Make Copycat Cane’s Chicken Tenders
Recreate the golden crust and savory flavor of Cane’s Chicken Tenders with this easy recipe. Juicy chicken tenderloins coated in a panko-breadcrumb mix for perfect crispiness, baked or fried to perfection.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings (6 tenders each)
- Category: Main dish
- Method: Baking or Frying
- Cuisine: American
- Diet: Halal
Ingredients
1.5 pounds boneless chicken tenderloins
1 cup all-purpose flour
2 tablespoons garlic powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup buttermilk
2 cups panko breadcrumbs
Oil for frying (if choosing frying method)
Instructions
Pat chicken tenderloins dry and cut into 1-inch thick strips
In a bowl, mix flour, garlic powder, paprika, cayenne pepper, salt, and black pepper
Dip chicken in flour mixture, shake off excess
Dip coated chicken into buttermilk
Coat fully with panko breadcrumbs
Place on baking sheet
For baking: Preheat oven to 400°F. Bake for 15-20 minutes until golden and crispy
For frying: Heat oil to 350°F. Fry chicken tenders in batches for 10-12 minutes until golden brown
Notes
Panko breadcrumbs are essential for achieving the signature crisp texture
For baking, ensure chicken pieces are not overlapping for even cooking
Use a thermometer to ensure chicken reaches 165°F internal temperature
Find it online: https://kindeat.com/make-copycat-canes-chicken-tenders/