Raising Cane's Chicken Tenders
This is my version of the Raising Cane's chicken tenders. A buttermilk marinade keeps the chicken tenders from drying out during frying, and a double dredge in seasoned flour creates a thick, crispy crust. The sauce is a close copycat of the original.
Ingredients
Chicken Marinade
- 2.5-3 lbs Chicken Tenders
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 Tbsp Kosher Salt
- 2 tsp White Pepper
- 6 Tbsp All-Purpose Flour
- 3 large Eggs
- ~4 cups Buttermilk
Flour Dredge
- 3 cups All-Purpose Flour
- 1 cup Cornstarch
- 1/2 cup Rice Starch
- 2 tsp Baking Powder
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Celery Salt
- 1 1/2 tsp Kosher Salt
- 2 tsp White Pepper
- 2 tsp Paprika
- 2 tsp Mustard Powder
Cane's Sauce
- 1 cup Mayonnaise
- 1/2 cup Ketchup
- 1 Tbsp Soy Sauce
- 1 Tbsp White Vinegar
- 1 tsp Garlic Powder
- 1 tsp Black Pepper freshly cracked
- 1/4 tsp Smoked Paprika
- 1/8 tsp Kosher Salt
For Frying
- Vegetable or Canola oil, for frying
Instructions
- Pat chicken tenders dry and place in large bowl.
- Mix chicken with garlic powder, onion powder, salt, white pepper, and flour.
- Add eggs and buttermilk to cover chicken, mix to form batter.
- Refrigerate 2-3 hours or overnight.
- Whisk together flour dredge ingredients in shallow dish.
- Mix sauce ingredients in bowl, refrigerate.
- Remove chicken from marinade, let excess drip off.
- Coat each tender in flour mixture, pressing firmly.
- Place on wire rack and rest 15-20 minutes.
- Heat 2-3" of oil to 350-370°F in dutch oven.
- Fry in batches of 4-5 tenders for 6-8 minutes, turning halfway.
- Cook until golden brown and internal temp reaches 165°F.
- Transfer to wire rack and season with salt immediately.
Notes
Maintain oil temperature between batches. Single coating recommended for best results. Season immediately after frying while hot.