Crunchy Homemade Raising Cane’s-Style Chicken Tenders

Ingredients

• 1.5 lb Chicken tenderloins (Trimmed; about 8–12 tenders)
• 1 cup Buttermilk (For marinating the chicken)
• 1 Egg (Beaten into the buttermilk marinade)
• 1 tbsp Hot sauce (Optional, for the marinade)
• 1.5 cup All-purpose flour (For the crunchy coating)
• 0.5 cup Cornstarch (Helps make the crust especially crisp)
• 2 tsp Paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Black pepper
• 1.5 tsp Kosher salt (Plus more to season the chicken and finished tenders)
• 6 cup Vegetable oil (For deep-frying; the amount absorbed will be much lower)
• 0.5 cup Mayonnaise (For the dipping sauce)
• 0.25 cup Ketchup (For the dipping sauce)
• 1 tsp Worcestershire sauce (For the dipping sauce)
• 0.5 tsp Garlic powder (For the dipping sauce)
• 0.25 tsp Black pepper (For the dipping sauce)

Steps

1. 1

   Place the chicken tenderloins in a bowl. Season lightly with salt and pepper.

2. 2

   Add the buttermilk, beaten egg, and hot sauce. Toss until every tender is coated, cover, and refrigerate for at least 20 minutes, or up to overnight for more flavorful and tender chicken.

3. 3

   While the chicken marinates, whisk the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and kosher salt in a shallow bowl.

4. 4

   In a separate bowl, stir together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, and black pepper. Taste and adjust the seasoning, then refrigerate the sauce until serving.

5. 5

   Pour the vegetable oil into a heavy, deep pot or Dutch oven, filling it no more than halfway. Heat the oil to 350°F (175°C), checking with a thermometer.

6. 6

   Remove one tender from the marinade and let the excess drip off. Press it firmly into the seasoned flour mixture, turning to coat all sides.

7. 7

   For a crunchier crust, dip the floured tender briefly back into the marinade, then press it into the flour again, squeezing some coating onto the surface to create rough flakes. Repeat with the remaining chicken.

8. 8

   Working in batches so the oil temperature does not drop sharply, carefully lower the coated tenders into the hot oil. Fry for about 4–6 minutes, turning once, until deeply golden and the thickest piece reaches 165°F (74°C) internally.

9. 9

   Transfer the fried tenders to a wire rack set over a sheet pan. Season immediately with a little salt and let them drain while the oil returns to 350°F (175°C) before frying the next batch.

10. 10

    Serve the tenders hot with the chilled dipping sauce. The coating should be audibly crisp while the chicken remains juicy.

Notes

The supplied post and transcript do not contain a written recipe, measurements, or usable cooking directions; this is a best-effort reconstruction based on the Raising Cane’s-style chicken-tender concept and the stated emphasis on extra crunch. For food safety, cook chicken to 165°F (74°C). Do not discard hot oil down the drain.

Nutrition per serving

• main
• American
• fried
• crispy
• chicken
• copycat
• comfort food
• high-protein