Skip the drive-thru and make these crispy, juicy Copycat Raising Cane’s Chicken Tenders right at home! Marinated in buttermilk, double-dredged for the perfect crunchy coating, and served with a homemade version of the famous Cane’s Sauce, this recipe tastes just like the restaurant favorite.

There are a handful of restaurants that my family can never seem to agree on, but Raising Cane’s has always been one of the exceptions. When someone mentions chicken tenders, everybody immediately starts talking about that crispy coating, the buttery Texas toast, those crinkle fries, and of course, the famous Cane’s Sauce. Honestly, I think half the reason people go there is for that sauce! It’s creamy, tangy, peppery, and somehow makes absolutely everything on your plate taste even better.

As much as we enjoy grabbing Cane’s every once in a while, feeding the whole family at a restaurant isn’t nearly as budget-friendly as it used to be. That’s one of the reasons I love recreating restaurant favorites at home. Not only do we save money, but I can make a big batch that feeds everyone with leftovers to spare. Plus, there’s something so satisfying about biting into homemade chicken tenders that taste just like the real thing.

The secret to getting that classic Raising Cane’s texture is giving the chicken plenty of time to soak in a buttermilk marinade. The buttermilk keeps every bite incredibly juicy while also helping that seasoned coating stick perfectly to the chicken. Then comes the double dredge, which creates that thick, craggy crust that fries up beautifully golden and crispy. Every bite has that satisfying crunch on the outside while staying tender and juicy on the inside.

And then there’s the sauce. If you’ve ever had Raising Cane’s, you already know it’s what really makes the meal. It’s so simple to make with pantry staples, but after it sits in the refrigerator for a few hours, all the flavors come together into that signature creamy dipping sauce everyone loves. I always make it ahead of time because it honestly gets even better after chilling overnight.

To really make it feel like a trip to Raising Cane’s, I love serving these chicken tenders with crispy crinkle-cut fries, thick slices of buttery Texas toast, and plenty of extra sauce for dipping. It’s one of those dinners that feels like a treat, but it’s surprisingly easy to make right in your own kitchen. Whether you’re making them for a family dinner, game day, or just because you’re craving your favorite fast-food meal, these Copycat Raising Cane’s Chicken Tenders are guaranteed to disappear fast.

What Are Copycat Raising Cane’s Chicken Tenders?

Name: Copycat Raising Cane's Chicken Tenders with Cane's Sauce
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 4
Ingredients: 1 large egg; 1 1/2 cups buttermilk; 5 teaspoons kosher salt, divided; Freshly ground black pepper; 2 pound chicken tenderloins; 2 1/2 cups flour; 1/2 cup cornstarch; 1 1/2 teaspoons paprika; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Vegetable oil, for frying; Sauce; 3/4 cup mayonnaise; 3 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 3/4 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt; 1/2 teaspoon onion powder

These homemade chicken tenders recreate the famous Raising Cane’s favorite with juicy buttermilk-marinated chicken that’s coated in a seasoned flour mixture and fried until perfectly crispy. Served with a homemade version of Cane’s iconic dipping sauce, they’re every bit as delicious as the restaurant version and easy to make at home.

Why You’ll Love This Recipe

Tastes just like Raising Cane’s.
Perfectly crispy on the outside and juicy inside.
Easy homemade Cane’s Sauce.
Great for family dinners.
Perfect for game day.
Restaurant-quality results at home.
Budget-friendly compared to takeout.
Easy to make ahead.
Kid-approved.
Perfect with fries and Texas toast.

When To Serve This Recipe

These Copycat Raising Cane’s Chicken Tenders are perfect for:

Family dinners
Friday night takeout at home
Game day parties
Birthday parties
Movie nights
Tailgating
Sleepovers
Graduation parties
Summer cookouts
Anytime you’re craving Raising Cane’s without leaving the house

Ingredients You’ll Need

Large Egg – The egg helps bind the buttermilk marinade together and creates the perfect base for the flour coating to stick to the chicken.

Buttermilk – Buttermilk is the secret to incredibly tender chicken. It gently tenderizes the meat while adding a subtle tang and helping create that signature crispy coating.

Kosher Salt – Salt seasons both the marinade and the flour mixture, making sure every bite of chicken is flavorful from the inside out.

