Raising Cane’s Chicken Tenders Recipe
Recreate Raising Cane’s iconic chicken tenders at home with a crunchy buttermilk‑marinated coating and the signature tangy sauce. The combination of savory spices and a hint of pickle acidity captures the fast‑food favorite for a satisfying family dinner or game‑day snack.
Recipe by Ben Chelin · Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
No main ingredients listed.
Chicken
- 2 lb chicken breast
- 2 cups buttermilk
- 1/3 cup pickle juice
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- neutral oil
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp salt
- 2 tsp black pepper
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
- 1Chicken: Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long.
- 2Chicken: In a bowl, whisk together the buttermilk, pickle juice, garlic powder, paprika, onion powder, salt, and black pepper until fully combined.
- 3Chicken: Add the chicken strips, toss to coat, cover, and refrigerate for at least 2 hours (or overnight for extra tenderness).
- 4Coating: In a large bowl, combine the all‑purpose flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper; mix well.
- 5Frying: Fill a deep skillet or pot with neutral oil to a depth of about 2–3 inches and heat to 350°F (347°F).
- 6Frying: Drizzle a small amount of the buttermilk marinade into the flour mixture and stir to create flaky, crispy bits.
- 7Frying: Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture, shaking off any extra flour.
- 8Frying: Gently place the coated chicken pieces into the hot oil. Do not disturb them 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.
- 9Sauce: In a bowl, combine mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, paprika, black pepper, and seasoning salt; mix well.
- 10Sauce: Refrigerate the sauce until ready to serve.
- 11Serve: Plate the crispy chicken tenders with the Cane’s sauce and a side of Texas toast.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate ahead
Cover the coated chicken and refrigerate for at least 2 hours before frying.
Prevent soggy coating
Drizzle a small amount of the buttermilk marinade into the flour mixture before coating the chicken.
Avoid coating loss
Shake off excess marinade before coating each piece in the flour mixture.
Initial fry stability
Do not disturb the chicken pieces for the first 1–2 minutes of frying.
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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.