Dinner

Raising Cane’s Chicken Copycat Recipe

Bylina Carter January 26, 2026January 26, 2026

Introduction

This copycat Raising Cane’s chicken recipe captures the crispy, juicy tenders and signature dipping sauce that fans love. Perfectly seasoned and fried to golden perfection, these chicken fingers make a delicious meal for any day of the week.

The image shows several pieces of crispy fried chicken with a golden-brown, crunchy texture and small green chive pieces sprinkled on top. The chicken pieces are placed on a white marbled surface with some small crumbs around them. A small silver metal cup filled with a smooth, light brown dipping sauce is positioned among the chicken pieces, adding contrast to the rough texture of the chicken. The overall look is crispy and appetizing with warm golden tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup mayonnaise
⅓ cup ketchup

1 tablespoon Worcestershire sauce
½ teaspoon garlic powder

½ teaspoon onion powder
¼ teaspoon cayenne pepper

2 cups buttermilk
3 tablespoons Cajun seasoning (divided)
1 ¾ pounds chicken tenderloins

1 ½ cups all-purpose flour
3 tablespoons cornstarch

Instructions

Step 1: Make the sauce by mixing mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper in a small bowl. Cover and refrigerate until ready to serve.

Step 2: In a large zip-top bag, combine buttermilk and 2 tablespoons of Cajun seasoning. Add the chicken tenderloins, seal the bag, and massage to coat the chicken evenly. Marinate in the refrigerator for at least 1 hour, or overnight for more flavor.
Step 3: In a shallow bowl, mix together the flour, cornstarch, and remaining 1 tablespoon of Cajun seasoning. Remove a few tenders from the marinade one at a time, keeping the excess marinade on them, and press them firmly into the flour mixture until fully coated. Place coated tenders on a tray and repeat with the rest.
Step 4: Heat oil in a heavy-bottomed pot or skillet about halfway up the sides to 350° F. Fry chicken tenders in batches, 3 to 4 at a time, for about 4 minutes per side or until golden brown and cooked through. Transfer cooked tenders to a wire rack or paper towel-lined tray to drain excess oil.

Tips & Variations

For extra crispy chicken, use a combination of flour and cornstarch in the breading mixture as specified.
Adding cayenne pepper to the sauce gives it a subtle kick—adjust the amount to taste for milder or spicier sauce.
Marinating the chicken overnight enhances tenderness and flavor, so plan ahead for best results.

Serve with celery sticks and extra sauce for an authentic Raising Cane’s experience.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350° F for 5–7 minutes to maintain crispiness. The dipping sauce can be stored separately in the fridge for up to 1 week.

How to Serve

A black cooling rack on a white marbled surface holds ten pieces of golden brown fried chicken tenders, each with a crispy, uneven textured crust. Two small white bowls of light orange, creamy dipping sauce are placed on the rack, one near the center and one towards the bottom left. One chicken piece near the bottom shows its white inside where it has been bitten. The crispiness and warm golden color dominate the image, creating a rich and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk adds tanginess and helps tenderize the chicken. If you don’t have buttermilk, you can mix 2 cups of regular milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk.

What oil is best for frying chicken tenders?

Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils ensure a crispy coating without burning at frying temperatures.