Raising Cane’s Chicken Tenders Copycat Recipe
Enjoy the crispy, juicy goodness of Raising Cane’s style chicken tenders made with a flavorful buttermilk marinade and a perfectly seasoned flour coating. Served with a tangy homemade Cane’s-style dipping sauce, this recipe delivers that iconic tender taste right in your kitchen using deep frying for ultimate crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
For the Chicken Marinade
- 2 pounds chicken tenders
- 1.5 cups buttermilk
- 1 egg
- 1 Tbsp garlic powder
- 1 Tbsp kosher salt
- 1 teaspoon black pepper
For the Coating
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
For the Cane’s Sauce
- ½ cup mayonnaise
- 3 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Marinate the Chicken: In a large bowl, whisk together the buttermilk, egg, garlic powder, kosher salt, and black pepper until fully combined. Add the chicken tenders to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 30 minutes or overnight for the best flavor and tenderness.
- Prepare the Coating: In a shallow bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and salt. This seasoned flour mixture will give your chicken that signature crispy crust.
- Coat the Chicken: Remove each chicken tender from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the surface to ensure every side is well coated. Set aside on a plate.
- Heat the Oil: In a deep heavy-duty skillet or frying pan, pour 2-3 inches of vegetable oil and heat it to about 350ºF (175ºC). Use a thermometer to maintain an accurate temperature for perfect frying.
- Fry the Tenders: Carefully add the coated chicken tenders in batches to the hot oil, being careful not to overcrowd the pan to preserve the oil temperature. Fry them for 5-7 minutes, turning occasionally until they are golden brown, crispy, and cooked through with an internal temperature of 165ºF (74ºC).
- Drain and Serve: Remove the cooked chicken tenders with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Serve immediately with the homemade Cane’s dipping sauce and your favorite coleslaw for a complete meal.
- Make the Cane’s Sauce: While the chicken marinates or fries, combine mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl. Stir until smooth and refrigerate until ready to serve.
Notes
- The chicken tenders are crispiest right after frying but can be stored in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in a pan on the stove, in the oven, or in an air fryer to retain crispiness; avoid microwaving to prevent sogginess.
- Maintain oil temperature around 350ºF for even cooking and to avoid greasy tenders.
- Marinating overnight enhances flavor and tenderness but 30 minutes will still produce delicious results.
