Raising Cane’s Chicken Tenders

There’s something undeniably comforting about crispy, golden chicken tenders. They remind me of warm summer days spent with friends, gathering around at backyard barbecues with steaming platters of food and laughter echoing into the sunset. This homemade version of Raising Cane’s Chicken Tenders brings all of that nostalgia straight to your kitchen. With just the right amount of seasoning and a crunchy breading, it’s a dish that feels both familiar and special—perfect for satisfying those comfort food cravings without having to step foot in a drive-thru.

What makes this recipe special

Why make chicken tenders at home when you can easily grab them on the go? Well, for starters, there’s the texture—your own frying technique can result in a satisfying crunch, especially when you achieve that perfect, golden-brown crust that envelops tender, juicy chicken within. Plus, the flavor profile is truly customizable, hitting that sweet spot of savory and slightly tangy from the buttermilk marinade. Each bite offers a delightful contrast of crispy exterior and moist meat, making it a dish the whole family will enjoy time and again.

And let’s not forget about the joy of cooking from scratch. Taking the time to prepare these tenders adds a layer of warmth that pre-packaged alternatives simply can’t replicate. When you gather around the table with homemade food, it’s an entirely different experience—one that bonds us and builds memories.

Everything that goes into it

Ready to roll up your sleeves? Here’s what you’ll need:

• Chicken Tenders (2 lbs): Pick fresh, good-quality chicken tenders. Trim off any tendons for tenderness and even cooking.
• Vegetable Oil (5-6 cups): This will be your frying medium. Canola or peanut oil are great options for frying; they have higher smoke points, ensuring your chicken gets crispy without burning.
• Buttermilk (2 cups): The secret to tender chicken. It not only adds flavor but also helps in breaking down the proteins for a more succulent bite. If you don’t have buttermilk, you can mix regular milk with a splash of vinegar as a substitute.
• Salt (2 tsp): Essential for seasoning; it’s what brings out the natural flavors of the chicken.
• Ground Black Pepper (1 tsp): Adds depth to the marinade. You can use fresh ground for even more flavor.
• Onion Powder (1 tsp): It gives a mild sweetness that rounds out the flavors nicely.
• Garlic Powder (½ tsp): For that subtle kick that elevates the overall taste.
• Paprika (½ tsp): This is for color and a hint of smokiness; feel free to adjust based on your preference.
• All-Purpose Flour (2 ¼ cups): The foundation for the breading—its role is to create that crunchy coating.
• Cornstarch (¾ cup): This secret ingredient contributes to an extra crunchy texture. Don’t skip it; it’s essential for achieving that cafe-style crisp!
• Salt (1 ½ tsp): For the breading mix. A bit more to ensure every layer is well seasoned.
• Ground Black Pepper (½ tsp): A touch for the breading mix that mirrors the marinade.
• Onion Powder (1 tsp): A second burst of flavor kicks in here as well.
• Garlic Powder (1 tsp): Another layer for flavor in the crunchy coating.
• Paprika (½ tsp): This further rounds out the breading flavor, creating a lovely color contrast against the golden chicken.

Let’s get cooking

With your ingredients on hand, it’s time to dive into the cooking process:

1. Start by trimming your chicken tenders. Remove any visible tendons for a better texture. Place them in a large mixing bowl.
2. Next, pour in the buttermilk, followed by 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, and ½ teaspoon of paprika. Mix well, ensuring the chicken is fully coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes—this is the part where the chicken drinks up all that flavor.
3. While the chicken is marinating, prepare the breading. In a separate bowl, whisk together 2 ¼ cups of flour, ¾ cup of cornstarch, 1 ½ teaspoons of salt, ½ teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and ½ teaspoon of paprika until well mixed.
4. Heavily coat a plate with the breading mix; it’s a key step for achieving that crunch you crave.
5. Once the chicken has marinated, preheat your oil in a deep fryer or a large, heavy pot over medium-high heat. It should reach around 350°F (175°C) for ideal frying.
6. Take each piece of chicken from the buttermilk mix, allowing any excess to drip off before dredging in the flour mixture. Press down gently to ensure the breading adheres well, then set it aside on a clean plate.
7. When the oil is ready, carefully lower the chicken tenders into the hot oil in batches, being cautious not to overcrowd the pot. Fry them for about 5 to 7 minutes until they’re a deep golden brown and crispy. Consider using a thermometer to ensure they reach an internal temperature of 165°F (75°C).
8. Once done, transfer the chicken to a wire rack or a plate lined with paper towels to drain excess oil. This step helps them retain their crispiness.
9. Repeat the frying process until all the chicken tenders are cooked, then serve them hot.

Best way to enjoy it

To enjoy these tenders at their best, pair them with a side of crinkle fries for that classic experience, or serve them with a fresh coleslaw for some nice crunch and zing. I tend to whip up a dipping sauce—perhaps a honey mustard or a simple ranch dressing—to elevate the overall flavor. If you’re feeling adventurous, a drizzle of sriracha mixed with mayonnaise gives a lively kick!

Storage and reheating tips

Leftovers, if you’re lucky enough to have any, can be stored in an airtight container in the refrigerator for up to three days. To reheat, pop them in the oven at 375°F (190°C) for about 10 to 15 minutes—this helps restore some of the crispy texture. You can also use an air fryer for a couple of minutes, which can work wonders, making them just as scrumptious as when freshly cooked.

