Raising Cane Tenders Recipe
If you’re craving that iconic crispy, juicy Southern-style chicken experience at home, you have to try making Raising Cane Tenders. These golden brown beauties are marinated for ultimate tenderness, fried to crunchy perfection, and ready to dip, dunk, or devour straight from the plate. Whether you’re feeding a crowd or just treating yourself to a comfort-food classic, this recipe nails the irresistible appeal of restaurant-quality tenders with super-simple steps and ingredients you probably already have on hand.
Ingredients You’ll Need
The beauty of Raising Cane Tenders lies in their simplicity—each ingredient plays a starring role, from locking in juiciness to adding layers of flavor and crunch. Let’s break down why every item matters for building the perfect tender.
- Chicken tenderloins: These are naturally tender and perfectly portioned for hand-held strips that stay juicy when fried.
- Buttermilk: This secret marinade softens and flavors the meat, ensuring every bite is melt-in-your-mouth good.
- Egg: Helps the seasoned flour stick, creating a craggy, ultra-crispy coating.
- Kosher salt: Enhances the natural chicken flavor and balances the spices in the flour mix.
- Black pepper: Provides a subtle kick that wakes up all the other seasonings.
- All-purpose flour: The foundation of the crust, giving you that crave-worthy crunch.
- Paprika: Lends a little smoky warmth and beautiful color to the breading.
- Garlic powder: Brings savory depth so every bite is satisfying.
- Onion powder: Rounds out the aromatic flavor profile without being overpowering.
- Cayenne pepper: Just a touch for subtle, lingering heat—adjust to suit your taste!
- Vegetable oil for frying: High-heat-safe oil is essential for that crackly, golden finish.
How to Make Raising Cane Tenders
Step 1: Make the Flavorful Marinade
In a large mixing bowl, whisk together the buttermilk, egg, kosher salt, and black pepper until everything is well blended. This marinade is the secret to those unmistakably tender and juicy Raising Cane Tenders. Once it’s ready, add in your chicken tenderloins and toss to coat every piece evenly. Cover and refrigerate for at least 1 hour—overnight is even better if you want maximum flavor and super tender bites!
Step 2: Mix Up the Seasoned Flour
While the chicken marinates, grab a second bowl and combine the flour, paprika, garlic powder, onion powder, and cayenne pepper. Mixing these dry ingredients ensures each strip will get a perfect balance of seasoning and a beautiful golden color when fried. Make sure the spices are evenly distributed—this little step is what sets Raising Cane Tenders apart.
Step 3: Dredge the Chicken for Maximum Crunch
When ready to fry, remove your chicken from the marinade and let any excess drip off. One by one, dredge the tenderloins in your seasoned flour. Press down gently so the coating really clings to each piece. Love extra crunch? Feel free to double-dip: return the floured chicken to the buttermilk briefly, then coat again in flour for that thick, craggy crust fans adore.
Step 4: Fry to Golden Perfection
Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and heat it to 350°F. Working in batches, carefully lower the coated chicken tenders into the hot oil and fry for 4–5 minutes per side. Watch for a rich golden-brown color and make sure the internal temperature reaches 165°F for safe, juicy results. Once finished, transfer your Raising Cane Tenders to a paper towel-lined plate, letting any extra oil drain off before serving.
How to Serve Raising Cane Tenders
Garnishes
You can make Raising Cane Tenders look irresistible with a sprinkle of fresh parsley or chives for a pop of color. For a little citrusy zing, serve them with lemon wedges on the side—trust me, a little squeeze really brightens up the flavors. And if you want to go all in, some house-made or store-bought Cane’s-inspired sauce is guaranteed to vanish fast.
Side Dishes
No plate of Raising Cane Tenders is complete without classic sides. Try pairing them with crispy crinkle-cut fries, buttery Texas toast, or a crisp coleslaw to replicate that signature fast-food spread. A simple salad is also a refreshing choice for balance. Dipping veggies like carrot sticks or celery into the same sauce is a win for all ages!
