Raising Cane’s Chicken Tenders Recipe
Recreate Raising Cane’s signature chicken tenders at home with a crunchy buttermilk‑marinated coating and the chain’s sweet‑tangy sauce. The result is juicy, golden‑brown strips that capture the fast‑food favorite in a homemade kitchen.
Recipe by Gordon Ramsay· 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
- 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
- neutral oil
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 large bowl, whisk together the buttermilk, pickle juice, 1 tsp garlic powder, 1 tsp paprika, 1 tsp onion powder, 1 tsp salt, and 1 tsp black pepper; add the chicken strips, toss to coat evenly, cover, and refrigerate for at least 2 hours.
- 3In another bowl, combine 2 cups all‑purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 2 tsp garlic powder, 2 tsp paprika, 2 tsp salt, and 2 tsp black pepper; mix thoroughly.
- 4Lightly drizzle a small amount of the buttermilk marinade into the flour mixture and stir to create flaky bits, then remove excess liquid from the chicken and coat each strip in the seasoned flour mixture, shaking off any excess.
- 5Fill a deep skillet or pot with neutral oil to a depth of 2–3 inches, heat to 350°F (347°F), and carefully lower the coated chicken strips into the hot oil.
- 6Fry without moving for the first 1–2 minutes, then continue frying for 7–10 minutes total, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (165°F). Transfer to a paper‑towel‑lined rack to drain.
- 7While the chicken fries, whisk together 0.5 cup mayonnaise, 0.25 cup ketchup, 2 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp black pepper, and 1 tsp seasoning salt; cover and refrigerate the sauce until serving.
- 8Serve the crispy chicken tenders hot with the chilled Cane’s sauce and, if desired, buttery Texas toast.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate fully
Cover the coated chicken and refrigerate for at least 2 hours before breading.
Remove excess liquid
After adding a drizzle of buttermilk to the flour mixture, shake off any extra liquid from the chicken before coating.
Set the crust first
Fry the strips without moving for the first 1–2 minutes to allow the coating to set.
Chill the sauce
Mix the sauce ingredients and refrigerate until serving for best texture.
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Frequently asked questions
- How long does it take to make Raising Cane’s Chicken Tenders at Home?
- About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.
- How many servings does this Raising Cane’s Chicken Tenders 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 Chicken Tenders at Home recipe come from?
- It was shared by Gordon Ramsay on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.