Raising Cane’s Chicken Tenders

If you’re a fan of crispy, juicy chicken, you’re going to love this homemade version of Raising Cane’s famous chicken tenders—a Southern favourite that hails from Baton Rouge, Louisiana. Known for their simple yet addictive flavor, these tenders are made from fresh chicken breast strips marinated in buttermilk, coated in a seasoned flour mix, and fried until golden and crunchy. Paired with the signature Cane’s Sauce—a creamy, peppery, and slightly tangy dip—these tenders deliver the perfect balance of crispiness on the outside and tender, flavorful meat on the inside. Whether you’re recreating a comfort food classic or introducing your taste buds to something new, this recipe brings all the flavor of the drive-thru right to your kitchen.

Components:

For perfect Cane’s chicken tenders, there are 3 components we need to pay attention to.

Wet batter:

• Chicken tenders
• Garlic Powder
• Onion Powder
• Salt
• White Pepper
• Flour
• Egg
• Buttermilk

Dry mixture:

• Flour
• Cornstarch
• Rice Starch
• Baking Powder
• Garlic Powder
• Onion Powder
• Celery Salt
• Salt
• White Pepper
• Paprika
• Mustard Powder

Cane’s Sauce

• Mayonnaise
• Ketchup
• Soy Sauce
• White Vinegar
• Garlic Powder
• Freshly Cracked Black Pepper
• Smoked Paprika
• Salt

Crispy Chicken 101:

There’s a couple things that contribute to perfect crispy chicken so keep this in mind when making these Raising cane’s chicken tenders:

• Pat chicken dry before breading – The drier your chicken starts before dredging, the better that coating sticks.
• Adding the flour before liquids – Adding the flour first ensures the outside of the chicken is fully dried before it sits in that wet better.
• Double-dip for the perfect coating – Coat in flour → wet mix → back in flour for a solid crust.
• Use cornstarch AND rice starch – A mixture of cornstarch & rice starch will yield ultimate crispiness.
• Cold = better frying outcomes– cold chicken makes for a crispier crust without overcooking the inside and allows the coating to stick better.
• Shake off excess coating – A light, even layer fries better; too much can make the crust heavy or soggy.
• Use a high smoke point oil – Choose neutral oils like peanut, canola, or vegetable oil to handle high heat without burning.
• Maintain the right oil temperature (430–450°F) – Cool oil makes greasy chicken; too hot, and it burns outside before cooking through. Get yourself a reliable thermometer and get it right every time!
• Avoid overcrowding the pan – Fry in batches to keep the oil hot and the chicken evenly crisp.
• Drain on a wire rack – Skip paper towels—let air circulate under the chicken to preserve that crunch.

To double-dip or not?

Sometimes, knowing whether to double-dip your chicken tenders comes down to kitchen intuition. If your chicken pieces are thin or you’re close to the end of coating your chicken tenders and the wet better becomes quite thick, a single coating may be enough to get a good, thin coating. But if you want extra crunch or your first coating looks patchy or too thin, that’s your cue to go for a second dip. Practically speaking, you’ll want to double dip for most of your tenders, but I usually invoke some intuition towards the end, if I notice my batter getting too thick and my chicken is getting a good coating from just a single dip. Pay attention to the texture as you work — the goal is a balance between a satisfying crunch and tender, juicy chicken, not a thick, doughy shell. Trust your eyes and hands to guide you.

The Iconic Cane’s Sauce

• Mayonnaise: the essential creamy base for every good sauce
• Ketchup: for that recognizable sweet and tangy touch
• Soy Sauce: for that savoury umami flavour.
• White Vinegar: to break through the richness with some sharp acidity flavour.
• Garlic Powder: adds a hint of savoury, garlicky warmth.
• Freshly Cracked Black Pepper: adds a peppery kick and some subtle heat.
• Smoked Paprika: for its mild smoky flavour and a touch of earthiness.
• Salt: enhances and balances all the other flavours.

Storage & Leftovers

If you have leftovers from your homemade Raising Cane’s chicken tenders, store them in an airtight container in the fridge for up to 3 days. To keep them crispy, avoid microwaving — instead, reheat in a 375°F (190°C) oven or air fryer for a few minutes until hot and crunchy again. The Cane’s sauce can be kept in the fridge in a sealed jar for up to a week — just give it a quick stir before serving!

5 from 2 votes

Raising Cane’s Chicken Tenders

Raising Cane’s chicken tenders- crispy, golden tenders with a juicy, flavorful centre, just like the fast-food favourite. Marinated in buttermilk and coated in a seasoned flour mix, these tenders are fried to perfection and served with a creamy, tangy peppery homemade Cane’s Sauce for the ultimate dipping experience.

Recipe Keys: C Chicken

Print Recipe

Prep Time 2 hrs Cook Time 10 mins Total Time 2 hrs 10 mins

Ingredients

Chicken Marinade

• 1-1.5 lbs Chicken Tenders
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tsp Salt
• 1 tsp White Pepper
• 3 tbsp Flour
• 1 Egg
• 2 cups Buttermilk (enough to cover chicken)

Flour Dredge

• 1.5 cups Flour
• ¹⁄₂ cup Cornstarch (heaping)
• ¹⁄₄ cup Rice Starch (heaping)
• 1 tsp Baking Powder
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Celery Salt
• 1 tsp Salt
• 1 tsp White Pepper
• 1 tsp Paprika
• 1 tsp Mustard Powder

• Vegetable oil (for frying)

Canes Sauce

• ¹⁄₂ cup Mayonnaise (heaping)
• ¹⁄₄ cup Ketchup
• ¹⁄₂ tbsp Soy Sauce
• ¹⁄₂ tbsp White Vinegar
• ¹⁄₂ tsp Garlic Powder
• ¹⁄₂ tsp Black Pepper (Freshly Cracked)
• ¹⁄₄ tsp Smoked Paprika
• ¹⁄₈ tsp Salt

Instructions

1. Prepare the chicken by cutting chicken breast into tender sized pieces and pat dry. If using tenders, simply pat dry and place in a large bowl.
2. Season the chicken with garlic powder, onion powder, salt, white pepper and flour. Toss well so the spices and flour coat the chicken. Then, crack in an egg and pour in buttermilk and mix well. Marinate for 2-3 hours ideally up to overnight for ultimate tenderness.
3. To make the dry mix, In a large bowl, combine flour, cornstarch, rice starch, baking powder, garlic powder, onion powder, celery salt, white pepper, paprika, and mustard powder. Whisk well and set aside.
4. To make the cane’s sauce, combine mayonnaise, ketchup, soy sauce, white vinegar, garlic powder, black pepper, smoked paprika and salt. Mix and refrigerate until ready to use.

5. To dredge the chicken, allow any excess buttermilk to drip off the chicken then dunk the chicken in the flour mixture, pressing firmly. Repeat this dredging process by placing the coated chicken back into the buttermilk then again in the flour. Press firmly and shake excess flour off aggressively. Lay the coated chicken on a wire rack and place in the fridge for 10-15 minutes.

6. Preheat a large deep pot of neutral oil to 350-370 °F. This should take about 10 minutes- pay attention that the oil doesn't go above this temperature so it does not burn the chicken

7. Deep fry the chicken at 350-370°F for 6-8 minutes until the chicken reaches an internal temperature of 165 °F. Transfer to a wire rack and lightly salt immediately after.