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Copycat Raising Canes Chicken Tenders and Canes Sauce

Print Recipe
A plate of fried chicken tenders, crinkle-cut fries, a small cup of sauce, coleslaw, and toasted bread on a wooden table.
Prep Time:15 minutes
Cook Time:20 minutes
Marinate time:2 hours
Total Time:2 hours 35 minutes

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

Instructions

  • In a bowl, whisk together the egg, buttermilk, 2 teaspoons of salt, and the pepper.
  • Add chicken, coat well, cover, and refrigerate at least 2 hours (or overnight).
  • In a shallow bowl or pie pan, mix the flour, cornstarch, paprika, garlic powder, onion powder, remaining salt, and pepper.
  • Heat 2 inches of oil in a large high walled skillet to 350 degrees.
  • Dredge each piece of chicken in the flour mixture, dip back into the marinade, then coat again in the flour mixture. Set aside.
  • Fry chicken in batches for 3–4 minutes, until golden brown and cooked through (165°F inside).
  • Drain on a wire rack.

For the sauce

  • In a bowl, mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
  • Serve chicken tenders with the sauce (and fries and toast if desired).
  • Sauce can be made up to 3 days in advance and stored in the fridge.

Notes

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.