Raising Cane’s Chicken Tender Recipe
Before diving into the homemade version of Raising Cane’s chicken tenders, let’s explore what you can serve with them.
Equipment
- Whisk
- deep fryer
Ingredients
- 3 chicken breasts sliced into strips
- 4-5 cups canola oil
Marinade
- 1 cup cultured buttermilk
- 1 large egg
- 1 tbsp garlic powder
Dredging
- 3/4 cup cultured buttermilk
- 1 tbsp seasoning mix
Flour Coating
- 1 ½ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 cup Italian-style bread crumbs
- All of the seasoning blend reserve 1 tbsp for dredging
Seasoning Mix
- 1 tbsp freshly cracked black pepper
- 1 tbsp kosher salt
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper for a bit of heat
Dipping Sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp freshly cracked black pepper
- 1 tbsp white vinegar
- 1 tsp hot sauce for extra zing
Instructions
Step 1: Preparing the Marinade
- In a large mixing bowl, combine the cultured buttermilk, egg, and garlic powder. Whisk them together until fully mixed. Your chicken will benefit immensely from this marinade, becoming flavorful and exceptionally tender.
Step 2: Marinating the Chicken
- Take your chicken strips and immerse them in the marinade. Ensure every piece is covered. Cover the bowl and let it sit in the fridge for at least 1 hour. If you have the time, extending the marination overnight will take the flavor up a notch!
Step 3: Making the Dredging Mix
- In another bowl, place the 3/4 cup of cultured buttermilk alongside your reserved seasoning mix. This step is crucial as it adds another layer of taste to the chicken.
Step 4: Bread and Prepare for Frying
- In a third bowl, mix the flour, cornstarch, baking soda, and the Italian breadcrumbs. You want to blend them thoroughly to ensure the coating will be consistent.
Step 5: Coating the Chicken
- Remove the marinated chicken from the fridge.
- Dip each piece in the buttermilk dredging mixture, allowing the excess to drip off.
- Next, roll the chicken strips in your flour and breadcrumb mixture until fully coated. Repeat until all pieces are breaded.
Step 6: Prepping the Oil
- In a large pot or deep fryer, heat the canola oil over medium-high heat. Use a thermometer if you have one; the oil should reach about 350°F (175°C). This is key to achieving that golden, crispy texture.
Step 7: Frying the Chicken
- Carefully place only a few chicken strips in the hot oil, leaving enough room for the oil to bubble. Fry them in batches for about 4-6 minutes, turning once, until they reach a beautiful golden color. Always check to ensure they are cooked through! Use a meat thermometer to check—they should reach 165°F (74°C).
Step 8: Draining and Serving
- Once done, let the chicken tenders drain on a paper towel-lined plate to soak up excess oil.
Notes
- Chicken Breasts: Opt for fresh, high-quality chicken breasts for the best results. Frozen varieties can work, but you will need to thaw them completely.
- Buttermilk: This ingredient not only enhances tenderness but also adds flavor. If you don’t have buttermilk, you can create a substitute by mixing milk with a tablespoon of vinegar or lemon juice.
- Flour Mixture: The blend of cornstarch and baking soda helps to achieve that ideal crunch. Don’t skip this step.
- Oil Temperature: Maintaining a consistent frying temperature is crucial for achieving that crispy exterior. Too cool, and the chicken becomes soggy; too hot, and it burns.
- Storing Leftovers: If you happen to have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in an oven to retain their crispiness.
Nutrition
Calories: 5195kcal
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