Raising Cane’s Chicken Tender Recipe​

You ever take a bite of something so good, you just close your eyes and smile? That’s how I felt the first time I tasted Raising Cane’s Chicken Tenders. I still remember the crispy outside, the juicy center, and that flavor that made me want more. That’s when I decided I had to make it myself at home.

These chicken tenders are crunchy, full of flavor, and they just hit different. Making them at home? Even better. Your kitchen smells amazing, the tenders taste fresh, and you get to enjoy them right away. What really makes this dish stand out is how simple and tasty it is.

And don’t forget the dipping sauce! You can check out my [Raising Cane’s Sauce Recipe] to go along with these tenders. Trust me, you’ll want to dip everything in it.

Why I Love This Raising Cane’s Chicken Tender

I’m hooked on this Raising Cane’s Chicken Tender Recipe because it’s simple, fun, and tastes just like the restaurant version! Here’s why it’s a winner:

1. Crispy and Juicy: The breading is crunchy, and the chicken stays tender.
2. Easy to Make: You don’t need fancy skills to nail this.
3. Crowd-Pleaser: Everyone loves these tenders, from kids to adults.
4. Versatile: Perfect for dinner, snacks, or game nights.

This recipe is my go-to when I want something quick but special. It’s like bringing a piece of Raising Cane’s home without the drive-thru.

Raising Cane’s Chicken Tender Ingredients

Here’s everything you need to make these tenders. Each ingredient plays a role in getting that perfect taste and texture.

• Chicken Breast (1.5 pounds, boneless, skinless): Use fresh chicken breasts and cut them into 1-inch wide strips. This keeps the tenders juicy and easy to cook evenly.
• Buttermilk (1.5 cups): This makes the chicken super tender and adds a slight tangy flavor. It’s key for that moist texture.
• Egg (1 large): The egg helps the buttermilk stick to the chicken and binds the breading.
• All-Purpose Flour (1.5 cups): This forms the base of the crispy coating. It’s simple but works great.
• Cornstarch (1 tablespoon): Adds extra crunch to the breading. It’s like a secret weapon for crispiness.
• Baking Soda (1 teaspoon): Makes the coating light and airy, so it’s not heavy.
• Italian Bread Crumbs (1 cup): Gives the breading a nice texture and flavor boost.
• Garlic Powder (1 tablespoon): Adds a subtle, savory taste to the chicken and breading.
• Onion Powder (1 tablespoon): Complements the garlic for a well-rounded flavor.
• Smoked Paprika (1 tablespoon): Brings a mild, smoky taste that mimics Cane’s seasoning.
• Kosher Salt (1 tablespoon): Enhances all the flavors. Don’t skip it!
• Black Pepper (1 tablespoon): Adds a little kick to the seasoning.
• Canola Oil (for frying): Use enough to fill a deep pot about 2 inches. It has a high smoke point, perfect for frying.

Helpful Swaps

If you’re missing something, don’t worry! Here are some easy swaps:

• No Buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes.
• Chicken Breast Alternatives: Chicken tenderloins work great, or try boneless thighs for a juicier bite.
• No Italian Bread Crumbs? Use plain bread crumbs and add a pinch of dried oregano or basil.
• No Smoked Paprika? Regular paprika or a dash of chili powder can work.
• Oil Swap: Vegetable oil or peanut oil are good substitutes for canola.

Kitchen Equipment Needed

You don’t need much to make this dish, just some basic tools:

1. Large Bowl: For marinating the chicken.
2. Two Shallow Dishes: For the breading station (one for wet, one for dry).
3. Whisk: To mix the marinade and breading.
4. Large Pot or Dutch Oven: For frying. It should be deep enough for 2 inches of oil.
5. Tongs: To handle the chicken safely while frying.
6. Wire Rack: To let the tenders drain after frying.
7. Paper Towels: To soak up extra oil.
8. Thermometer: To check the oil temperature (aim for 350°F) and chicken (165°F inside).

How To Make Raising Cane’s Chicken Tender Recipe

Let’s make these tenders step-by-step. I’ll guide you like I’m right there in your kitchen! This is easy, and you’ll love the results.

Step 1 | Cut the Chicken

Grab your chicken breasts and slice them into 1-inch wide strips. Try to keep them even so they cook the same. Put them in a large bowl.

Step 2 | Make the Marinade

In that same bowl, pour in 1 cup of buttermilk and crack in the egg. Add 1 teaspoon each of garlic powder, onion powder, salt, and black pepper. Whisk it until it’s all mixed. The chicken should be fully coated. Cover the bowl and pop it in the fridge for at least 2 hours, or overnight if you have time. This makes the chicken tender and flavorful.

