Raising Cane’s Chicken Tenders Recipe

Name: Raising Cane's Chicken Tenders
Prep time: 20 min
Cook time: 40 min
Total time: 240 min
Ingredients: 2 lbs Chicken Tenders; 1 1/2 tsp Garlic Powder; 1 1/2 tsp Onion Powder; 2 1/2 tsp Kosher Salt; 1 1/2 tsp White Pepper; 4 1/2 Tbsp All-Purpose Flour; 2 large Eggs; ~3 cups Buttermilk (enough to cover); 2 1/4 cups All-Purpose Flour; 3/4 cup Cornstarch; 6 Tbsp Rice Starch; 1 1/2 tsp Baking Powder; 1 1/2 tsp Garlic Powder; 1 1/2 tsp Onion Powder; 1 1/2 tsp Celery Salt; 1 1/4 tsp Kosher Salt; 1 1/2 tsp White Pepper; 1 1/2 tsp Paprika; 1 1/2 tsp Mustard Powder; 3/4 cup Mayonnaise; 6 Tbsp Ketchup; 2 1/4 tsp Soy Sauce; 2 1/4 tsp White Vinegar; 3/4 tsp Garlic Powder; 3/4 tsp Black Pepper (freshly cracked); 1/4 tsp Smoked Paprika; 1/8 tsp Kosher Salt; Vegetable or Canola oil, for frying

This is a copycat of the Raising Cane’s chicken tenders. The breading is extra-crispy from a double dredge and the chicken stays juicy from the buttermilk marinade. It’s served with a version of their signature tangy, peppery sauce.

By Melody Jackson

Published July 24, 2025

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Ingredients

Chicken Marinade

2 lbs Chicken Tenders
1 1/2 tsp Garlic Powder
1 1/2 tsp Onion Powder
2 1/2 tsp Kosher Salt
1 1/2 tsp White Pepper
4 1/2 Tbsp All-Purpose Flour
2 large Eggs
~3 cups Buttermilk, enough to cover

Flour Dredge

2 1/4 cups All-Purpose Flour
3/4 cup Cornstarch
6 Tbsp Rice Starch
1 1/2 tsp Baking Powder
1 1/2 tsp Garlic Powder
1 1/2 tsp Onion Powder
1 1/2 tsp Celery Salt
1 1/4 tsp Kosher Salt
1 1/2 tsp White Pepper
1 1/2 tsp Paprika
1 1/2 tsp Mustard Powder

Cane’s Sauce

3/4 cup Mayonnaise
6 Tbsp Ketchup
2 1/4 tsp Soy Sauce
2 1/4 tsp White Vinegar
3/4 tsp Garlic Powder
3/4 tsp Black Pepper, freshly cracked
1/4 tsp Smoked Paprika
1/8 tsp Kosher Salt

For Frying

Vegetable or Canola oil, for frying

Prepare and Marinate the Chicken

Take the chicken tenders and pat them completely dry with a paper towel; a dry surface helps the initial coating adhere properly. Place them in a large bowl.

Add the garlic powder, onion powder, salt, white pepper, and the 4 1/2 tablespoons of flour to the chicken. Toss everything together until the tenders are evenly and lightly coated. Crack in the eggs, pour in enough buttermilk to submerge the chicken, and mix until combined.

Cover the bowl and let it marinate in the refrigerator for at least 2-3 hours, or overnight.

Mix the Flour Dredge and Dipping Sauce

While the chicken marinates, you can prepare the other components.

In a large, shallow bowl or dish, combine all the flour dredge ingredients. Whisk them together until the mixture is uniform in color and texture.

The combination of cornstarch and rice starch is what gives the final crust its distinctive crispiness.

For the sauce, combine all sauce ingredients in a small bowl and mix well. Cover it and return it to the refrigerator; the flavors will meld as it sits.

Dredge the Chicken Tenders

When you’re ready to cook, remove the chicken from the marinade. Lift one piece at a time, allowing any excess buttermilk to drip back into the bowl.

Place the tender into the flour dredge and press down firmly, making sure the entire surface is coated.

For a thicker crust, dip it back into the buttermilk marinade briefly, and then again into the flour dredge for a second coating.

After the final coating, give the tender a firm shake to knock off any loose flour.

Too much excess coating will steam instead of fry, resulting in a gummy crust.

Place the coated tenders on a wire rack and let them rest in the fridge for ~15-20 minutes.

This step helps the coating set and stick to the chicken during frying.

Fry the Chicken to 165°F Internal

In a large, heavy-bottomed pot or dutch oven, heat about 2-3 inches of oil over medium-high heat until it reaches ~350-370°F.

Use a thermometer to monitor the temperature; if the oil is too cool the chicken will be greasy, and if it’s too hot the outside will burn before the inside is cooked.

Carefully place a few tenders into the hot oil, making sure not to overcrowd the pot.

Frying in batches helps maintain the oil temperature.

Fry for ~6-8 minutes, turning occasionally, until the chicken is golden brown and has reached an internal temperature of 165°F.

Transfer the cooked chicken to a clean wire rack to drain. Lightly salt them immediately. Repeat the process with the remaining chicken, allowing the oil to return to temperature between batches.