Crispy Raising Cane’s Tenders are irresistibly crunchy, golden on the outside and tender, juicy on the inside with so much amazing flavor. The perfect dinner that both kids and adults will love. Enjoy with your favorite sides and Cane’s dipping sauce!
Raising Cane’s Tenders are some of the very best! If you’ve never had them before, get ready to be blown away by how flavorful, juicy and crunchy they taste. Well, you’re in luck because with this recipe, you can now make these crowd-pleasing chicken fingers at home! You don’t even need a deep fryer!
These start by being tenderized in a simple buttermilk marinade for at least 30 minutes, then they’re breaded in a seasoned flour/cornstarch mixture for an incredible crispy, shaggy crust. Last, fry in a deep pan for juicy tenders that are crispy, golden brown and so delicious!
These are just too good! Your family will be requesting them on repeat! Round out dinner with coleslaw, a Greek kale salad, air fryer French fries and Texas toast for a satisfying meal.
Ingredients needed
These copycat Raising Cane’s chicken fingers are made with simple ingredients, most of which are pantry staples. Here’s everything you’ll need:
Marinade
- Chicken: This recipe uses 12-15 raw chicken tenders.
- Buttermilk: Use buttermilk and not regular milk because of it’s acidic enzymes that will break down the proteins in the chicken and tenderize the meat.
- Egg: Like the buttermilk, eggs contain enzymes called proteases that break down the proteins in chicken to make the meat more tender.
- Seasonings: Garlic powder, kosher salt and black pepper are added to the marinade for flavor.
- Breading: For extra crispy chicken strips, we’re dredging them in a mixture of all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and salt.
Dipping sauce
- Mayonnaise: The base of the sauce and what makes it perfectly creamy.
- Ketchup: Balances the rich mayo with a bit of acidity.
- Worcestershire sauce: Gives the sauce a wonderful umami taste.
- Spices: A blend of garlic powder, onion powder, smoked paprika, salt, and pepper give the Cane’s sauce a zesty flavor.
How to make this recipe
Marinate chicken: In a large bowl, whisk the buttermilk, egg, garlic powder, salt, and black pepper. Add the chicken tenders and mix until fully coated. Cover and marinate for 30 minutes or overnight.
Bread the chicken: In a shallow bowl, whisk the flour, cornstarch, and spices. Add the chicken into the flour, pressing the flour into the chicken, fully coating all sides.
Cook: Heat 2-3 inches of oil in a deep heavy-duty skillet to about 350ºF. Add chicken tenders to oil (without overcrowding) and cook 5-7 minutes or until the tenders are crispy and the chicken is cooked through. Serve immediately with Raising Cane’s Sauce and your favorite coleslaw.
Make the sauce: Place all the ingredients into a bowl and stir to combine. Cover and place in the fridge until ready to use.
Expert tips
- Buttermilk: If you don’t have buttermilk, you can make your own by mixing 1.5 cups milk with 1.5 tablespoons white vinegar.
- Marinating time: For the best flavor and most tender chicken, it’s best to marinate the chicken for at least 30 minutes but longer or even overnight is even better.
- Use a thermometer: When frying chicken, the oil should be 350ºF. Using an instant read thermometer or deep frying/candy thermometer ensures the temperature of the oil is just right for frying.
- Don’t overcrowd: Be sure not to add too many chicken tenders into the hot oil at one time. This can cause the temperature of the oil to drop. If this happens, the chicken will absorb too much oil and not get as crispy.
Frequently asked questions
What oil is best for frying chicken?
The best oils for frying include canola oil, vegetable oil, and peanut oil. They all have a neutral taste and a high smoke point.
Can I use chicken breasts for this recipe?
Yes, you can use boneless skinless chicken breasts to make chicken tenders. Simply, cut the breasts into strips. Be sure the strips are mostly the same size for even cooking.
How do you know when chicken is fully cooked?
To ensure that the chicken is fully cooked, use a meat thermometer inserted into the center of one of the tenders. When it reaches about 165˚F it is fully cooked.
Serving suggestions
Homemade Cane’s chicken fingers pair well with a variety of side dishes. Serve them with the classics like French fries, potato wedges, tater tots, or macaroni and cheese. Other sides that would be great are air fryer Brussels sprouts, roasted cauliflower or zucchini fries. Just don’t forget the Cane’s sauce!
Storage recommendations
While these are crispiest just after frying, you can store leftovers to enjoy for later. Place any leftover chicken strips in an airtight container, in the fridge, for up to about 3 days. Reheat in a pan on the stove, in the oven, or in an air fryer until warm and crispy. Avoid using the microwave, as it can make the outside breading soggy.
More fried chicken recipes
- Spicy Chicken Sandwich
- Nashville Hot Chicken Sandwiches
- Sticky Sweet Chili Fried Sandwiches
- Popeyes Chicken Sandwich
- Chick-fil-A Crispy Chicken Sandwich
- Chick-fil-A Chicken Nuggets
Raising Cane’s Tenders
Ingredients
Marinade:
- 2 pounds chicken tenders
- 1.5 cups buttermilk
- 1 egg
- 1 Tbsp garlic powder
- 1 Tbsp kosher salt
- 1 teaspoon black pepper
Dredge:
- 2 cups all-purpose flour
- ½ cups cornstarch
- 1 Tablespoon garlic powder, onion powder, paprika, salt
Dipping Sauce
- 1/2 cup mayonnaise
- 3 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- ½ teaspoon EACH garlic powder, onion powder, smoked paprika, salt, pepper
Instructions
- To Marinate Chicken: In a large bowl, whisk the buttermilk, egg, garlic powder, salt, and black pepper. Add the chicken tenders and mix until fully coated. Cover and marinate for 30 minutes or overnight.
- To Cook Chicken: In a shallow bowl, whisk the flour, cornstarch, and spices. Add the chicken into the flour, pressing the flour into the chicken, fully coating all sides.
- Heat 2-3 inches of oil in a deep heavy-duty skillet to about 350ºF. Add chicken tenders to oil (without overcrowding) and cook 5-7 minutes or until the tenders are crispy and the chicken is cooked through. Serve immediately with sauce and your favorite coleslaw.
- To Make the Sauce: Place all the ingredients into a bowl and stir to combine. Cover and place in the fridge until ready to use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Mindful Hapa