Step 3 | Set Up Breading Station

Get two shallow dishes. In the first, pour the remaining ½ cup buttermilk. In the second, mix the flour, cornstarch, baking soda, Italian bread crumbs, smoked paprika, and the rest of the garlic powder, onion powder, salt, and black pepper. Stir it well so the spices are even.

Step 4 | Bread the Chicken

Take a chicken strip from the marinade and let the excess drip off. Dip it in the buttermilk, then coat it in the flour mixture. Press gently to make sure the breading sticks. Set it on a wire rack. Repeat with all the strips. Let them sit for 5 minutes—this helps the breading stay on.

Step 5 | Heat the Oil

Pour canola oil into a large pot, about 2 inches deep. Heat it over medium until it hits 350°F. Use a thermometer to be sure—it’s important for crispy tenders.

Step 6 | Fry the Tenders

Carefully add 3-4 chicken strips to the hot oil. Don’t crowd the pot! Fry for 3-4 minutes per side until golden brown and the inside hits 165°F. Use tongs to flip them. Place the cooked tenders on a wire rack lined with paper towels to drain. Repeat until all strips are fried.

Step 7 | Serve Hot

Your tenders are ready! Serve them right away with Raising Cane’s Sauce Recipe for dipping. Add some fries or toast for the full experience.

Recipe Tips for Success

Here are some quick tips to make your tenders perfect:

• Don’t Skip the Marinade: It keeps the chicken juicy. Longer is better, so aim for overnight if you can.
• Keep Oil at 350°F: Too low, and the tenders get greasy; too high, and they burn.
• Don’t Overcrowd: Fry in small batches for even cooking.
• Double-Coat for Extra Crunch: Dip in buttermilk and flour again if you want a thicker crust.
• Use a Wire Rack: It keeps the tenders crispy, not soggy.
• Season Right Away: Sprinkle a pinch of salt on hot tenders for extra flavor.

Make Ahead Tips

You can prep parts of this Raising Cane’s Chicken Tender Recipe to save time. Marinate the chicken the night before and keep it in the fridge—it’s good for up to 24 hours.

You can also mix the dry breading ingredients ahead and store them in a sealed container. When you’re ready, just set up your breading station and fry. The sauce can be made a day early too (check my Raising Cane’s Sauce Recipe).

This way, you’re not stuck in the kitchen all at once. Just don’t bread the chicken until you’re ready to fry, or it might get soggy. These steps make dinner quick and stress-free!

What Can Serve With Raising Cane’s Chicken Tender

These tenders are awesome with classic sides that make the meal feel like Raising Cane’s. Here are some ideas:

1. Crinkle-Cut Fries: Crispy and perfect for dipping in sauce.
2. Texas Toast: Buttery, garlicky bread that’s soft and toasty.
3. Coleslaw: A cool, creamy side to balance the fried tenders.
4. Sweet Tea: A refreshing drink that’s a Southern staple.

How to Store Raising Cane’s Chicken Tender

Got leftovers? Here’s how to keep your Raising Cane’s Chicken Tender Recipe fresh. Let the tenders cool, then put them in an airtight container lined with paper towels to soak up moisture.

They’ll stay good in the fridge for 3-4 days. To reheat, pop them in a 350°F oven for 10 minutes or use an air fryer at 350°F for 5-8 minutes. This keeps them crispy. Don’t use the microwave—it makes the breading soggy.

You can freeze them too: wrap each tender tightly in plastic wrap, then store in a freezer bag for up to 2 months. Thaw in the fridge before reheating. Enjoy them like they’re fresh!

Raising Cane’s Chicken Tender Recipe FAQs

1. Can I bake these tenders instead of frying?

Yes, you can bake them for a healthier option! Preheat your oven to 425°F. Place the breaded tenders on a greased baking sheet and spray them lightly with cooking spray. Bake for 20-25 minutes, flipping halfway, until golden and the inside hits 165°F. They won’t be as crispy as fried, but they’re still tasty and less oily.

2. What if I don’t have buttermilk?

No buttermilk? No problem! Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, and you’ve got a substitute. It works just as well to tenderize the chicken and help the breading stick.

3. Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a great swap. They’re juicier but may need a minute or two longer to cook. Cut them into strips and check that the internal temperature reaches 165°F. It’s a delicious twist on the recipe.

4. How do I make the breading extra crispy?

For extra crunch, double-coat the tenders. After the first dip in buttermilk and flour, dip them again in buttermilk, then back in the flour mixture. Press the breading on firmly. Also, let the breaded tenders sit for 5-10 minutes before frying to help the coating stick.

5. How do I know when the chicken is done?

Use a meat thermometer to check the internal temperature. The chicken is safe and juicy at 165°F. If you don’t have a thermometer, cut a tender open—it should be white inside with no pink. Frying for 3-4 minutes per side at 350°F usually does the trick.

Did you make this Raising Cane’s Chicken Tender Recipe? Please leave a ⭐ rating and review!