Copycat Raising Cane’s Chicken Tenders with Sauce
Serves 615 mins prep10 mins cook
These homemade Raising Cane’s Chicken Tenders are ultra-crispy on the outside and tender on the inside thanks to a simple buttermilk marinade and double-dredged coating. They fry up golden brown every time and pair perfectly with the classic Cane’s sauce.
0 servings
What you need
Instructions
1 In a large bowl, whisk together buttermilk, egg, garlic powder, onion powder, Cajun seasoning, and salt. Add chicken tenders, making sure they’re fully coated. Cover and refrigerate at least 2 hours, ideally overnight. 3 Stir together all sauce ingredients in a small bowl. Cover and refrigerate for at least 2 hours (flavor gets better as it sits). 5 In a shallow dish, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, celery salt, paprika, white pepper, and black pepper. 7 Remove tenders from marinade, letting excess drip off. Coat in flour mixture, pressing firmly. Dip back into buttermilk, then dredge in flour again. Shake off excess and place on a wire rack. Let rest 10–15 minutes (helps coating stick). 9 Heat oil to 350–370°F. Fry chicken in batches for 6–8 minutes, flipping halfway, until golden brown and internal temp reaches 165°F. Transfer to a wire rack and sprinkle lightly with salt. 11 Serve hot with plenty of Cane’s Sauce for dipping.View original recipe