Copycat Raising Canes Chicken Tenders

Cooking Method: Frying

Courses: Side Dish, Snack

Servings: 4

Best Season: Suitable throughout the year

Description

These homemade chicken tenders are inspired by the classic fast-food favorite, delivering that signature crispy, craggy coating and ultra-juicy interior. The marinade keeps the chicken tender and flavorful, while the seasoned flour creates those irresistible crunchy ridges that make every bite extra satisfying. Paired with a tangy, creamy dipping sauce, these tenders taste just like takeout—but fresher, hotter, and even better made at home.

Ingredients

500 g Chicken tenders
Oil (for frying)

For the Marinade

1 cup Buttermilk
1 tbsp Paprika
1 tbsp Garlic powder
Salt and pepper (to taste)

For the Dry Batter

1¼ cup All-purpose flour
3 tbsp Cornstarch
1½ tsp Paprika
1 tbsp Garlic powder
Salt and pepper (to taste)

For the Sauce

½ cup Mayonnaise
4 tbsp Ketchup
2 tbsp Worcestershire sauce
1 tbsp Garlic powder
1 tsp Paprika
1 tsp Black pepper
Salt to taste

Instructions

1
In a bowl, whisk together the buttermilk, paprika, garlic powder, salt, and pepper until well combined. Add the chicken tenders and ensure they are fully coated. Cover and refrigerate for at least 2 hours or overnight for best flavor and tenderness.
2
In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, salt, and pepper. Mix well to evenly distribute the seasoning.
3
Remove the chicken from the marinade, allowing excess liquid to drip off. Toss each piece in the seasoned flour mixture, pressing firmly so the coating sticks well and forms uneven, craggy bits. This texture is what creates the signature crunch.
4
Heat oil in a deep pan to 350°F (175°C). Carefully add the chicken tenders in batches, making sure not to overcrowd the pan. Fry for 5–7 minutes, or until golden brown, crispy, and fully cooked through.
5
Transfer the tenders to a wire rack or paper towel-lined plate to drain excess oil.
6
To make the sauce, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, paprika, black pepper, and salt until smooth and creamy.
7
Serve the chicken tenders hot with the dipping sauce and enjoy immediately.

Note

• Marinating overnight gives the most tender and flavorful chicken.
• Pressing the flour onto the chicken creates that signature crispy texture.
• Do not skip cornstarch—it helps make the coating lighter and crunchier.
• Maintain steady oil temperature for even browning.
• Use a wire rack after frying to keep tenders crisp.
• Serve immediately for the best crunch and juiciness.

Read it online: https://munchymoodz.com/recipe/raising-canes/