Introduction

Raising Cane’s Chicken Tenders are crispy, juicy, and packed with flavor, perfect for a satisfying meal at home. This recipe recreates the famous tenders with a tender marinade and a flaky double breading for the ultimate crunch.

Raising Cane's Chicken Tenders Recipe - Recipe Image

Ingredients

2 pounds chicken tenders (tendons removed)
5-6 cups vegetable oil (for frying)
2 cups buttermilk
2 teaspoons salt (for marinade)
1 teaspoon ground black pepper (for marinade)
1 teaspoon onion powder (for marinade)
½ teaspoon garlic powder (for marinade)
½ teaspoon paprika (for marinade)
2 ¼ cups all-purpose flour
¾ cup cornstarch
1 ½ teaspoons salt (for breading)
½ teaspoon ground black pepper (for breading)
1 teaspoon onion powder (for breading)
1 teaspoon garlic powder (for breading)
½ teaspoon paprika (for breading)

Instructions

Step 1: Trim the chicken tenders by removing any tendons. Place the tenders in a large bowl.
Step 2: Prepare the marinade by adding buttermilk, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika to the bowl with the chicken. Toss to coat evenly.
Step 3: Cover and let the chicken marinate in the refrigerator for at least 4 hours, or up to 24 hours for best flavor and tenderness.
Step 4: When ready to cook, heat 5-6 cups of vegetable oil in a large, deep pot to about 2 inches deep. Heat over high until the oil reaches 350°F (175°C).
Step 5: While the oil heats, combine the flour, cornstarch, 1 ½ teaspoons salt, ½ teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon paprika in a large bowl to make the breading mixture.
Step 6: Remove chicken strips one at a time from the marinade, letting excess drip off before dredging in the breading mixture.
Step 7: Press the flour mixture firmly onto each piece, then dip the chicken back into the marinade briefly and again coat fully with flour. This double breading ensures a flaky, crispy crust.
Step 8: Fry the breaded chicken in batches, turning halfway through, for 5-7 minutes until they are golden brown and the thickest part reaches 165°F (74°C).
Step 9: Drain the cooked tenders on a paper towel-lined pan or a wire rack to remove excess oil.
Step 10: Serve immediately, ideally with crinkle-cut fries and your favorite dipping sauce.

Tips & Variations

For extra juicy tenders, don’t skip the buttermilk marinade—it tenderizes the chicken beautifully.
Try substituting smoked paprika for regular paprika to add a subtle smoky flavor.
Use a thermometer to monitor oil temperature for perfectly crispy tenders without greasiness.
Double breading may seem time-consuming but creates the signature flaky crust that’s worth the effort.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore their crispiness. Avoid microwaving, which can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken tenders for this recipe?

It’s best to use fresh or fully thawed chicken tenders to ensure even marinating and frying. Frozen chicken tenders may release excess moisture and affect the breading texture.

What dipping sauce goes well with Raising Cane’s Chicken Tenders?

The signature Cane’s Sauce is a creamy, tangy blend of mayo, ketchup, Worcestershire sauce, garlic powder, and black pepper. You can also serve with ranch or honey mustard for tasty alternatives.

Raising Cane’s Chicken Tenders Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

Raising Cane’s Chicken Tenders replicates the iconic crispy, golden fried chicken tenders marinated in a flavorful buttermilk mixture and double coated with a seasoned flour and cornstarch blend. This recipe yields tender, juicy chicken with a crunchy, flaky exterior, perfect for serving with crinkle-cut fries and the classic Cane’s Sauce.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 7 minutes per batch (approx. 15-20 minutes total)
Total Time: 4 hours 30 minutes (includes marinating time)
Yield: 4 servings 1x
Category: Frying
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken and Marinade

2 pounds chicken tenders (tendons removed)
2 cups buttermilk
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika

Breading

2 ¼ cups all-purpose flour
¾ cup cornstarch
1 ½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika

For Frying

5–6 cups vegetable oil (for frying)

Instructions

Trim Chicken: Remove tendons from 2 pounds of chicken tenders and place the cleaned tenders into a large bowl.
Prepare Marinade: Add 2 cups of buttermilk, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika to the chicken bowl. Mix thoroughly so every piece is evenly coated.
Marinate: Cover and refrigerate for at least 4 hours, or up to 24 hours to maximize flavor and tenderness.
Heat Oil: When ready to cook, pour 5-6 cups of vegetable oil into a large deep pot, filling about 2 inches deep. Heat the oil over high heat to 350°F (175°C).
Mix Breading: In a large bowl, combine 2 ¼ cups all-purpose flour, ¾ cup cornstarch, 1 ½ teaspoons salt, ½ teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon paprika. Mix well to distribute seasonings evenly.
Double Coat Chicken: Remove chicken tenders one at a time, letting excess marinade drip off. Dredge each piece in the breading mixture, pressing the coating firmly onto the chicken. Dip the coated tender back into the marinade briefly, then again into the breading mixture for a second coat, creating a flaky, thick crust.
Fry Chicken: Carefully add chicken tenders in batches to the hot oil. Fry for 5-7 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
Drain and Serve: Transfer fried tenders to a paper towel-lined baking pan or wire rack to drain excess oil. Serve immediately with crinkle-cut fries and homemade Cane’s Sauce for the authentic experience.

Notes

Maintaining the oil temperature at 350°F is critical to ensure crispy tenders that cook through without becoming greasy.
Double coating the chicken with breading and marinade creates the signature flaky and crunchy texture.
Use a thermometer to accurately check the internal temperature of chicken to guarantee safety.
The marinade can be prepared a day ahead to save time and deepen flavor.
Leftover chicken can be reheated in an oven or air fryer to maintain crispiness.

Keywords: Raising Cane’s Chicken Tenders, fried chicken tenders, buttermilk chicken, crispy chicken, homemade chicken tenders