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Raising Cane's Chicken Tenders

Everything you love about Raising Cane’s in your own kitchen. Bright seasoning and a crisp exterior that stays light and crunchy.
Prep Time35 minutes
Cook Time15 minutes
Marinating Time4 hours
Total Time4 hours 50 minutes
Course: Dinner, entree, lunch, Main Course, main dish
Cuisine: American, Southern
Keyword: raising cane's at home, raising cane's chicken fingers, raising cane's chicken fingers recipe, Raising Cane's chicken tenders, Raising Cane's chicken tenders recipe, Raising Cane's Fried Chicken, Raising Cane's Fried Chicken Recipe, raising cane's recipe, raising canes copycat, raising canes copycat chicken tenders
Servings: 6 servings
Author: Alyssa Rivers

Equipment

  • 1 large, deep pot or deep fryer

Ingredients

  • 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 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika

Instructions

  • Trim 2 pounds chicken tenders by removing the tendons from them. Add the chicken to a large bowl.

Marinade

  • Add 2 cups buttermilk, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika to the bowl with the chicken.
  • Toss everything together until well combined and the chicken is fully coated in the marinade. Let it marinate for at least 4 hours, or up to 24 hours.

Breading

  • Once the chicken is done marinating and you are ready to cook it, add 5-6 cups vegetable oil to a large, deep pot until it is about 2 inches deep. Heat over high heat until it reaches 350 degrees Fahrenheit.
  • Meanwhile, make the breading by combining 2 ¼ cups all-purpose flour, ¾ cup cornstarch, 1 ½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon onion powder,1 teaspoon garlic powder, and ½ teaspoon paprika in a large bowl.
  • Remove the chicken strips from the bowl one at a time, letting the excess marinade drip off before adding them to the breading mixture.
  • Coat each piece of chicken fully with flour, pressing it onto the chicken with your hands before dipping it back into the marinade and again into the flour. This double breading will make for an extra flaky coating.
  • Fry the breaded chicken in batches for 5-7 minutes, flipping them half way through, until the thickest part of the tenders reaches 165 degrees Fahrenheit. Transfer them to a baking pan lined with paper towels, or a wire rack to drain.
  • Serve immediately with crinkle-cut fries and homemade Cane's Sauce

Notes

Storage, Freezing, and Reheating Instructions
  • Marinate: Marinate up to 24 hours. Keep covered in the refrigerator until ready to bread and fry.
  • Store Leftovers: Refrigerate up to 5 days. Breading will soften over time.
  • Reheat:
    • Microwave 1–2 minutes (soft breading).
    • Air fry at 360°F for 6–8 minutes, flipping halfway.
    • Or bake at 400°F for about 15 minutes, flipping halfway
  • Freeze: Let fried tenders cool on a wire rack. Freeze on the rack for 2–3 hours, then transfer to a freezer bag or container. Freeze up to 3 months.
  • Cook From Frozen:
    • Air fry at 400°F for 12–15 minutes, flipping halfway.
    • Or bake at 425°F for 20–25 minutes, until the center reaches 165°F.
 

Nutrition

Calories: 461kcal | Carbohydrates: 56g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 106mg | Sodium: 1620mg | Potassium: 748mg | Fiber: 2g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 3mg

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