Raising Cane's Chicken Recipe

Crispy fried chicken tenders arranged on parchment paper with two ramekins of dipping sauce and a sprinkle of chopped chives.

5 from 2 votes

Raising Cane's Chicken Recipe

Raising Cane's is one of our favorite fast food restaurants. However, these days, we skip the drive-thru, and recreate they're crispy, tender chicken at home using this quick and easy copycat Raising Cane's chicken recipe!

Prep Time20

Cook Time16

Marinate Time1

Total Time1 36

Course: Main Course

Cuisine: American

Keyword: raising cane's chicken finger recipe, raising cane's chicken tenders recipe, raising canes chicken recipe

Servings: servings

Author: Food Dolls

Ingredients

For the Sauce:

¾ cup mayonnaise
⅓ cup ketchup
1 Tablespoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper

For the Chicken:

2 cups buttermilk
3 Tablespoons Cajun seasoning divided
1 3/4 pounds chicken tenderloins
1 1/2 cup all-purpose flour
3 Tablespoons cornstarch

Instructions

Make the Sauce:

In a small bowl, mix together the mayo, ketchup, Worcestershire, garlic powder, onion powder, and cayenne. Cover and refrigerate until ready to serve.
¾ cup mayonnaise, ⅓ cup ketchup, 1 Tablespoon Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper

Marinate the Chicken:

In a large zip-top bag, combine the buttermilk and 2 tablespoons of Cajun seasoning. Add the chicken tenders, seal the bag, and massage to coat. Marinate in the fridge for at least 1 hour—or overnight for even more flavor.
2 cups buttermilk, 3 Tablespoons Cajun seasoning, 1 3/4 pounds chicken tenderloins

Coat the Tenders:

In a shallow bowl, mix the flour, cornstarch, and remaining 1 tablespoon of Cajun seasoning. Remove a few tenders from the marinade (don’t shake off the excess—keep that coating!) and press them into the flour mixture until fully coated. Transfer to a tray and repeat with the rest.
1 1/2 cup all-purpose flour, 3 Tablespoons cornstarch

Fry to Crispy Perfection:

Fill a heavy-bottomed pot or skillet with oil, about halfway up the sides. Heat to 350°F. Working in batches, fry 3–4 tenders at a time for about 4 minutes per side, or until golden and cooked through. Transfer to a wire rack or paper towel-lined tray to drain.

Notes

This is our favorite Cajun seasoning! If using a different blend, adjust the salt as needed.

Nutrition