Let me set the scene.

Rain pounding the windows. My son’s hockey gear drying in the hallway (that smell, y’all…), and I had no clue what to make for dinner. Then my teen pipes up: “Why don’t you ever make chicken like Raising Cane’s?” Now, we don’t have a Cane’s in Nova Scotia, but we tried it on a road trip through Maine and yeah — it made an impression.

So, I did what any comfort-food-loving parent would do: I reverse-engineered those crispy, golden tenders until they tasted like the real deal.

Maybe better. Boom.

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🍗 Ingredients for Copycat Raising Cane’s Chicken

 

• 1 ½ lbs chicken tenderloins (680 g)

• 1 cup buttermilk (240 ml)

• 1 tsp kosher salt (5 g)

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 ½ cups all-purpose flour (180 g)

• ½ cup cornstarch (60 g)

• 1 tsp paprika

• 1 tsp baking powder

• Vegetable oil for frying

 

For Cane’s-Style Sauce:

• ½ cup mayo (120 ml)

• 2 tbsp ketchup (30 ml)

• 1 tsp garlic powder

• ½ tsp Worcestershire sauce

• ½ tsp black pepper (coarse grind)

 

🔥 Optional: Add a splash of hot sauce to the buttermilk for extra flavor. It’s what I do when my brother comes over — he likes it spicy.

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🔥 Step-by-Step Instructions for Copycat Raising Cane’s Chicken

 

1. Marinate chicken in buttermilk, salt, pepper, and garlic powder for 2–4 hours (or overnight).

2. Mix flour, cornstarch, baking powder, and paprika in a shallow bowl.

3. Heat oil in a deep skillet or fryer to 350°F (175°C).

4. Dredge tenders in the flour mixture, pressing to coat thoroughly.

5. Shake off excess, then rest on a wire rack for 5 minutes before frying.

6. Fry in batches for 4–5 minutes, turning once, until golden brown and crispy.

7. Drain on paper towels, sprinkle with a pinch of salt.

8. Whisk Cane’s sauce ingredients in a bowl and chill until ready to serve.

 

The sizzle when they hit the oil? That’s when you know you’re about to make someone’s day.

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🧠 Pro Tips & Variations for Copycat Raising Cane’s Chicken

1. Don’t Skip the Resting

Letting the breaded tenders sit before frying helps that crust grab on tight. Crispy, not crumbly.

2. Use Cornstarch for Crunch

It’s the secret to that light, shattery texture. Flour alone won’t get you there.

3. Make It a Meal

Serve with crinkle fries, Texas toast, and coleslaw to complete the Cane’s vibe. Oh — and a cold can of root beer.

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🧊 Storage & Food Safety

Raising Cane’s Chicken doesn’t hang out well in the fridge unless you reheat it properly.

• Fridge: Store cooled tenders in an airtight container up to 4 days.

• Reheat: Oven at 375°F or air fryer at 380°F until 165°F inside and crispy again.

• Freezer: Freeze individually on a baking sheet, then transfer to a zip bag for up to 2 months.

Microwaving? Meh. Use only in chicken-sandwich emergencies.

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🧮 Nutrition & Serving Ideas

Fun Serving Ideas:

• Raising Cane’s Plate: Tenders + fries + toast + coleslaw + Cane’s sauce

• Chicken Wraps: In a warm tortilla with lettuce, tomato, and extra sauce

• NHL Game Night: Serve in baskets with pickle spears and extra napkins

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❓FAQs About Copycat Raising Cane’s Chicken

Q: What’s the closest cut to chicken tenders?

Boneless skinless chicken breasts, sliced into strips. But real tenders are juicier and quicker to cook.

Q: Can I bake them instead?

You can — bake at 425°F with a spritz of oil, flipping once. They won’t be quite as crispy, but still tasty.

Q: What’s in Cane’s sauce?

It’s mostly mayo, ketchup, garlic powder, black pepper, and Worcestershire. Simple, but ridiculously good.

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📝 Author Note

I’m a home cook from Halifax who once deep-fried chicken at 7:45 a.m. before my kid’s school field trip — just to get it crispy in time. Worth it.

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