Homemade Raising Cane's Chicken and Cane's Sauce
Homemade Raising Cane’s Chicken and Cane’s Sauce delivers the iconic flavor of the beloved chain right from your kitchen with crispy marinated chicken and the irresistible creamy dipping sauce. Perfect for fast-food lovers and DIY cooks, this recipe brings comfort, crunch, and that signature Southern flavor to your plate.
Ingredients
Chicken Marinade:
- 2 pounds chicken tenderloins
- 2 cups buttermilk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon onion powder
Dredge for the Chicken:
- 2½ cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 3 teaspoons Cajun seasoning
- Freshly ground black pepper to taste
Cane’s Sauce:
- ½ cup mayonnaise
- ¼ cup ketchup
- ½ teaspoon garlic salt
- 1 teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon onion powder
Instructions
- In a bowl, mix all the marinade ingredients except the chicken. Place the chicken pieces into a large gallon-sized resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours.
- In a separate bowl, thoroughly combine all the dredge ingredients.
- Heat 5 cups of oil in a frying pot to 350°F (175°C).
- Remove one piece of chicken at a time from the marinade and fully coat it in the dredge mixture. Place the coated chicken on a wire rack and let it rest for at least 10 minutes. Then dredge it again in the flour mixture. Repeat for all chicken pieces.
- When the oil reaches temperature, fry the chicken for 3 to 5 minutes on each side or until the internal temperature reaches 165°F (75°C). Transfer the cooked chicken to a wire rack to drain.
- Continue frying the remaining chicken pieces until all are cooked through.
- Prepare the sauce by mixing all the sauce ingredients together in a bowl. Serve alongside the chicken and enjoy!