Description
This Homemade Raising Cane’s Chicken recipe recreates the beloved fast-food favorite with juicy marinated chicken tenderloins, a crispy seasoned coating, and a delicious, tangy Cane’s-style dipping sauce. Perfectly fried to golden perfection, this dish brings the flavor of Raising Cane’s right to your kitchen.
Ingredients
Scale
Chicken Marinade:
- 2 lbs chicken tenderloins
- 2 cups buttermilk
- 1 egg
- 1 tsp garlic powder
- 1 tsp Cajun seasoning
- 1 tsp onion powder
Dredge for the Chicken:
- 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
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
- Prepare the marinade: In a bowl, whisk together the buttermilk, egg, garlic powder, Cajun seasoning, and onion powder. Place the chicken tenderloins into a large resealable gallon-sized bag and pour the marinade over the chicken. Seal the bag, ensuring the chicken is fully coated, and refrigerate for at least 2 hours to tenderize and infuse flavor.
- Make the dredge mixture: In a separate bowl, combine all-purpose flour, baking soda, corn starch, salt, garlic powder, Cajun seasoning, and freshly ground black pepper. Mix thoroughly to ensure even seasoning distribution for the crispy coating.
- Heat the frying oil: In a deep frying pot, heat about 5 cups of oil to 350°F (175°C), the ideal temperature for deep frying that ensures crispy chicken without overcooking.
- Dredge the chicken: Remove one piece of chicken from the marinade, allowing excess to drip off, then coat it fully in the dredge mixture. Set the coated chicken on a wire rack and let it rest for at least 10 minutes to allow the coating to adhere better. After resting, dredge the chicken again in the flour mixture to create an extra crispy crust. Repeat for each piece.
- Fry the chicken: When the oil is hot, carefully fry each chicken tenderloin for 3-5 minutes per side. Use a thermometer to ensure the internal temperature reaches 165°F (75°C) for safe consumption. Remove fried chicken and place on a wire rack to drain excess oil and keep the crust crispy.
- Repeat frying: Continue frying all chicken pieces in batches to maintain oil temperature and consistent cooking.
- Make Cane’s Sauce: In a small bowl, combine mayonnaise, ketchup, garlic salt, Worcestershire sauce, black pepper, smoked paprika, and onion powder. Mix well until smooth. Serve the sauce on the side with the crispy fried chicken tenders and enjoy!
Notes
- Marinating the chicken for longer than 2 hours, up to overnight, will enhance flavor and tenderness even more.
- Maintain oil temperature at 350°F for even cooking and a crispy crust.
- Use a wire rack to drain fried chicken to prevent sogginess from excess oil.
- If desired, adjust the spice levels in the dredge and sauce to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Raising Cane's chicken, fried chicken tenders, homemade Cane's sauce, crispy chicken recipe, fast food copycat, buttermilk marinated chicken
