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Raising Cane's Chicken and Sauce

Recreate the beloved flavor of Raising Cane's chicken and sauce at home with this easy-to-follow recipe. Perfect for gatherings or a weeknight dinner, enjoy crispy chicken tenders paired with a creamy, tangy dipping sauce.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Main Course
Cuisine: American, Fast Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 2 lbs chicken tenderloins
  • 2 cups buttermilk
  • 1 whole egg
  • 1 tsp garlic powder
  • 1 tsp Cajun seasoning
  • 1 tsp onion powder
Dredge for the Chicken
  • 2.5 cups all-purpose flour
  • 1 tbsp baking soda
  • 1 tbsp corn starch
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 3 tsp Cajun seasoning
  • Fresh black pepper to taste
Cane’s Sauce
  • 0.5 cup mayo
  • 0.25 cup ketchup
  • 0.5 tsp garlic salt
  • 1 tsp Worcestershire sauce
  • 0.5 tsp black pepper
  • 0.25 tsp smoked paprika
  • 0.25 tsp onion powder

Method
 

Preparation
  1. In a bowl, whisk together the buttermilk, egg, garlic powder, Cajun seasoning, and onion powder to make the marinade.
  2. Place the chicken tenderloins into a large gallon-sized resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least two hours to allow the flavors to meld.
Dredging
  1. In another bowl, mix all the ingredients for the dredge until well combined.
  2. In a deep frying pot, heat 5 cups of oil to 350°F (175°C).
  3. Once the chicken has marinated, remove one piece from the bag and let the excess marinade drip off. Coat it thoroughly in the dredge mixture.
  4. Place the coated chicken on a wire rack and let it rest for about 10 minutes before dredging it again for extra crispiness.
  5. Repeat the dredging process for all chicken pieces.
Cooking
  1. Fry the chicken for about 3-5 minutes on each side or until the internal temperature reaches 165°F (75°C). Transfer to a wire rack to drain the excess oil.
Making the Sauce
  1. Once all the chicken is cooked, mix all the sauce ingredients in a bowl until smooth and combined.
  2. Serve the chicken hot with the Cane’s sauce for dipping!

Notes

For leftovers, store in an airtight container in the refrigerator for up to three days. Reheat using an oven or air fryer for best results. You can also freeze the chicken for up to three months. Adding fresh herbs like thyme or rosemary to the marinade can enhance the flavor.