Copycat Raising Cane's Chicken Sauce (Print Version)
Crispy tenders and tangy sauce deliver the iconic Raising Cane's flavor in every bite.
# Ingredients:
→ Chicken Tenders
01 -
1 large egg
02 -
1 1/2 cups buttermilk
03 -
5 tsp kosher salt, divided
04 -
Freshly ground black pepper
05 -
2 lb chicken tenders
06 -
2 1/2 cups (300 g) all-purpose flour
07 -
1/2 cup cornstarch
08 -
1 1/2 tsp paprika
09 -
1 tsp garlic powder
10 -
1/2 tsp onion powder
11 -
Vegetable oil (4 to 6 cups) for frying
→ Cane's Sauce
12 -
3/4 cup mayonnaise
13 -
3 tbsp ketchup
14 -
1 tbsp Worcestershire sauce
15 -
1 tsp garlic powder
16 -
3/4 tsp freshly ground black pepper
17 -
1/2 tsp kosher salt
18 -
1/2 tsp onion powder
19 -
Crinkle fries for serving
# Steps:
01 -
In a large bowl, whisk egg, buttermilk, 2 tsp salt, and a few grinds of black pepper. Add chicken and toss to coat. Cover bowl and refrigerate for at least 2 hours or up to overnight.
02 -
In a large shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, a few grinds of black pepper, and the remaining 3 tsp salt.
03 -
Into a large heavy pot fitted with a deep-fry or candy thermometer, pour oil to a depth of 2 inches. Heat over medium-high heat until thermometer registers 350°F.
04 -
Working one piece at a time, remove chicken from marinade, letting excess drip off. Toss in flour mixture until coated. Dip into marinade again, then toss in flour mixture once more. Arrange breaded chicken on a baking sheet.
05 -
Working in batches and adjusting heat as necessary to maintain oil temperature, fry chicken, turning occasionally, until deeply golden and an instant-read thermometer inserted into the thickest part registers 165°F, about 3 to 4 minutes. Transfer to a wire rack to drain.
06 -
In a medium bowl, stir together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and onion powder until combined.
07 -
Arrange fried chicken on a platter. Serve with Cane's sauce and crinkle fries alongside.
08 -
Sauce can be prepared up to 3 days in advance. Store in an airtight container and keep refrigerated.