Easy Copycat Cane’s Chicken Recipe

Crispy, golden-brown chicken tenders in a white container, showcasing a Copycat Cane’s Chicken Recipe with a crunchy breading and juicy interior.

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Recreate the famous Raising Cane's chicken tenders at home with this copycat recipe. Features a buttermilk marinade and double-breading technique for that signature crunch and tenderness.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 6 portions

Course: Main Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

Marinade

2 pounds chicken tenderloins
2 cups buttermilk
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon MSG optional

Breading

3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon kosher salt
1 teaspoon cayenne pepper
2 cups buttermilk for dredging

Frying

4-6 cups peanut oil or vegetable oil

Equipment

Large mixing bowls
Shallow dishes
Deep pot or fryer
Wire rack
Meat thermometer
Tongs

Method

Marinate Chicken

Mix buttermilk, salt, pepper, garlic powder, and MSG (if using)
Add chicken and refrigerate 4-24 hours

Prepare Breading

Combine flour and all seasonings in a shallow dish
Pour buttermilk in separate shallow dish

Bread Chicken

Remove from marinade
Dredge in seasoned flour
Dip in buttermilk
Dredge again in seasoned flour
Rest 10 minutes on wire rack

Fry Chicken

Heat oil to 350°F
Fry 3-4 pieces for 4-5 minutes
Cook until golden brown and 165°F internal
Drain on wire rack over paper towels

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 28gFat: 21gSaturated Fat: 4.5gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 9gFiber: 1gSugar: 3g

Notes

Double-breading is essential for the signature crunch
Maintain oil temperature between 350-375°F
Let breaded chicken rest before frying
Best served fresh and hot
Store leftovers in refrigerator up to 3 days

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