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Chicken Tenders Fried
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4.88 from 40 votes

Chicken Tenders (Cane's Copycat Fried)

A delicious Fried Chicken Tenders recipe served with a tangy sauce. Made on your stove top, these easy chicken tenders come together in just about 30 minutes after they have had a chance to marinate
Prep Time20 minutes
Cook Time20 minutes
1 hour
Course: Appetizer, Easy Dinner Ideas, Main Dish
Cuisine: American
Servings: 6
Calories: 552kcal

Equipment

  • Large stock pot or Dutch oven Tongs
  • Wire Rack
  • Paper towels

Ingredients

  • 3 chicken breasts cut into strips 4-5 cups Canola Oil

Marinade

  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon garlic powder

Flour Mix

  • 1 ½ cups flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 cup Italian bread crumbs
  • Seasoning blend recipe below

Seasoning Blend

  • 1 tablespoon black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Dredge

  • ¾ cup buttermilk
  • 1 tablespoon seasoning blend

Sauce

  • ½ cup mayonnaise
  • ¼ cup ketchup
  • ¼ cup Worcestershire
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon white vinegar

Instructions

Prepare Marinade

  • In a medium bowl, beat egg.
  • Add buttermilk and to beaten egg mixture. This becomes the marinade.
  • Marinate the chicken strips for a minimum of 2 hours using a ziploc bag or marinade dish,

Prepare Season Flour Mixture

  • Prepare the seasoning blend and set aside.
  • In a separate bowl, combine ¾ cup buttermilk + 1 tablespoon of the prepared seasoning blend.
  • In a separate large bowl, combine flour, cornstarch, baking soda, bread crumbs, and the remaining seasoning blend.
  • Set up a dredging station for flour mixture and buttermilk mixture. Set up a wire rack to rest chicken.
  • Begin to heat your canola oil over medium high heat.
  • First remove the chicken from the marinade.
  • Dip into the seasoned flour mixture.
  • Dip into the dredge (buttermilk mixture).
  • Dip again into the flour mix and coat well.
  • Place on wire rack for a minimum of 10 minutes. Repeat for all chicken pieces.
  • By this point the oil will be ready for the chicken.
  • To test it, drop a little flour over into the oil. When it sizzles the oil is hot enough.
  • Carefully place tenders in oil using tongs, .
  • Cook for 3-4 minutes per side or until fully cooked and golden brown.

Notes

If the oil is too hot it will fry the outside and leave the inside raw. Do not go over a medium-high heat temperature.
Canola oil gives it a beautiful brown color and crunch, vegetable oil is also acceptable.
The marinade is key and should not be skipped. For a deeper flavor marinade over night.

Nutrition

Calories: 552kcal | Carbohydrates: 53g | Protein: 35g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 2154mg | Potassium: 849mg | Fiber: 4g | Sugar: 9g | Vitamin A: 923IU | Vitamin C: 4mg | Calcium: 202mg | Iron: 5mg