Copycat Raising Cane’s Chicken Tenders are the ultimate homemade version of everyone’s favorite fast-food comfort meal. These crispy, juicy fried chicken strips taste just like the real thing—especially when they’re dunked in a batch of that iconic Cane’s Sauce. This recipe is super easy to make at home, perfect for weeknight dinners or backyard hangouts. If you’ve been craving Raising Cane’s but don’t feel like waiting in line, this copycat version is about to be your new obsession.
Love Copycat Recipes? Check out this Copycat Arby's Roast Beef Sandwich Recipe!
Jump to:
What is Raising Cane's
Raising Cane’s is a wildly popular fast-food chain known for its simple menu built entirely around one thing: unbelievably tender, perfectly seasoned chicken fingers. Founded in Baton Rouge, Louisiana, Cane’s quickly became famous for its crispy fried tenders, buttery Texas toast, crinkle-cut fries, and of course—the legendary Cane’s Sauce. The whole idea is quality over quantity, which is why everything is freshly made and why each component tastes so dang good together. This copycat recipe brings all those signature flavors straight into your kitchen, no drive-thru required.
Another one of my favorites is this Louisiana Fried Catfish Po' Boy Recipe!
Why You'll Love This Recipe
If you crave Raising Cane’s but don’t have one anywhere near you—same here—this recipe is going to be a game changer.
These crispy, golden chicken fingers hit every nostalgic note: tender marinated chicken, that signature light, craggy breading, and a homemade Cane’s Sauce that tastes just like the real deal. It’s the perfect fix when those Cane’s cravings hit, but hopping in the car for an hour-long drive isn’t exactly convenient.
Plus, making it at home gives you the freedom to serve up a full Cane’s-style spread—Texas toast, classic coleslaw, crinkle fries, a big soda or iced tea—the whole works. Once you try this version, you’ll wonder why you ever needed a drive-thru at all.
Need other recipes for dipping? This is my go-to Monte Cristo Sandwich Recipe!
Ingredients
Chicken and Marinade
- Chicken tenderloins
- Buttermilk
- Cajun Seasoning
Breading
- Cajun Seasoning
- All-Purpose Flour
- Corn Starch
Canes Sauce Ingredients
- Mayonnaise
- Ketchup
- Worcestershire Sauce
- Coarse Ground Black Pepper
- Garlic Powder
- Onion Powder
- Kosher Salt
If you love easy Southern recipes, take a look at this dump-and-go Swamp Soup!
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1. Marinate the Chicken
Begin by removing the tendons from the chicken strips and then set them aside.
Then, in a gallon-size plastic storage bag, stir together the buttermilk and half of the Cajun seasoning.
Add the chicken tenders to the bag and make sure they are fully coated. Seal the bag and marinate the chicken for at least 4 hours or preferably overnight.
Step 2. Make the Sauce
Now add all of the Copycat Raising Cane’s Sauce ingredients to a mixing bowl, whisk until thoroughly combined, cover, and refrigerate until ready to serve.
Step 3. Bread the Tenders
Preheat your oil in a deep fryer or Dutch oven to 375°f.
While the oil is heating, combine the all-purpose flour, cornstarch, and the remaining Cajun seasoning in a shallow dish.
Dredge each chicken tender in the flour mixture, then set aside.
Step 4. Fry & Serve
Once all the chicken is coated and the oil has reached temperature, add 3 to 4 chicken strips to the fryer and cook for about 3 ½ to 4 minutes. The chicken should be golden brown and have an internal temperature of at least 165°F. Don’t worry if it reads a little higher than that. They will stay juicy!
Remove the Chicken tenders to a paper-towel-lined cookie sheet, serve hot, and enjoy!
Expert Tips
Why Chicken Tenderloins Work Better Than Chicken Breasts: Chicken tenderloins are naturally more tender and juicier than sliced breast meat, which gives you that signature Raising Cane’s texture without the extra work. They also cook more evenly and stay incredibly soft inside, even after frying. If you only have chicken breasts, you can absolutely use them—just slice them into strips and marinate longer to mimic the tenderness of a tenderloin.
Use the Right Oil for Perfect Frying: For the most authentic flavor and the crispiest coating, use a neutral, high-heat oil like vegetable oil, canola oil, or peanut oil. Raising Cane’s uses a light frying oil that doesn’t add its own flavor, so avoid olive oil or anything strong-tasting.
