Description
Raising Cane’s Chicken Tenders are crispy, juicy, and flavorful fried chicken tenders marinated in a flavorful buttermilk mixture, double breaded for an extra flaky crust, and perfectly fried to golden perfection. This recipe includes a flavorful marinade and a seasoned breading mix, delivering tender and delicious chicken tenders ideal for a crowd or family meal.
Ingredients
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
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Breading
- 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
- ½ teaspoon paprika
Instructions
- Prepare Chicken: Trim the chicken tenders by removing the tendons. Place the chicken tenders in a large bowl to prepare for marinating.
- Make Marinade: Add buttermilk, salt, ground black pepper, onion powder, garlic powder, and paprika to the bowl with the chicken. Toss thoroughly to coat the chicken evenly and let it marinate for at least 4 hours or up to 24 hours refrigerated for the best flavor and tenderness.
- Heat Oil: When ready to cook, pour 5-6 cups of vegetable oil into a large deep pot or deep fryer until it reaches about 2 inches deep. Heat the oil over high heat until it reaches 350 degrees Fahrenheit.
- Prepare Breading: In a large bowl, combine all-purpose flour, cornstarch, salt, ground black pepper, onion powder, garlic powder, and paprika. Mix well to create the seasoned breading mixture.
- Bread Chicken: Remove chicken strips from the marinade one at a time, allowing excess marinade to drip off. Coat each chicken strip fully in the breading mixture, pressing the flour onto the chicken. Dip it again in the marinade, then coat again in the breading for a double breading to achieve a crispy, flaky crust.
- Fry Chicken: Fry the breaded chicken tenders in batches in the preheated oil for 5-7 minutes, flipping halfway through, until the internal temperature reaches 165 degrees Fahrenheit. Avoid crowding the pot to maintain oil temperature and crispiness.
- Drain and Serve: Remove the cooked tenders and transfer to a baking pan lined with paper towels or a wire rack to drain excess oil. Serve immediately with crinkle-cut fries and homemade Cane’s Sauce.
Notes
- Marinate chicken up to 24 hours in the refrigerator for best flavor and tenderness.
- Store leftovers in the refrigerator for up to 5 days; note breading will soften over time.
- Reheat leftovers in the microwave for 1-2 minutes for soft breading, or re-crisp by air frying at 360°F for 6-8 minutes or baking at 400°F for 15 minutes, flipping halfway.
- Freeze cooked tenders on a wire rack for 2-3 hours before transferring to a freezer bag or container; store frozen up to 3 months.
- Cook from frozen by air frying at 400°F for 12-15 minutes or baking at 425°F for 20-25 minutes until internal temperature reaches 165°F, flipping halfway.
- Using a thermometer is key to ensuring chicken is properly cooked and safe to eat.
