Raising Cane’s Chicken Tenders Recipe
Recreate the iconic Raising Cane’s chicken tenders at home with a crunchy buttermilk‑marinated coating and the signature sweet‑tangy sauce. This recipe yields juicy, golden‑brown strips served alongside fluffy Texas toast and crispy curly fries for a fast‑food‑style feast.
Recipe by Ben Chelin · Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 lb chicken breast
- 2 cups buttermilk
- 1/3 cup pickle juice
- 1 tsp salt
- neutral oil
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 2 tsp salt
Cane’s Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp seasoning salt
Instructions
- 1Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long.
- 2In a bowl, whisk together the buttermilk, pickle juice, and the chicken seasonings (1 tsp each garlic powder, paprika, onion powder, salt, black pepper) until fully combined.
- 3Add the chicken strips, toss to coat, cover, and refrigerate for at least 2 hours or overnight for extra tenderness.
- 4In a large bowl, combine 2 cups all‑purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, and the flour‑mixture seasonings (2 tsp each garlic powder, paprika, salt, black pepper). Mix well.
- 5Fill a large pot or deep skillet with neutral oil to a depth of about 2–3 inches and heat to 350°F (347°F).
- 6Drizzle a little of the buttermilk marinade into the flour mixture and stir to create flaky, crispy bits. Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture, shaking off any extra flour.
- 7Gently place the coated chicken pieces into the hot oil. Do not disturb for the first 1–2 minutes, then fry for 7–10 minutes, or until golden brown and cooked through. Transfer to a paper‑towel‑lined rack to drain.
- 8In a bowl, combine 0.5 cup mayonnaise, 0.25 cup ketchup, 2 tsp Worcestershire sauce, and the sauce seasonings (1 tsp each garlic powder, onion powder, paprika, black pepper, seasoning salt). Mix well and refrigerate until serving.
- 9Serve the fried chicken strips with the Cane’s sauce, fluffy Texas toast, and curly fries.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate for maximum tenderness
Cover the coated chicken and refrigerate for at least 2 hours or overnight before frying.
Create flaky coating bits
Drizzle a little of the buttermilk marinade into the flour mixture and stir before coating the chicken.
Avoid moving the chicken early
Do not disturb the pieces for the first 1–2 minutes of frying to develop a crisp crust.
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Frequently asked questions
- How long does it take to make Raising Cane’s at Home?
- About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.
- How many servings does this Raising Cane’s at Home recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Raising Cane’s at Home recipe come from?
- It was shared by Ben Chelin on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.