How to Make Copycat Raising Cane's Chicken Tenders

These Copycat Raising Cane’s Chicken Tenders are golden-brown and extra crispy! I’ve tested this batch 4+ times to make sure the breading stays crunchy and the seasoning matches Raising Cane’s as closely as possible.

Inspired by Todd Graves’ first Raising Cane’s restaurant in Baton Rouge, this homemade Raising Cane’s recipe brings the flavor straight to your kitchen using simple ingredients and a few key techniques. The best part is, there’s no drive-thru required!

These crispy fried chicken tenders are sure to impress. Serve it for any occasion, whether it’s a weeknight dinner, a game day gathering, or simply when you’re having a chicken tender craving. It’s even better when served with these waffle fries and warm Texas toast brushed with garlic butter. 

Another thing that I love about this recipe is how easy it is to follow. It guarantees results that will make this recipe a family favorite. Once you try it, you’ll wonder why you ever waited in line when you could have made your own golden brown tenders right at home.

Why This Recipe Works

• Uses buttermilk and egg for ultra-juicy chicken
• Double-dredge for that iconic Cane’s crunch
• Cornstarch with baking powder mimics restaurant texture
• Homemade Cane’s sauce with smoky paprika and Worcestershire
• Tested multiple times for flavor accuracy

Ingredients for Homemade Raising Cane’s Chicken Tenders (Copycat Recipe)

Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements

For the Chicken Marinade

• Chicken tenderloins or breasts cut into strips: Are the base protein for your juicy tenders. Make sure you choose fresh, good quality chicken for best results.
• Buttermilk: is what will keep the chicken moist and tender.
• Large egg: will help the marinade adhere to the chicken.
• Garlic powder & onion powder: adds depth and savory flavor making the tenders more irresistible.
• Cajun seasoning: Brings that subtle heat and that distinct Louisiana flair.
• Salt: Brings the flavors together and enhances every bite.

Flour Dredge

• All-purpose flour & cornstarch: are the two key ingredients to create that light yet crispy crust.
• Baking powder: Gives your coating that slight lift for crunch.
• Garlic powder, onion powder, celery salt, smoked paprika: is the seasoned flour mix that will build the dredge’s flavor.
• White pepper & black pepper: Adds just the right kick and rounds up the flavors nicely.

For Frying

• Neutral oil (canola or vegetable): is best. You’ll need enough for deep frying or use an air fryer if you prefer a lighter version.

Copycat Raising Cane’s Sauce

• Mayonnaise & ketchup: are what make the creamy and tangy base.
• Worcestershire sauce: is behind that signature umami punch.
• Garlic powder, onion powder, and smoked paprika: are the spices that build rich, smoky layers of flavor.
• Black pepper & pinch of salt: are essential for that perfect bite.

How to Make Copycat Raising Cane’s Chicken Tenders

1. Marinate the Chicken. Whisk together buttermilk, egg, garlic powder, onion powder, Cajun seasoning, and salt in a large bowl to begin with.
2. Next, add the chicken strips, ensuring that they’re fully coated.
3. Cover and refrigerate the marinated chicken for at least 2 hours, or overnight for maximum flavor and juicy chicken.

4. Prepare the Sauce. In a separate bowl, combine mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and black pepper.
5. Mix accordingly. Then, cover the mixture in an airtight container for a few hours, this lets the flavors to meld beautifully.

6. Make the Dredge. Next, make your flour mixture by combining flour, cornstarch, baking powder, and seasonings in a shallow dish. This is the other part of your dredging station.

7. Coat the Chicken. To coat the chicken, remove each tender from the marinade, let the excess drip off, then coat in the flour mixture. Don’t just stop there, dip it back into the butter milk and dredge once again.
8. Then, shake off the excess flour and place chicken pieces on a wire rack or baking sheet for 10-15 minutes. This will help the coating to stick and ensures a perfect crunch.
9. Fry to Perfection. Meanwhile, heat oil to 350–370°F in a deep fryer or heavy pot. Fry the tenders in batches for 5-7 minutes, flipping halfway, until golden brown and cooked through (165°F internally).
10. Once cooked, place on a cooling rack lined with paper towels to drain any excess oil.
11. Serve and Enjoy. At this point, serve hot with a generous side of signature Cane’s sauce, fries, and buttery Texas toast.

