How to Make the Best Cane’s Chicken Recipe at Home

Today, I’m sharing a recipe that captures the essence of Cane’s famous chicken tenders—from the tender, juicy interior to the distinctive crispy coating. And of course, we’ll cover how to make Raising Cane’s sauce, that creamy, tangy dip that completes the Cane’s Chicken Recipe. With this recipe in your arsenal, you can enjoy these crave-worthy tenders whenever the mood strikes, without leaving home.

Table of Contents

Why The Cane’s Chicken Recipe Is Awesome

This is why you’ll love making Cane’s Chicken Recipe at home:

First: this recipe captures the authentic taste and texture that made Raising Cane’s famous. The chicken stays remarkably juicy inside while developing that characteristic crispy exterior that fans love.

Second: despite the restaurant-quality results, the process is surprisingly straightforward. You’ll need common ingredients you likely already have in your pantry, and the techniques are simple enough for even novice cooks.

Third: the marinade is the secret weapon here—giving the chicken that distinctive tenderness and flavor that sets Cane’s apart from ordinary fried chicken.

Ingredients

For the Chicken Tenders:

• 2 pounds chicken breast or pre-cut chicken tenders
• 2 cups buttermilk
• 1 tablespoon kosher salt (for marinade)
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 3 large eggs
• 1/4 cup milk
• Vegetable or canola oil for frying (about 3-4 cups)

For Raising Cane’s Sauce:

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon cajun seasoning (optional for extra kick)

Instructions

Step 1: Prepare the Chicken

The journey to perfect Cane’s-style chicken begins with proper preparation. If you’re using chicken breasts, slice them into strips about 1-inch wide and 5-inches long. Try to keep the thickness consistent for even cooking.

Place your chicken strips in a large bowl and cover them with buttermilk. Add 1 tablespoon of kosher salt and stir gently to combine. The buttermilk works double-duty here—it tenderizes the chicken while also adding subtle tanginess. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for maximum flavor and tenderness.

This marinating step is crucial—it’s what gives Cane’s chicken that signature juiciness that keeps fans coming back. The acidity in the buttermilk helps break down the muscle fibers in the chicken, ensuring each bite is tender and flavorful.

Step 2: Make the Breading

When you’re ready to cook, prepare your breading station. In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, black pepper, and salt. These seasonings might seem simple, but they create that subtle, savory flavor profile that makes Cane’s chicken so addictive.

In another bowl, beat the eggs with milk until well combined. This egg mixture will help the flour coating stick to the chicken, creating that perfect crispy exterior.

Setting up your breading station efficiently—flour mixture, egg wash, and flour mixture again—will make the coating process much smoother. Consider using one hand for dry ingredients and one for wet to avoid creating a sticky mess on your fingers.

Step 3: Coat and Fry the Chicken

Remove the chicken from the buttermilk marinade and let excess liquid drip off. Working with one piece at a time, dredge each chicken strip in the flour mixture, shaking off excess. Next, dip into the egg mixture, ensuring it’s fully coated. Finally, return it to the flour mixture for a second coating, pressing gently to adhere the flour.

Place the coated chicken strips on a wire rack and allow them to rest for about 10 minutes. This resting period helps the coating bond to the chicken, preventing it from falling off during frying.

Meanwhile, pour oil into a large, deep skillet or Dutch oven to a depth of about 1 1/2 inches. Heat the oil to 350°F (use a kitchen thermometer for accuracy). Maintaining the right oil temperature is crucial—too cool and your chicken will absorb too much oil; too hot and the exterior will burn before the interior cooks.

Working in batches to avoid overcrowding, carefully place several chicken strips into the hot oil. Fry for about 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a paper towel-lined plate to drain excess oil.

Step 4: How to Make Raising Cane’s Sauce

While your chicken is resting or frying, it’s the perfect time to whip up that famous Cane’s sauce. In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and cajun seasoning if using.

Whisk everything together until smooth and well-incorporated. Here’s a pro tip: make this sauce at least an hour before serving—ideally the day before. The flavors need time to meld and develop, transforming these simple ingredients into that distinctive Cane’s sauce we all love.

Cover and refrigerate until ready to serve. The sauce will keep well in an airtight container for up to a week, though I doubt it will last that long!

Storage Tips

If by some miracle you have leftovers (unlikely!), store your cooled chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat without losing that precious crispy texture, avoid the microwave. Instead, place them on a baking sheet and warm in a 350°F oven for about 10 minutes, or toss them in an air fryer at 375°F for 3-4 minutes.

The Cane’s sauce actually improves with time as the flavors continue to develop. Store it in a sealed container in the refrigerator, and it will stay fresh for up to a week, ready for dipping everything from these chicken tenders to french fries.

How to serve Cane’s Chicken Recipe

This hearty dish stands perfectly on its own, but you can round out the meal with:

• Brunswick Stew
• Wingstop Ranch
• Bisquick Dumplings Recipe
• Hasselback roast potatoes

There’s something deeply satisfying about recreating restaurant favorites at home, and this Cane’s Chicken Recipe delivers all the flavor and texture of the original. The combination of properly marinated chicken, well-seasoned coating, and that signature dipping sauce creates an experience that rivals the drive-thru—and might even surpass it.

I encourage you to try this recipe the next time a Cane’s craving strikes. The process is almost as enjoyable as the eating, and there’s a certain pride that comes from nailing a copycat recipe. Share your results in the comments below—did you make any modifications? What sides did you pair with your homemade Cane’s feast?