Canes Chicken Recipe

Chef Ellie

Try this easy and delicious Canes Chicken Recipe for crispy, golden chicken tenders that everyone will love. Perfect for a quick and tasty meal!

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course, Snack

Cuisine American

Servings 4 slices

Calories 425 kcal

Chicken tenders about 1 lb: Opt for boneless, skinless chicken tenders for ease and tenderness. Alternatively, you can use chicken breasts sliced into strips if that’s your preference.
Flour 1 cup: This will form the crispy coating. You can use all-purpose flour or swap it with gluten-free flour for a GF version.
Seasonings 1 tsp each: Salt, pepper, garlic powder, and paprika. These simple seasonings are key to creating that signature flavor without overwhelming the chicken.
Eggs 2, beaten: The egg wash helps the coating stick to the chicken, giving it that satisfying crunch.
Vegetable oil for frying: Use vegetable oil or canola oil for frying, as they have a neutral flavor and high smoke point.
Canes Sauce optional, for dipping: This tangy, slightly sweet dipping sauce takes the chicken to the next level. You can buy it pre-made or make a homemade Canes dipping sauce by combining ketchup, mayonnaise, and a touch of garlic powder.

Cayenne pepper or hot sauce: Want to add some heat? A pinch of cayenne or a splash of hot sauce will spice things up.
Lemon wedges: For a fresh zesty squeeze over the chicken right before serving.

Place the chicken tenders and buttermilk into a large bowl and mix them together.
Let them soak for at least 30 minutes (or up to overnight in the fridge) to enhance tenderness and flavor.
This step ensures the chicken stays moist and juicy on the inside while helping the coating stick better.

In a shallow dish, whisk together the flour, salt, pepper, garlic powder, and any optional seasonings for added flavor.
In another bowl, beat the eggs until smooth.
Set up a clean plate or tray to hold the breaded chicken before frying.

Remove each piece of chicken from the buttermilk, letting the excess drip off.
Dredge the chicken in the flour mixture, pressing lightly to ensure an even coating.
Dip into the beaten eggs, then back into the flour for an extra-crispy crust.
Place the coated tenders on the tray and let them rest for 5-10 minutes—this helps the breading adhere better during frying.

In a deep skillet or frying pan, heat peanut oil (or vegetable/canola oil) to 350°F (175°C).
Use a thermometer to maintain the right temperature—this ensures the chicken cooks evenly and stays crispy.

Carefully place the tenders into the hot oil, making sure not to overcrowd the pan.
Fry for about 4-5 minutes per side, or until they are golden brown and cooked through (internal temperature of 165°F (74°C)).
Transfer to a paper towel-lined plate or a wire rack to drain excess oil while keeping them crispy.

Pair with Texas toast, crinkle-cut fries, and homemade Cane’s sauce for the ultimate experience.
Serve hot and enjoy your perfectly crispy homemade Canes chicken!

Nutrition Information (per serving):