Copycat Raising Cane's Chicken Sauce

When you crave crispy golden chicken tenders just like at your favorite fast food spot this Copycat Raising Canes Chicken with signature sauce brings the drive-through magic home The buttermilk marinade makes the chicken extra juicy and the double dipping in seasoned flour creates an irresistible crunch Best of all the homemade sauce tastes just like the real thing so you can dip to your hearts content

I still remember the first time I nailed that perfect crispy crust I could not believe how close it was to the real deal Now my friends ask for these tenders at every get together

Ingredients

• Chicken tenders: use fresh chicken for the juiciest result look for plump pieces with no excess moisture
• Buttermilk: essential for making the chicken tender and flavorful pick full fat if possible
• Kosher salt: seasons the chicken and coating evenly choose coarse flakes for the brine
• Freshly ground black pepper: brightens the flavor and balances the richness
• Egg: helps the marinade cling to the chicken and adds richness use a large size for best results
• All purpose flour: gives structure to the crunchy coating sift if possible for lightness
• Cornstarch: upgrades the crispiness of the batter opt for pure cornstarch no blends
• Paprika: adds a hint of smokiness use sweet or hot depending on your taste
• Garlic powder: boosts savory flavor
• Onion powder: builds on the aromatic base for both marinade and sauce
• Vegetable oil: needs to be neutral high smoke point oil like canola or peanut for frying
• Mayonnaise: sets the creamy base for the iconic sauce use real mayonnaise not salad dressing
• Ketchup: adds sweetness and tang to the dipping sauce use a thick variety
• Worcestershire sauce: gives umami depth to the sauce
• Crinkle fries: classic partner for chicken tenders

Step by Step Instructions

Marinate the Chicken:

Whisk the egg buttermilk salt and a few twists of black pepper in a large bowl Add the chicken tenders and turn to coat Each piece should be fully submerged Cover tightly and refrigerate for at least two hours but overnight is even better This ensures every bite is juicy and flavorful

Prepare the Dredge:

Combine flour cornstarch paprika garlic powder onion powder more pepper and the rest of the salt in a large shallow bowl Use a whisk to blend it thoroughly for even seasoning and the crispiest results

Heat the Oil:

Place a deep heavy pot on your stovetop Pour in oil so it is about two inches deep Attach a thermometer and slowly heat to 350 degrees Keep an eye on the temperature as it will drop when you add chicken

Coat the Chicken:

Remove one piece of chicken letting extra marinade drip away Roll it in the seasoned flour mixture until completely covered Dip it back into the marinade once more then coat it again with the flour For extra crunch do not rush this step Lay coated chicken on a baking sheet ready for frying

Fry to Perfection:

Fry the chicken in small batches so you do not crowd the pot and reduce the oil temperature Turn each piece with tongs to get an even golden color Cook until an instant read thermometer reads 165 degrees inside about three to four minutes per batch Transfer to a wire rack so the crust stays crispy

Make the Sauce:

Stir the mayonnaise ketchup Worcestershire sauce garlic powder black pepper salt and onion powder in a bowl until creamy and smooth Taste and adjust the pepper if you want a bigger kick

Serve:

Pile the hot crispy tenders on a platter with crinkle fries Pour the sauce into a small bowl for dipping Let everyone build their own basket just like at the restaurant

Save

My favorite part of this recipe is always the sauce I used to mix up just enough to dip my own tenders but now everyone asks for extra This dish brings back memories of fun family dinners when we would all argue over the last fry and laugh at who could make the best dipping combo

Storage Tips

Let the cooked chicken cool completely Store in an airtight container in the refrigerator for up to three days For the crispiest leftovers reheat on a wire rack in a hot oven instead of the microwave The sauce keeps well in the fridge for three days in a tightly sealed container

Ingredient Substitutions

If you do not have buttermilk you can make your own by mixing milk with a splash of vinegar or lemon juice Cornstarch can be left out but you will lose some crunch Try smoked paprika for a bolder flavor or swap in a little cayenne if you like extra heat

Serving Suggestions

Serve this meal just like at the restaurant with piles of hot crinkle fries and extra sauce Add a crisp cabbage slaw or some pickles for a fresh bite You can even use the chicken tenders to make sandwiches on soft buns

Save

Cultural and Historical Context

Raising Canes started in Louisiana and quickly became famous for their simple menu and unbeatable chicken finger combo This recipe brings that Southern fast food tradition home letting you skip the drive through and make it from scratch whenever you crave comfort food

Recipe FAQs

→ How long should the chicken marinate?

Marinate the chicken for at least 2 hours or up to overnight to ensure maximum tenderness and flavor.

→ Can I prepare the dipping sauce in advance?

Yes, you can make the sauce up to 3 days ahead. Store it in an airtight container in the refrigerator.

→ What oil is best for frying the chicken?

Vegetable oil is recommended for its neutral flavor and high smoke point when frying the tenders.

→ How do I ensure my chicken stays crispy?

Double-dip each piece in the marinade and seasoned flour, then fry in hot oil for a crunchy coating.

→ Can I use chicken breasts instead of tenders?

Yes, slice chicken breasts into strips to replace tenders if needed; cooking time may vary slightly.

→ What can I serve alongside the chicken?

Crinkle fries are classic, but cole slaw or salad make delicious additions to complete the meal.