Raising Cane’s Chicken Tenders Recipe

This is a copycat of Raising Cane’s chicken tenders and their signature sauce. The secret to that shatter-proof, craggy crust isn’t just a single dredge;…

by Simone Holloway

July 23, 2025

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Ingredients

For the Chicken Marinade

2 pounds chicken tenders
2 teaspoons garlic powder
2 teaspoons onion powder
1.5 tablespoons Diamond Crystal kosher salt
2 teaspoons black pepper
5 tablespoons all-purpose flour
1 large egg
2.5 cups buttermilk

For the Coating

2.5 cups all-purpose flour
3/4 cup cornstarch
1/4 cup potato starch
1.5 teaspoons baking powder
2 teaspoons garlic powder
2 teaspoons onion powder
1.5 teaspoons celery salt
1.5 teaspoons table salt
2 teaspoons black pepper
2 teaspoons sweet paprika
1 teaspoon mustard powder

For the Sauce

1/2 cup mayonnaise
1/3 cup ketchup
1.5 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon table salt

Peanut oil, for frying

Marinate the Chicken

Pat the chicken tenders completely dry with paper towels; a dry surface helps the marinade adhere better.

In a large bowl, toss the chicken tenders with the garlic powder, onion powder, kosher salt, pepper, and 5 tablespoons of flour until they are lightly coated. This dry layer acts as a primer for the wet marinade.

Add the egg and buttermilk to the bowl and stir until every tender is fully submerged. Cover and refrigerate for at least 2-3 hours, or overnight for more tender chicken.

Make the Sauce and Prepare the Coating

While the chicken marinates, make the sauce by stirring all sauce ingredients together in a small bowl until smooth. Cover and refrigerate it; the flavors meld and it tastes better cold.

In a separate large, shallow dish, whisk together all the ingredients for the coating. Mix for at least a minute to ensure the starches, flour, and seasonings are completely uniform.

Double Dredge the Tenders

This is the most important part of the process. Remove one tender from the marinade, letting the excess buttermilk drip off for a moment.

Dredge it thoroughly in the coating mixture, pressing down firmly to make sure it’s completely covered. Then, dunk it back into the buttermilk marinade for just a second, and immediately dredge it again in the flour mixture, pressing firmly to create a thick, shaggy crust.

Place the coated tender on a wire rack. Repeat with all the tenders, then let them rest on the rack for at least 15 minutes. During this rest, the coating will absorb moisture and turn from a dry powder to a damp, paste-like texture. This step is what prevents the breading from falling off in the fryer.

Fry the Tenders

Heat about 3 inches of peanut oil in a large, heavy-bottomed pot to 360F. Use a thermometer for accuracy.

Working in batches of 4-5, carefully lower the tenders into the hot oil. Don’t crowd the pot, as this will drop the oil temperature and result in greasy chicken.

Fry for ~7-9 minutes, turning occasionally, until the coating is a deep golden brown and looks rough and craggy. The internal temperature should be 165F.

Transfer the cooked tenders to a clean wire rack to drain. Do not use paper towels, which can steam the crust and make it soggy. Hit them with a little extra salt the moment they come out of the oil. Let them rest for a couple of minutes before serving with the chilled sauce.