Copycat Raising Cane’s Chicken Sandwich Recipe
This Copycat Raising Cane’s Chicken Sandwich recipe recreates the beloved fast-food favorite with crispy, juicy, and tender chicken breasts coated in a perfectly seasoned flour mix. Served on buttery brioche buns with Cane’s signature dipping sauce, this sandwich offers a deliciously satisfying meal that’s easy to make at home.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Breading
- 3 lbs boneless chicken breasts
- 1 cup all-purpose flour
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- Salt and freshly ground black pepper to taste
Additional Sandwich Ingredients
- 4 buttery brioche buns
- 4 tbsp Cane’s signature dipping sauce
- Lettuce and tomatoes, optional
- Sliced pickles, optional
Instructions
- Prepare the Chicken: Slice the boneless chicken breasts into sandwich-sized pieces, ensuring they are even thickness for consistent cooking.
- Make the Flour Mixture: In a large bowl, combine the all-purpose flour, smoked paprika, onion powder, cayenne pepper, salt, and freshly ground black pepper. Mix well to distribute the spices evenly.
- Coat the Chicken: Dredge each piece of chicken in the seasoned flour mixture, pressing gently to adhere a thick crust. Set the coated chicken pieces aside on a rack to rest for 10 minutes, allowing the coating to stick better.
- Heat the Oil: In a large skillet or deep frying pan, heat vegetable oil or a neutral oil to 350°F (175°C). There should be enough oil to submerge halfway or fully deep-fry the chicken pieces.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil, frying in batches to avoid overcrowding. Cook for 6-8 minutes per side until golden brown, crispy, and cooked through with an internal temperature of 165°F (74°C).
- Drain Excess Oil: Remove the fried chicken pieces from the oil and place them on a wire rack over a baking sheet or on paper towels to drain excess oil and maintain crispness.
- Toast the Buns: Lightly butter the brioche buns and toast them on a skillet or griddle until golden and slightly crispy.
- Assemble the Sandwiches: Spread 1 tablespoon of Cane’s signature dipping sauce on the bottom half of each toasted bun. Add lettuce, tomato slices, pickles if desired, and place the fried chicken breast on top. Spread more dipping sauce on the top bun and close the sandwich.
- Serve: Serve immediately with extra Cane’s dipping sauce for dipping and enjoy your homemade Copycat Raising Cane’s Chicken Sandwiches.
Notes
- For extra crispy chicken, double-dip the chicken by dipping in wet batter and flour mixture again before frying.
- Adjust cayenne pepper amount to your desired spice level.
- Use a thermometer to monitor oil temperature for the best frying results and avoid soggy chicken.
- The sandwich is best enjoyed fresh and warm.
- If you don’t have brioche buns, soft sandwich buns or potato rolls make a good substitute.
Keywords: Raising Cane's, chicken sandwich, fried chicken, copycat recipe, brioche bun