Copycat Raising Cane’s Chicken Tenders with Sauce
Serves 6
15 mins prep
10 mins cook
120 mins Marinating time
145 mins total
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.
0 servings
Chicken Marinade
Flour Dredge
For Frying
Cane’s Sauce
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.
lb chicken tenderloins
cup buttermilk
large egg
tsp garlic powder
tsp onion powder
tsp Cajun seasoning
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).
cup mayonnaise
cup ketchup
tbsp Worcestershire sauce
tsp garlic powder
tsp smoked paprika
tsp onion powder
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.
cup all-purpose flour
cup cornstarch
tsp baking powder
tsp garlic powder
tsp onion powder
tsp celery salt
tsp smoked paprika
tsp white pepper
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.
