Description

Enjoy the crispy, flavorful taste of Raising Cane’s Chicken at home with this easy-to-follow recipe. Tender chicken tenders marinated in a seasoned buttermilk bath, coated in a spicy flour mixture, and fried to golden perfection, served with a tangy, creamy Cane’s-style dipping sauce.

Ingredients

Scale

For the Sauce

¾ cup mayonnaise
⅓ cup ketchup
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper

For the Chicken

2 cups buttermilk
3 tablespoons Cajun seasoning, divided
1 ¾ pounds chicken tenderloins
1 ½ cup all-purpose flour
3 tablespoons cornstarch

Instructions

Make the Sauce: In a small bowl, mix together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper thoroughly. Cover and refrigerate the sauce until you are ready to serve it alongside the chicken.
Marinate the Chicken: In a large zip-top bag, combine the buttermilk and 2 tablespoons of Cajun seasoning. Add the chicken tenderloins to the bag, seal it, and massage gently to fully coat the chicken in the marinade. Refrigerate for at least 1 hour or overnight for maximum flavor and tenderness.
Coat the Tenders: In a shallow bowl, mix together the all-purpose flour, cornstarch, and the remaining 1 tablespoon of Cajun seasoning. Remove chicken tenders from the marinade one at a time, keeping the excess marinade on them, and dredge thoroughly in the flour mixture until fully coated. Place coated tenders on a tray and repeat until all tenders are coated.
Fry to Crispy Perfection: Fill a heavy-bottomed pot or skillet with oil, filling it about halfway up the sides. Heat the oil to 350°F (175°C). Working in batches of 3 to 4 tenders, carefully fry the chicken for about 4 minutes per side, or until golden brown and fully cooked through. Transfer cooked tenders to a wire rack or paper towel-lined tray to drain excess oil.

Notes

Marinating the chicken overnight yields a more flavorful and tender result.
Maintain the oil temperature at 350°F to ensure even cooking and a crispy crust without absorbing too much oil.
Using a wire rack to drain fried chicken helps keep it crispy versus resting on paper towels.
If you want to make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: Raising Cane's chicken recipe, fried chicken tenders, chicken tenderloin recipe, homemade Raising Cane's sauce, Cajun chicken tenders