If you’ve ever craved the crispy, juicy perfection of Raising Cane’s Chicken Tenders but wanted to enjoy them right at home, you’re in for a treat! This Raising Cane’s Chicken Tenders Copycat Recipe captures exactly what makes those tenders so irresistible—the crunchy crust paired with tender, flavorful chicken. I swear, once you try making these yourself, your fast food cravings will take a backseat.

What makes this recipe special is not just the crispy coating but the marinating step that locks in moisture and flavor, making every bite just right. Whether you’re whipping these up for a casual family dinner or impressing friends with a homemade take on a fast-food classic, it’s a guaranteed crowd-pleaser that’s straightforward (and fun!) to make.

Ingredients You’ll Need

Each ingredient here plays a key role—from the tangy buttermilk marinade that tenderizes the chicken, to the blend of spices that bring that iconic Raising Cane’s flavor. A quick trip to the store and a few pantry staples are all you’ll need to get started.

Chicken tenders: Using fresh tenderloins ensures your chicken cooks evenly and stays juicy inside that crispy coating.
Buttermilk: This is the secret to tenderizing the chicken while adding a slight tang. You can make a quick substitute by mixing milk with vinegar if needed.
Egg: Helps the marinade bind to the chicken and keeps the coating on tight.
Garlic powder: A must-have for that signature savory kick both in the marinade and seasoning mix.
Kosher salt: Enhances all the flavors perfectly without overpowering.
Black pepper: Adds just the right amount of subtle heat.
All-purpose flour: Forms the base of the crispy crust that everyone loves.
Cornstarch: Gives that extra crunch and lightness to the breading—don’t skip it!
Onion powder: Adds a slight sweetness and depth to the seasoning blend.
Paprika: Brings color and a mild smoky flavor.
Mayonnaise: The base of the famous Cane’s dipping sauce, rich and creamy.
Ketchup: Adds just the right tang and sweetness to the sauce.
Worcestershire sauce: Gives the dipping sauce an umami boost you won’t want to skip.
Smoked paprika: Optional but highly recommended for a smoky depth in the sauce.

Variations

I love switching things up depending on who I’m cooking for or the occasion. Feel free to personalize this Raising Cane’s Chicken Tenders Copycat Recipe to suit your taste or dietary needs!

Spicy version: Add a pinch of cayenne pepper to the flour mix and a dash of hot sauce to the marinade. It gives the tenders an extra kick that my spice-loving friends adore.
Gluten-free: Swap the all-purpose flour with a gluten-free flour blend and use cornstarch as directed. The texture is still crispy and delicious.
Oven-baked option: For a lighter take, bake the coated tenders on a wire rack in a hot oven (425°F) until golden and cooked through. Just remember, frying still nails that perfect crunch.
Herb-infused marinade: Toss in fresh herbs like thyme or rosemary to the buttermilk marinade for a fresh twist.

How to Make Raising Cane’s Chicken Tenders Copycat Recipe

Step 1: Marinade Magic

Start by whisking together the buttermilk, egg, garlic powder, kosher salt, and black pepper in a large bowl. This marinade is where all that tender, juicy flavor begins. Toss your chicken tenders in to coat them well, then cover and pop the bowl into the fridge for at least 30 minutes. I’ve found overnight marinating makes the tenders even more flavorful and tender, so if you have time, let them soak up those flavors longer.

Step 2: Create the Crispy Coating

While the chicken marinates, mix your dry coating ingredients: flour, cornstarch, garlic powder, onion powder, paprika, and salt. This seasoned flour blend is what gives your tenders that “just-like-the-restaurant” crust. Trust me, don’t rush the seasoning balance—this mix is key to nailing that Raising Cane’s flavor.

Step 3: Dredge Like a Pro

Pull each chicken tender from the marinade letting the excess drip off slightly, then dredge it thoroughly in the seasoned flour mixture. Press gently to ensure the coating sticks well—this step helps get that even, crispy shell. I like to set the coated tenders on a plate while I finish all pieces, giving the crust a chance to adhere properly before frying.

Step 4: Fry to Golden Perfection

Heat about 2-3 inches of vegetable oil in a deep skillet to 350ºF. Use a thermometer if you have one—maintaining a steady frying temperature is crucial for crispy, non-greasy tenders. Fry the chicken in batches to avoid overcrowding. Each batch takes 5-7 minutes, turning occasionally, until they’re golden brown and the internal temp hits 165ºF. It’s worth the patience; rushing leads to soggy or undercooked chicken.

