Go Back
raising cane's chicken recipe

šŸ— Raising Caneā€™s Chicken Recipe Card

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken Tenders:
  • 1 Ā½ lbs chicken tenderloins or chicken breasts cut into strips
  • 1 cup buttermilk
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • Ā½ tsp black pepper
  • 1 Ā½ cups all-purpose flour
  • Oil for frying (vegetable or peanut oil works best)
For the Caneā€™s Sauce (copycat):
  • Ā½ cup mayonnaise
  • Ā¼ cup ketchup
  • Ā½ tsp Worcestershire sauce
  • Ā½ tsp garlic powder
  • Ā½ tsp black pepper fresh cracked is best
  • Ā½ tsp paprika

Method
 

Marinate Chicken:
  1. In a bowl, whisk buttermilk, egg, garlic powder, onion powder, paprika, salt, and pepper. Add chicken tenders and refrigerate at least 1 hour (up to overnight).
Make Sauce:
  1. In a small bowl, mix together mayonnaise, ketchup, Worcestershire, garlic powder, black pepper, and paprika. Cover and chill while chicken marinates.
Dredge:
  1. Place flour in a shallow dish. Remove chicken from marinade, letting excess drip off, then dredge in flour until well coated. Shake off extra.
Fry:
  1. Heat oil in a deep skillet or Dutch oven to 350Ā°F (175Ā°C). Fry chicken tenders in batches, 4ā€“5 minutes per side, until golden brown and cooked through (internal temp 165Ā°F). Drain on paper towels.
Serve:
  1. Plate chicken fingers with Caneā€™s sauce, crinkle-cut fries, Texas toast, and coleslaw ā€” the full Caneā€™s experience!

Notes

For extra crispy tenders, double-dip: dredge in flour, dip back into marinade, then dredge again.
Donā€™t overcrowd the pan ā€” fry in batches for even cooking.
Caneā€™s sauce tastes better if made a few hours ahead (the flavors meld).
Leftover tenders can be reheated in the oven or air fryer to keep them crisp.