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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
Cook Time 10 minutes
Marinating time 2 hours
Total Time 2 hours 25 minutes
Servings 6 servings

Ingredients
  

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

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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