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Cane's Chicken Tenders

Enjoy homemade Cane’s Chicken Tenders with crispy coating and juicy meat, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chicken Tenders
  • 1 pound chicken tenders
  • 1 cup buttermilk (or substitute with milk and a splash of vinegar) Marinate for at least 30 minutes
For the Coating
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
For Frying
  • Vegetable oil for frying Use enough oil to cover the bottom of the pan

Method
 

Preparation
  1. Place the chicken tenders in a large bowl and pour the buttermilk over the chicken. Let it marinate for at least 30 minutes.
  2. In a separate bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.
Cooking
  1. Remove the chicken from the buttermilk and allow excess to drip off. Toss each tender in the flour mixture until thoroughly coated.
  2. Heat vegetable oil in a deep skillet over medium-high heat.
  3. Fry the chicken tenders in batches for 4-5 minutes on each side until golden brown and cooked through.
  4. Remove tenders from the oil and let them rest on a paper towel-lined plate.

Notes

Serve with a variety of dipping sauces like ranch, honey mustard, or barbecue. For longer storage, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.