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Air Fryer Raising Cane’s Chicken

Air Fryer Raising Cane's Chicken - recipe card
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Crispy, juicy, and golden air-fried chicken tenders that mimic the iconic Cane’s flavor without the deep fryer. The secret lies in a buttermilk marinade and a perfectly seasoned breading that crisps up beautifully in the air fryer.

Ingredients

Scale
  • 1 1/2 lb chicken breast tenderloins
  • 2 cups buttermilk
  • 2 large eggs, beaten
  • 2 cups all-purpose flour
  • 2 tbsp cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 1/4 cup canola oil, for brushing

Instructions

  1. In a large bowl, whisk together buttermilk, beaten eggs, and 1 teaspoon of kosher salt. Add the chicken tenderloins, ensuring each is fully submerged. Cover and refrigerate for at least 2 hours, or up to 24 hours, to tenderize the meat and enhance flavor.
  2. In a shallow dish, combine the flour, cornstarch, garlic powder, paprika, remaining 2 teaspoons of kosher salt, black pepper, and cayenne if using. Mix thoroughly with a fork to ensure even distribution of spices.
  3. Preheat the air fryer to 380°F (193°C) for 5 minutes. Meanwhile, set up a breading station: one bowl with the seasoned flour mixture, another with the marinated chicken.
  4. Remove each tenderloin from the buttermilk mixture, allowing excess liquid to drip off. Dredge it in the seasoned flour, pressing firmly to create a thick crust. Shake off any excess flour and place the breaded tender on a wire rack. Repeat until all tenders are coated.
  5. For an extra-crispy crust, repeat the dipping and dredging process: return each breaded tender to the buttermilk mixture, then coat again in the flour mixture. This double-breading ensures a thick, craggy crust that crisps up beautifully.
  6. Lightly brush the air fryer basket with a little canola oil. Place the breaded tenders in a single layer, leaving space between each piece for proper air circulation. Work in batches if necessary to avoid overcrowding.
  7. Brush the tops of the tenders with about 1 teaspoon of canola oil each. This promotes even browning and helps the crust crisp up without deep frying.
  8. Air fry at 380°F (193°C) for 8 minutes. Open the basket and flip the tenders using tongs. Brush the tops again with a little oil, then air fry for another 6 to 8 minutes, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The coating should be deep golden brown and very crisp.
  9. Carefully remove the tenders from the air fryer and let them rest on a wire rack for 2 to 3 minutes. Resting allows the crust to set and the juices to redistribute, ensuring extra-juicy chicken.
  10. Serve immediately with your favorite dipping sauce, such as Cane’s signature sauce (a blend of mayo, ketchup, Worcestershire, and garlic powder). Enjoy while hot and crispy.

Notes

Storage: Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. Freezing: Place cooked, cooled tenders in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Reheating: For best results, reheat in the air fryer at 350°F (177°C) for 5-7 minutes, or until hot and crispy. Avoid microwaving as it will make the coating soggy.

Nutrition

Keywords: air fryer chicken tenders, Raising Cane's copycat, crispy chicken, buttermilk chicken, air fried chicken, American comfort food, chicken tenders recipe, easy dinner, weeknight meal

Find it online: https://copycatkitchenco.com/air-fryer-raising-canes-chicken/