Copycat Raising Cane's Chicken Tenders

Copycat Raising Cane's Combo Meal with 3 chicken tenders, sauce, coleslaw, fries, and Texas toast.

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Copycat Raising Cane's Chicken Tenders

Make the best Copycat Raising Cane’s Chicken Tenders at home! Crispy fried chicken strips, the famous Cane’s Sauce, and an easy marinade for perfect flavor.

Prep Time10

Cook Time15

Marinate8

Total Time8 25

Course: Dinner, Lunch, Main Course

Cuisine: American, Comfort Food, Fast Food, Southern

Servings: Servings

Calories: 451kcal

Author: Jeremy Klae

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

Notes

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.

Nutrition