Copycat Raising Cane's Chicken Tenders Recipe (Ultra-Crispy & Juicy)

🛒 Ingredients

• 1.5 lbs (700g) fresh raw chicken breast tenderloins (white tendons removed)
• -- Seasoned Buttermilk Brine --
• 1 1/2 cups whole buttermilk
• 1 large egg
• 1 1/2 tsp garlic salt
• 1 tsp seasoned salt (Lawry's)
• 1/2 tsp freshly cracked black pepper
• -- Craggy Southern Dredge --
• 2 cups all-purpose flour
• 1/2 cup cornstarch (ensures maximum long-lasting crunch)
• 1 1/2 tbsp Tony Chachere's Creole seasoning (or seasoned salt blend)
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sweet paprika
• 1/2 tsp black pepper
• -- For Frying --
• 4 cups canola, peanut, or vegetable oil (for deep frying)

👩‍🍳 Step-by-Step Instructions

1. 1
   Prep & Tendon Removal: Pat chicken tenderloins dry with paper towels. Slide the white tendon between the tines of a fork, hold with a paper towel, and pull firmly to strip the tendon away cleanly.
2. 2
   Marinate in Seasoned Buttermilk: In a large bowl, whisk together the buttermilk, egg, garlic salt, seasoned salt, and black pepper. Submerge the prepped chicken tenders in the marinade. Cover and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours) for maximum tenderness.
3. 3
   Mix the Craggy Dredge: In a wide shallow baking dish, whisk together all-purpose flour, cornstarch, Creole seasoning, garlic powder, onion powder, paprika, and black pepper. Drizzle 3 tablespoons of the buttermilk marinade into the dry flour and rub with your fingers to create tiny clusters and crags—this is the secret to Cane's famous ridged texture!
4. 4
   Heat the Oil: Pour 2 to 3 inches of canola or peanut oil into a deep Dutch oven, cast iron skillet, or countertop fryer. Heat to 350°F (175°C), monitoring with a deep-fry thermometer.
5. 5
   The Dredging Technique: Lift 3 to 4 tenders from the marinade, letting excess drip off. Dredge thoroughly in the seasoned flour, pressing the flour clusters firmly onto the chicken. Dip briefly back into the buttermilk, then toss in the flour a second time for an extra-thick, crunchy crust.
6. 6
   Fry to Shattering Perfection: Carefully lower battered tenders into the 350°F oil in small batches (do not crowd the pan). Fry for 4 to 5 minutes, turning halfway, until deep golden brown and the internal temperature reaches 165°F (74°C).
7. 7
   Drain & Serve: Transfer fried chicken tenders to a wire cooling rack set over a baking sheet (never paper towels, which trap steam and cause sogginess). Sprinkle with a light dusting of sea salt and serve immediately with Cane's dipping sauce and warm Texas toast!

🥗 Nutrition Facts (Per Serving)