Let the Chicken Rest After Marinating: Once the chicken is dredged, let it rest briefly before frying. This allows the coating to hydrate and cling to the tenders, giving you fewer bald spots and a more consistent crust. Even 5–10 minutes makes a noticeable difference in how well the breading sticks once it hits the oil.
Refrigerate Breaded Tenders for Maximum Crunch: For the crunchiest Raising Cane’s-style chicken, refrigerate the dredged chicken for 20–30 minutes before frying. This dries the surface slightly and helps the flour form those signature craggly bits that get super crispy in the oil. It’s a small step, but it makes a huge upgrade in texture.
Make the Cane’s Sauce in Advance—It Gets Better Overnight: Just like the real deal, Cane’s sauce always tastes best after it sits. Mix it up and store it in the fridge for a few hours or overnight. The flavors mellow, the tang deepens, and everything blends into that unmistakable Cane’s flavor we all crave—especially when, like me, you don’t have a Raising Cane’s anywhere close by.
What to Serve with Cane's Chicken
- Chicken Spaghetti
- Southern Style Green Beans
- Texas Toast
- Red Chimichurri (as a different dip)
How to Store, Freeze, & Reheat
- Bread them, then layer them on a parchment-lined baking sheet to freeze. Store in an air-tight container. You can pull these out and cook them as you'd like.
- If they are already cooked, let them completely cool, layer them with parchment paper in an airtight container, and freeze them.
- Reheat precooked, frozen chicken strips in the air fryer at 365°f for about 8 minutes for best results. Some air fryers will vary, so test this out.
Recipe FAQs
Traditionally, Cane’s marinates their chicken in a simple blend of seasonings to keep the tenders juicy and tender. This copycat recipe uses buttermilk, salt, pepper, and a few key spices to recreate the same flavor and texture
Yes! Raising Cane’s uses fresh tenderloins, not frozen chicken strips. Using tenderloins in your homemade version will get you closer to the authentic taste and texture.
Cane’s Sauce is a creamy, tangy dipping sauce made with mayo, ketchup, Worcestershire, garlic powder, black pepper, and a few secret seasonings. This copycat version tastes just like the original.
Yes! For baking: cook at 425°F for 20–22 minutes, flipping halfway through. For air frying: spray lightly with oil and cook at 400°F for 10–12 minutes.
Yes—marinate the chicken up to 24 hours in advance. You can also bread the tenders and refrigerate them for 30 minutes before frying for extra crunch.
More Recipes You'll Love
If you made this Copycat Raising Cane's Chicken Tenders recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!
📖 Recipe
Copycat Raising Cane's Chicken Tenders
Ingredients
Chicken and Marinade
- 2 lbs Chicken Tenderloin Strips
- 1 ½ Cups Buttermilk
- 1 ½ tablespoon Cajun Seasoning
Breading
- 2 ½ Cups All-Purpose Flour
- ½ Cup Corn Starch
Frying
- Vegetable oil, Peanut Oil, or Canola Oil
Cane's Sauce Ingredients
- ½ Cup Mayonnaise
- 2 tablespoon Worcestershire Sauce
- ½ Cup Ketchup
- 2 teaspoon Coarse Ground Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Kosher Salt
Instructions
Marinate the Chicken
- Remove the tendons from the chicken strips, discard the tendons, and set them strips aside.
- In a gallon-size plastic storage bag, stir together the buttermilk and half of the Cajun seasoning.
- Add the chicken tenders to the bag and make sure they are fully coated. Seal the bag and marinate the chicken for at least 4 hours or preferably overnight.
Make the Cane's Sauce
- Add all of the Copycat Raising Cane’s Sauce ingredients to a mixing bowl, whisk until thoroughly combined, cover, and refrigerate until ready to serve.
Bread the Tenders
- Preheat your oil in a deep fryer or Dutch oven to 375°f.
- While the oil is heating, combine the all-purpose flour, cornstarch, and the remaining Cajun seasoning in a shallow dish, whisking to evenly distribute.
- Dredge each chicken tender in the flour mixture, then set aside.
Fry and Serve
- Once all the chicken is coated and the oil has reached temperature, add 3 to 4 chicken strips to the fryer and cook for about 3 ½ to 4 minutes. The chicken should be golden brown and have an internal temperature of at least 165°F.
- Remove the Chicken tenders to a paper-towel-lined cookie sheet, serve hot, and enjoy!
Video
Leave a Reply