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Raising Cane’s Chicken Tenders and Sauce at Home – (VIDEO)

Why Are Raising Cane’s Chicken Tenders So Popular?

Raising Cane’s has built its reputation on doing one thing really well: chicken tenders. They are juicy on the inside, crispy on the outside, and always served with the signature Cane’s sauce that people can’t get enough of. The combination of tender chicken, a light crunchy coating, and that crack like dipping sauce keeps me going back for more until I tried and tested this recipe! Its better at home!

Why I Love This Recipe

For me, it all comes down to the sauce. The chicken is incredible on its own, but the sauce is what makes it unforgettable. It is creamy, tangy, garlicky, and heavy on the black pepper in the best way. The first time I had Cane’s I realized that the sauce was the real star, and ever since then I knew I had to recreate it at home.

Key Flavor Components

  • Juicy chicken marinated in buttermilk and spices
  • Crispy double-dredged flour coating
  • A rich, peppery Cane’s style sauce
  • Golden fried finish that stays light and crunchy
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Step-by-Step Instructions

Begin by making the marinade. In a large bowl, whisk together the buttermilk, egg, and spices until smooth. Add the chicken strips and make sure they’re fully coated, then cover and refrigerate for at least four hours. Overnight is even better for the juiciest tenders.

Next, prepare the flour mixture. In a separate bowl, combine the flour with salt, pepper, garlic powder, and onion powder. This seasoned flour will give the chicken its crispy crust.

When it’s time to cook, remove the chicken from the marinade and let the extra liquid drip off. Coat each piece in the flour, then dip it back into the marinade and dredge it in flour again. This double coating is what makes the crust extra crunchy.

Heat oil in a heavy pot to 350°F. Fry the tenders in small batches for four to five minutes until golden brown and cooked through to 165°F internally. Place them on a wire rack or paper towel to drain so they stay crisp.

While the chicken rests, make the Cane’s sauce. Mix mayonnaise and ketchup in a small bowl, then stir in garlic powder, onion powder, Worcestershire sauce, and plenty of black pepper. Chill it in the fridge if you have time, then serve it alongside the tenders for the full Cane’s experience.

FAQ

Can I air fry these tenders instead of deep frying?
Yes. Spray them lightly with oil and air fry at 400°F for 10 to 12 minutes, flipping halfway.

How long does the sauce last in the fridge?
It keeps well for up to a week in an airtight container.

Can I prepare the chicken ahead of time?
Yes. You can marinate the chicken up to 24 hours in advance. Fry it fresh for the best texture.

vWhat oil should I use for frying?
Canola, vegetable, or peanut oil all work well because they have a high smoke point.

Nutritional Information (Per Serving / Serves 4)

  • Calories: 580 kcal
  • Protein: 39 g
  • Carbohydrates: 25 g
  • Fat: 35 g

**Each serving nutritional information includes 2 tbsp sauce

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Raising Cane’s Chicken Tenders
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Raising Cane’s Chicken Tenders

Recipe by AmateurProChefDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories Per Serving

580

kcal

Ingredients

  • Chicken Marinade

  • 1.5 lbs chicken tenderloins or chicken breasts cut into strips

  • 1 cup buttermilk (or until chicken is submerged in buttermilk)

  • 1 large egg

  • 1 tsp salt

  • 1 tsp black pepper

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp paprika (optional, for extra flavor)

  • Flour Dredge

  • 1½ cups all-purpose flour

  • 1 tsp salt

  • 1 tsp black pepper

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Frying

  • Vegetable oil, canola oil, or peanut oil for deep frying

  • Raising Canes Sauce

  • ½ cup mayonnaise (Duke’s or Hellmann’s preferred)

  • ¼ cup ketchup

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp Worcestershire sauce

  • 1½ tsp black pepper (freshly ground for best flavor)

Directions

  • Marinate the Chicken
  • In a bowl, whisk together buttermilk, egg, salt, pepper, garlic powder, onion powder, and paprika. Add chicken and coat well. Cover and refrigerate for at least 4 hours, preferably overnight.
  • Prepare the Dredge
  • In a separate bowl, mix flour, salt, pepper, garlic powder, and onion powder.
  • Dredge the Chicken
  • Remove chicken from the marinade and let excess drip off. Dredge each piece in the flour mixture, pressing it in so it sticks well. I like to go back in the wet marinade and dredge it again so its double coated!
  • Fry the Tenders
  • Fry the chicken in batches for about 4–5 minutes at 350°F, or until golden brown and internal temp hits 165°F.
  • Drain on a wire rack or paper towels.
  • Make the SAUCE
  • In a small bowl, mix together mayonnaise and ketchup until smooth. Add garlic powder, onion powder, Worcestershire sauce, and black pepper. Mix well until fully combined. The pepper should be visible, that’s Cane’s signature.

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