Description
Raising Cane’s Chicken Tenders are crispy, juicy, and perfectly seasoned fried chicken strips marinated in a flavorful buttermilk mixture and double-coated in a seasoned flour and cornstarch breading. These tenders are fried to golden perfection, ideal for serving with crinkle-cut fries and a special Cane's sauce for an authentic taste.
Ingredients
Units
Scale
Chicken
- 2 pounds chicken tenders tendons removed
- 5-6 cups vegetable oil for frying
Marinade
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Breading
- 2 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Prepare the Chicken: Trim 2 pounds of chicken tenders by removing the tendons. Place the chicken tenders in a large bowl ready for the marinade.
- Make the 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. Toss everything well until the chicken is fully coated in the marinade. Cover and refrigerate for at least 4 hours or up to 24 hours for best flavor and tenderness.
- Heat the Oil: When ready to cook, pour 5-6 cups of vegetable oil into a large deep pot until it reaches about 2 inches deep. Heat the oil over high heat until it reaches 350 degrees Fahrenheit, suitable for frying.
- Prepare the 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 thoroughly to create the breading mixture.
- Bread the Chicken: Remove each chicken tender from the marinade one at a time, allowing excess marinade to drip off. Dredge the chicken thoroughly in the breading mixture, pressing the coating onto the chicken. For an extra flaky crust, dip the breaded chicken back into the marinade and then again into the flour mixture for a double coating.
- Fry the Tenders: Fry the breaded chicken tenders in batches in the heated oil for 5-7 minutes, flipping halfway through, until they are golden brown and the internal temperature reaches 165 degrees Fahrenheit. Avoid overcrowding the pot to maintain oil temperature.
- Drain and Serve: Transfer the cooked tenders to a baking pan lined with paper towels or place them on a wire rack to drain excess oil. Serve immediately with crinkle-cut fries and homemade Cane's Sauce for the complete experience.
Notes
- Marinate the chicken for a minimum of 4 hours and up to 24 hours for maximum flavor and tenderness.
- Store leftover tenders in the refrigerator for up to 5 days; breading may soften over time.
- Reheat leftovers in the microwave for 1-2 minutes for softer breading, or for crisper results, air fry at 360°F for 6-8 minutes flipping halfway, or bake at 400°F for 15 minutes flipping halfway.
- To freeze cooked tenders, cool them on a wire rack then freeze for 2-3 hours before transferring to a freezer bag or container for up to 3 months.
- Cook frozen tenders by air frying at 400°F for 12-15 minutes flipping halfway, or bake at 425°F for 20-25 minutes until the center reaches 165°F.
- Ensure oil maintains 350°F during frying to get an even, crispy crust without absorbing excess oil.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 95 mg