Creative Ways to Present
Elevate your Raising Cane Tenders by serving them in a basket lined with parchment paper for a true restaurant feel, or slice them over a fresh salad for a satisfying meal. They also make fantastic sliders tucked into mini buns with lettuce and your favorite sauce. Got little ones? Skewer the tenders onto sticks for a fun, crowd-pleasing party platter that everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any Raising Cane Tenders left (lucky you!), let them cool completely before transferring to an airtight container. Place a paper towel inside the container to absorb any excess moisture and help maintain the crispiness in the fridge for up to 3 days.
Freezing
Want to stash some Raising Cane Tenders for future cravings? Let them cool, then arrange the tenders in a single layer on a baking sheet and freeze until firm. Once frozen, transfer to a zip-top freezer bag, separating layers with parchment paper. They’ll stay fresh in the freezer for up to 2 months—just be sure to reheat directly from frozen for best texture.
Reheating
To bring back that fresh-fried crunch, reheat Raising Cane Tenders in a 400°F oven for about 8–10 minutes (or until sizzling and hot throughout). An air fryer also works wonders here for extra crispiness. For smaller batches, a toaster oven will do the trick. Avoid microwaving, as it tends to make the coating mushy rather than crispy.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Just slice boneless, skinless chicken breasts into strips about the same size as tenderloins. The result will be slightly firmer but still incredibly tasty with the same marinade and coating.
Do I have to marinate the chicken overnight?
An overnight soak gives the most tender, flavorful Raising Cane Tenders, but even an hour makes a big difference. If you’re pressed for time, 30 minutes will still add a lot of juiciness.
What’s the best dipping sauce for Raising Cane Tenders?
You can’t go wrong with a homemade Cane’s-style sauce—mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, and black pepper to taste. Honey mustard, ranch, or BBQ are all fantastic options too!
Can I bake these instead of frying?
While frying creates the signature crunch, you can bake the tenders on a wire rack at 425°F for 18–20 minutes, flipping halfway through. Spray the coated chicken with a little oil first for better color and crispiness.
How do I keep the coating from falling off?
Pressing the flour mixture onto the chicken ensures it sticks well. Also, let the dredged chicken rest for 10–15 minutes before frying so the crust sets. Don’t overcrowd the pan or move the tenders around too much once they’re in the oil.
Final Thoughts
I hope you’re as excited as I am to make Raising Cane Tenders at home! They’re so much fun to prepare and even more fun to eat, with every bite bringing back memories of your favorite comfort food spot. Give this recipe a try soon—you’ll be amazed at how close you can get to the real thing in your own kitchen!
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Raising Cane Tenders Recipe
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious and crispy Raising Cane chicken tenders at home with this easy recipe. Marinated in buttermilk, coated in seasoned flour, and fried to perfection, these tenders are a family favorite!
Ingredients
For the Chicken:
- 1 ½ pounds chicken tenderloins
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Coating:
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
For Frying:
- Vegetable oil for frying
Instructions
- Marinate the Chicken: In a large bowl, whisk together buttermilk, egg, salt, and pepper. Add chicken tenderloins, toss to coat, and marinate for at least 1 hour or overnight in the refrigerator.
- Prepare the Coating: In another bowl, combine flour, paprika, garlic powder, onion powder, and cayenne pepper.
- Coat and Fry: Remove the chicken from the marinade, dredge each piece in the seasoned flour, and fry in hot oil until golden brown and fully cooked.
- Serve: Drain on paper towels and serve hot with your favorite dipping sauce.
Notes
- For extra-crispy tenders, double-dip the chicken in the buttermilk and flour before frying.
- You can replicate Cane’s Sauce with a mix of mayo, ketchup, Worcestershire sauce, garlic powder, and black pepper.
- Prep Time: 1 hour 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 tenders
- Calories: 460
- Sugar: 2g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg
