Raising Cane's Chicken Tenders

Raising Cane's Chicken Tenders

from liltlounge.com
60 min

This is a copycat of the Raising Cane's chicken tenders. The breading is extra-crispy from a double dredge and the chicken stays juicy from the buttermilk marinade. It's served with a version of their signature tangy, peppery sauce.

Ingredients

  • 2 lbschicken tenders
  • 1 ½ tspgarlic powder
  • 1 ½ tsponion powder
  • 2 ½ tspkosher salt
  • 1 ½ tspwhite pepper
  • 4 ½ tbspall-purpose flour
  • 2 largeeggs
  • 3 cups buttermilk (enough to cover)
  • 2 ¼ cupsall-purpose flour
  • ¾ cupcornstarch
  • 6 tbsprice starch
  • 1 ½ tspbaking powder
  • 1 ½ tspgarlic powder
  • 1 ½ tsponion powder
  • 1 ½ tspcelery salt
  • 1 ¼ tspkosher salt
  • 1 ½ tspwhite pepper
  • 1 ½ tsppaprika
  • 1 ½ tspmustard powder
  • ¾ cupmayonnaise
  • 6 tbspketchup
  • 2 ¼ tspsoy sauce
  • 2 ¼ tspwhite vinegar
  • ¾ tspgarlic powder
  • ¾ tspblack pepper (freshly cracked)
  • ¼ tspsmoked paprika
  • ⅛ tspkosher salt
  • vegetable or canola oil, for frying

Directions

  1. 1

    Pat chicken tenders dry with paper towels.

  2. 2

    Mix chicken with garlic powder, onion powder, salt, white pepper, and flour.

  3. 3

    Add eggs and buttermilk to cover chicken, mix well.

  4. 4

    Marinate covered in fridge 2-3 hours or overnight.

  5. 5

    Combine all flour dredge ingredients in shallow dish.

  6. 6

    Mix sauce ingredients in bowl, refrigerate.

  7. 7

    Remove chicken from marinade, let excess drip off.

  8. 8

    Coat each tender in flour mixture, pressing firmly.

  9. 9

    Place on wire rack, refrigerate 15-20 minutes.

  10. 10

    Heat 2-3" of oil to 350-370°F in large pot.

  11. 11

    Fry chicken in batches 6-8 minutes until golden brown and 165°F internal.

  12. 12

    Transfer to wire rack, salt immediately.

  13. 13

    Serve with chilled sauce.