Description
Enjoy homemade Raising Cane's style chicken tenders, featuring tender, marinated chicken fried to golden perfection and paired with a tangy, creamy Cane's Sauce. This recipe captures the iconic flavors of the beloved fast-food favorite with a crispy seasoned dredge and a flavorful dipping sauce made from simple pantry staples.
Ingredients
Chicken Marinade:
- 2 lbs chicken tenderloins
- 2 cups buttermilk
- 1 egg
- 1 tsp garlic powder
- 1 tsp Cajun seasoning
- 1 tsp onion powder
Dredge for the Chicken:
- 2 ½ cups all-purpose flour
- 1 tbsp baking soda
- 1 tbsp corn starch
- 1 tbsp salt
- 1 tbsp garlic powder
- 3 tsp Cajun seasoning
- Fresh black pepper to taste
Cane’s Sauce:
- ½ cup mayonnaise
- ¼ cup ketchup
- ½ tsp garlic salt
- 1 tsp Worcestershire sauce
- ½ tsp black pepper
- ¼ tsp smoked paprika
- ¼ tsp onion powder
Instructions
- Prepare the Marinade: In a bowl, whisk together buttermilk, egg, garlic powder, Cajun seasoning, and onion powder until fully combined. Place the chicken tenderloins into a large gallon-sized resealable bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours to tenderize and infuse flavor.
- Mix the Dredge Ingredients: In a separate bowl, thoroughly combine the all-purpose flour, baking soda, corn starch, salt, garlic powder, Cajun seasoning, and freshly ground black pepper. This seasoned flour will create the crispy coating.
- Heat the Oil: Pour 5 cups of oil into a deep frying pot and heat it to 350°F (175°C), ensuring the oil is hot enough for proper frying.
- Dredge the Chicken: Remove one piece of chicken from the marinade, allowing excess to drip off. Coat the chicken thoroughly in the flour mixture, then set it on a wire rack to rest for at least 10 minutes. After resting, dredge the chicken again in the flour mixture for an extra crispy crust. Repeat with all chicken pieces.
- Fry the Chicken: Carefully place chicken tenders in the hot oil and fry for 3-5 minutes per side. Monitor the temperature with a meat thermometer to ensure the internal temperature reaches 165°F (75°C), guaranteeing the chicken is fully cooked and juicy.
- Drain and Rest: Remove the fried chicken from the oil and set on a wire rack to drain excess oil. This helps maintain crispiness. Repeat frying in batches until all chicken tenders are cooked.
- Make Cane's Sauce: In a small bowl, combine mayonnaise, ketchup, garlic salt, Worcestershire sauce, black pepper, smoked paprika, and onion powder. Mix well until smooth and creamy. Serve the sauce alongside the chicken for dipping.
Notes
- Marinating the chicken for at least 2 hours enhances tenderness and flavor.
- Resting the dredged chicken on the wire rack before the second coating helps the flour adhere better for a crispier crust.
- Maintain oil temperature at 350°F to avoid greasy or undercooked chicken.
- Use a wire rack for draining instead of paper towels to keep the coating crisp.
- The sauce can be prepared ahead and refrigerated for up to 3 days.
