Copycat Raising Cane's Chicken & Sauce
Enjoy the crispy, juicy fried chicken paired with a creamy, tangy dipping sauce, delivering the beloved Raising Cane's experience right in your kitchen.
Ingredients
For the Chicken
- 2 lbs chicken tenderloins
- 1 large egg
- 1.5 cups buttermilk
- 5 tsp kosher salt (divided)
- 2.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1.5 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 4-6 cups vegetable oil for frying
For the Cane's Sauce
- 0.75 cup mayonnaise
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 0.75 tsp black pepper
- 0.5 tsp kosher salt
- 0.5 tsp onion powder
For Serving
Instructions
Marinating the Chicken
- In a mixing bowl, whisk together the egg, buttermilk, 2 tsp kosher salt, and black pepper. Immerse the chicken tenderloins in this mixture and marinate for at least 30 minutes, or up to 4 hours.
Prepare the Sauce
- In a separate bowl, combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, kosher salt, and onion powder. Mix well and refrigerate until serving.
Create the Flour Mixture
- In a shallow dish, mix the flour, cornstarch, paprika, garlic powder, onion powder, and remaining kosher salt.
Heat the Oil
- In a heavy pot, heat vegetable oil to around 350°F, using a thermometer to maintain the temperature.
Dredge and Fry the Chicken
- Remove the chicken from the buttermilk, letting excess liquid drip off. Dredge each piece in the flour mixture, pressing lightly to adhere.
- Fry 3-4 coated pieces in the hot oil for 3-4 minutes on each side, until golden brown and cooked through. Drain on a wire rack.
Serve
- Serve the crispy chicken tenderloins alongside the Cane's Sauce and crinkle fries.
Notes
For a healthier version, consider using an air fryer or baking the chicken. Ensure not to skip the marinade for flavor. Store leftovers in an airtight container for up to 3 days.