Raising Cane’s Chicken Recipe

If you’ve ever tasted the crispy, golden chicken fingers from Raising Cane’s, then you know why people can’t stop talking about it. This Raising Cane’s chicken recipe is my go-to when I’m craving that crunchy outside and juicy inside.

What makes this recipe special? It’s all about the simple seasoning, the crispy coating, and the secret sauce. I made this dish at home after craving it one night, and to my surprise, it turned out pretty close to the real thing.

I’m excited to show you how I do it—let’s make some chicken that tastes just like the restaurant’s, maybe even better!

Why I Love This Raising Cane’s Chicken Recipe

I’ve made this recipe dozens of times, and here’s why it’s a hit every time:

• It’s easy: No complicated steps—just coat, fry, and enjoy.
• The flavor: The seasoning mix (salt, pepper, garlic) keeps the chicken juicy and tasty.
• The sauce: A mix of mayo, ketchup, and spices makes it irresistible.
• Kid-friendly: Even picky eaters gobble this up!

Plus, cooking this at home saves money and lets you tweak flavors (like adding a pinch of cayenne for heat).

Ingredients You Will Need

Here’s everything I use to make Raising Cane’s style chicken at home:

For the Chicken:

• Chicken tenderloins – 1 pound (about 8 pieces). I use tenderloins because they cook evenly and stay juicy.
• Buttermilk – 1 cup. Helps tenderize the chicken and gives that classic taste.
• Salt – 1 teaspoon. Brings out the natural flavor.
• Black pepper – 1/2 teaspoon. Adds a light kick.
• Garlic powder – 1 teaspoon. For that deep, savory taste.

For the Breading:

• All-purpose flour – 1 1/2 cups. This is the main coating.
• Cornstarch – 1/2 cup. Helps keep the crust extra crispy.
• Salt – 1/2 teaspoon.
• Paprika – 1 teaspoon. Adds a little color and mild spice.

For Frying:

• Vegetable oil – Enough to fill your pan about 2 inches deep.

For the Cane’s Sauce:

• Mayonnaise – 1/2 cup. The base of the sauce.
• Ketchup – 1/4 cup. Adds sweetness.
• Garlic powder – 1/2 teaspoon.
• Worcestershire sauce – 1/2 teaspoon. Adds tang.
• Black pepper – 1/2 teaspoon.

Helpful Swaps

Don’t have buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

No tenderloins? You can use boneless chicken breasts and cut them into strips.

If you want to make the sauce a little lighter, use low-fat mayo.

Kitchen Tools You’ll Need

• Deep frying pan or pot
• Tongs
• Mixing bowls (for marinade, breading, and sauce)
• Whisk
• Paper towels (for draining oil)
• Plate or tray (to rest the chicken)

How To Make Raising Cane’s Chicken Recipe

Step 1 | Marinate the Chicken

Start by placing your chicken tenderloins in a bowl. Pour the buttermilk over the chicken. Add salt, pepper, and garlic powder. Mix gently until all the chicken is coated. Cover and refrigerate for at least 1 hour. If you have time, let it sit overnight. This makes the chicken super juicy.

Step 2 | Mix the Breading

In another bowl, mix together the flour, cornstarch, salt, and paprika. Stir well so everything blends evenly.

Step 3 | Make the Sauce

While the chicken is marinating, whisk together mayo, ketchup, garlic powder, Worcestershire sauce, and black pepper in a small bowl. Cover and refrigerate the sauce. This helps the flavors come together.

Step 4 | Coat the Chicken

Take the chicken out of the fridge. One by one, take a piece of chicken from the marinade and dip it into the flour mixture. Press the coating into the chicken so it sticks well. Shake off the extra flour and set the coated piece aside. Repeat with all pieces.

Step 5 | Heat the Oil

Pour enough vegetable oil into a deep frying pan to fill it about 2 inches deep. Heat the oil over medium-high heat. Test the oil by dropping in a bit of flour. If it sizzles, it’s ready.

Step 6 | Fry the Chicken

Carefully add the chicken pieces into the hot oil. Don’t overcrowd the pan. Fry 3-4 pieces at a time, turning them occasionally. Cook until they’re golden brown and crispy, about 5-6 minutes. Use tongs to take them out and place them on a plate lined with paper towels.

Tips for Making Perfect Chicken

1. Always let the chicken rest after breading for 5-10 minutes before frying.
2. Don’t overcrowd the pan; it lowers the oil temp.
3. Let the oil get hot enough before you add chicken.
4. Double dip if you want an extra thick crust.
5. Use a thermometer if needed. Chicken should reach 165°F inside.

How To Serve Raising Cane’s Chicken

I like to serve this chicken hot with a side of crinkle-cut fries and, of course, a little cup of that tasty Cane’s sauce.

You can also pair it with coleslaw or a simple salad. It’s great for lunch or dinner and hits the spot every single time.

Don’t forget the Texas toast if you want the full experience.

How To Store Raising Cane’s Chicken

Got leftovers? Let the chicken cool to room temperature first. Then place it in an airtight container and store in the fridge. It stays good for up to 3 days.

To reheat, I use an oven or air fryer so it stays crispy. Just heat at 375°F for about 10 minutes.

Avoid using the microwave unless you’re okay with it being soft instead of crispy.

Raising Cane’s Chicken Recipe FAQs

1. Can I bake the chicken instead of frying?

Yes, you can! It won’t be as crispy, but it still tastes good. Preheat your oven to 425°F, spray the chicken with a little oil, and bake for about 20 minutes, flipping halfway through.

2. What does the buttermilk do?

Buttermilk helps tenderize the chicken and adds a slight tangy flavor. It also helps the breading stick better, making the outside super crispy.

3. Can I make the sauce ahead of time?

Yes! I recommend making it a few hours early or even the day before. The flavors blend together and taste even better the next day.

4. How do I know when the chicken is done?

The outside should be golden brown and crispy. Inside, the chicken should be white and juicy. Use a thermometer if you’re unsure. The safe temp is 165°F.

5. Can I freeze the chicken?

I don’t suggest freezing after frying, but you can freeze the raw breaded chicken. Lay them on a tray to freeze, then store in a bag. When ready, fry them straight from the freezer (add extra cook time).

6. What kind of oil should I use?

Use a neutral oil like vegetable, canola, or peanut oil. They hold up well at high heat and don’t change the flavor.

7. Can I make this in the air fryer?

Yes! Preheat your air fryer to 400°F. Spray the breaded chicken with oil and cook for 8-10 minutes, flipping once. It won’t be as golden as frying but still delicious.

Conclusion

I hope you give this Raising Cane’s chicken recipe a try soon. It’s a fun and simple way to enjoy your favorite restaurant meal right at home.

With crispy breading, juicy chicken, and that famous dipping sauce, it’s hard to beat. Let me know how yours turns out, and if you have any tips, feel free to share!

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