Freshly Ground Black Pepper – Freshly cracked black pepper gives both the chicken and the Cane’s Sauce their signature peppery flavor.

Chicken Tenderloins – Chicken tenderloins are naturally tender and cook quickly, making them perfect for recreating Raising Cane’s famous tenders.

All-Purpose Flour – Flour creates the crispy golden coating that fries up beautifully crunchy.

Cornstarch – Cornstarch is one of the secrets to getting that extra crispy restaurant-style breading. It helps create a lighter, crispier crust.

Paprika – Paprika adds beautiful golden color and a mild smoky flavor to the breading.

Garlic Powder – Garlic powder adds savory flavor throughout the crispy coating.

Onion Powder – Onion powder rounds out the seasoning blend and adds even more depth of flavor.

Vegetable Oil – A neutral oil with a high smoke point is perfect for frying the chicken until golden brown and crispy.

For the Cane’s Sauce

Mayonnaise – Mayonnaise forms the rich, creamy base of the famous dipping sauce.

Ketchup – Ketchup adds sweetness, tang, and that familiar color everyone recognizes.

Worcestershire Sauce – Worcestershire sauce gives the dipping sauce its signature savory flavor and slight tang.

Garlic Powder – A little garlic powder brings classic flavor to the sauce.

Freshly Ground Black Pepper – Fresh cracked black pepper is one of the defining flavors of authentic Cane’s Sauce, so don’t be shy with it.

Kosher Salt – Just a touch balances all the flavors.

Onion Powder – Onion powder finishes the sauce with another layer of savory goodness.

How To Make Copycat Raising Cane’s Chicken Tenders

Step 1. In a large mixing bowl, whisk together the egg, buttermilk, 2 teaspoons of the kosher salt, and several grinds of freshly ground black pepper until well combined.

Step 2. Add the chicken tenderloins to the buttermilk mixture, making sure every piece is completely coated. Cover and refrigerate for at least 2 hours, but overnight will give you the most tender, flavorful chicken.

Step 3. When you’re ready to cook, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, the remaining kosher salt, and additional freshly ground black pepper in a shallow bowl or pie plate.

Step 4. Pour about 2 inches of vegetable oil into a large, heavy-bottomed skillet or Dutch oven and heat it to 350°F. Using a thermometer is the easiest way to keep the oil at the perfect frying temperature.

Step 5. Remove one chicken tender from the marinade, allowing any excess buttermilk to drip off. Dredge it in the flour mixture, then dip it back into the marinade before coating it in the flour mixture one more time. This double coating creates that signature thick, crispy crust. Repeat with the remaining chicken.

Step 6. Carefully place a few chicken tenders into the hot oil, being careful not to overcrowd the pan. Fry for 3 to 4 minutes per side, or until the coating is deep golden brown and the internal temperature reaches 165°F.

Step 7. Transfer the cooked chicken to a wire rack set over a baking sheet to drain while you fry the remaining batches. This keeps the coating nice and crispy.

Step 8. While the chicken rests, make the Cane’s Sauce. In a medium bowl, stir together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, kosher salt, and freshly ground black pepper until completely smooth.

Step 9. For the best flavor, cover the sauce and refrigerate for at least 30 minutes before serving. The flavors become even better after a few hours.

Step 10. Serve the crispy chicken tenders with plenty of Cane’s Sauce, crinkle-cut fries, Texas toast, and coleslaw for the full Raising Cane’s experience.

Ingredients for Copycat Raising Cane's Chicken Tenders including chicken tenders, buttermilk, flour, and seasonings.

Chicken tenders marinating in buttermilk before breading.

Close-up of crispy Raising Cane's style chicken tender dipped in homemade Cane's sauce.

Substitutions

Chicken Tenderloins – Chicken breasts sliced into strips or boneless, skinless chicken thighs both work wonderfully if you can’t find tenderloins.

Buttermilk – No buttermilk? Stir 1½ tablespoons of white vinegar or lemon juice into 1½ cups of milk and let it sit for about 5 minutes before using.

All-Purpose Flour – A good quality gluten-free all-purpose flour blend can be substituted if needed.

Cornstarch – Potato starch also creates an incredibly crispy coating.

