Make this copycat Raising Cane’s chicken tenders at home, no drive-thru required. An easy marinade, simple ingredients, and a quick fry give you crisp, light chicken and that unmistakable Cane’s sauce for a fraction of the cost.
The Magic Behind the Crunch and the Sauce
- Double Crunch: My version uses a double coat of breading for that extra-loud crunch you expect from the real thing.
- Air Fryer Friendly: Not into deep frying? No problem. I include air fryer directions that still give you a crisp finish.
- Built-In Flavor: Spices go into both the marinade and the breading, so every bite hits with the same bold flavor you get at Cane’s.
Raising Cane’s Chicken Tenders Ingredients
- Bring the Heat! Add 1-2 teaspoons of hot sauce to the marinade and a pinch or two of cayenne pepper to the breading for added heat.
- Buttermilk: Don’t have buttermilk, make your own. It won’t be as thick, so the breading may not stick as well, but in a pinch, it can work.
- Chicken: Remove the tendons from the chicken tenders before marinating, or use chicken breasts, sliced into even vertical pieces.
How to Make Raising Cane’s Chicken
If you’re craving Cane’s but don’t want to leave the house or pay the higher restaurant prices. You can make them at home, and it’s easier than you’d think!
- Trim & Season Chicken: Trim the chicken by removing the tendons. Add the chicken to a large bowl. Add the buttermilk, salt, pepper, onion powder, garlic powder, and paprika to the bowl with the chicken.
- Marinate: Toss everything together until well combined and the chicken is fully coated. Let it marinate for at least 4 hours, or up to 24 hours.
- Heat Oil & Make Breading: When ready to fry, add 5-6 cups of vegetable oil to a large, deep pot until it is about 2 inches deep. Heat over high heat until it reaches 350°F. Meanwhile, combine the flour, cornstarch, salt, pepper, onion powder, garlic powder, and paprika in a large bowl.
- Dip Chicken In Breading: Remove the chicken strips from the marinade, one at a time, letting the excess marinade drip off before adding them to the breading mixture.
- Double Dip: Coat each piece of chicken fully with the breading mixture. Press it onto the chicken with your hands, then dip it back into the marinade, then back into the flour mixture. This double-breading will give you an extra-flaky coating.
- Fry & Drain: Fry the breaded chicken in batches for 5-7 minutes, flipping them halfway through, until the thickest part of the tenders reaches 165°F. Transfer them to a baking pan lined with paper towels or a wire rack to drain. Serve Raising Cane’s Chicken Tenders with crinkle-cut fries, coleslaw, and Cane’s Sauce
Air Fryer Option
Don’t want to Deep Fry? Air fry the breaded chicken tenders by spraying them with oil, then air fry at 400°F for 12 minutes, flipping halfway through and spraying them lightly with oil again.
Raising Cane’s Chicken Tenders
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Equipment
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1 large, deep pot or deep fryer
Ingredients
- 2 pounds chicken tenders tendons removed
- 5-6 cups vegetable oil for frying
Marinade
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Breading
- 2 ¼ cups all-purpose flour
- ¾ cup cornstarch
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Instructions
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Trim 2 pounds chicken tenders by removing the tendons from them. Add the chicken to a large bowl.
Marinade
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Add 2 cups buttermilk, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika to the bowl with the chicken.
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Toss everything together until well combined and the chicken is fully coated in the marinade. Let it marinate for at least 4 hours, or up to 24 hours.
Breading
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Once the chicken is done marinating and you are ready to cook it, add 5-6 cups vegetable oil to a large, deep pot until it is about 2 inches deep. Heat over high heat until it reaches 350 degrees Fahrenheit.
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Meanwhile, make the breading by combining 2 ¼ cups all-purpose flour, ¾ cup cornstarch, 1 ½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon onion powder,1 teaspoon garlic powder, and ½ teaspoon paprika in a large bowl.
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Remove the chicken strips from the bowl one at a time, letting the excess marinade drip off before adding them to the breading mixture.
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Coat each piece of chicken fully with flour, pressing it onto the chicken with your hands before dipping it back into the marinade and again into the flour. This double breading will make for an extra flaky coating.
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Fry the breaded chicken in batches for 5-7 minutes, flipping them half way through, until the thickest part of the tenders reaches 165 degrees Fahrenheit. Transfer them to a baking pan lined with paper towels, or a wire rack to drain.
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Serve immediately with crinkle-cut fries and homemade Cane's Sauce
Notes
- Marinate: Marinate up to 24 hours. Keep covered in the refrigerator until ready to bread and fry.
- Store Leftovers: Refrigerate up to 5 days. Breading will soften over time.
- Reheat:
- Microwave 1–2 minutes (soft breading).
- Air fry at 360°F for 6–8 minutes, flipping halfway.
- Or bake at 400°F for about 15 minutes, flipping halfway
- Freeze: Let fried tenders cool on a wire rack. Freeze on the rack for 2–3 hours, then transfer to a freezer bag or container. Freeze up to 3 months.
- Cook From Frozen:
- Air fry at 400°F for 12–15 minutes, flipping halfway.
- Or bake at 425°F for 20–25 minutes, until the center reaches 165°F.
Nutrition
More Copycat Recipes To Try
If you loved this Copycat Raising Cane’s Chicken Tender recipe, you’ll love all of my other copycat recipes. What copycat recipe would you like me to try next?
