Raising Cane’s Chicken Tenders Copycat Recipe
This Raising Cane’s Chicken Tenders copycat recipe delivers crispy, juicy chicken tenders marinated in a flavorful buttermilk blend and coated in a seasoned flour mixture, then perfectly fried to golden perfection. Paired with a tangy homemade Cane’s dipping sauce, this recipe recreates the iconic fast-food favorite at home with ease.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 2 pounds chicken tenders
- 1.5 cups buttermilk
- 1 egg
- 1 Tbsp garlic powder
- 1 Tbsp kosher salt
- 1 teaspoon black pepper
Seasoned Flour Coating
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
Cane’s Dipping Sauce
- ½ cup mayonnaise
- 3 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Marinate the Chicken: In a large bowl, whisk together the buttermilk, egg, garlic powder, kosher salt, and black pepper until fully combined. Add the chicken tenders to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 30 minutes or overnight to enhance flavor and tenderness.
- Prepare the Seasoned Flour: In a shallow bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, paprika, and salt. Mix well to create the seasoned flour mixture that will give the chicken its signature crispy crust.
- Coat the Chicken: Remove each chicken tender from the marinade, allowing excess liquid to drip off. Thoroughly dredge each piece in the seasoned flour, pressing the coating onto the surface to ensure even coverage. Set coated tenders aside on a plate.
- Heat the Oil: Pour 2-3 inches of vegetable oil into a deep, heavy-duty skillet or frying pan and heat to about 350ºF (175ºC). Use a thermometer to maintain a consistent temperature for ideal frying results.
- Fry the Tenders: Add the coated chicken tenders in batches to the hot oil, avoiding overcrowding to keep the oil temperature steady. Fry each batch for 5-7 minutes, turning occasionally until the chicken is golden brown, crisp, and the internal temperature reaches 165ºF (74ºC).
- Drain and Serve: Remove the cooked chicken tenders with a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Serve immediately for maximum crispiness alongside the homemade Cane’s dipping sauce and your favorite coleslaw.
- Make the Cane’s Dipping Sauce: While the chicken marinates or fries, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl until smooth. Refrigerate until ready to serve.
Notes
- Chicken tenders are crispiest when served immediately after frying but can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a skillet, oven, or air fryer to maintain crispiness; avoid microwaving to prevent sogginess.
- Maintain oil temperature around 350ºF for even cooking and to prevent greasy tenders.
- Marinating overnight intensifies flavor and tenderness, but marinating for 30 minutes is sufficient for delicious results.
Keywords: Raising Cane’s Chicken Tenders, chicken tenders, crispy fried chicken, homemade chicken tenders, copycat recipe, Cane’s dipping sauce