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
Scale
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.
