Raising Cane's Chicken Tenders
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.
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
Method
- Pat chicken tenders dry with paper towels.
- Mix chicken with garlic powder, onion powder, salt, white pepper, and flour.
- Add eggs and buttermilk to cover chicken, mix well.
- Marinate covered in fridge 2-3 hours or overnight.
- Combine all flour dredge ingredients in shallow dish.
- Mix sauce ingredients in bowl, refrigerate.
- Remove chicken from marinade, let excess drip off.
- Coat each tender in flour mixture, pressing firmly.
- Place on wire rack, refrigerate 15-20 minutes.
- Heat 2-3" of oil to 350-370°F in large pot.
- Fry chicken in batches 6-8 minutes until golden brown and 165°F internal.
- Transfer to wire rack, salt immediately.
- Serve with chilled sauce.
Notes
Keep oil temperature steady between batches.
Double-coating optional for extra crispy crust.
Double-coating optional for extra crispy crust.