Raising Cane’s Chicken Recipe is a delicious homemade version of the famous crispy chicken tenders served with their iconic tangy sauce.
Made with fresh chicken marinated in buttermilk, coated in seasoned flour, and fried to golden perfection, this Raising Cane’s Chicken Recipe brings restaurant-quality flavor straight to your kitchen. Perfect for dipping and sharing!
How To Make Raising Cane’s Chicken Recipe?
Recipe Time & Yield
- Prep Time: ~20 minutes
- Marinate Time: 1 to 2 hours (or overnight for a deeper flavor)
- Cook Time: ~25 minutes
- Total Time: About 1 hour 45 minutes
- Yield: Serves 4–6 tender-loving eaters comfortably
Equipment Needed
- Large mixing bowls
- Zip-top bag or bowl for marinating
- Heavy-bottomed pot or Dutch oven (or a deep fryer)
- Deep-fry or candy thermometer (for precise frying)
- Wire rack for cooling crispy tenders
Ingredients
For the Chicken Tenders
- 2 lb chicken tenders (or sliced chicken breasts)
- 1½ cups buttermilk
- 3 tbsp Cajun seasoning (divided between marinade and breading)
- 1½ cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- Oil for frying (vegetable, canola, or peanut)—about 4 cups
For the Cane’s-Style Sauce
- ¾ cup mayonnaise
- ⅓–¼ cup ketchup (depending on sweetness)
- 1 tbsp Worcestershire sauce (or 1 tsp per some versions)
- ½ tsp garlic powder
- ½ tsp onion powder (optional but tasty)
- ¼ tsp cayenne (optional, for heat)
- Salt and black pepper, to taste
Step-by-Step Instructions
1. Marinate the Chicken
I toss the tenders into a zip-top bag with buttermilk and half of the Cajun seasoning. I seal it, give it a gentle massage, and chill it in the fridge for at least 1 hour—overnight if I have the time.
2. Prep the Breading
In a shallow dish, I mix flour, cornstarch, the remaining Cajun seasoning, and a pinch of salt and pepper. The cornstarch gives that extra crunch I adore.
3. Heat the Oil
I heat enough oil in my pot until it reaches 350 °F, measured by a reliable thermometer.
4. Dredge and Double-Coat
I remove each tender from the marinade, letting excess drip off. Then I coat it in the flour mixture, dip it back into the marinade, and coat it again. That double coat is vital for the iconic crackly exterior.
5. Fry the Tenders
Working in batches, I fry the tenders for about 3–4 minutes until they turn golden and reach an internal temperature of 165 °F. I transfer them to a wire rack—never paper towels—to keep them crispy.
6. Make the Sauce
I whisk mayo, ketchup, Worcestershire sauce, garlic powder, onion powder, cayenne, salt, and pepper into a bowl. Then I chill it—it tastes best cold!
Nutrition Facts (Approximate, per serving) of Raising Cane’s Chicken Recipe
Here’s a rough breakdown based on similar recipes:
| Nutrient | Per Serving (est.) |
| Calories | ~380 kcal |
| Protein | ~38 g |
| Carbs | ~35 g |
| Fat | ~9 g (saturated fat ~2 g) |
| Sodium | ~600 mg |
Serving Suggestions For Raising Cane’s Chicken Recipe
Serve It Up My Favorite Way
I love pairing these tenders with:
- Crinkle-cut fries or garlic Texas toast (homemade or store-bought)
- A crisp coleslaw or simple side salad to balance the richness
- Extra sauce in a ramekin for dunking—can’t have too much dipping joy!
Tips & Variations Of Raising Cane’s Chicken Recipe
My Handy Tweaks
- Double-coat the chicken for the ultimate crunch
- Keep fried tenders warm in a 200 °F oven while you finish the batch
- Want less fat? Finish in the oven or air-fryer at about 375°F until crispy
- Want more spice? Add cayenne or Creole seasoning to the sauce or breading
- Leftovers? I store chicken in an airtight container for up to 3–4 days or freeze for up to 2 months—reheat in oven or air fryer for best texture.
Health Benefits Of Raising Cane’s Chicken Recipe
Here’s Why I Still Feel Good About This Treat
- Whole-muscle chicken delivers high-quality protein and keeps things better than processed nuggets
- Buttermilk marinade tenderizes naturally—no artificial additives required
- I control my oil, frying method, and portions—way more mindful than drive-thru alternatives
What is so special about Cane’s chicken?
Cane’s chicken is special because it’s made with fresh, never frozen chicken tenders that are marinated, hand-breaded, and fried to crispy perfection, then served with their signature creamy, tangy Cane’s sauce that keeps people coming back.
What chicken does Raising Cane’s use?
Raising Cane’s uses fresh, never-frozen premium chicken tenderloins, which are the most tender part of the chicken breast. Each piece is marinated, hand-battered, and cooked to order for that juicy inside and crispy outside.
Can I Prep Chicken Tenders Ahead?
Yes, you can prep chicken tenders ahead by marinating them overnight in the fridge and keeping them covered. When ready, dredge, fry, and serve for the freshest taste.
Why does Cane’s sauce taste better overnight?
Cane’s sauce tastes better overnight because the flavors from the spices, ketchup, and Worcestershire sauce have more time to blend, creating a richer and more balanced taste.
Conclusion
I’m always happiest when I can skip the drive-thru and recreate Raising Cane’s Chicken Recipe at home—with crispy tenders, juicy centers, and that addictive sauce.
This recipe captures everything that makes Cane’s special, with my own personal touch as a blogger. Give it a try and let me know… I’ll be eager to hear how you dunk and devour!
Thanks for reading this article on raising cane’s chicken recipe.