Copycat Raising Cane’s Chicken & Sauce Recipe
Few things hit the spot like crispy chicken tenders dipped in that unmistakable Raising Cane’s sauce. This copycat recipe captures everything you crave—juicy, golden-fried chicken with a peppery, tangy dipping sauce that’s pure comfort in every bite.
Each tender is double-dipped for extra crunch, perfectly seasoned, and fried to golden perfection. Paired with the creamy, zesty sauce that made Cane’s famous, it’s a meal that brings fast-food indulgence straight to your kitchen.
Whether you’re craving a taste of nostalgia or simply want to skip the drive-thru, this homemade version delivers the same irresistible flavor—crispy, juicy, and downright addictive.
Copycat Raising Cane’s Chicken & Sauce Ingredients
Crispy perfection starts with tender chicken strips, the heart of this recipe, known for their juicy bite and golden crunch.
Buttermilk and egg form a rich marinade that tenderizes the chicken while infusing every piece with subtle tang and depth.
A blend of flour, cornstarch, and warm spices like paprika and garlic powder creates that signature crispy coating with just the right amount of flavor.
The creamy, tangy Cane’s sauce brings it all together—mayonnaise, ketchup, and a dash of Worcestershire sauce blend seamlessly for that bold, peppery kick you can’t resist.
Recipe Tips
1. Double Dredging for Ultimate Crunch
The secret to achieving that signature Raising Cane’s texture lies in the double dredging method. After coating the marinated chicken in the seasoned flour mixture, dip it back into the buttermilk marinade and coat once more. This creates an extra-crispy crust that locks in moisture and delivers that irresistible crunch. Make sure to shake off excess flour between coats to prevent clumping, and always let the coated chicken rest on a baking sheet for a few minutes before frying. This helps the coating adhere better and ensures a beautifully even fry every time.
2. Keep Your Oil Temperature Steady
Perfect fried chicken depends on temperature control. Maintain the oil between 350°F and 360°F for optimal frying. If the oil drops too low, the coating will absorb too much oil, becoming soggy rather than crisp. Too hot, and the outside will brown before the inside cooks through. A kitchen thermometer is your best ally here. Fry in small batches to prevent crowding, which helps maintain consistent heat and guarantees golden-brown perfection every time.
3. Let the Chicken Rest After Frying
Once your chicken tenders are fried, transfer them to a wire rack instead of paper towels. This prevents steam from softening the coating, keeping your chicken extra crispy. Give them a few minutes to rest before serving—this allows the juices to redistribute throughout the meat, ensuring every bite is tender, juicy, and flavorful.
What to Serve with Copycat Raising Cane’s Chicken & Sauce
No Cane’s experience is complete without crinkle-cut fries, perfectly seasoned and crisp to complement the juicy chicken and creamy sauce. Add a slice of buttery Texas toast on the side—its soft texture and hint of garlic butter balance the meal beautifully. For a refreshing contrast, pair it with a simple coleslaw dressed in a light, tangy vinaigrette to cut through the richness. Together, these sides create a full Raising Cane’s-style feast right at home, hitting all the right notes of crispy, creamy, and comforting.
FAQ
1. Can I bake the chicken instead of frying it?
Yes, but expect a different texture. For a lighter version, bake the coated chicken tenders on a wire rack at 425°F for about 20–25 minutes, flipping halfway through. Spray lightly with oil for a golden finish.
2. Can I use chicken breasts instead of tenders?
Absolutely. Slice chicken breasts into thin strips to ensure even cooking. Just be careful not to overcook them—breast meat dries out faster than tenders.
3. How long does the Cane’s sauce last?
The sauce keeps well for up to 3 days in an airtight container in the refrigerator. In fact, it tastes even better after sitting overnight, allowing the flavors to meld together.
4. Can I make the chicken ahead of time?
Fried chicken tastes best fresh, but you can prepare the marinade and flour coating a day in advance. When ready to cook, dredge and fry just before serving for maximum crispiness and flavor.
Copycat Raising Cane’s Chicken & Sauce
Ingredients
Method
- Chicken Tenders
- In a sizable mixing bowl, combine the egg, buttermilk, 2 teaspoons of kosher salt, and a few grinds of black pepper. Incorporate the chicken tenders, ensuring each piece is thoroughly coated. Cover and refrigerate for a minimum of 2 hours, or up to overnight, to allow the flavors to meld.
- In a separate large, shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, the remaining 3 teaspoons of salt, and a few grinds of black pepper.
- Pour vegetable oil into a heavy-bottomed pot to a depth of approximately 2 inches and heat over medium-high, using a deep-fry or candy thermometer to reach 350°F.
- Working individually, remove chicken from the marinade, letting excess liquid drip off. Coat each piece in the flour mixture, dip back into the marinade, then dredge again in the flour mixture. Place the coated tenders on a baking sheet.
- Fry the chicken in batches, maintaining an oil temperature of 350°F. Turn occasionally, cooking until golden brown and the internal temperature reaches 165°F, approximately 3 to 4 minutes. Transfer cooked tenders to a wire rack to drain.
- Cane’s Sauce
- In a medium bowl, thoroughly blend mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and onion powder until smooth.
