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Copycat Cane’s Chicken Tenders

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Copycat Cane’s chicken tenders made with a buttermilk marinade and seasoned flour coating, fried until golden, crispy on the outside and juicy on the inside for a restaurant-style comfort food at home.

Ingredients

  • 1.5–2 lbs chicken tenders or chicken breast strips
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 2 eggs
  • Vegetable oil for frying

Instructions

  1. Place chicken in a bowl and cover with buttermilk. Marinate for at least 1 hour.
  2. In a separate bowl, mix flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne.
  3. In another bowl, beat the eggs.
  4. Remove chicken from buttermilk, dip into egg mixture, then coat in seasoned flour. Repeat for extra crispiness if desired.
  5. Heat vegetable oil in a deep pan to 350°F (175°C).
  6. Fry chicken in batches for 4–6 minutes until golden brown and fully cooked.
  7. Transfer to a paper towel-lined plate to drain excess oil.
  8. Serve hot with your preferred dipping sauce.

Notes

  • Buttermilk helps tenderize the chicken for a juicier texture.
  • Double-dipping in flour creates extra crunch.
  • Maintain oil temperature for even cooking and crispiness.
  • Do not overcrowd the pan while frying.
  • Air frying or baking can be used for a lighter version but will be less crispy.

Nutrition

Find it online: https://cookedbymaya.com/copycat-canes-chicken-tenders/