and cornstarch that creates that irresistible crispy crust, everything here is essential.
- 1 pound chicken tenderloins: The tender and juicy base that makes these tenders so satisfying.
- 2 cups buttermilk: Provides tang and helps tenderize the chicken while adding moisture.
- 1 teaspoon salt: Enhances the natural flavors of the chicken and seasoning.
- 1/2 teaspoon black pepper: Adds mild heat and depth to the seasoning blend.
- 1/2 teaspoon garlic powder: Gives a subtle savory punch for extra flavor.
- 1/2 teaspoon paprika: Contributes a smoky note and lovely color.
- 1 1/2 cups all-purpose flour: Creates the foundation for the crunchy coating.
- 1/2 cup cornstarch: Keeps the crust crispy and light after frying.
- Vegetable oil for frying: The perfect neutral oil to get your chicken golden and crisp.
How to Make Raising Cane Tenders Recipe
Step 1: Marinate the Chicken
Start by placing your chicken tenderloins in a mixing bowl and pour the buttermilk over them. Then, season with salt, black pepper, garlic powder, and paprika. Stir everything to coat the chicken evenly, which not only flavors the tenders but also tenderizes them for juicy bites later. Cover the bowl, and let it sit in the fridge for at least two hours — or even overnight if you can plan ahead. This step is the secret behind that melt-in-your-mouth texture.
Step 2: Prepare the Dredge
In a shallow bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. This mixture is what will give the chicken that iconic crispy crust that Raising Cane’s is famous for. The cornstarch is crucial here because it keeps the coating light and crackly once fried.
Step 3: Coat the Chicken
Remove the chicken from the buttermilk marinade, letting any excess drip back into the bowl—too much liquid will cause your coating to clump or slide off. Then, take each tender and dredge it thoroughly in your flour mixture, pressing gently to ensure every inch is covered. For the best texture, let the coated tenders rest for about five minutes before frying. This helps the flour mixture adhere better.
Step 4: Fry to Golden Perfection
Heat approximately two inches of vegetable oil in a deep skillet or fryer to 350°F. Once ready, fry the chicken tenders in batches, being careful not to overcrowd the pan. Cook them about four to five minutes on each side or until they turn a beautiful golden brown and reach an internal temperature of 165°F. After frying, transfer the tenders to a paper towel-lined plate to drain excess oil and let them rest for a few minutes.
How to Serve Raising Cane Tenders Recipe
Garnishes
Please don’t overlook the power of simple garnishes. A sprinkle of freshly chopped parsley can add a pop of color and freshness that contrasts perfectly with the rich, crispy chicken. If you’re feeling zesty, a squeeze of fresh lemon over the tenders adds a little brightness that elevates every bite.
Side Dishes
The true Raising Cane experience isn’t complete without the right side dishes. Classic coleslaw provides a cool, crisp counterpoint to the warmth and crunch of the chicken. Texas toast makes a buttery, garlicky companion that’s ideal for soaking up any Cane’s-style dipping sauce you choose. And for extra comfort, crispy French fries or waffle fries are unbeatable.
Creative Ways to Present
Want to dress up your Raising Cane Tenders Recipe for game day or a casual party? Serve the tenders stacked on a platter with bowls of dipping sauces — like Cane’s sauce, honey mustard, or spicy ranch. You can also turn them into sliders with mini buns and pickles or chop them up for a crispy chicken salad with a tangy dressing. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
If you have any of these irresistible chicken tenders left, store them in an airtight container in the refrigerator. They’ll keep well for up to three days, making them a perfect quick meal or snack for later.
Freezing
For longer storage, flash freeze the cooked tenders on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to two months without losing their flavor and texture.
Reheating
To keep the coating crispy when reheating, avoid the microwave if possible. Instead, reheat your tenders in a preheated oven or air fryer at 350°F for about 10 minutes, flipping halfway through. This restores that freshly fried crunch you love.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! You can slice chicken breasts into strips to mimic the tenderloins. Just be mindful to keep them evenly sized for consistent cooking and juiciness.
Why is buttermilk important in this recipe?
Buttermilk tenderizes the chicken by breaking down proteins and adds a subtle tang that enhances the overall flavor, making the tenders juicy and flavorful from the inside out.
What if I don’t have cornstarch? Can I skip it?
Cornstarch really helps create that light, crispy coating. If you don’t have it, you can use more flour, but the texture might be slightly heavier and less crisp.
Is it possible to bake the tenders instead of frying?
You can bake them for a healthier option, but they won’t have quite the same crispy texture. Baking at a high temperature on a wire rack can help, but frying is the best way to replicate the original Raising Cane Tenders.
What dipping sauce goes best with this Raising Cane Tenders Recipe?
The classic Cane’s-style dipping sauce is a perfect match—it’s tangy, slightly sweet, and creamy. You can also try honey mustard or spicy ranch for a fun twist.
Final Thoughts
Making this Raising Cane Tenders Recipe at home is a joy and a feast all at once. The crispy, juicy tenders deliver that beloved flavor you’ve been craving without a trip to the drive-thru. Give it a try and enjoy impressing your family and friends with your homemade chicken tenders that taste like a cherished classic. Happy cooking and even happier eating!
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Raising Cane Tenders Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This recipe recreates the famous Raising Cane’s chicken tenders, featuring tender chicken marinated in buttermilk and a flavorful blend of spices, then coated in a crispy flour and cornstarch mixture and fried to golden perfection. Served best with Cane’s-style dipping sauce, these tenders are juicy, crispy, and perfect as a main course for any meal.
Ingredients
For the Chicken Marinade
- 1 pound chicken tenderloins
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For Frying
- Vegetable oil, enough for about 2 inches in a deep skillet or fryer
Instructions
- Marinate the Chicken: Place the chicken tenderloins in a large bowl and pour the buttermilk over them. Sprinkle in the salt, black pepper, garlic powder, and paprika. Stir well to ensure all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight, allowing the chicken to tenderize and absorb the flavors.
- Prepare the Coating: In a shallow bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder until thoroughly combined. This mixture will create a light yet crispy coating for the tenders.
- Coat the Chicken: Remove each piece of chicken from the buttermilk marinade, letting any excess drip off. Dredge each tender in the flour and cornstarch mixture, pressing gently to adhere a good coating. For best results, let the coated chicken rest for 5 minutes before frying to help the coating set.
- Heat the Oil: Pour vegetable oil into a deep skillet or deep fryer to about 2 inches depth. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure even frying.
- Fry the Tenders: Fry the tenders in batches to avoid overcrowding the pan. Cook each batch for 4 to 5 minutes per side, turning once, until the tenders are golden brown, crisp, and fully cooked through (internal temperature should reach 165°F or 74°C).
- Drain and Rest: Transfer the cooked tenders onto a plate lined with paper towels to drain excess oil. Allow them to rest briefly before serving to achieve maximum juiciness and crispness.
Notes
- For the crispiest texture, allow the coated chicken tenders to rest for 5 minutes before frying.
- Serve with classic Cane’s-style dipping sauce, coleslaw, and Texas toast for an authentic Raising Cane’s experience.
- Maintain the oil temperature around 350°F throughout frying to avoid greasy or undercooked tenders.
- Ensure not to overcrowd the pan during frying to maintain the oil temperature and crispiness.
