Copycat Raising Cane’s Chicken Tenders with Signature Dipping Sauce

Whenever we treat ourselves to Raising Cane’s, the chicken tenders are always the star of the show. They’re unbelievably crispy on the outside, juicy on the inside, and that sauce is something I could honestly eat with a spoon. After one too many cravings on nights when we didn’t feel like going out, I decided it was time to figure out how to make them at home. I’m so glad I did because this recipe tastes just like the real thing and has quickly become a family favorite.

The secret to getting that perfect coating is all in the double dredge. The chicken gets a good soak in a seasoned buttermilk marinade, which keeps it tender and flavorful, then it’s dipped in a spiced flour mixture not once but twice. The result is that golden, crunchy crust that we all love so much. I like to fry them in batches so each piece comes out perfectly crisp and nothing gets crowded in the pan. It’s surprisingly simple once you get into a rhythm.

And of course, we can’t forget the sauce. That creamy, tangy, peppery dip is what pulls everything together and makes the whole experience feel just like Cane’s. I usually mix it up the day before so the flavors have time to meld, and by the time the chicken’s ready, the sauce is perfect. Serve it all with crinkle-cut fries and buttery toast, and you’ve got the ultimate comfort meal right in your own kitchen.

Ingredients

• 1 large egg – This helps the buttermilk stick to the chicken and gives the coating a nice base to cling to.

• 1 1/2 cups buttermilk – It tenderizes the chicken and adds that signature tangy flavor.

• 5 teaspoons kosher salt, divided – Seasoning is key here, both in the marinade and the coating, for the perfect flavor.

• Freshly ground black pepper – A little pepper adds just the right amount of warmth and depth.

• 2 pound chicken tenderloins – These are the star of the show, juicy and perfect for frying.

• 2 1/2 cups flour – This forms the main coating that turns extra crispy when fried.

• 1/2 cup cornstarch – This is the secret to that super light and crunchy crust.

• 1 1/2 teaspoons paprika – It gives a subtle smoky flavor and a beautiful golden color.

• 1 teaspoon garlic powder – Adds a savory kick that makes the coating extra flavorful.

• 1/2 teaspoon onion powder – Rounds out the seasoning with a gentle sweetness.

• Vegetable oil, for frying – You’ll need enough to fry the chicken until it’s perfectly crisp and golden.

For the Sauce:

• 3/4 cup mayonnaise – This creates the creamy base that makes the sauce so addictive.

• 3 tablespoons ketchup – Adds a touch of sweetness and tang for that classic flavor.

• 1 tablespoon Worcestershire sauce – Gives the sauce a deep, savory punch.

• 1 teaspoon garlic powder – Brings a little extra zing to balance the creaminess.

• 3/4 teaspoon freshly ground black pepper – Adds a peppery bite that makes the sauce pop.

• 1/2 teaspoon kosher salt – Just enough to bring all the flavors together.

• 1/2 teaspoon onion powder – Gives a subtle sweetness and rounds out the sauce perfectly.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a mixing bowl, whisk together the egg, buttermilk, 2 teaspoons of salt, and pepper.

2. Add the chicken to the bowl, making sure it’s well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

3. In a shallow dish or pie plate, combine the flour, cornstarch, paprika, garlic powder, onion powder, the remaining salt, and a little more pepper.

4. Heat about 2 inches of oil in a large, high-sided skillet until it reaches 350°F.

5. Working one piece at a time, dredge the chicken in the flour mixture, dip it back into the buttermilk marinade, then coat it once more in the flour mixture. Set aside on a tray.

6. Fry the chicken in batches for 3–4 minutes, or until golden brown and the internal temperature reaches 165°F.

7. Transfer the fried chicken to a wire rack to drain and stay crisp.

8. In a small bowl, stir together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth.

9. Serve the crispy chicken tenders with the dipping sauce — and add fries and toast on the side if you’d like the full experience.

10. The sauce can be made ahead of time (up to 3 days) and stored in the fridge until ready to use.

Serving & Storing

• I like to serve these chicken tenders hot and fresh right out of the fryer so they stay perfectly crispy.

• A basket lined with parchment paper always makes them feel extra fun, especially when I pile on some fries and toast on the side.

• The dipping sauce can be made ahead of time, and I actually think it tastes even better after a night in the fridge.

• If you have leftovers, store the chicken in an airtight container in the fridge for up to 3 days.

• To reheat, I pop them in the air fryer or oven so they get crisp again without drying out.

• The sauce keeps well in the fridge for up to 3 days, just give it a quick stir before serving.

Variations

• Spicy Tenders – Mix a little cayenne or hot sauce into the marinade and bump up the paprika in the flour for a fiery twist.

• Baked Version – Pop them in the oven at 400°F for about 18–20 minutes, flipping halfway through for even crispiness.

• Air Fryer Tenders – Cook at 390°F for 12–14 minutes, giving them a light spray of oil so they turn golden and crunchy.

• Cane’s Copycat Meal – Pair with crinkle fries, buttery Texas toast, coleslaw, and a generous side of sauce to recreate the full restaurant spread.

• Family-Style Platter – Slice the tenders into smaller pieces and serve on a big tray with plenty of sauce for easy dipping.

Substitutions

• Chicken – You can swap in chicken breasts cut into strips or use boneless thighs for a slightly richer flavor.

• Buttermilk – If you don’t have any on hand, mix 1½ cups of milk with 1½ tablespoons of vinegar or lemon juice to make a quick substitute.

• Flour – A good gluten-free flour blend works well if you need a gluten-free option.

• Oil – Canola, peanut, or vegetable oil all fry up the chicken beautifully.

• Sauce – If Worcestershire sauce isn’t available, soy sauce or steak sauce makes a handy replacement.

FAQs

Can I use chicken breasts instead of tenderloins?
Yes, absolutely. Just slice them into strips so they cook evenly. Boneless thighs work too if you like a slightly juicier bite.

Can I make the chicken ahead of time?
You can marinate the chicken overnight, which actually makes it even more flavorful. Once fried, it’s best served fresh, but leftovers reheat well in the oven or air fryer.

Can I bake these instead of frying?
Yes, you can bake them at 400°F for 18–20 minutes, flipping halfway through. They won’t be quite as crispy as fried, but they’re still delicious.

Can I make these in the air fryer?
Definitely. Cook at 390°F for 12–14 minutes, giving the chicken a light spray of oil to help the coating crisp up.

How long does the sauce keep?
The sauce can be made up to 3 days in advance and stored in the fridge. Just give it a quick stir before serving.

What’s the best way to reheat leftovers?
I like to use the air fryer or oven to bring the crispiness back. A quick 5–8 minutes at 350°F usually does the trick.

Can I freeze the chicken tenders?
Yes, once cooked and cooled, lay them on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat straight from frozen in the oven or air fryer until hot and crisp.