Copycat Raising Canes Chicken Tenders and Canes Sauce

These Copycat Raising Cane’s Chicken Tenders are crispy, golden, and unbelievably juicy—just like the ones from the famous chicken chain!

The chicken is marinated in buttermilk for tenderness, double-dipped in a seasoned flour mixture for crunch, and fried to perfection.

And of course, no Cane’s meal is complete without the signature dipping sauce!

Creamy, tangy, and peppery, this homemade Cane’s Sauce pairs perfectly with the tenders, fries, and Texas toast for the ultimate restaurant-style experience right at home.

Serves: 4
Prep time: 15 minutes
Marinate time: 2 hours
Cook time: 20 minutes

How To Make Copycat Raising Canes Tenders and Canes Sauce

Ingredients

• 1 large egg
• 1 1/2 cups buttermilk
• 5 teaspoons kosher salt, divided
• Freshly ground black pepper
• 2 pound chicken tenderloins
• 2 1/2 cups flour
• 1/2 cup cornstarch
• 1 1/2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Vegetable oil, for frying

Sauce

• 3/4 cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon onion powder

Step-by-Step Guide

1. In a bowl, whisk together the egg, buttermilk, 2 teaspoons of salt, and the pepper.

2. Add chicken, coat well, cover, and refrigerate at least 2 hours (or overnight).

3. In a shallow bowl or pie pan, mix the flour, cornstarch, paprika, garlic powder, onion powder, remaining salt, and pepper.

4. Heat 2 inches of oil in a large high walled skillet to 350 degrees.

5. Dredge each piece of chicken in the flour mixture, dip back into the marinade, then coat again in the flour mixture. Set aside.

6. Fry chicken in batches for 3–4 minutes, until golden brown and cooked through (165°F inside).

7. Drain on a wire rack.

For the sauce

8. In a bowl, mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.

9. Serve chicken tenders with the sauce (and fries and toast if desired).

10. Sauce can be made up to 3 days in advance and stored in the fridge.

Tips & Tricks

• Marinate longer – The buttermilk marinade tenderizes the chicken and adds flavor. Overnight is best!
• Double-dip for crunch – Flour, marinade, then flour again gives you that signature crispy coating.
• Keep oil hot – Use a thermometer to keep oil at 350°F. If it cools too much, the chicken won’t get crispy.
• Work in batches – Fry just a few tenders at a time to avoid overcrowding and soggy coating.
• Rest on a wire rack – This keeps the coating crunchy instead of steaming on paper towels.

Substitutions

• Chicken – Chicken breasts cut into strips or boneless thighs also work.
• Buttermilk – Make your own with 1½ cups milk + 1½ tablespoons vinegar or lemon juice.
• Flour – Gluten-free flour blends can be used if needed.
• Oil – Canola, peanut, or vegetable oil are all great for frying.
• Sauce – If you don’t have Worcestershire, soy sauce or steak sauce can be used in a pinch.

Variations

• Spicy Tenders – Add cayenne or hot sauce to the marinade and extra paprika to the flour mix.
• Baked Version – Bake at 400°F for 18–20 minutes (flip halfway) for a lighter option.
• Air Fryer Tenders – Cook at 390°F for 12–14 minutes, spraying lightly with oil.
• Cane’s Copycat Meal – Serve with crinkle fries, Texas toast, coleslaw, and extra sauce for the full restaurant experience.
• Family-Style Platter – Cut tenders smaller and serve as party bites with a tray of sauce for dipping.