Copycat Raising Cane’s Chicken Recipe with Cane's Sauce

This Raising Cane's fried chicken is finger-licking good! Marinated in a savory, flavorful blend, tossed in crispy breadcrumbs, and fried to golden brown perfection, you won't be able to get enough! Dip it in your favorite dipping sauce or the signature Raising Cane's sauce for the best fast food meal at home.

The Best Raising Cane's Chicken Fingers Recipe

After testing dozens of chicken tender recipes, this copycat Raising Cane’s chicken fingers recipe is the one I keep coming back to. The chicken is marinated for maximum juiciness, coated in a flavorful flour and breadcrumb blend, then fried until golden and crispy—just like at the restaurant.

What takes it over the top? The homemade Cane’s sauce. It’s quick to whip up, uses simple ingredients like mayo and Worcestershire, and brings that signature tangy-savory flavor to every bite. Whether you’re craving a fast food favorite at home or making a weekend crowd-pleaser, this recipe delivers the full Cane’s experience.

Ingredients You'll Need

Chicken:

• 8 chicken tenderloins
• 4-5 cups Canola Oil

Marinade:

• 1 cup buttermilk
• 1 egg
• 1 tablespoon garlic powder

Breading:

• 1 ½  cups flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 cup Italian bread crumbs

Seasoning Blend:

• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ¾ cup buttermilk
• 1 tablespoon seasoning blend

Raising Cane's Sauce:

• ½ cup mayonnaise 
• 3 tablespoon ketchup 
• 1 ½ tablespoon Worcestershire sauce 
• A dash of balsamic vinegar 
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt

How To Make Raising Cane's Chicken

Step 1: Marinate The Chicken

First, you'll whisk the buttermilk, egg, and garlic powder in a large bowl. Then add the chicken to the marinade and soak the chicken tenderloins in it for at least 2 hours in the fridge. 

Step 2: Bread The Chicken

Next, you can mix all the spices in a medium bowl and set it aside.

Then, on a rimmed plate, mix the flour, cornstarch, baking soda, bread crumbs, and the spices that you just mixed.

In a shallow bowl, mix the buttermilk with 1 tablespoon of seasoning blend.

Dip the marinated chicken strips in the flour, then the buttermilk, and then the flour again, ensuring it's completely coated on all sides. Let the chicken rest on a plate while the oil is heating up.

Step 3: Fry The Chicken

Heat the canola oil in a deep frying pan over medium-high heat. To test it, drop a small amount of the flour mixture into the oil. When it sizzles, the oil is hot enough.

Next, add the chicken strips to the hot oil and fry them for 3-4 minutes on each side or until the internal temperature is 165°F.

Step 4: Make The Sauce and Serve

Mix all the sauce ingredients in a bowl until combined.

Serve the chicken hot with the Raising Cane's sauce and fresh parsley on top for presentation.

Expert Tips 

• Marinate for juiciness every time: Soak the chicken in a buttermilk and egg marinade (plus garlic powder) for at least 2 hours—or overnight. This tenderizes the meat and creates a flavorful base. 
• Double-dredge for extra crunch: Apply a flour coating, dip back into buttermilk, then dredge again in a mixture of flour, breadcrumbs, and seasonings. This double layer results in the flaky, crispy crust you expect.
• Maintain the oil temperature at 350°F: Use a thermometer to monitor frying oil. Keeping it at around 350°F ensures a golden, crispy exterior without overcooking the chicken—and avoids sogginess. Let tenders rest before serving: After frying, place the tenders on a wire rack (not paper towels). This lets excess oil drip away and prevents sogginess, preserving their crispness.
• Make the sauce first: Prepare the Cane’s sauce early—mayo, ketchup, Worcestershire, garlic powder, and pepper—and chill it. It's best served cold and gives your fingers maximum signature flavor.
• Use an air fryer for a lighter crunch: Want a less greasy version? Air fry breaded tenders at 350°F for 3–5 minutes per side—flip halfway—and check internal temp is 165°F.
• Transform leftovers into sandwiches: Store extra tenders in the fridge or freezer, then reheat and slide into a toasted bun with pickles and extra Cane’s sauce for an easy next-day meal.

FAQs About This Copycat Raising Cane’s Chicken Recipe

How long do homemade Raising Cane’s chicken fingers last in the fridge?

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or air fryer to bring back the crispy texture.

What makes Raising Cane’s chicken fingers so crispy?

The secret is in the double dredge. Coating the marinated chicken in seasoned flour, dipping it back into buttermilk, and dredging it again creates a thick, crunchy crust that stays crispy after frying.

What’s the best oil for frying chicken tenders?

Use a neutral oil with a high smoke point, like canola, peanut, or vegetable oil. Maintain the oil temperature at 350°F for a crispy crust and juicy interior.

Can I make Raising Cane’s chicken in the air fryer?

Yes! Bread the chicken as usual, then air fry at 350°F for 10–12 minutes, flipping halfway through. Spray the tenders lightly with oil before cooking for the best golden crunch. Always check that the internal temp reaches 165°F.

What’s in Raising Cane’s sauce?

The copycat Cane’s sauce is made with ½ cup mayonnaise, 3 tablespoons ketchup, 1 ½ tablespoons Worcestershire sauce, 1 teaspoon garlic powder, and a pinch of black pepper and salt. It’s creamy, tangy, and just a little spicy—perfect for dipping.

Can I freeze leftovers?

Yes. Once the chicken tenders have cooled, freeze them in a single layer. After they’re frozen, transfer to a freezer-safe bag. Reheat in the oven or air fryer until crispy and warmed through.

 

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