Copycat Raising Cane’s Chicken Tenders

If the craving is crispy chicken tenders with a creamy dipping sauce, this Raising Cane’s-inspired dinner has you covered. The chicken gets a buttermilk soak, a seasoned flour coating, and a hot, crisp finish. Add fries and toast and suddenly your kitchen has become a drive-through. 🍗

Recipe at a Glance

Prep: 15 minutes
Cook: 10 minutes
Bake: Not applicable for the frying method
Chill: Briefly chill sauce before serving if desired
Rest: 30-minute marinade, plus about 5 minutes after breading
Total: 55 minutes
Servings: 4
Difficulty: Easy

What You Need

The existing recipe did not provide measured quantities, so the ingredient list is preserved without inventing unsupported measurements.

Chicken tenderloins or sliced chicken breast
Buttermilk
All-purpose flour
Salt
Black pepper
Garlic powder
Paprika
Neutral frying oil

How to Make Raising Cane’s-Inspired Chicken Tenders

Prepare the chicken. If using chicken breast, slice it into evenly sized strips so the pieces cook at roughly the same rate. Chicken tenderloins can be used as-is.
Marinate. Place the chicken in buttermilk and refrigerate for at least 30 minutes. The buttermilk helps season and tenderize the chicken.
Make the seasoned flour. In a shallow bowl, stir together the flour, salt, black pepper, garlic powder, and paprika so the seasonings are evenly distributed.
Coat the chicken. Lift each piece from the buttermilk and let the excess drip off. Press the chicken into the seasoned flour, turning it so every surface is coated. Let the breaded chicken rest for about 5 minutes. This gives the coating time to adhere.
Heat the oil. Bring the neutral frying oil to about 350°F. A thermometer is the easiest way to monitor the temperature.
Fry in batches. Carefully add the chicken without crowding the pan. Fry, turning as needed, until the coating is deeply golden and the thickest piece reaches 165°F internally. Cooking time varies with the thickness of the chicken.
Drain. Move cooked tenders to a wire rack so excess oil can drip away and steam can escape. Serve hot.

How to Make the Cane’s-Style Sauce

In a small bowl, stir together mayonnaise, ketchup, a little mustard, Worcestershire sauce, garlic powder, and black pepper. Mix until smooth, then refrigerate briefly before serving. Chilling gives the flavors time to blend. Because the existing recipe did not provide measurements for the sauce, this method intentionally preserves the original ingredient guidance rather than inventing ratios.

Substitutions

Chicken breast: Slice boneless breast into even strips.
No buttermilk: Mix milk with a little lemon juice or vinegar and let it stand for 5 minutes before using.
Air fryer: Lightly spray the breaded chicken with oil and cook in a single layer, turning halfway through, until it reaches 165°F.
Neutral oil: Use a mild, high-smoke-point frying oil.

Tips and Troubleshooting

Coating falls off: Let excess buttermilk drip away and rest the breaded chicken for about 5 minutes before frying.
Chicken is greasy: Keep the oil hot and avoid crowding the pan.
Crust browns too quickly: The oil may be too hot. Check the temperature before adding the next batch.
Chicken is dry: Cut the pieces evenly and remove them as soon as the thickest piece reaches 165°F.
Crust gets soft: Drain on a wire rack instead of stacking the tenders on a flat surface.

What to Serve With Them

For the full fast-food-inspired plate, serve the tenders with fries, Texas toast, coleslaw, and the creamy dipping sauce. For an easier weeknight dinner, add a simple green salad or roasted vegetables.

Storage and Reheating

Refrigerate leftover chicken in an airtight container for up to 3 days. Reheat in an air fryer or oven until hot and crisp. The sauce should be refrigerated separately. Avoid microwaving when you want the coating to stay crisp.

Frequently Asked Questions

Can I air fry these?

Yes. Lightly spray the breaded tenders with oil and air fry them in a single layer, turning halfway through, until crisp and cooked to 165°F.

What chicken should I use?

Chicken tenderloins are convenient, but boneless chicken breast sliced into even strips works too.

How do I keep the coating crispy?

Do not overcrowd the pan, maintain the frying temperature, and drain the finished chicken on a wire rack.

Can I make the sauce ahead?

Yes. Prepare it separately and refrigerate it until serving.

Shop This Recipe

Planning dinner? Use What Should I Make? to narrow down your next meal, browse Recipes by Budget for lower-cost options, or see the $50 Grocery Challenge for multi-meal grocery planning.

Shop the ThermoPro TP19H Digital Meat Thermometer for checking the chicken’s safe internal temperature
Shop the Nordic Ware Cooling Rack Set for draining tenders while keeping the crust crisp
Shop the Lodge 6-Quart Enameled Cast Iron Dutch Oven for controlled stovetop frying

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