Step 5: Drain and Serve

Use a slotted spoon to transfer your cooked tenders to a wire rack or paper towels to drain excess oil—this keeps them crispier for longer. While frying, whip up the famous Cane’s dipping sauce by mixing mayo, ketchup, Worcestershire sauce, and the spices. Chill it in the fridge until you’re ready to serve—it’s that tangy, creamy touch that makes this Raising Cane’s Chicken Tenders Copycat Recipe truly authentic.

How to Serve Raising Cane’s Chicken Tenders Copycat Recipe

The image shows a white marbled surface with seven items arranged neatly. On the right side, there are four pieces of raw chicken fillets, light pink and glossy, stacked slightly overlapping. To the left of the chicken, there is a single brown egg placed near the center. Around the chicken and egg are six small white bowls containing different ingredients: the top left bowl holds a creamy, pale yellow mayonnaise-like substance; below it is a bowl filled with fine white granulated flour; in the bottom center is a larger bowl heaped with light white flour; above that is a small white bowl with a smooth white liquid, likely milk; on the bottom right is a small bowl filled with a bright red thick sauce, maybe ketchup; and finally, at the bottom right is a small bowl with a light beige powdery ingredient. The items are arranged neatly and evenly spaced across the surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like keeping garnishes simple but fresh—a sprinkle of chopped parsley or green onions adds a pop of color and mild freshness that balances the savory chicken. Some lemon wedges on the side are great too if you want a little zing with each bite.

Side Dishes

I usually pair these tenders with classic coleslaw for crunch and creaminess, plus some crispy French fries or even sweet potato fries for a sweet-savory combo. A refreshing iced tea or lemonade rounds out the meal perfectly—super satisfying every time.

Creative Ways to Present

For a fun twist at parties, I’ve turned these tenders into sliders or served them on a platter alongside a variety of dipping sauces—think ranch, spicy mayo, or honey mustard. It’s always a hit and makes the meal feel extra special without a ton of extra effort.

Make Ahead and Storage

Storing Leftovers

Leftover tenders can be stored in an airtight container in the fridge for up to 3 days. I like setting them on a wire rack inside the container to keep the bottom from getting soggy. Just don’t seal them in with paper towels as it traps moisture.

Freezing

If you want to freeze, lay the cooled tenders on a baking sheet in a single layer and freeze solid, then transfer them to a zip top bag. This way, they won’t freeze stuck together and can last for up to 2 months. When you’re ready, just reheat from frozen for a super convenient meal.

Reheating

The best way I’ve found to reheat these is in a hot oven or air fryer to bring back the crispiness. Avoid microwaving if you can—it tends to make the breading soggy and less enjoyable. Just 5-7 minutes in the oven should do the trick.

FAQs

Can I use regular milk instead of buttermilk in this Raising Cane’s Chicken Tenders Copycat Recipe?

Absolutely! If you don’t have buttermilk on hand, just add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes to thicken, then use it as a substitute. This homemade “buttermilk” works perfectly for tenderizing the chicken.
What’s the best oil to fry these chicken tenders in?

I recommend vegetable oil, canola oil, or peanut oil because of their high smoke points and neutral flavors. These oils help you get that golden, crispy crust without imparting any off-flavors.
Can I bake these tenders instead of frying?

Yes, you can bake them for a healthier option! Arrange the coated tenders on a wire rack over a baking sheet and bake at 425°F for about 20 minutes, flipping halfway. Keep in mind, the texture won’t be quite as crispy as frying but still delicious.
How long should I marinate the chicken for best results?

While 30 minutes will tenderize and flavor the chicken nicely, marinating overnight really ramps up the flavor and juiciness. I recommend marinating at least a few hours if time allows.
What’s the secret to the Raising Cane’s dipping sauce?

It’s all about the simple balance of mayo, ketchup, Worcestershire sauce, and spices like garlic powder, onion powder, and smoked paprika. Mixing these well and chilling the sauce lets the flavors marry beautifully—don’t skip this step!

Final Thoughts

I honestly get so excited every time I make this Raising Cane’s Chicken Tenders Copycat Recipe because it brings the joy of my favorite fast food treat right into my kitchen. There’s something so satisfying about mastering that crispy crust and tangy sauce combo from scratch. If you’re craving that perfect crispy tender, this recipe is your new go-to. Give it a try—you’ll love impressing family and friends (and maybe surprising yourself) with how easy and delicious it is!