Vegetable Oil – Canola oil or peanut oil are both excellent choices for frying.

Worcestershire Sauce – If you’re in a pinch, steak sauce or even a small splash of soy sauce can add similar savory flavor.

Variations

Spicy Raising Cane’s Chicken

Add ½ to 1 teaspoon of cayenne pepper to the flour mixture and a few dashes of your favorite hot sauce to the buttermilk marinade.

Air Fryer Version

Spray the breaded chicken generously with cooking spray and air fry at 390°F for 12 to 14 minutes, flipping halfway through, until golden and cooked through.

Oven-Baked Chicken Tenders

Bake the breaded chicken on a wire rack set over a baking sheet at 425°F for about 20 to 25 minutes, flipping once halfway through cooking.

Chicken Tender Sandwiches

Pile the crispy tenders onto toasted brioche buns with shredded lettuce, pickles, and plenty of homemade Cane’s Sauce.

Party Platter

Cut the chicken into bite-sized pieces before marinating and serve with plenty of dipping sauce for an easy appetizer everyone will love.

Plate of crispy chicken tenders with fries and homemade Cane's sauce.

Tips & Tricks

Marinating the chicken overnight gives you the juiciest, most flavorful tenders.
Double dipping the chicken is the secret to getting that thick Raising Cane’s style crust.
Keep the oil as close to 350°F as possible for perfectly crispy chicken.
Fry in small batches so the oil temperature doesn’t drop.
Let the chicken rest on a wire rack instead of paper towels to keep the coating crisp.
Freshly cracked black pepper makes a noticeable difference in the Cane’s Sauce.
Make the sauce a day ahead if possible. It tastes even better after the flavors have time to meld together.

Frequently Asked Questions

Can I make the Cane’s Sauce ahead of time?

Yes! In fact, I highly recommend it. The sauce tastes even better after it’s had several hours—or even overnight—to chill in the refrigerator. This gives all the flavors time to blend together and creates that signature Raising Cane’s taste.

Why do you double dip the chicken?

The double dredge is what creates that thick, craggy, extra crispy coating that Raising Cane’s is known for. Skipping this step will still give you delicious chicken, but it won’t have quite the same texture.

Can I freeze the chicken tenders?

Absolutely! Let the cooked chicken cool completely, then freeze in a freezer-safe container for up to 3 months. Reheat in the oven or air fryer until hot and crispy.

How do I know when the chicken is done?

The safest way is to use an instant-read thermometer. The thickest part of each tender should reach an internal temperature of 165°F.

What should I serve with Raising Cane’s Chicken Tenders?

For the full restaurant experience, serve them with crinkle-cut fries, buttery Texas toast, creamy coleslaw, and lots of extra Cane’s Sauce. They’re also delicious with macaroni and cheese, potato salad, baked beans, or a simple green salad.

Can I use chicken breasts instead of tenderloins?

Definitely! Simply slice boneless, skinless chicken breasts into strips about the same size as chicken tenders so they’ll cook evenly.

Why isn’t my chicken crispy?

Usually it’s because the oil wasn’t hot enough or the pan was overcrowded. Keeping the oil at 350°F and frying in batches will give you the crispiest results every time.

Serving Ideas

Complete your homemade Raising Cane’s meal with:

Crinkle-cut fries
Texas toast
Creamy coleslaw
Dill pickle slices
Extra Cane’s Sauce for dipping
Sweet tea
Fresh lemonade
Macaroni and cheese
Baked beans
Potato salad

Golden crispy Copycat Raising Cane's chicken tender held above Cane's sauce.

Storage & Make Ahead

Store leftover chicken tenders in an airtight container in the refrigerator for up to 4 days.

For the crispiest leftovers, reheat them in a 375°F oven or air fryer until heated through. While the microwave works, it will soften the crispy coating.

The Cane’s Sauce can be made up to 3 days ahead and stored covered in the refrigerator. The flavor actually improves as it chills.

