Raising Cane’s Copycat Tender and Sauce

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Step 1

Cut chicken tenders into even sizes and submerge in buttermilk in a sealed bowl or bag. Refrigerate for 1 hour or overnight.

Step 2

Mix flour, garlic powder, paprika, cayenne, salt, and pepper together in a shallow dish.

Step 3

Remove chicken from buttermilk, letting excess drip off, then dredge in flour mixture, shaking off excess.

Step 4

Heat oil to 170 celsius in a fryer or pot. Fry chicken, without crowding, 3-4 minutes each side, until internal temperature reaches 75 celsius.

Step 5

Drain cooked chicken on a wire rack or paper towel lined plate.

Step 6

For the sauce, combine all ingredients and whisk until smooth.