What ingredients are in Raising Cane's chicken?

Raising Cane's chicken is made using simple ingredients like chicken tenderloins, buttermilk for marination, a seasoned breading mix, and neutral frying oil. The magic lies in the balance of spices in the breading and the tangy Cane's Sauce served alongside.

What is so special about Cane's chicken?

Cane's chicken is celebrated for its tenderness, achieved through buttermilk marination, and its perfectly crispy coating. The simplicity of the recipe, paired with the flavorful Cane's Sauce and sides like Texas toast and crinkle-cut fries, sets it apart.

What do Cane's fry their chicken in?

Raising Cane’s fries their chicken in high-quality canola oil. Canola oil is preferred for its neutral flavor and high smoke point, ensuring the chicken is crispy without an oily taste.

What brand of chicken does Raising Cane's use?

While Raising Cane's doesn't publicly disclose the specific brand, they emphasize using fresh, never frozen, premium chicken tenderloins to maintain their signature quality. When making it at home, choose high-quality fresh chicken for the best results.

How To Make Cane’s Chicken Recipe At Home

Description

This Cane’s chicken recipe brings the magic of Raising Cane’s right to your kitchen. Juicy, crispy chicken tenders marinated in buttermilk and perfectly seasoned, paired with the signature tangy Cane’s Sauce. It’s a fast-food favorite made fresh at home, perfect for family dinners, game days, or weeknight cravings.

Ingredients

Scale

For the Chicken:

1 lb chicken tenderloins or strips
1 cup buttermilk
1 tsp Creole seasoning
½ tsp garlic powder
½ tsp salt

For the Breading:

1 cup all-purpose flour
½ cup cornstarch
1 tsp paprika
1 tsp garlic powder
½ tsp salt
2 large eggs, whisked

For the Cane’s Sauce:

½ cup mayonnaise
¼ cup ketchup
1 tsp Worcestershire sauce
1 tsp garlic powder
½ tsp black pepper

Optional Sides:

Crinkle-cut fries
Brioche or white bread for Texas toast
Coleslaw: cabbage, carrots, mayonnaise, buttermilk, sugar, and vinegar

Instructions

Marinate the Chicken:

Whisk together buttermilk, Creole seasoning, garlic powder, and salt in a bowl.
Add chicken tenderloins, ensuring they’re fully submerged.
Cover and refrigerate for at least 1 hour or overnight.

Prepare the Breading Station:

Mix flour, cornstarch, paprika, garlic powder, and salt in one bowl.
Whisk eggs in a second bowl.
Set up a third bowl with the flour mixture for double breading.

Bread the Chicken:

Remove chicken from marinade, letting excess drip off.
Dredge in flour, dip in eggs, and coat in flour again. Let rest on a wire rack for 10 minutes.

Fry the Chicken:

Heat 2-3 inches of oil in a pot to 350°F.
Fry chicken in small batches for 5-7 minutes or until golden brown and cooked through.
Drain on a wire rack.

Make Cane’s Sauce:

Combine mayonnaise, ketchup, Worcestershire sauce, garlic powder, and black pepper in a bowl.
Refrigerate for at least 1 hour before serving.

Assemble the Meal:

Serve crispy chicken tenders with Cane’s sauce, fries, Texas toast, and coleslaw.

Notes

Use gluten-free flour for a gluten-free option.
For a spicy twist, add cayenne pepper to the breading and hot sauce to the marinade.
To reheat leftovers, bake in a 400°F oven for 8-10 minutes.
Cane’s sauce tastes best when made a day ahead to allow flavors to meld.

Prep Time: 1 hour, 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Frying
Cuisine: American

Nutrition

Serving Size: 460 kcal
Calories: 3 g
Sugar: 750 mg
Sodium: 750 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 130 mg

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