Copycat Raising Cane's Chicken Tenders with Cane's Sauce

Yield: 4

Prep Time: 15 minutes

Marinate Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 35 minutes

These Copycat Raising Cane’s Chicken Tenders are crispy, golden, and unbelievably juicy, just like the ones from the famous chicken chain! The chicken is marinated in buttermilk for tenderness, double-dipped in a seasoned flour mixture for crunch, and fried to perfection. And of course, no Cane’s meal is complete without the signature dipping sauce! Creamy, tangy, and peppery, this homemade Cane’s Sauce pairs perfectly with the tenders, fries, and Texas toast for the ultimate restaurant-style experience right at home.

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Ingredients

1 large egg
1 1/2 cups buttermilk
5 teaspoons kosher salt, divided
Freshly ground black pepper
2 pound chicken tenderloins
2 1/2 cups flour
1/2 cup cornstarch
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
Vegetable oil, for frying
Sauce
3/4 cup mayonnaise
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon onion powder

Instructions

In a bowl, whisk together the egg, buttermilk, 2 teaspoons of salt, and the pepper.
Add chicken, coat well, cover, and refrigerate at least 2 hours (or overnight).
In a shallow bowl or pie pan, mix the flour, cornstarch, paprika, garlic powder, onion powder, remaining salt, and pepper.
Heat 2 inches of oil in a large high walled skillet to 350 degrees.
Dredge each piece of chicken in the flour mixture, dip back into the marinade, then coat again in the flour mixture. Set aside.
Fry chicken in batches for 3–4 minutes, until golden brown and cooked through (165°F inside).
Drain on a wire rack.For the sauce
In a bowl, mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Serve chicken tenders with the sauce (and fries and toast if desired).
Sauce can be made up to 3 days in advance and stored in the fridge.

Notes

Marinate longer – The buttermilk marinade tenderizes the chicken and adds flavor. Overnight is best!
Double-dip for crunch – Flour, marinade, then flour again gives you that signature crispy coating.
Keep oil hot – Use a thermometer to keep oil at 350°F. If it cools too much, the chicken won’t get crispy.
Work in batches – Fry just a few tenders at a time to avoid overcrowding and soggy coating.
Rest on a wire rack – This keeps the coating crunchy instead of steaming on paper towels.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 1467Total Fat: 47gSaturated Fat: 9gUnsaturated Fat: 38gCholesterol: 260mgSodium: 3871mgCarbohydrates: 162gFiber: 6gSugar: 8gProtein: 93g

Nutrition information provided on this website is an estimate only and is offered as a courtesy and can be incorrect. These calculations are generated automatically using an online nutrition calculator, so results may vary depending on the specific ingredients, brands, substitutions, and portion sizes used.I am not a nutritionist or registered dietitian, and this information should not be considered medical advice. Please consult a qualified healthcare professional for dietary or nutritional guidance specific to your needs.

More Copycat Restaurant Recipes

Love recreating your favorite restaurant meals at home? These easy copycat recipes bring all the flavors you crave right to your own kitchen. From fast food favorites to coffee shop treats, you’ll save money while enjoying your favorite restaurant classics whenever you want!

Copycat Panda Express Orange Chicken – crispy chicken tossed in a sweet and tangy orange sauce that’s just like the restaurant favorite.
Copycat McDonald’s Chicken Nuggets – crispy, juicy chicken nuggets that are perfect for dipping in your favorite sauces.
Copycat McChicken Sandwich – a homemade version of the classic crispy chicken sandwich topped with lettuce and mayo.
Copycat Burger King Original Chicken Sandwich – crispy chicken served on a soft sesame seed bun for a nostalgic fast food favorite.
Copycat Arby’s Beef & Cheddars – tender roast beef piled high with cheddar cheese sauce and signature red ranch on a toasted onion roll.
Lemon Loaf Cake (Starbucks Copycat) – a moist, buttery lemon loaf topped with a sweet lemon glaze that’s just like the coffee shop favorite.

If you’re a Raising Cane’s fan, you’re going to love being able to make these famous chicken tenders right at home. The crispy, well-seasoned coating, juicy buttermilk-marinated chicken, and creamy homemade Cane’s Sauce come together to create a meal that tastes just like your favorite restaurant, maybe even better. Whether you’re making them for a fun family dinner, game day, or just because you’re craving Cane’s on a Sunday afternoon, this recipe is sure to become a regular in your dinner rotation. Just don’t forget to make extra sauce because everyone will be asking for more!