Pro chef tips

• Don’t skimp on the marinating time. The longer your chicken sits in the buttermilk, the more tender and flavorful it will be.
• Be sure to maintain the oil temperature while frying. If it’s too low, the chicken will absorb too much oil and become greasy. Too high, and it’ll burn before cooking through.
• Save the leftover breading mix for a later date! You can also adapt it for different proteins like shrimp or vegetables.

Creative twists

If you want to change things up, consider these variations:

• Spicy Kick: Add cayenne pepper to the breading mix for an extra level of heat.
• Herb Infusion: Mix dried herbs like thyme or oregano into the flour mixture for an aromatic twist.
• Cheesy Breading: Incorporate grated parmesan into your flour mix for a cheesy, savory flavor.

Ingredients

• 2 pounds chicken tenders (tendons removed)
• 5-6 cups vegetable oil (for frying)
• 2 cups buttermilk
• 2 teaspoons salt (for the marinate)
• 1 teaspoon ground black pepper (for marinate)
• 1 teaspoon onion powder (for marinate)
• ½ teaspoon garlic powder (for marinate)
• ½ teaspoon paprika (for marinate)
• 2 ¼ cups all-purpose flour (for breading)
• ¾ cup cornstarch (for breading)
• 1 ½ teaspoon salt (for breading)
• ½ teaspoon ground black pepper (for breading)
• 1 teaspoon onion powder (for breading)
• 1 teaspoon garlic powder (for breading)
• ½ teaspoon paprika (for breading)

Directions to follow

1. Trim the chicken tenders and place them in a large bowl.
2. In that bowl, add buttermilk, salt, black pepper, onion powder, garlic powder, and paprika. Mix well and marinate in the fridge for at least 30 minutes.
3. In a separate bowl, combine flour, cornstarch, salt, pepper, onion powder, garlic powder, and paprika for the breading.
4. Preheat your frying oil to 350°F (175°C).
5. Dredge each chicken tender in the breading mixture, coating thoroughly.
6. Carefully place the chicken in the oil, frying in batches for 5 to 7 minutes until golden brown.
7. Drain on paper towels or a cooling rack and serve hot.

Your questions answered

• Can I use a different type of chicken? Yes, chicken breasts can be used, but the cooking time will vary slightly due to their thickness.
• What if I don’t have buttermilk? You can quickly make a substitute with regular milk and a tablespoon of vinegar or lemon juice.
• Is it necessary to deep fry? If you prefer, you can pan-fry the tenders in a skillet, though the texture may differ slightly.
• Can I bake these instead? Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping once for even cooking and browning.
• What sides go well with chicken tenders? Pair them with sweet potato fries, coleslaw, or a garden salad for a complete meal.

Cooking is a journey, one that transforms simple ingredients into something truly delicious. This version of Raising Cane’s Chicken Tenders invites you to embrace the flavors and textures that make food so enjoyable. Give it a try, experiment with your own flavors, and don’t forget to share your triumphs in the comments. Let’s build a community around good food together.

Crispy Chicken Tenders

These homemade chicken tenders feature a crunchy breading and a flavorful buttermilk marinade, delivering comfort food nostalgia right to your table.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 400 kcal

Ingredients

  

For the Marinade

• 2 lbs Chicken Tenders Trim off any tendons for tenderness.
• 2 cups Buttermilk Can substitute with regular milk and vinegar.
• 2 tsp Salt Essential for seasoning.
• 1 tsp Ground Black Pepper Adds depth to the marinade.
• 1 tsp Onion Powder For mild sweetness.
• ½ tsp Garlic Powder For a subtle kick.
• ½ tsp Paprika For color and a hint of smokiness.

For the Breading

• 2 ¼ cups All-Purpose Flour Creates the crunchy coating.
• ¾ cup Cornstarch Essential for achieving crispiness.
• 1 ½ tsp Salt For seasoning the breading.
• ½ tsp Ground Black Pepper Adds flavor to the breading.
• 1 tsp Onion Powder Additional flavor in the coating.
• 1 tsp Garlic Powder Another flavor layer in the coating.
• ½ tsp Paprika Enhances color contrast.

For Frying

• 5-6 cups Vegetable Oil Can use canola or peanut oil.

Instructions

 

Preparation

• Trim the chicken tenders, removing any visible tendons.
• In a large mixing bowl, combine the buttermilk, salt, black pepper, onion powder, garlic powder, and paprika.
• Add the chicken tenders and mix well to ensure they are fully coated. Cover the bowl and let marinate in the fridge for at least 30 minutes.

Breading

• In a separate bowl, whisk together the flour, cornstarch, salt, black pepper, onion powder, garlic powder, and paprika.
• Spread the breading mixture on a plate.

Cooking

• Preheat the oil in a deep fryer or heavy pot to 350°F (175°C).
• Dredge each marinated chicken tender in the breading mixture. Press gently to ensure coating adheres.
• Fry the chicken tenders in batches for 5 to 7 minutes, until golden brown and crispy.
• Use a thermometer to ensure internal temperature reaches 165°F (75°C).
• Transfer cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.

Notes

For variations, consider adding cayenne pepper to the breading for heat, mixing dried herbs for flavor, or incorporating parmesan for a cheesy twist.

Keyword Chicken Tenders, Comfort Food, Crispy Chicken, Fried Chicken, homemade