Raising Cane's Chicken Tenders

In a shallow dish, combine the all‑purpose flour, salt, black pepper, garlic powder, and paprika to create the coating mixture.

In a separate bowl, whisk together the buttermilk and egg to form the dipping mixture.

Pat the chicken tenders dry with paper towels.

Dip each chicken tender first into the flour mixture, coating all sides, then into the buttermilk‑egg mixture, and finally roll it in the bread crumbs, pressing gently to adhere.

Place the coated tenders on a wire rack and let them rest for 5 minutes so the coating sets.

Heat the vegetable oil in a deep skillet or Dutch oven over medium‑high heat, aiming for a temperature of 350°F (350°F). Use a thermometer to check the oil.

Working in small batches, carefully lower the tenders into the hot oil. Fry for 3‑4 minutes on the first side, then flip and fry another 3‑4 minutes, or until the coating is deep golden brown and the internal temperature of the chicken reaches 165°F (165°F).

Remove the cooked tenders with a slotted spoon and transfer them to a paper‑towel‑lined plate to drain excess oil.

Allow the chicken to rest for 2 minutes before serving to retain juiciness.

Serve the hot tenders with your favorite dipping sauce, such as Cane’s signature sauce or a simple honey‑mustard.