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

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.
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Course: Main Dish
Cuisine: American
Keyword: Copycat Cane's Chicken Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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