Raising Cane’s Chicken Tenders
Ah, the crispy, juicy chicken tenders from Raising Cane's! Just the thought of sinking your teeth into one of those perfectly fried pieces of goodness brings back memories of fun nights out and delicious meals shared with friends. This recipe is not only easy and quick but also incredibly satisfying.
Equipment
- Deep Fryer or Large Skillet
- Large bowl
- Paper Towels
Ingredients
For the Chicken Tenders
- 1 lb chicken tenders juicy and ready to soak up flavor
- 1 cup all-purpose flour the base for that crunchy coating
- 1 cup buttermilk helps tenderize the chicken and adds moisture
- 1 tbsp garlic powder for an aromatic kick
- 1 tbsp onion powder enhances the overall flavor beautifully
- 1 tbsp paprika adds a lovely color and mild sweetness
- 1 tsp salt to season and bring out all the flavors
- 1 tsp black pepper a little spice to balance the dish
- 1 tsp cayenne pepper optional
For frying
- Vegetable oil for frying
Instructions
- Step 1: Begin by marinating the chicken tenders in buttermilk for at least 30 minutes to 1 hour in the refrigerator.
- Step 2: In a large bowl, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using).
- Step 3: Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Step 4: Remove the chicken tenders from the buttermilk, allowing excess liquid to drip off.
- Step 5: Dredge each chicken tender in the flour mixture, ensuring it is fully coated.
- Step 6: Carefully place the coated chicken tenders in the hot oil, frying in batches if necessary to avoid overcrowding.
- Step 7: Fry the chicken tenders for about 5-7 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Step 8: Remove the chicken tenders from the oil and place them on a paper towel-lined plate to drain excess oil.
- Step 9: Serve hot with your choice of dipping sauce. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked tenders in a single layer, then transfer them to a freezer bag. They can last up to 2 months.