Tips and Tricks for the Best Copycat Raising Cane’s Chicken Tenders

• Double dredge: As a result, that extra dip in the seasoned flour mix is key for crispy texture.
• Use a thermometer: By maintaining oil temperatures, you ensure your chicken stays juicy, and not greasy.
• Let it rest: When you allow the coated chicken to sit before frying, this helps the breading adhere better.
• Store leftovers: In case of leftovers, keep the extra tenders in an airtight container. When you want to have them again, reheat in the air fryer for a crispy finish.
• Enhance the flavor: For a spicy twist, add a touch of hot sauce to your buttermilk marinade.

Why You Need to Make This Recipe

If you’re a fan of fast food but crave a fresher, homemade option, then this copycat recipe is an absolute must-try. What's more, these Copycat Raising Cane’s Chicken Tenders are easy, affordable, and deliver restaurant-quality results every time.

If you pair these with a creamy dipping sauce, butter Texas toast, and a side of French Fries, this meal feels like the ultimate comfort food. All in all, these juicy tenders are guaranteed to hit the spot, whenever you’re serving them.

Storage & Reheating

In case of leftovers, make sure the chicken tenders have cooled completely before placing them in an airtight container before storing in the fridge for up to 3 days.

You can freeze the cooked chicken tenders on a baking sheet, then store in freezer bags for up to 2 months.

The best way is in the air fryer at 350°F for 5–7 minutes. This restores the crispiness without drying out the chicken. The oven works too, just bake at 375°F for 10–12 minutes.

Frequently Asked Questions (FAQ's)

Copycat Raising Cane’s Chicken Tenders (Crispy & Juicy)

Copycat Raising Cane’s Chicken Tenders with Sauce

These homemade Raising Cane’s Chicken Tenders are ultra-crispy on the outside and tender on the inside thanks to a simple buttermilk marinade and double-dredged coating. They fry up golden brown every time and pair perfectly with the classic Cane’s sauce.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Marinating time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings 6 servings

Ingredients

  

1x2x3x

Chicken Marinade

• 1 ½ lbs chicken tenderloins or chicken breasts cut into strips
• 2 cups buttermilk
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Cajun seasoning
• 1 tsp salt

Flour Dredge

• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp celery salt
• 1 tsp smoked paprika
• ½ tsp white pepper
• ½ tsp black pepper

For Frying

• Neutral oil canola/vegetable, enough for deep frying

Cane’s Sauce

• ½ cup mayonnaise
• ¼ cup ketchup
• 2 tbsp Worcestershire sauce
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp onion powder
• 1 tsp coarse black pepper freshly cracked
• Pinch of salt to taste

Get Recipe Ingredients

Instructions

 

• In a large bowl, whisk together buttermilk, egg, garlic powder, onion powder, Cajun seasoning, and salt. Add chicken tenders, making sure they’re fully coated. Cover and refrigerate at least 2 hours, ideally overnight.
  1 ½ lbs chicken tenderloins, 2 cups buttermilk, 1 large egg, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Cajun seasoning, 1 tsp salt
• Stir together all sauce ingredients in a small bowl. Cover and refrigerate for at least 2 hours (flavor gets better as it sits).
  ½ cup mayonnaise, ¼ cup ketchup, 2 tbsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp onion powder, 1 tsp coarse black pepper
• In a shallow dish, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, celery salt, paprika, white pepper, and black pepper.
  1 ½ cups all-purpose flour, ½ cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp celery salt, 1 tsp smoked paprika, ½ tsp white pepper, ½ tsp black pepper
• Remove tenders from marinade, letting excess drip off. Coat in flour mixture, pressing firmly. Dip back into buttermilk, then dredge in flour again. Shake off excess and place on a wire rack. Let rest 10–15 minutes (helps coating stick).
• Heat oil to 350–370°F. Fry chicken in batches for 6–8 minutes, flipping halfway, until golden brown and internal temp reaches 165°F. Transfer to a wire rack and sprinkle lightly with salt.
  Neutral oil
• Serve hot with plenty of Cane’s Sauce for dipping.

Keyword Copycat Raising Cane's Chicken Tenders recipe, Raising Cane's Chicken Tenders

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