Description

This Copycat Raising Cane’s Chicken Tenders recipe recreates the beloved crispy, juicy chicken tenders paired with a tangy, creamy Cane’s-style dipping sauce. Marinated in buttermilk for tenderness, double-coated in a seasoned flour and cornstarch blend for that signature crunch, and perfectly fried to golden perfection, these tenders are the ultimate homemade comfort food. Served best hot with classic sides, this recipe captures the iconic fast-food experience right in your kitchen.

Ingredients

Chicken Marinade

1 large egg
1 ½ cups buttermilk
2 teaspoons kosher salt (for marinade)
Freshly ground black pepper, to taste
2 pounds chicken tenderloins

Seasoned Coating

2 ½ cups all-purpose flour
½ cup cornstarch
1 ½ teaspoons paprika
1 teaspoon garlic powder
½ teaspoon onion powder
3 teaspoons kosher salt (for coating)
Freshly ground black pepper, to taste

For Frying

Vegetable oil (about 2 inches in skillet)

Cane’s Sauce

¾ cup mayonnaise
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¾ teaspoon freshly ground black pepper

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Instructions

Mix the Buttermilk Marinade: In a large bowl, whisk together the egg, buttermilk, 2 teaspoons kosher salt, and freshly ground black pepper until smooth. This mixture tenderizes the chicken and helps the coating adhere later.
Marinate the Chicken: Add chicken tenderloins to the marinade, turning to coat each piece well. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum tenderness and flavor.
Stir Together the Seasoned Coating: In a shallow bowl or pie pan, combine flour, cornstarch, paprika, garlic powder, onion powder, remaining 3 teaspoons kosher salt, and freshly ground black pepper. Whisk thoroughly to break up clumps and evenly distribute seasoning.
Heat the Oil: Pour about 2 inches of vegetable oil into a large high-walled skillet and heat to 350°F (175°C). Use a thermometer to maintain temperature for perfectly crispy tenders.
Double Coat the Chicken: Remove a chicken piece from marinade, letting excess drip off. Dredge in the seasoned flour coating, dip back into marinade briefly, then coat again in flour mixture. Repeat for all pieces and set on a plate or rack.
Fry the Tenders in Batches: Carefully lower chicken tenders into hot oil without crowding. Fry each batch for 3-4 minutes, turning as needed, until golden brown and internal temperature reaches 165°F (74°C).
Drain the Chicken on a Wire Rack: Transfer cooked tenders to a wire rack set over a baking sheet to keep them crispy and allow juices to settle, avoiding sogginess from trapped steam.
Mix the Cane’s Sauce: In a bowl, stir together mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, kosher salt, and black pepper until smooth. Adjust seasoning to taste and chill if possible.
Serve Everything Hot: Serve the crispy chicken tenders immediately with the Cane’s Sauce alongside your choice of sides like crinkle fries, Texas toast, and coleslaw for a true restaurant-style experience.

Notes

Marinating chicken overnight yields juicier, more flavorful tenders.
Use a thermometer to maintain oil temperature at 350°F to avoid greasy or undercooked chicken.
The double coating ensures an extra crispy and thick crust typical of Raising Cane’s style.
Draining on a wire rack is preferred over paper towels to preserve crispiness.
The sauce can be prepared ahead of time and chilled for better flavor melding.
Make sure not to overcrowd the pan when frying to maintain oil temperature and crispiness.
The recipe serves as a base; feel free to adjust seasoning and spice levels to your preference.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American