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A piece of fried chicken, reminiscent of Copycat Raising Cane’s Tenders, is dipped in a white sauce and served in a white bowl. A beverage in a clear glass and a plate with more tantalizing chicken pieces are in the background.

Copycat Raising Cane’s Tenders Recipe

These Copycat Raising Cane’s Tenders give you that perfect crispy, juicy bite right at home. Marinated in buttermilk and fried to golden perfection, they’re just as good as the real deal—without the extra cost. Whether you’re hosting a potluck, tailgating, or just need an easy dinner, this recipe is a guaranteed crowd-pleaser. With simple ingredients and a quick prep, you’ll have a delicious meal your whole family will love.
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Prep Time: 1 hour 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Course: Main Course
Cuisine: American
Keyword: Copycat Raising Cane’s Tenders
Servings: 6
Calories: 1169kcal
Author: Mandy Applegate

Ingredients

  • 1 ½ pounds chicken
  • 2 cups buttermilk 1 cup for marinade and 1 cup for breading
  • 1 egg
  • 1 cup flour
  • 1 tablespoon cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 pinch salt and black pepper
  • Oil for frying vegetable oil works great
US Customary - Metric

Instructions

  • In a bowl, combine the egg and 1 cup of buttermilk, then add the chicken tenders, ensuring they are fully submerged in the mixture. Cover the bowl with plastic wrap and refrigerate for at least one hour to marinate.
    2 cups buttermilk, 1 egg, 1 ½ pounds chicken
  • Prepare two bowls: pour the remaining buttermilk into one and mix the flour, cornstarch, salt, pepper, paprika, and garlic powder in the other. Whisk the dry ingredients until well combined to create your breading.
    1 cup flour, 1 tablespoon cornstarch, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 pinch salt and black pepper
  • One by one, take the marinated tenders and dip them into the buttermilk, allowing any excess to drip off. Then, dredge the tenders in the seasoned flour mixture, coating each piece thoroughly. Place the breaded tenders on a plate lined with parchment paper.
  • Heat about 2 inches of oil in a deep pan over medium heat. To check if the oil is hot enough, drop a small piece of batter into the oil—if it sizzles, it’s ready. Carefully fry the chicken tenders, cooking each side for 8-10 minutes or until they turn golden brown.
    Oil for frying
  • Once done, transfer the tenders to a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce. Serve and enjoy!

Notes

  • Marinate for flavor: Marinating the chicken in buttermilk makes it extra tender and juicy.
  • Double coat for crunch: Press the flour mixture onto the chicken firmly to ensure the coating sticks and gets super crispy.
  • Oil temperature is key: Too hot, and your chicken burns; too cold, and it soaks up oil. Aim for medium heat and keep an eye on it.
  • Don’t crowd the pan: Frying too many tenders at once can lower the oil temperature, which affects how crispy they get.
  • Check for doneness: Use a thermometer to ensure the chicken reaches an internal temperature of 165°F for safe and juicy tenders.
  • Rest for crispiness: Let the tenders rest on paper towels for a few minutes after frying. This helps them stay crunchy by draining off excess oil.

Nutrition

Calories: 1169kcal | Carbohydrates: 23g | Protein: 6g | Fat: 117g | Saturated Fat: 36g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 52g | Trans Fat: 0.003g | Cholesterol: 132mg | Sodium: 103mg | Potassium: 183mg | Fiber: 1g | Sugar: 4g | Vitamin A: 746IU | Vitamin C: 0.03mg | Calcium: 103mg | Iron: 1mg
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