Why Make This Recipe
Homemade Raising Cane’s Chicken and Cane’s Sauce is a delicious way to bring a popular flavor into your kitchen. This recipe gives you crispy, fried chicken tenders that are juicy inside, paired with a creamy and tangy dipping sauce. Not only is it fun to make, but it also saves you a trip to the restaurant. Once you try this, you’ll want to make it again and again!
How to Make Homemade Raising Cane’s Chicken and Cane’s Sauce
Ingredients:
Chicken Marinade:
- 2 lbs of 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:
- 1/2 cup mayo
- 1/4 cup ketchup
- 1/2 tsp garlic salt
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- ¼ tsp smoked paprika
- ¼ tsp onion powder
Directions
- In a bowl, combine all the marinade ingredients except the chicken. Place the chicken pieces into a large gallon-sized resealable bag, then pour the marinade over the chicken. Seal the bag and let it sit in the fridge for at least 2 hours.
- In another bowl, combine all the ingredients for the dredge, mixing them thoroughly.
- In a frying pot, heat 5 cups of oil to 350°F (175°C).
- Take one piece of chicken at a time out of the marinade and place it in the dredge mixture, ensuring it’s fully coated. Set the coated chicken on a wire rack to rest for at least 10 minutes. Dredge it again in the flour mixture. Repeat the process for all the chicken pieces.
- Once the oil is ready, fry the chicken for 3-5 minutes per side or until the internal temperature reaches 165°F (75°C). Remove and place on a wire rack to drain.
- Repeat the frying process until all the chicken is done.
- Make the sauce by combining all the ingredients together in a bowl. Serve and enjoy!
How to Serve Homemade Raising Cane’s Chicken and Cane’s Sauce
Serve your crispy chicken tenders with a side of Cane’s Sauce for dipping. You can add sides like French fries or coleslaw for a full meal. This dish is great for parties, game day, or a family dinner!
How to Store Homemade Raising Cane’s Chicken and Cane’s Sauce
Keep any leftover chicken in an airtight container in the fridge. It can stay fresh for up to 3 days. To reheat, place it in the oven or an air fryer to maintain its crispiness. You can store the sauce separately in the fridge for up to a week.
Tips to Make Homemade Raising Cane’s Chicken and Cane’s Sauce
- Marinate the chicken overnight for even more flavor.
- Use a thermometer to check the oil temperature for perfect frying.
- Don’t overcrowd the pot while frying. Fry in batches for the best results.
Variation
If you want, you can spice things up by adding some hot sauce to the marinade or Cane’s Sauce for an extra kick!
FAQs
1. Can I use chicken breasts instead of tenderloins?
Yes, you can use chicken breasts, but they may need to be cut into strips to match the size of tenders.
2. Is it possible to bake this chicken instead of frying it?
Yes, you can bake the chicken at 400°F (200°C). It won’t be as crispy, but it will still be delicious.
3. Can I make the sauce ahead of time?
Absolutely! You can prepare the Cane’s Sauce a day in advance and store it in the fridge to let the flavors blend.
Crispy Chicken Tenders with Cane's Sauce
Ingredients
Chicken Marinade
- 2 lbs chicken tenderloins
- 2 cups buttermilk
- 1 large egg
- 1 tsp garlic powder
- 1 tsp Cajun seasoning
- 1 tsp onion powder
Dredge for the Chicken
- 2.5 cups all-purpose flour
- 1 tbsp baking soda
- 1 tbsp corn starch
- 1 tbsp salt
- 1 tbsp garlic powder
- 3 tsp Cajun seasoning
- to taste Fresh black pepper
Cane’s Sauce
- 1/2 cup mayo
- 1/4 cup ketchup
- 1/2 tsp garlic salt
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
Method
Preparation
- In a bowl, combine all the marinade ingredients except the chicken. Place the chicken pieces into a large gallon-sized resealable bag, then pour the marinade over the chicken. Seal the bag and let it sit in the fridge for at least 2 hours.
- In another bowl, combine all the ingredients for the dredge, mixing them thoroughly.
- In a frying pot, heat 5 cups of oil to 350°F (175°C).
Frying
- Take one piece of chicken at a time out of the marinade and place it in the dredge mixture, ensuring it's fully coated. Set the coated chicken on a wire rack to rest for at least 10 minutes. Dredge it again in the flour mixture. Repeat the process for all the chicken pieces.
- Once the oil is ready, fry the chicken for 3-5 minutes per side or until the internal temperature reaches 165°F (75°C). Remove and place on a wire rack to drain.
- Repeat the frying process until all the chicken is done.
Sauce Preparation
- Make the sauce by combining all the ingredients together in a bowl. Serve and enjoy!