Copycat Canes Chicken Recipe

Copycat Canes Chicken Recipe

This easy to follow, Copycat Canes Chicken recipe brings the taste of Raising Cane’s famous chicken tenders right to your kitchen. With tender, marinated chicken coated in a crispy golden crust, this recipe captures the flavor you love from Copycat Canes Chicken Recipe without leaving home. Perfect for family dinners, parties, or just because, these tenders will satisfy all cravings. Plus, we’ll guide you through the secrets of making their signature sauce.

Description

If you’re a fan of Raising Cane’s Chicken tenders, you’ll know why they have a cult following. Their juicy, perfectly seasoned chicken paired with a crunchy golden crust is iconic. But what makes Cane’s chicken special. The secret is in the simple yet effective marinade and a perfectly seasoned breading that gives it an irresistible crunch. This homemade Cane’s chicken recipe is designed to mimic the delicious flavor and texture of Raising Cane’s chicken, so you can enjoy that classic taste without leaving your kitchen.

In Copycat Canes Chicken Recipe, we’ll break down all the essential steps to replicate Cane’s signature taste. From the buttermilk marinade that keeps the chicken tender to the seasoned flour and breadcrumb coating that delivers the crunch you crave, we’ve got all the details you need. We’ll also include the famous Cane’s Sauce recipe to make your experience complete.

Ingredients

For the Chicken Tenders

1 pound boneless, skinless chicken tenders or chicken breasts (cut into strips)
1 cup buttermilk
1 large egg
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

For the Breading

1 cup all purpose flour
1/2 cup breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for extra spice)

For Frying

Vegetable oil, for frying (about 3 cups)

For Cane’s Signature Sauce

1/2 cup mayonnaise
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika

Instructions

1. Marinate the Chicken: In a mixing bowl, whisk together buttermilk, egg, garlic powder, paprika, salt, and black pepper. Add the chicken tenders to the buttermilk mixture, ensuring each piece is fully coated.Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 2 hours for maximum tenderness and flavor.

2. Prepare the Breading: In another mixing bowl, combine flour, breadcrumbs, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using).Stir the mixture until all the spices are evenly distributed.

3. Bread the Chicken: Remove the chicken from the buttermilk marinade, letting excess liquid drip off.Dredge each chicken piece in the seasoned flour mixture, pressing firmly to ensure an even coating.Place the coated chicken on a plate or baking sheet and let it sit for about 5 minutes to help the breading stick.

4. Fry the Chicken: In a large, heavy bottomed skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).Fry the chicken tenders in batches, making sure not to overcrowd the pan.Cook for 5-7 minutes per side, or until golden brown and crispy.Remove the chicken from the oil and place it on a paper towel lined plate to drain excess oil.

5. Make the Cane’s Sauce: In a small bowl, mix together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and paprika.Stir until smooth and well combined.Refrigerate the sauce for at least 30 minutes before serving to allow flavors to blend.

6. Serve: Serve the chicken tenders hot with the homemade Cane’s Sauce on the side for dipping.Pair with crinkle cut fries and coleslaw for an authentic Cane’s experience.

Notes

Marinade Time: The buttermilk marinade is essential for tender, juicy chicken. Don’t skip it.
Oil Temperature: Maintaining an oil temperature of 350°F is key to achieving that signature golden crust without burning.
Storage: Leftover chicken tenders can be refrigerated for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to maintain crispiness.
Adjusting Spice Levels: If you prefer a milder flavor, omit the cayenne pepper in the breading.