Description
This Raising Cane’s Chicken Tenders Copycat Recipe recreates the iconic crispy, juicy chicken tenders paired with a tangy, flavorful dipping sauce. Marinated in buttermilk and spices, then double-coated in a seasoned flour mixture, these tenders are perfectly fried to golden perfection. Serve them alongside coleslaw and Cane’s famous sauce for a restaurant-quality meal at home.
Ingredients
Scale
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 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 Marinade: In a large bowl, whisk together buttermilk, egg, garlic powder, kosher salt, and black pepper until combined. Add chicken tenders, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or overnight for best results.
- Make Coating Mixture: In a shallow bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and salt. Whisk together to evenly distribute the seasonings for the crispy crust.
- Coat Chicken: Remove chicken from marinade, letting excess drip off. Dredge each tender in the flour mixture, pressing the coating firmly to adhere. Place coated tenders on a plate.
- Heat Oil: Pour 2-3 inches of vegetable oil in a heavy-duty skillet or frying pan. Heat oil to 350°F (175°C), using a thermometer to maintain temperature throughout frying.
- Fry Chicken: Fry chicken tenders in batches to avoid overcrowding, cooking for 5-7 minutes while turning occasionally until golden, crispy, and internal temperature reaches 165°F (74°C).
- Drain and Serve: Remove tenders with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Serve immediately with Cane’s homemade dipping sauce and coleslaw for a complete meal.
- Make Cane’s 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 use.
Notes
- For the crispiest tenders, serve immediately after frying.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat using a pan, oven, or air fryer to maintain crispiness; avoid microwaving as it causes sogginess.
- Maintain oil temperature at around 350°F for evenly cooked, non-greasy tenders.
- Overnight marinating enhances flavor and tenderness, but 30 minutes is sufficient for good results.
Keywords: Raising Cane’s, chicken tenders, copycat recipe, fried chicken, dipping sauce, Southern, buttermilk chicken