Homemade Raising Cane’s Chicken Tenders & Sauce

These Homemade Raising Cane’s Chicken Tenders are a spot-on copycat of the cult-favorite fast food classic. Juicy chicken tenderloins are brined in buttermilk, dredged in a seasoned flour coating, and fried until golden and craggy, then served with the iconic peppery Cane’s dipping sauce.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 servings

Course: Appetizer, Dinner

Cuisine: American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

1.5-2 lbs chicken tenderloins
2 cups buttermilk
1 large egg
2 cups all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp Creole seasoning (Tony Chachere’s)
1 tsp fine sea salt
1 tsp black pepper
as needed neutral frying oil (canola, vegetable, or peanut)
1 cup mayonnaise
1/2 cup ketchup
1 tbsp Worcestershire sauce
1 tsp garlic powder (for sauce)
1 tsp coarse black pepper (for sauce)

Equipment

deep skillet or Dutch oven
wire cooling rack
Mixing Bowls

Method

Whisk buttermilk and egg together in a large bowl or zip-top bag. Add chicken tenderloins, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably 4–6 hours.
In a bowl, whisk mayonnaise, ketchup, Worcestershire sauce, garlic powder, and coarse black pepper until smooth. Cover and refrigerate for at least 2 hours to allow flavors to develop.
In a shallow dish, whisk flour, garlic powder, onion powder, Creole seasoning, salt, and black pepper.
Remove chicken from brine, letting excess drip off. Dredge in flour mixture, pressing firmly to create craggy coating.
Heat 2 inches of oil to 350°F. Fry chicken in batches for 3–4 minutes per side until golden brown and cooked to 165°F.
Transfer chicken to a wire rack to drain. Serve hot with chilled Cane’s sauce.

Notes

The sauce must chill for at least 2 hours for authentic flavor. For best texture, always drain fried chicken on a wire rack—not paper towels.

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