Name: Homemade Raising Cane's Chicken and Cane's Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb chicken tenderloins (or chicken breasts, cut into strips); 1 cup buttermilk; 1 ½ cups all-purpose flour; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; ½ teaspoon paprika; Vegetable oil, for frying; ½ cup mayonnaise; 2 tablespoon ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon black pepper (freshly ground for best flavor); ½ teaspoon onion powder; ½ teaspoon paprika

Warning: these crispy chicken tenders with that iconic Cane's Sauce are dangerously addictive! The moment you bite into that golden, crunchy crust and juicy, tender chicken, you'll understand why this is a fast-food legend.

The real secret? That zesty, creamy Cane's-style sauce-think peppery, savory, and just a little tangy. It's essential for dipping every single bite!

This recipe is a must-try because everything is made from scratch, super simple, and honestly better than takeout. Whether you're planning a fun weeknight dinner or hosting a game day feast, this homemade combo delivers restaurant-level flavor at home.

Inspired by the famous Raising Cane's, it's been a long-time favorite at my house. Trust me, once you make it, you'll crave it again and again!

Mouthwatering crispy chicken tenders and homemade Cane's sauce, served on a platter alongside fries and coleslaw

Why You'll Love This Recipe

Crispy, golden chicken with juicy centers-just like Raising Cane's, only fresher!
That famous, addictively good Cane's sauce comes together in minutes (and is even better homemade).
Simple ingredients, no deep fryer required-use your favorite skillet or Dutch oven!
Perfect for game nights, family dinners, or satisfying a serious fried chicken craving.

Key Ingredients for Homemade Raising Cane's Chicken and Cane's Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Tenders

Chicken tenders are the star of this copycat meal! Choose high-quality, fresh chicken tenderloins for maximum juiciness and tenderness. If you can't find tenders, you can slice chicken breasts into strips-just make sure they're all roughly the same size for even cooking. For best texture, pat them dry before marinating.

Buttermilk

Buttermilk is the not-so-secret marinade that keeps the chicken ultra moist. It tenderizes the meat and helps the breading stick perfectly. Don't have buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes, and you're good to go!

Seasoned Flour

The secret to Cane's-style crunch is a flavorful flour dredge. I keep it classic with salt, pepper, garlic powder, and paprika, but you can adjust the spices to your taste. Want more kick? Add a pinch of cayenne!

Mayonnaise

Mayonnaise is the creamy base of Cane's Sauce. Use a full-fat, good quality mayo for the smoothest, richest texture. Light mayo works in a pinch, though the sauce will be slightly less decadent.

Worcestershire Sauce

Just a dash of Worcestershire brings umami depth and tang to the Cane's Sauce, making it addictive! If you're out, a splash of soy sauce or even a little pickle juice can work in a pinch, though the classic flavor will change slightly.

Homemade Raising Cane's Chicken and Cane's Sauce cooking process

Instructions for Homemade Raising Cane's Chicken and Cane's Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Marinate the Chicken

Soak the chicken tenderloins in buttermilk in a large bowl. Toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours for maximum tenderness).

Mix the Seasoned Flour

In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, and paprika. This seasoned coating brings the classic Cane's crunch and savory flavor.

Bread the Chicken

Remove each chicken tender from the marinade, letting the excess buttermilk drip off. Dredge in the seasoned flour, pressing firmly so every strip is generously coated. Shake off any excess flour and set aside on a plate.

Fry Until Golden & Crispy

Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat (350°F is perfect). Fry the chicken tenders in batches, turning occasionally, for 4-5 minutes per side or until they're deep golden and cooked through. Don't overcrowd the pan! Drain on a wire rack or paper towels.

Make the Cane's Sauce

While the chicken cooks, stir together the mayonnaise, ketchup, Worcestershire, garlic powder, black pepper, onion powder, and paprika in a small bowl. Mix until completely smooth and creamy. Refrigerate until ready to serve for best flavor.

Serve and Enjoy

Pile those piping-hot chicken tenders onto a platter and serve with plenty of Cane's sauce for dipping. Get ready for repeat requests!

Recipe Variations

Give It a Kick

Love a little heat? Add up to ½ teaspoon cayenne pepper to the seasoned flour, or stir a dash of hot sauce into the buttermilk marinade. You can even spice up the Cane's sauce with a pinch of cayenne for an extra pop.

Gluten-Free Version

Swap the all-purpose flour for a gluten-free 1:1 flour blend, or use finely ground rice flour for an ultra-light, crispy crust. Make sure your Worcestershire sauce is gluten-free, too.

Oven-Baked Tenders

For a lighter twist, bake your breaded chicken strips on a greased wire rack over a baking sheet at 425°F for 18-22 minutes, flipping halfway through. They'll still turn out crisp and golden, especially if you spritz them with a bit of cooking spray.

Dairy-Free

If you need a dairy-free version, marinate the chicken in unsweetened plain almond milk with a little lemon juice instead of buttermilk. Use your favorite plant-based mayo for the sauce.

Extra-Garlicky Sauce

For garlic lovers, double the garlic powder in the Cane's sauce. It's bold, zesty, and absolutely delicious!

Serving Suggestions

Turn this meal into the full Raising Cane's experience by serving your homemade tenders with crinkle-cut fries, classic coleslaw, buttered Texas toast, and plenty of extra Cane's Sauce for dipping. For a touch of freshness, add sliced pickles or a simple green salad on the side. Garnish your platter with chopped fresh parsley or a lemon wedge for a restaurant-style touch.

Storage and Reheating

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 400°F oven or air fryer for 5-7 minutes to restore the crispy texture-microwaving will make them soft. Cane's sauce keeps well in the fridge for up to 1 week. If freezing, place cooled tenders in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven or air fryer until hot and crunchy.

Frequently Asked Questions About Homemade Raising Cane's Chicken and Cane's Sauce (FAQ)

Q: Can I use chicken breasts instead of tenderloins?

A: Absolutely! Simply slice chicken breasts into strips about the same size as tenders for even cooking.

Q: What oil is best for frying?

A: Neutral oils like vegetable, canola, or peanut oil work great-just make sure they have a high smoke point for the crispiest, golden exterior.

Q: Can I make Cane’s Sauce in advance?

A: Yes! In fact, making the sauce a few hours ahead of time lets the flavors meld and taste even better. Just keep it covered in the fridge.

Thank you for joining me in making this homemade Raising Cane's feast! Crispy, juicy chicken and that magical sauce are true comfort food perfection-no drive-thru needed. Try it soon and let me know how it goes with a comment or rating below. Happy dipping!