Total Time: 1 hour 30 minutes (includes marinating) | Active Time: 30 minutes | Difficulty: Medium | Yield: 4 servings
There’s a reason Raising Cane’s has a cult following: their perfectly crispy, juicy chicken tenders and that legendary, secret sauce. This copycat recipe unlocks the magic at home, delivering that iconic flavor combination with a satisfying crunch. While it requires a little time for marinating, the actual cooking is fast and straightforward. The payoff is a restaurant-quality meal that will have everyone asking for seconds.
Ingredients
For the Chicken Marinade & Bread:
1.5 lbs (680g) chicken tenderloins
2 cups buttermilk
2 tbsp Louisiana-style hot sauce (like Crystal or Frank’s)
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
2 cups all-purpose flour
2 tbsp cornstarch
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp paprika
2 tsp kosher salt
1 tsp white pepper
1/2 tsp cayenne pepper (optional, for a hint of heat)
Canola or peanut oil, for frying (about 6 cups)
For the Cane’s Sauce:
1/2 cup mayonnaise
1/4 cup ketchup
2 tbsp Worcestershire sauce
1 tbsp garlic powder
1 tsp black pepper
1/2 tsp kosher salt
1/2 tsp paprika
For Serving (The Cane’s “Box”):
Soft white sandwich bread (Texas toast is ideal)
Crinkle-cut french fries, cooked according to package
Creamy coleslaw
Equipment
Large bowls (2)
Whisk
Shallow dishes or pie plates (2)
Deep fryer, Dutch oven, or large, heavy-bottomed pot
Deep-fry thermometer
Wire rack set over a baking sheet
Tongs or spider strainer
Paper towels
Instructions
Step 1: Marinate the Chicken (1 hour, or up to 4 hours)
In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, salt, and black pepper. Add the chicken tenderloins, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (4 hours is ideal for maximum tenderness and flavor).
Step 2: Prepare the Breading Station
In another large bowl or shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, white pepper, and cayenne (if using). This is your dry breading mixture.
Remove the bowl of marinating chicken from the fridge. Set up your station: marinated chicken, dry breading mixture, and a clean plate or wire rack for the breaded tenders.
Step 3: Bread the Tenders
Working with one piece at a time, remove a chicken tender from the buttermilk, allowing the excess to drip off. Immediately place it in the flour mixture. Press and coat the chicken thoroughly, then gently shake off any large clumps. For an extra-craggy, crispy crust, you can perform a “double-dredge”: dip the floured tender back into the buttermilk for a split second, then coat it in the flour mixture once more. Place the breaded tender on your prepared plate or rack. Repeat with all tenders. Let them rest for 10-15 minutes while you heat the oil—this helps the coating adhere.
Step 4: Heat the Oil & Make the Sauce
Pour oil into your Dutch oven or fryer to a depth of about 2-3 inches. Heat over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature closely; maintaining the correct oil temp is key to crispy, non-greasy chicken.
While the oil heats, make the Cane’s Sauce. In a small bowl, combine all sauce ingredients—mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and paprika. Whisk until completely smooth and uniform. Cover and set aside (the flavor improves as it sits).
Step 5: Fry the Chicken Tenders
Once the oil has reached 350°F, carefully lower 3-4 tenders into the hot oil using tongs. Do not overcrowd the pot, or the temperature will drop and the chicken will steam.
Fry for 4-6 minutes, turning occasionally, until the coating is a deep, golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Use a spider strainer or tongs to transfer the cooked tenders to the wire rack set over a baking sheet. Let them drain and rest for 2-3 minutes. This keeps them crispy.
Bring the oil back to 350°F before frying the next batch. Repeat until all tenders are cooked.
Step 6: Assemble and Serve
For the true “Cane’s Box” experience, lightly toast your slices of white bread. On each plate, place one slice of toast. Pile high with hot, crispy chicken tenders. Add a generous scoop of crinkle-cut fries and a side of creamy coleslaw. Serve immediately with ramekins of the iconic Copycat Cane’s Sauce for dipping.
Chef’s Notes & Tips
Temperature is Everything: Use a thermometer. If the oil is too cool, the chicken absorbs grease and gets soggy. If it’s too hot, the outside burns before the inside cooks.
Buttermilk Substitute: No buttermilk? Combine 2 cups milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Oven “Fry” Alternative: For a slightly lighter version, preheat the oven to 425°F (220°C). Place breaded tenders on a wire rack set over a baking sheet. Spray generously with cooking oil. Bake for 15-18 minutes, flipping halfway, until golden and cooked through.
Make Ahead: The sauce can be made up to 3 days in advance. Chicken can be marinated overnight. You can also bread the tenders and freeze them in a single layer on a baking sheet before transferring to a bag. Fry from frozen, adding 1-2 minutes to the cooking time.
Nutrition Information (Per Serving: approx. 3 tenders + 2 tbsp sauce)
Calories: ~720 kcal
Total Fat: 42g
Saturated Fat: 7g
Cholesterol: 115mg
Sodium: 1450mg
Total Carbohydrates: 48g
Dietary Fiber: 2g
Sugars: 6g
Protein: 38g