Description
Enjoy crispy, golden chicken tenders inspired by Raising Cane’s, featuring a flavorful buttermilk marinade and a signature tangy dipping sauce. These homemade chicken strips are perfect for a satisfying meal with a delicious balance of spices and a crunchy coating.
Ingredients
Scale
Chicken Tenders
- 1 ½ pounds chicken tenderloins
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs
- 2 tablespoons milk
- Vegetable oil, for frying
Cane’s-Style Dipping Sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- ½ teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- ½ teaspoon black pepper, fresh cracked preferred
- Pinch of paprika
Instructions
- Marinate the Chicken: In a medium bowl, whisk together buttermilk, salt, black pepper, garlic powder, and paprika until well combined. Add chicken tenderloins to the marinade, cover, and refrigerate for at least 1 hour, preferably 4 hours or overnight to enhance flavor and tenderness.
- Prepare the Coating Stations: In one shallow dish, mix together all-purpose flour and cornstarch. In another dish, whisk the eggs with milk to create an egg wash.
- Coat the Chicken: Remove each chicken tender from the marinade. Dip first into the egg wash, then thoroughly coat with the flour and cornstarch mixture. Press the flour onto the chicken pieces to ensure a crispy exterior. For extra crispiness, you may double dip by repeating the egg wash and flour steps.
- Heat the Oil: In a heavy-bottomed skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature throughout frying.
- Fry the Tenders: Fry the coated chicken tenders in batches, cooking each side for 4–5 minutes or until golden brown and fully cooked through (internal temperature of 165°F). Avoid overcrowding the pan to keep the oil temperature steady.
- Drain Excess Oil: Remove cooked tenders using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
- Prepare the Dipping Sauce: In a small bowl, whisk together mayonnaise, ketchup, garlic powder, Worcestershire sauce, black pepper, and paprika. Chill the sauce until ready to serve.
- Serve: Serve the crispy chicken tenders hot, accompanied by the Cane’s-style dipping sauce. For an authentic experience, serve with crinkle-cut fries, Texas toast, and coleslaw.
Notes
- For extra crispy tenders, double dip each piece: egg, flour, egg again, then flour.
- Serve with crinkle-cut fries, Texas toast, and coleslaw for the full Raising Cane’s experience.
- Maintain oil temperature at 350°F for best frying results.
- Marinating overnight delivers the most tender and flavorful chicken.
- Prep Time: 15 minutes plus 1 to 12 hours marinating
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
