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Homemade Raising Cane's Chicken and Cane's Sauce

Homemade Raising Cane's Chicken and Cane's Sauce Magic

Experience the delicious crunch of Homemade Raising Cane's Chicken and Cane's Sauce that brings fast-food classic flavors right to your kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Homemade Raising Cane's Chicken Ingredients
  • 1 pound Chicken Tenderloins Substitute with chicken breasts if needed
  • 1 cup Buttermilk Can substitute with milk mixed with vinegar or lemon juice
  • 1 large Egg A flax egg is a great vegan alternative
For the Seasonings
  • 1 teaspoon Garlic Powder Or use fresh garlic
  • 1 tablespoon Cajun Seasoning Can swap for Italian seasoning
  • 1 teaspoon Onion Powder Fresh onions can be used
For the Coating
  • 1 cup All-Purpose Flour Gluten-free flour is a substitute
  • 1 teaspoon Baking Soda Can substitute with baking powder
  • 2 tablespoons Corn Starch Optional for added crispiness
  • 1 teaspoon Salt Adjust for low-sodium diet
  • 1 teaspoon Black Pepper Adjust to taste
For the Cane's Sauce
  • 1 cup Mayo Substitute with Greek yogurt for a lighter version
  • 1 tablespoon Ketchup Can use tomato puree as a substitute
  • 1 teaspoon Garlic Salt Or mix salt and garlic powder
  • 1 teaspoon Worcestershire Sauce Soy sauce is an alternative
  • 1 teaspoon Smoked Paprika Use regular paprika for a milder taste
For Finishing Touches
  • 1 teaspoon Onion Powder Can be used interchangeably with fresh onions

Equipment

  • Large mixing bowl
  • Zip-top bag
  • Wire Rack
  • Large pot for frying

Method
 

Preparation Steps
  1. Marinate the Chicken: Whisk together buttermilk, egg, garlic powder, Cajun seasoning, and onion powder. Add chicken tenderloins, seal, and refrigerate for at least 2 hours.
  2. Prepare the Dredging Station: Mix flour, baking soda, corn starch, salt, garlic powder, Cajun seasoning, and pepper. Preheat frying oil to 350°F.
  3. Dredge the Chicken: Remove chicken from marinade, dredge in flour mixture, let sit for 10 minutes.
  4. Fry the Chicken: Fry chicken in batches for 3-5 minutes per side until golden and cooked through. Use a wire rack to drain excess oil.
  5. Make Cane's Sauce: Blend mayo, ketchup, garlic salt, Worcestershire sauce, black pepper, smoked paprika, and onion powder until smooth.
  6. Serve and Enjoy: Plate chicken with Cane's sauce and optional sides like fries or coleslaw.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Marinating overnight enhances tenderness. Double dredging adds extra crunch. Maintain oil temperature while frying.

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