Raising Cane Chicken Tenders (Print View)
Golden chicken tenders marinated in buttermilk, coated with seasoned crumbs, and fried crisp for bold flavor.
# What You'll Need:
→ Chicken
01 -
450 g chicken tenders
→ Marinade
02 -
240 ml buttermilk
→ Coating
03 -
125 g all-purpose flour
04 -
60 g panko breadcrumbs
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika
08 -
1 teaspoon salt
09 -
0.5 teaspoon ground black pepper
10 -
0.5 teaspoon cayenne pepper
→ Egg Wash
11 -
1 large egg
→ For Frying
12 -
Vegetable oil, for deep frying
# Directions:
01 -
Combine chicken tenders and buttermilk in a non-reactive bowl. Cover and refrigerate for at least 30 minutes, or preferably overnight, to enhance tenderness and flavor.
02 -
In a separate bowl, whisk together flour, panko breadcrumbs, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper until evenly distributed.
03 -
Beat the egg in a shallow dish until yolk and white are fully combined.
04 -
Pour vegetable oil into a deep frying pan to a depth of 2.5–5 cm. Preheat oil over medium-high heat until it reaches 175°C.
05 -
Remove each marinated chicken tender from the buttermilk, allowing excess to drip off. Dip into the beaten egg, then coat thoroughly in the flour and breadcrumb mixture, pressing to ensure an even layer adheres.
06 -
Carefully place coated tenders into the hot oil. Fry for 4–5 minutes per side, or until golden brown and fully cooked through. Work in batches to avoid crowding the pan.
07 -
Transfer fried tenders to a plate lined with paper towels. Drain any excess oil and serve immediately while hot.
# Notes:
01 -
For optimal crispness, maintain oil temperature to avoid soggy coating and ensure even browning.
02 -
Marinating overnight intensifies flavor and juiciness.