Raising Cane’s Style Chicken Tenders Recipe
This recipe replicates Raising Cane’s famous chicken tenders with perfectly marinated, crispy, and juicy breaded chicken strips fried to golden perfection. Served with an optional tangy and savory copycat Cane’s dipping sauce, these tenders bring the classic fast-food flavor to your kitchen, ideal for a satisfying family meal or game day snack.
- Prep Time: 20 minutes
- Cook Time: 15 to 20 minutes
- Total Time: 1 hour to 5 hours (including marinating time)
- Yield: 12 to 16 chicken tenders 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Chicken Tenders
- 1 ½ pounds chicken tenderloins or boneless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Breading
- 1 ½ cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon baking powder
For Frying
- Vegetable oil or canola oil (enough for deep frying, about 2 to 3 inches deep)
Optional: Copycat Cane’s Dipping Sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
- Marinate the Chicken: In a medium bowl, combine buttermilk with garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken tenderloins, ensuring they are fully coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or preferably up to 4 hours to enhance flavor and tenderness.
- Prepare the Breading: In a shallow dish, mix together the all-purpose flour, baking powder, garlic powder, optional cayenne pepper, and salt until well combined. Set aside.
- Bread the Chicken: Remove each chicken piece from the marinade, allowing excess to drip off. Dredge the chicken strips thoroughly in the seasoned flour mixture, pressing gently to help the coating stick. For extra crunch, dip the floured chicken back into the buttermilk marinade briefly and then dredge it a second time in the flour mixture.
- Fry the Chicken: Heat 2 to 3 inches of vegetable or canola oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Fry the chicken tenders in batches, avoiding overcrowding, for approximately 3 to 4 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to remove the tenders and place them on a plate lined with paper towels to drain excess oil.
- Prepare the Dipping Sauce (Optional): In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and paprika. Mix thoroughly and chill for at least 1 hour before serving to allow flavors to meld.
- Serve: Serve the hot, crispy chicken tenders alongside the copycat Cane’s dipping sauce, and complement the meal with sides like fries, coleslaw, or Texas toast for an authentic Cane’s dining experience.
Notes
- For best results, marinate chicken for at least 1 hour but up to 4 hours for maximum tenderness and flavor.
- Double dredging the chicken tenders ensures an extra crunchy coating.
- Use a kitchen thermometer to maintain oil temperature at 350°F for even frying and to prevent soggy or greasy chicken.
- Adjust cayenne pepper amount according to preferred spice level or omit for no heat.
- Vegetable or canola oil is recommended for a neutral flavor and high smoke point.
- Let the tenders drain on paper towels to reduce excess oil before serving.
- The dipping sauce can be prepared ahead of time and stored refrigerated for up to 3 days.
Keywords: Raising Cane’s chicken tenders, fried chicken tenders, copycat Cane’s sauce, crispy chicken strips, southern fried chicken