Dinner

Homemade Raising Cane’s Chicken and Cane’s Sauce Recipe

Name: Homemade Raising Cane’s Chicken and Cane’s Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 2 lbs chicken tenderloins; 2 cups buttermilk; 1 egg; 1 tsp garlic powder; 1 tsp Cajun seasoning; 1 tsp onion powder; 2 ½ 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; ½ cup mayonnaise; ¼ cup ketchup; ½ tsp garlic salt; 1 tsp Worcestershire sauce; ½ tsp black pepper; ¼ tsp smoked paprika; ¼ tsp onion powder

ByHugo Harnd November 2, 2025November 2, 2025

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Introduction

If you love the crispy, flavorful chicken from Raising Cane’s, this homemade version will satisfy your cravings without leaving your kitchen. Tender, juicy chicken tenderloins are marinated, double-dredged, and fried to golden perfection, served with a tangy Cane’s-style dipping sauce.

A white plate is layered with crumpled white parchment paper, holding a pile of five golden-brown crispy fried chicken strips with a rough, crunchy texture and some darker spots, stacked with one long strip resting diagonally on top. Next to the chicken on the plate is a small silver metal cup filled halfway with light orange creamy dipping sauce that has a smooth texture. Nearby, in the foreground, there is a small white bowl with more of the same sauce and a silver spoon inside it. The setting rests on a white marbled surface, and in the background, a silver baking sheet with more fried chicken pieces can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken tenderloins
2 cups buttermilk
1 egg
1 tsp garlic powder
1 tsp Cajun seasoning
1 tsp onion powder
2 ½ 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
5 cups oil for frying
For the Cane’s Sauce:
½ cup mayonnaise
¼ cup ketchup
½ tsp garlic salt
1 tsp Worcestershire sauce
½ tsp black pepper
¼ tsp smoked paprika
¼ tsp onion powder

Instructions

Step 1: In a bowl, whisk together buttermilk, egg, garlic powder, Cajun seasoning, and onion powder. Place the chicken tenderloins into a large resealable bag, pour the marinade over the chicken, seal, and refrigerate for at least 2 hours.
Step 2: Combine all dredge ingredients—flour, baking soda, corn starch, salt, garlic powder, Cajun seasoning, and black pepper—in a large bowl and mix thoroughly.
Step 3: Heat 5 cups of oil in a deep frying pot to 350°F (175°C).
Step 4: Remove one piece of chicken at a time from the marinade, coat fully in the dredge mixture, and place on a wire rack. Let rest for 10 minutes, then dredge again for an extra crispy crust. Repeat for all pieces.
Step 5: Fry chicken for 3–5 minutes per side until golden and the internal temperature reaches 165°F (75°C). Remove and drain on a wire rack to keep crisp.
Step 6: Continue frying remaining chicken pieces in batches until all are cooked.
Step 7: In a small bowl, mix all Cane’s Sauce ingredients until smooth. Serve alongside the hot chicken and enjoy!

Tips & Variations

For extra flavor, add a pinch of cayenne pepper to the dredge for more heat.
Use a thermometer to maintain oil temperature precisely—this ensures crispy chicken that’s perfectly cooked inside.
Make the sauce a day ahead to let the flavors meld and taste even better.
Swap buttermilk with plain yogurt thinned with a little milk if you’re out of buttermilk.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10–15 minutes to restore crispiness. The Cane’s Sauce keeps well for up to a week in the fridge.