Homemade Raising Cane’s Chicken and Cane’s Sauce Recipe
Recreate the iconic Raising Cane’s Chicken at home with this crispy, juicy fried chicken recipe paired with a tangy, flavorful Cane’s sauce. Marinated in buttermilk and a blend of spices, the chicken is double-dredged and perfectly fried to golden perfection, making it perfect for a delicious homemade meal or party snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken Marinade:
- 2 lbs of chicken tenderloins
- 2 cups buttermilk
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon onion powder
Dredge for the Chicken:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon corn starch
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 3 teaspoons Cajun seasoning
- Fresh black pepper to taste
Cane’s Sauce:
- ½ cup mayo
- ¼ cup ketchup
- ½ teaspoon garlic salt
- 1 teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon onion powder
Instructions
- Prepare the Marinade: In a bowl, mix the buttermilk, egg, garlic powder, Cajun seasoning, and onion powder thoroughly. Place the chicken tenderloins into a large resealable gallon bag, pour the marinade over the chicken, seal the bag, and refrigerate for at least 2 hours to let the flavors infuse.
- Mix the Dredge: In a separate bowl, combine the all-purpose flour, baking soda, corn starch, salt, garlic powder, Cajun seasoning, and fresh black pepper. Stir well to create an even coating mixture.
- Heat the Oil: In a deep frying pot or deep fryer, heat 5 cups of oil to 350°F (175°C), ensuring it’s hot enough for frying but not smoking.
- Coat the Chicken: Remove one piece of chicken tenderloin at a time from the marinade, dip it fully into the dredge mixture to coat thoroughly, then place on a wire rack to rest for at least 10 minutes. After resting, dredge the chicken again in the flour mixture for an extra crispy crust. Repeat for all pieces.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil and fry for 3-5 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and crispy. Transfer cooked pieces onto a wire rack to drain excess oil.
- Repeat Frying: Continue frying the remaining chicken pieces in batches, maintaining the oil temperature for consistent cooking.
- Make Cane’s Sauce: In a bowl, combine mayonnaise, ketchup, garlic salt, Worcestershire sauce, black pepper, smoked paprika, and onion powder. Mix until smooth and well blended.
- Serve: Plate the crispy chicken with a side of the homemade Cane’s sauce for dipping. Enjoy immediately for the best texture and flavor.
Notes
- Marinating the chicken for at least 2 hours or overnight enhances tenderness and flavor.
- Double dredging the chicken results in extra crispy crust.
- Use a wire rack to rest and drain chicken after dredging and frying to maintain crispiness.
- Maintain oil temperature at 350°F to ensure even cooking and avoid greasy chicken.
- Homemade Cane’s sauce can be refrigerated for up to 3 days in an airtight container.
Keywords: Raising Cane's chicken, homemade fried chicken, chicken tenderloins recipe, Cane's sauce, crispy chicken, buttermilk marinade
