Description
This Copycat Cane’s Chicken Tenders recipe recreates the famous crispy, juicy chicken tenders from Raising Cane’s. The chicken is marinated in a flavorful buttermilk and spice mixture, double-coated with a seasoned flour and cornstarch blend, then deep-fried to golden perfection. Paired with a tangy, spicy house-made dipping sauce, this recipe delivers a delicious, satisfying meal perfect for gatherings or a hearty snack.
Ingredients
Chicken and Marinade
- 1-2 pounds chicken tenderloins
- 1 ¼ cups buttermilk
- 1 egg
- 1 tbsp hot sauce
- 1 tbsp pickle juice
- 1 tbsp paprika
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
Coating
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- 1 tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp white pepper
Frying
- 4-6 cups neutral oil (peanut, canola, or vegetable)
Dipping Sauce
- 1 cup mayonnaise
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp Cajun seasoning
Instructions
- Prepare the marinade: In a large bowl, whisk together the buttermilk, egg, hot sauce, pickle juice, paprika, salt, garlic powder, and onion powder until smooth. Add the chicken tenderloins and coat them well. Allow the chicken to marinate and rest in the refrigerator for 30 minutes to absorb the flavors.
- Mix dry coating: In a separate bowl, combine the all-purpose flour, cornstarch, paprika, salt, garlic powder, onion powder, cayenne pepper, and white pepper. Mix thoroughly to ensure even seasoning.
- Coat the chicken: Remove the chicken from the marinade and dredge each tender first in the wet batter, then coat in the dry flour mixture. Dip the chicken back into the wet batter, and finish by coating again with the dry mixture, ensuring a thick and crispy crust.
- Rest coated tenders: Place the coated chicken tenders on a wire rack and let them rest for 5 minutes. This helps the coating adhere better and improves crispiness during frying.
- Heat oil and fry: Heat the neutral oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the tenders in batches to avoid overcrowding, cooking each batch for 8–10 minutes. Turn occasionally to achieve an even, deep golden-brown crust and ensure the chicken is cooked through.
- Drain and cool: Once fried, transfer the chicken tenders onto a wire rack to drain excess oil and keep the crust crispy.
- Make the dipping sauce: In a bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, and Cajun seasoning until smooth. Refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
- Serve and enjoy: Serve the hot, crispy chicken tenders with the prepared dipping sauce alongside crinkle-cut fries and Texas toast for an authentic Cane’s-style meal.
Notes
- You can substitute chicken tenderloins with chicken breast strips if desired.
- Resting the coated chicken before frying allows the batter to set and helps achieve a crispier crust.
- Monitor oil temperature carefully; frying too hot can burn the coating, too low can make tenders greasy.
- For extra spice, add more cayenne pepper to the flour mixture or increase hot sauce in the marinade.
- Leftover tenders can be reheated in an air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
