The Copycat Raising Cane’s Chicken & Sauce recipe brings the famous crispy chicken tenders and creamy, tangy sauce right to your kitchen. With juicy, marinated chicken coated in a crunchy golden crust and a dipping sauce that’s the perfect mix of peppery, garlicky, and slightly sweet, this recipe captures the magic of the original fast-food favorite.
Ingredients
For the Chicken Tenders
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1 lb chicken tenderloins or boneless chicken breasts (cut into strips)
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1 cup buttermilk
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp paprika
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½ tsp salt
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¼ tsp black pepper
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1 cup all-purpose flour
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1 cup cornstarch
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1 tsp baking powder
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½ cup buttermilk (for dredging)
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Vegetable oil for frying
For the Cane’s Sauce
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½ cup mayonnaise
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¼ cup ketchup
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1 tsp Worcestershire sauce
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1 tsp garlic powder
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1 tsp black pepper (freshly cracked for best flavor)
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½ tsp paprika
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½ tsp hot sauce (optional, for heat)
Cooking Time
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Prep time: 20 minutes (plus marinating)
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Cook time: 15 minutes
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Total time: 35 minutes
Serving
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Serves 4
Instructions
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Marinate the chicken:
In a bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken tenders, cover, and refrigerate for at least 2 hours or overnight for best flavor. -
Prepare the breading:
In a shallow dish, combine flour, cornstarch, baking powder, and a pinch of salt. Pour ½ cup buttermilk into another bowl for dredging. -
Coat the chicken:
Remove chicken from the marinade. Dip each piece in flour mixture, then in buttermilk, then again in the flour mixture for an extra crispy coating. -
Fry the tenders:
Heat oil in a large skillet or deep fryer to 350°F (175°C). Fry chicken in batches for 4–5 minutes per side until golden brown and cooked through. Place on a paper towel–lined plate to drain. -
Make the Cane’s Sauce:
In a small bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, paprika, and hot sauce if using. Refrigerate for at least 30 minutes before serving to let flavors blend. -
Serve:
Serve crispy chicken tenders hot with chilled Cane’s Sauce on the side. Pair with fries, Texas toast, and coleslaw for the full Raising Cane’s experience.
Tips
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Double-dip the chicken in flour for a thicker, crunchier crust.
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Let the coated chicken rest 5 minutes before frying for better crispness.
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The sauce tastes even better after chilling for an hour or more.
Nutrition (per serving)
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Calories: 530
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Protein: 35g
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Fat: 26g
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Carbohydrates: 38g
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Sodium: 820mg
This Copycat Raising Cane’s Chicken & Sauce gives you the same golden crunch and creamy, peppery dip you love — homemade, fresh, and just as crave-worthy as the restaurant version.
