Copycat Raising Cane’s Chicken–an air-fried breaded chicken tender recipe that tastes like your favorite chicken tender basket, but lighter and homemade.
Copycat Raising Cane’s Chicken
I made these chicken tenders in the air fryer and they came out super yummy! I wasn’t sure how crispy they’d get without actually frying them, but they were legitimately good. Soaking the chicken in buttermilk keeps the chicken really juicy, and coating it twice in the seasoned flour is what gives the chicken that crispy crunch. I just flipped them once in the middle, sprayed again with oil and that was basically it. Try making the copycat Cane’s sauce to go with them. Everyone ate them immediately.
Ingredients/Substitution Ideas
- Egg
- Buttermilk–or ½ cups milk + 1 Tbsp lemon juice or vinegar
- Kosher Salt
- Chicken Tenderloins
- All Purpose Flour
- Cornstarch
- Paprika
- Garlic Powder
- Onion Powder
- Fresh Cracked Pepper
- Canola or Avocado Oil Spray
Steps
In a container with a lid add the egg, buttermilk, 2 tsp salt and whisk well. Add in the chicken and cover and let sit in the refrigerator for at least 2 hours and up to 24 hours.
On a plate add the flour, cornstarch, paprika, garlic powder, onion powder, a few cracks of pepper and 1 ½ tsp kosher salt. Stir.
Working one at a time, remove chicken from marinade, letting excess drip off. Toss in flour mixture until coated. Dip into marinade again, then toss in the flour mixture once more.
Arrange in the bottom of the air fryer in one single layer. You may have to work in batches. Spray generously with avocado oil spray until the surface is lightly and evenly moistened with oil
Air fry for 10 minutes at 400° F. I like to turn the chicken over halfway through, spray with oil. This way both sides get crispy. Make sure internal temperature of chicken is 165° F.
Serve with your favorite dipping sauce or make Cane’s sauce
Notes/Tips
- Serve with crinkle fries or sweet potato fries and a side salad or coleslaw.
- I used my Instant brand air fryer*.
- Spice it up by adding cayenne or hot sauce to the marinade.
- You can also deep fry this chicken. Fry at 350°F for 4–5 minutes until golden and cooked through.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months. Use your air fryer to reheat to keep the chicken crispy and not soggy.
- Other recipes you can make with buttermilk are Slow Cooker Buttermilk Mashed Potatoes and Creamy Tomatillo Ranch Dressing.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Copycat Raising Cane’s Chicken
- Yield: 4 servings 1x
Description
An air-fried breaded chicken tender recipe that tastes like your favorite chicken tender basket, but lighter and homemade.
Ingredients
- 1 egg
- 1 1/2 cup buttermilk
- 2 tsp kosher salt
- 1 1/2 pounds chicken tenderloins
- 1 1/4 cup all purpose flour
- 1/4 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Fresh cracked pepper
- 1 1/2 tsp kosher salt
- Canola or avocado oil spray
Instructions
- In a container with a lid add the egg, buttermilk, 2 tsp salt and whisk well. Add in the chicken and cover and let sit in the refrigerator for at least 2 hours and up to 24 hours.
- On a plate add the flour, cornstarch, paprika, garlic powder, onion powder, a few cracks of pepper and 1 ½ tsp kosher salt. Stir.
- Working one at a time, remove chicken from marinade, letting excess drip off. Toss in flour mixture until coated. Dip into marinade again, then toss in the flour mixture once more.
- Arrange in the bottom of the air fryer in one single layer. You may have to work in batches. Spray generously with avocado oil spray until the surface is lightly and evenly moistened with oil
- Air fry for 10 minutes at 400° F. I like to turn the chicken over halfway through, spray with oil. This way both sides get crispy. Make sure internal temperature of chicken is 165° F.
- Serve with your favorite dipping sauce or make Cane’s sauce (in notes section).
Notes
To make Cane’s sauce: stir together ¾ cup mayonnaise, 3 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, ¾ teaspoon black pepper, ½ teaspoon kosher salt, and ½ teaspoon onion powder until everything is smooth and well combined.
- Category: Chicken
- Method: Air Fryer
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Karen, would you have the nutrition info for these? Thanks so much!