I’ve been seeing Raising Cane’s chicken tenders all over the internet lately, and I just had to try making them my way. These chicken tenders are everything you’d hope for ultra crispy, juicy, tender, and packed with flavor. They’re double coated, double fried, and served with golden fries and a creamy, tangy sauce that brings everything together.
Why You’ll Love This Recipe
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Super crispy outside, tender and juicy inside
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Double coated and double fried for the ultimate crunch
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Served with addictive homemade sauce and fries
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Inspired by the internet-famous Raising Cane’s tenders, but with a twist
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Full of flavor from the yogurt marinade and bold seasonings
Ingredients
For the Chicken Marinade:
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750g chicken breast, cut into thick strips
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1 cup milk
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½ cup strained yogurt
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1 tbsp hot sauce
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2 tbsp pickle juice (or vinegar if unavailable)
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2 tsp paprika
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1 tsp garlic powder
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2 tsp salt
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2 tsp black pepper
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1 egg
For the Flour Coating:
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2 cups all-purpose flour
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2 tsp paprika
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1 tsp garlic powder
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2 tsp salt
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2 tsp black pepper
For the Sauce:
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3 tbsp mayonnaise
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1 tbsp ketchup
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½ tbsp pickle juice
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1 tsp paprika
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Salt & pepper to taste
For Frying:
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Neutral oil for deep frying (such as canola or vegetable oil; enough to deep fry in your pan)
Instructions
Step 1: Marinate the Chicken
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In a bowl, whisk together the milk, strained yogurt, hot sauce, pickle juice, paprika, garlic powder, salt, black pepper, and egg.
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Add the chicken strips and coat well.
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Cover and marinate in the fridge for at least 2 hours, or preferably overnight for best results.
Step 2: Prepare the Flour Mixture
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In a shallow bowl, combine the flour with paprika, garlic powder, salt, and black pepper. Mix well.
Step 3: Double Coat the Chicken
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Remove the marinated chicken from the fridge.
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Dredge each piece in the seasoned flour, pressing to make sure it sticks.
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Dip it back briefly into the marinade, then coat again in the flour mixture. This double coating creates that signature crispy crust.
Step 4: Double Fry for Maximum Crunch
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Heat oil in a deep pan over medium heat.
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Fry the chicken tenders in batches until lightly golden (about 3–4 minutes). Remove and rest for 5 minutes.
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Increase the oil temperature slightly and fry them again until deeply golden and crisp (another 2–3 minutes).
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Drain on a wire rack or paper towels.
Step 5: Make the Sauce
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Mix together the mayonnaise, ketchup, pickle juice, paprika, salt, and pepper. Taste and adjust seasoning.
Serve your crispy chicken tenders hot with fries and the dipping sauce on the side. These are also amazing in sandwiches or wraps!
Crispy Chicken Tenders (Raising Cane’s Inspired)
Ingredients
For the Chicken Marinade:
- 750 g chicken breast cut into thick strips
- 1 cup milk
- ½ cup strained yogurt
- 1 tbsp hot sauce
- 2 tbsp pickle juice or vinegar if unavailable
- 2 tsp paprika
- 1 tsp garlic powder
- 2 tsp salt
- 2 tsp black pepper
- 1 egg
- Oil for frying
For the Flour Coating:
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 2 tsp salt
- 2 tsp black pepper
For the Sauce:
- 3 tbsp mayonnaise
- 1 tbsp ketchup
- ½ tbsp pickle juice
- 1 tsp paprika
- Salt & pepper to taste
Instructions
- In a bowl, whisk together the milk, strained yogurt, hot sauce, pickle juice, paprika, garlic powder, salt, black pepper, and egg.
- Add the chicken strips and coat well.
- Cover and marinate in the fridge for at least 2 hours, or preferably overnight for best results.
- In a shallow bowl, combine the flour with paprika, garlic powder, salt, and black pepper. Mix well.
- Remove the marinated chicken from the fridge.
- Dredge each piece in the seasoned flour, pressing to make sure it sticks.
- Dip it back briefly into the marinade, then coat again in the flour mixture. This double coating creates that signature crispy crust.
- Heat oil in a deep pan over medium heat.
- Fry the chicken tenders in batches until lightly golden (about 3–4 minutes). Remove and rest for 5 minutes.
- Increase the oil temperature slightly and fry them again until deeply golden and crisp (another 2–3 minutes).
- Drain on a wire rack or paper towels.
- Mix together the mayonnaise, ketchup, pickle juice, paprika, salt, and pepper. Taste and adjust seasoning.
Frequently Asked Questions (FAQ)
Q: Can I use buttermilk instead of milk and yogurt?
Yes! If you have buttermilk on hand, you can use 1½ cups as a substitute.
Q: Do I have to double fry?
Double frying gives these tenders that next-level crunch, but you can single fry if short on time. Just make sure the oil temp is hot enough and the tenders are golden and cooked through.
Q: Can I bake or air fry them instead?
For a healthier version, you can air fry at 200°C (390°F) for 12–15 minutes, flipping halfway. Spray with oil for best results.
