Easy Copycat Cane’s Chicken Recipe
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.
Print Pin Servings: 6 portions
Calories: 420kcal
Cost: $20
Equipment
- Large mixing bowls
- Shallow dishes
- Deep pot or fryer
- Wire rack
- Meat thermometer
- Tongs
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
Instructions
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
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
Nutrition
Calories: 420kcal | Carbohydrates: 32g | Protein: 28g | Fat: 21g | Saturated Fat: 4.5g | Polyunsaturated Fat: 7.5g | Monounsaturated Fat: 9g | Fiber: 1g | Sugar: 3g