Description
This Raising Cane’s Chicken Tenders Copycat Recipe delivers perfectly crispy, juicy chicken tenders marinated in buttermilk and seasoned with a blend of spices. Paired with a homemade Cane’s-style dipping sauce, this dish brings the beloved fast-food classic right to your kitchen. Ideal for a comforting meal, these tenders are fried to golden perfection and best enjoyed fresh for maximum crispiness.
Ingredients
Scale
Chicken and Marinade
- 2 pounds chicken tenders
- 1.5 cups buttermilk
- 1 egg
- 1 Tbsp garlic powder
- 1 Tbsp kosher salt
- 1 teaspoon black pepper
Breading Mixture
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
Cane’s Style Dipping 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
- Prepare the marinade: In a large bowl, whisk together buttermilk, egg, garlic powder, kosher salt, and black pepper until combined. Add chicken tenders, toss to coat evenly, cover, and refrigerate for at least 30 minutes or overnight for best results.
- Make the breading mixture: In a shallow bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and salt to create the seasoned coating for the chicken.
- Coat the chicken: Remove chicken tenders from the marinade allowing excess liquid to drip off. Dredge each tender thoroughly in the flour mixture, pressing the coating onto all sides to ensure good coverage. Set coated tenders aside on a plate.
- Heat oil for frying: Pour 2-3 inches of vegetable oil into a deep, heavy-duty skillet or frying pan and heat to about 350ºF (175ºC). Use a thermometer to maintain accurate temperature throughout frying.
- Fry the tenders: Carefully add chicken tenders in batches to the hot oil without overcrowding. Fry for 5-7 minutes, turning occasionally, until golden brown, crispy, and the internal temperature reaches 165ºF (74ºC).
- Drain the fried chicken: Remove tenders with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Serve immediately for best crispiness.
- Make the dipping sauce: While 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, oven, or air fryer to retain crispiness; avoid microwaving to prevent sogginess.
- Maintain oil temperature around 350ºF (175ºC) for even cooking and to avoid greasy tenders.
- Marinating overnight enhances flavor and tenderness, but 30 minutes is sufficient for a tasty result.
Keywords: Raising Cane's chicken tenders, copycat recipe, crispy fried chicken tenders, homemade chicken tenders, dipping sauce, southern fried chicken