Craving that signature crispy-on-the-outside, juicy-on-the-inside chicken from Raising Cane’s? This homemade Copycat Raising Cane’s Chicken has all the flavor you love, right down to the tangy, peppery dipping sauce. It’s simple, super satisfying, and perfect for a weeknight dinner, game day, or whenever the craving hits!
Table of Contents
What is Copycat Raising Cane’s Chicken?
Copycat Raising Cane’s chicken is a homemade take on the cult-favorite chicken tenders from the fast food chain known for its crispy, golden breading and ultra-juicy interior. The chicken is soaked in a tangy, seasoned buttermilk marinade, dredged in a flavorful flour-breadcrumb mix, and fried to perfection. It’s always served with the iconic Cane’s sauce—a zesty, peppery dip that’s creamy, tangy, and a little bit spicy.
What sets this version apart is that you can control everything—from the spice level to the crispiness. The homemade sauce really takes it to the next level, and once you make this at home, you might just skip the drive-thru for good. It’s fun to make and even more fun to dip and devour!
Ingredients You Need
For the Chicken Tenders:
- Chicken Tenderloins – These cook quickly and stay juicy, making them the perfect choice for crispy chicken. We love using tenderloins because they’re ready to go without any trimming.
- Buttermilk – The acidity helps tenderize the chicken while adding a subtle tang.
- White Vinegar – We add this to the milk to make an easy buttermilk substitute. It adds just the right amount of acidity to tenderize the meat.
- Cajun Seasoning – This adds smoky, savory flavor and a little kick. We divide it up to layer the flavor in both the marinade and the coating.
- All-Purpose Flour – Flour forms the crispy outer layer when fried. It gives the tenders that golden, crunchy finish.
- Cornstarch – This helps create a crispy breading.
For the Sauce:
- Mayonnaise – This creates the creamy base of the sauce. It balances out the tanginess from the ketchup and vinegar.
- Ketchup – This condiment adds sweetness and a little zip. We love the classic flavor it brings to the sauce.
- Worcestershire Sauce – This hard-to-say-sauce adds depth and umami flavor. It’s salty, savory, and ties everything together.
- Garlic Powder – A must-have for a punch of garlicky flavor, this seasoning helps round out the sauce without overpowering it.
- Onion Powder – We love this for a sweet and savory addition. It brings that classic dipping sauce flavor we all know and love.
- Cayenne Pepper – This spice adds heat and makes the sauce extra craveable. Use more or less depending on how spicy you want it.
How to Make Copycat Raising Cane’s Chicken
- Whisk together the sauce. Grab a small bowl and mix the mayo, ketchup, Worcestershire, garlic powder, onion powder, and cayenne until smooth. Cover it up and chill while you prep everything else.
- Make a tangy marinade. Pour the buttermilk into a zip-top bag, then stir in half of the Cajun seasoning. Add the chicken, seal the bag, and gently massage it so every piece is coated. Pop it in the fridge to soak up the flavor.
- Prep the coating. Mix the flour, cornstarch, and the remaining Cajun seasoning in a bowl.
- Bread the tenders. One by one, pull the chicken out of the marinade, letting the extra drip off slightly but not completely. Press each tender into the flour mixture until well-coated. Place them on a tray and repeat until all are done.
- Fry until crispy. In a deep skillet or heavy pot, heat oil about halfway up the sides. Working in batches, carefully fry the chicken tenders until golden brown and crisp. Let them drain on a rack or paper towels before serving with that signature sauce.
Variations
- Thighs – Chicken thighs stay extra juicy and work great in this recipe if you prefer dark meat.
- Heat – A few dashes of hot sauce give the chicken a spicy edge right from the inside out.
- Bake or Air Fry – If you’re looking for a lighter version, these two techniques work perfectly for making this chicken.
Can I Store Leftovers?
If stored, the chicken will lose some of its crispiness, but it still tastes great the next day.
Refrigerate leftovers in an airtight container for up to 3 days.
You can freeze the cooked tenders for up to 2 months—just reheat in the oven or air fryer for best texture.
Common Questions about Copycat Raising Cane’s Chicken
The secret is the marinade—it makes the chicken extra juicy—and the crispy breading that’s full of seasoning. And let’s not forget the sauce!
Yes! Just spray the breaded tenders with oil and air fry in batches until golden and cooked through. They won’t be exactly the same, but still tasty.
We love using canola or vegetable oil because they have a neutral flavor and a high smoke point.
Drain it on a wire rack instead of paper towels to avoid sogginess, and don’t cover it while it’s cooling.
More Chicken Recipes
Even the pickiest of eaters will eat most poultry dinners! We love these other easy-peasy recipes that have everyone rushing to the table.
One Pot Greek Chicken and Rice
Raising Cane’s Chicken Recipe
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
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Instructions for baking method please?
Hi Louise! We recommend marinating and breading the chicken as written in the recipe card.Then, bake at 400F for about 20 minutes or until the chicken reaches an internal temperature of 165F, flipping halfway through. We hope you enjoy!
Xo,
Alia & Radwa
How much low fat milk and vinegar to make the buttermilk?
Hi Lori!
For 2 cups of buttermilk, combine 2 Tablespoons white vinegar + enough milk to measure 2 cups.
We hope you enjoy!
Xo,
Alia & Radwa
Soooo much better than fast food!