Raising Canes Tenders
If you’ve ever craved the crispy, juicy goodness of Raising Canes Tenders but didn’t want to leave your home, you’re in for a treat! This recipe captures all the deliciousness of those famous tenders with a homemade twist. With just a few simple ingredients, you can whip up a batch that’s perfect for game day, family dinners, or a late-night snack. Let’s dive into the world of Raising Canes Tenders and discover how to create this mouthwatering dish!
Why It’s My Go-To
Raising Canes Tenders are not just any chicken strips; they’re a celebration of flavor and texture. The tender, juicy chicken is enveloped in a perfectly seasoned, crispy coating that leaves you wanting more after every bite. This recipe allows you to recreate that experience at home, using fresh ingredients and your own kitchen magic. Whether you’re serving them with a side of fries or dipping them in your favorite sauce, these tenders are sure to impress.
Ingredients at a Glance
- 2 pounds chicken tenders
- 1.5 cups buttermilk
- 1 egg
- 1 Tbsp garlic powder
- 1 Tbsp kosher salt
- 1 teaspoon black pepper
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder, onion powder, paprika, salt
- ½ cup mayonnaise
- 3 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- ½ teaspoon EACH garlic powder, onion powder, smoked paprika, salt, pepper
Setup & Equipment
- Large mixing bowls for marinating and coating
- Whisk for mixing
- Frying pan or deep fryer for cooking
- Cooking thermometer to check oil temperature
- Wire rack for draining excess oil
Raising Canes Tenders — Do This Next
Step 1: Marinate the Chicken
Start by marinating your chicken tenders. In a large bowl, mix together the buttermilk, egg, garlic powder, kosher salt, and black pepper. Add the chicken tenders and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
Step 2: Prepare the Coating
In another mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and salt. This blend will give your tenders that signature crunch.
Step 3: Heat the Oil
In a deep frying pan or deep fryer, heat oil to 350°F (175°C). This is the ideal temperature for frying chicken, ensuring a crispy exterior while keeping the inside juicy.
Step 4: Coat the Chicken
Remove the chicken tenders from the marinade, letting any excess liquid drip off. Dredge each tender in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.
Step 5: Fry the Chicken
Carefully place the coated chicken tenders into the hot oil, cooking in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Use a cooking thermometer for accuracy.
Step 6: Drain and Serve
Once cooked, transfer the tenders to a wire rack set over a baking sheet to drain any excess oil. Serve warm with your favorite dipping sauces, like a homemade dip made with mayonnaise, ketchup, Worcestershire sauce, and additional spices.
Fit It to Your Goals
- For a healthier version, try baking the tenders at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
- Use whole wheat flour instead of all-purpose flour for a more nutritious coating.
- Experiment with spices in the coating to create different flavor profiles.
Frequent Missteps to Avoid
- Don’t rush the marinating process; the longer the chicken sits in the buttermilk, the more tender and flavorful it will be.
- Make sure the oil is at the correct temperature before frying; too low will result in greasy tenders, while too high can burn the coating.
- Avoid overcrowding the frying pan; this can lower the oil temperature and lead to uneven cooking.
Storing Tips & Timelines
If you have leftovers (which is rare!), store the tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10-15 minutes to retain their crispiness. For longer storage, freeze the cooked tenders in a single layer, then transfer them to a freezer bag, where they can last for up to 3 months.
Quick Questions
Can I use chicken breasts instead of tenders?
Absolutely! Just cut the chicken breasts into strips of similar size to ensure even cooking.
What dipping sauces pair well with these tenders?
These tenders are delicious with a variety of sauces, including ranch dressing, honey mustard, and BBQ sauce. Try making a dipping sauce with mayonnaise, ketchup, Worcestershire sauce, and spices for a unique flavor!
Can I make the coating gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and use cornstarch as is. This will keep the crispy texture intact.
How can I spice up the flavor of the tenders?
Add cayenne pepper or your favorite hot sauce to the buttermilk marinade for a spicy kick, or mix in dried herbs like oregano or thyme into the flour coating.
More from the Kitchen
Ready to Cook?
Now that you have all the details to make your very own Raising Canes Tenders, it’s time to get cooking! Gather your ingredients, set up your workspace, and dive into the joy of creating this beloved dish. Once you take your first bite, you’ll understand why these tenders are a hit, and you’ll be well on your way to becoming a master of homemade fried chicken. Enjoy every crunchy, flavorful bite!
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Raising Canes Tenders
Ingredients
Equipment
Method
- Start by marinating your chicken tenders. In a large bowl, mix together the buttermilk, egg, garlic powder, kosher salt, and black pepper. Add the chicken tenders and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
- In another mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and salt. This blend will give your tenders that signature crunch.
- In a deep frying pan or deep fryer, heat oil to 350°F (175°C). This is the ideal temperature for frying chicken, ensuring a crispy exterior while keeping the inside juicy.
- Remove the chicken tenders from the marinade, letting any excess liquid drip off. Dredge each tender in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.
- Carefully place the coated chicken tenders into the hot oil, cooking in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Use a cooking thermometer for accuracy.
- Once cooked, transfer the tenders to a wire rack set over a baking sheet to drain any excess oil. Serve warm with your favorite dipping sauces, like a homemade dip made with mayonnaise, ketchup, Worcestershire sauce, and additional spices.
Notes
- For a healthier version, try baking the tenders at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
- Use whole wheat flour instead of all-purpose flour for a more nutritious coating.
- Experiment with spices in the coating to create different flavor profiles.
