Copycat Raising Cane’s Chicken Fingers & Sauce - Best Crispy Chicken Tenders Recipe You'll Love

If you’ve ever had Raising Cane’s, you already know—it’s dangerously addictive. My kids are straight-up obsessed, and honestly, same. That crispy golden breading, the juicy meat inside, and then dunking it into that creamy, zesty Canes Chicken Sauce? Yeah, game over. The only problem? Those drive-thru runs start to add up fast.

So, after plenty of “Mom, can we pleeease get Cane’s tonight?” moments, I decided it was time to hack it. And let me tell you, this Copycat Canes Chicken turned out so legit that even my picky eaters gave me the thumbs up. The secret? A few pantry staples, some marinating magic, and a quick fry that delivers the crunch we all crave.

Now, don’t get intimidated. Even if you’re not a pro in the kitchen, this is one of those Copycat Chicken Tender Recipes that’s totally doable. Want the Best Chicken Tenders Recipe Fried? Boom—this is it. Wanna know How To Make Canes Chicken at home? Stick around, because I’ve got you covered.

And let’s talk about options, because not everyone wants to bust out the oil. Good news: you can whip up Air Fryer Raising Canes Chicken too. It still comes out crispy, just a little lighter (and a little less messy, IMO).

Pair it with my homemade Cains Chicken Recipe sauce and you’ve basically got a drive-thru experience without leaving your kitchen—or draining your wallet. Plus, you control the ingredients, which means no mystery stuff lurking in your meal.

So whether you’re craving crunchy Canes Fried Chicken for dinner, planning a game-day spread with epic Fingers Chicken, or just trying to impress your family, this recipe will hit the spot. Grab your apron, heat up the skillet, and let’s make Cane’s magic happen right at home.

Copycat Raising Cane’s Chicken Fingers & Sauce - Best Crispy Chicken Tenders Recipe You'll Love

Servings: 6
Prep Time: 20 minutes
Marinate: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Author: Aleda
Course: Dinner, Appetizer

Ingredients

For the chicken:

• 4 boneless chicken breasts (or 2 lbs tenderloins)
• 1 ½ cups buttermilk
• 3 tablespoons Cajun seasoning, divided
• 1 ½ cups all-purpose flour

For the Cane’s-style sauce:

• ¾ cup mayonnaise
• ⅓ cup ketchup
• 1 ½ tablespoons Worcestershire sauce
• 1 teaspoon black pepper

Directions

1. Make the sauce: Stir together mayo, ketchup, Worcestershire, and pepper in a small bowl. Cover and chill until ready to serve so the flavors can blend.
2. Prep the chicken: Slice each chicken breast lengthwise into three strips. If using tenderloins, run them through a fork to pull out the tough white tendon.
3. Marinate: In a large zip-top bag, whisk the buttermilk with 1 ½ tablespoons Cajun seasoning. Add chicken, press out excess air, and seal. Massage gently to coat all pieces. Refrigerate for at least an hour (overnight gives the best flavor).
4. Bread the tenders: Mix flour and the remaining Cajun seasoning in a shallow dish. Remove a few pieces of chicken at a time from the bag, keeping the buttermilk coating intact. Dredge in the flour, pressing firmly so the breading sticks. Place coated strips on a tray until all are done.
5. Fry: Pour oil into a deep skillet or heavy pot, filling no more than halfway. Heat to 350°F. Fry 3–4 tenders at a time for about 4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel–lined pan. Repeat until all strips are fried.
6. Serve: Pair the crispy chicken with hot crinkle fries and buttery Texas toast. Don’t forget to dunk every piece in that homemade Cane’s sauce!

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