Crispy Buttermilk Chicken Tenders with Raising Cane's Style Sauce
Crispy Buttermilk Chicken Tenders with Raising Cane's Style Sauce
Ingredients
For the Chicken Tenders
- 1 1/2 pounds chicken breast, cut into 1-inch wide strips
- 2 cups buttermilk
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion granules
- 1 tablespoon Frank's RedHot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon chili powder, extra
- 4 cups vegetable oil, for frying, or as needed
For the Raising Cane's Style Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 pinch paprika, optional
- 1 pinch hot sauce, optional
Instructions
- 1
Prepare the chicken marinade: In a large bowl, whisk together the buttermilk, 1 teaspoon paprika, 1 teaspoon chili powder, 1/2 teaspoon garlic granules, 1/2 teaspoon onion granules, and 1 tablespoon Frank's RedHot sauce until well combined.
⏱️ 5 min
- 2
Add the chicken strips to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate to marinate for at least 3 hours, or preferably overnight for maximum flavor.
⏱️ 5 min
- 3
While the chicken marinates, prepare the Raising Cane's style sauce: In a small bowl, combine the mayonnaise, ketchup, Worcestershire sauce, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper. If desired, add a pinch of paprika or hot sauce. Mix well.
⏱️ 5 min
- 4
Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld. This can be done while the chicken is marinating.
⏱️ 5 min
- 5
Prepare the dry coating: In a separate large bowl, whisk together the all-purpose flour, cornstarch, 1 teaspoon garlic powder, and 1 teaspoon extra chili powder. Take 1 tablespoon of the wet chicken marinade and mix it into the dry flour mixture with a fork until small clumps form; this will add extra texture to the coating.
⏱️ 10 min
- 6
Set up your dredging station: Have the marinated chicken in one bowl, the dry flour mixture in another, and a clean plate or baking sheet ready for the coated chicken.
⏱️ 2 min
- 7
Double coat the chicken: Working with one chicken strip at a time, dredge it thoroughly in the dry flour mixture, shaking off any excess. Then, dip it back into the wet buttermilk marinade, allowing any excess to drip off. Finally, dredge it again in the dry flour mixture, pressing gently to ensure a thick, even coating. Place the double-coated chicken strip on the clean plate.
⏱️ 10 min
- 8
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of about 2-3 inches (approximately 4 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 9
Fry the chicken: Carefully add a few chicken tenders to the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, flipping occasionally, until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 10 min•🌡️ 350
- 10
Drain and serve: Remove the cooked chicken tenders from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining chicken, ensuring the oil temperature returns to 350°F (175°C) between batches.
⏱️ 5 min
- 11
Serve the crispy buttermilk chicken tenders hot with the prepared Raising Cane's style sauce.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Buttermilk Chicken Tenders with Raising Cane's Style Sauce
For the Chicken Tenders
- 1 1/2 pounds chicken breast, cut into 1-inch wide strips
- 2 cups buttermilk
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion granules
- 1 tablespoon Frank's RedHot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon chili powder, extra
- 4 cups vegetable oil, for frying, or as needed
For the Raising Cane's Style Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 pinch paprika, optional
- 1 pinch hot sauce, optional
Instructions
- 1
Prepare the chicken marinade: In a large bowl, whisk together the buttermilk, 1 teaspoon paprika, 1 teaspoon chili powder, 1/2 teaspoon garlic granules, 1/2 teaspoon onion granules, and 1 tablespoon Frank's RedHot sauce until well combined.
⏱️ 5 min - 2
Add the chicken strips to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate to marinate for at least 3 hours, or preferably overnight for maximum flavor.
⏱️ 5 min - 3
While the chicken marinates, prepare the Raising Cane's style sauce: In a small bowl, combine the mayonnaise, ketchup, Worcestershire sauce, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper. If desired, add a pinch of paprika or hot sauce. Mix well.
⏱️ 5 min - 4
Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld. This can be done while the chicken is marinating.
⏱️ 5 min - 5
Prepare the dry coating: In a separate large bowl, whisk together the all-purpose flour, cornstarch, 1 teaspoon garlic powder, and 1 teaspoon extra chili powder. Take 1 tablespoon of the wet chicken marinade and mix it into the dry flour mixture with a fork until small clumps form; this will add extra texture to the coating.
⏱️ 10 min - 6
Set up your dredging station: Have the marinated chicken in one bowl, the dry flour mixture in another, and a clean plate or baking sheet ready for the coated chicken.
⏱️ 2 min - 7
Double coat the chicken: Working with one chicken strip at a time, dredge it thoroughly in the dry flour mixture, shaking off any excess. Then, dip it back into the wet buttermilk marinade, allowing any excess to drip off. Finally, dredge it again in the dry flour mixture, pressing gently to ensure a thick, even coating. Place the double-coated chicken strip on the clean plate.
⏱️ 10 min - 8
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of about 2-3 inches (approximately 4 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 9
Fry the chicken: Carefully add a few chicken tenders to the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, flipping occasionally, until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 10 min•🌡️ 350 - 10
Drain and serve: Remove the cooked chicken tenders from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining chicken, ensuring the oil temperature returns to 350°F (175°C) between batches.
⏱️ 5 min - 11
Serve the crispy buttermilk chicken tenders hot with the prepared Raising Cane's style sauce.