Raising Cane's Chicken Tenders at Home
Raising Cane's Chicken Tenders at Home
Ingredients
For the Marinade
- 1 1/2 lb chicken tenders
- 1 cup buttermilk
- 1 teaspoon hot sauce, (such as Tabasco)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Dry Coating
- 2 cups all-purpose flour
- 2/3 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper, optional
For the Cane's Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Other
- as needed frying oil
Instructions
- 1
In a large bowl, combine the buttermilk, hot sauce, salt, black pepper, and garlic powder for the marinade. Add the chicken tenders to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to tenderize and absorb the flavors.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the Cane's sauce. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, black pepper, garlic powder, and paprika until well combined. Cover and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
⏱️ 5 min
- 3
When ready to fry, prepare the dry coating. In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, smoked paprika, and cayenne pepper (if using). Take about 1-2 tablespoons of the chicken marinade and drizzle it into the dry coating mixture. Use your fingers to gently mix it in, creating small flour clumps; this will help create a crispier texture on the tenders.
⏱️ 10 min
- 4
Remove the chicken tenders from the marinade, allowing any excess marinade to drip off. Working one at a time, dredge each chicken tender in the dry coating mixture, pressing gently to ensure the flour adheres well and creates a thick, even crust. Set the coated tenders aside on a plate or wire rack.
⏱️ 10 min
- 5
Heat frying oil in a deep pot or Dutch oven to 170–175°C (338–347°F). Ensure there is enough oil to submerge the chicken tenders. Carefully place a few coated chicken tenders into the hot oil, being careful not to overcrowd the pot. Fry for 4–6 minutes, flipping occasionally, until they are golden brown, crispy, and cooked through (internal temperature of 74°C or 165°F).
⏱️ 12 min•🌡️ 175
- 6
Using tongs, remove the cooked chicken tenders from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken tenders, adjusting the heat as needed to maintain the oil temperature.
⏱️ 12 min
- 7
Serve the hot and crispy chicken tenders immediately with the chilled Cane's sauce.
Kitchen Tools
Nutrition Facts (per serving)
Raising Cane's Chicken Tenders at Home
For the Marinade
- 1 1/2 lb chicken tenders
- 1 cup buttermilk
- 1 teaspoon hot sauce, (such as Tabasco)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Dry Coating
- 2 cups all-purpose flour
- 2/3 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper, optional
For the Cane's Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Other
- as needed frying oil
Instructions
- 1
In a large bowl, combine the buttermilk, hot sauce, salt, black pepper, and garlic powder for the marinade. Add the chicken tenders to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to tenderize and absorb the flavors.
⏱️ 5 min - 2
While the chicken is marinating, prepare the Cane's sauce. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, black pepper, garlic powder, and paprika until well combined. Cover and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
⏱️ 5 min - 3
When ready to fry, prepare the dry coating. In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, smoked paprika, and cayenne pepper (if using). Take about 1-2 tablespoons of the chicken marinade and drizzle it into the dry coating mixture. Use your fingers to gently mix it in, creating small flour clumps; this will help create a crispier texture on the tenders.
⏱️ 10 min - 4
Remove the chicken tenders from the marinade, allowing any excess marinade to drip off. Working one at a time, dredge each chicken tender in the dry coating mixture, pressing gently to ensure the flour adheres well and creates a thick, even crust. Set the coated tenders aside on a plate or wire rack.
⏱️ 10 min - 5
Heat frying oil in a deep pot or Dutch oven to 170–175°C (338–347°F). Ensure there is enough oil to submerge the chicken tenders. Carefully place a few coated chicken tenders into the hot oil, being careful not to overcrowd the pot. Fry for 4–6 minutes, flipping occasionally, until they are golden brown, crispy, and cooked through (internal temperature of 74°C or 165°F).
⏱️ 12 min•🌡️ 175 - 6
Using tongs, remove the cooked chicken tenders from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken tenders, adjusting the heat as needed to maintain the oil temperature.
⏱️ 12 min - 7
Serve the hot and crispy chicken tenders immediately with the chilled Cane's sauce.