Description
Copycat Cane’s Chicken Tenders are crispy, juicy, and packed with savory flavor in every bite. Marinated in buttermilk and coated in a perfectly seasoned crust, these homemade chicken tenders recreate the classic restaurant-style favorite with a golden crunchy texture and tender interior.
Ingredients
- 1 1/2 pounds chicken tenderloins
- 2 cups buttermilk
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- Texas toast, for serving
- French fries, for serving
Instructions
- Place the chicken tenderloins in a bowl with buttermilk and marinate for at least 30 minutes.
- In a separate bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- Beat the eggs in another bowl.
- Remove the chicken from the buttermilk and coat each piece in the flour mixture.
- Dip the chicken into the beaten eggs.
- Dredge the chicken once more in the flour mixture for extra crispiness.
- Heat vegetable oil in a deep skillet or fryer until hot.
- Fry the chicken tenders in batches until golden brown and fully cooked through.
- Transfer the cooked tenders to a paper towel-lined plate to drain excess oil.
- Serve warm with fries, Texas toast, and your favorite dipping sauce.
Notes
- Add cayenne pepper for extra heat and spice.
- A splash of pickle juice in the marinade adds additional flavor.
- Panko breadcrumbs can be mixed into the coating for extra crunch.
- Air fry at 400°F for 10 to 12 minutes for a lighter option.
- Serve with honey mustard, ranch, or spicy mayo for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 155mg
