This mouthwatering Homemade Raising Cane’s Chicken and Cane’s Sauce comes together in about 30 minutes and is all about frying to crispy perfection for a easy weeknight meal that your family will love! Switch up the seasonings to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Honestly, this recipe hits all the buttons delicious, fun, and super satisfying.
Ingredient Breakdown
Chicken Marinade:
- 2 lbs of chicken tenderloins
- 2 cups buttermilk
- 1 egg
- 1 tsp garlic powder
- 1 tsp Cajun seasoning
- 1 tsp onion powder
Dredge for the Chicken:
- 2 ½ cups all-purpose flour
- 1 tbsp baking soda
- 1 tbsp corn starch
- 1 tbsp salt
- 1 tbsp garlic powder
- 3 tsp Cajun seasoning
- Fresh black pepper to taste
Cane’s Sauce:
- 1/2 cup mayo
- 1/4 cup ketchup
- 1/2 tsp garlic salt
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
Let’s Get Cooking!
1. Mix the Marinade
In a large bowl, combine all the marinade ingredients except the chicken. Get in there with a whisk until it’s nice and smooth! Tip: Let your buttermilk come to room temperature if you can, it really helps the chicken tenderize better. Place the chicken pieces into a large gallon-sized resealable bag, then pour the marinade over the chicken. Seal the bag and let it sit in the fridge for at least 2 hours, but honestly, overnight is best. The longer, the better!
2. Prepare the Dredge
In another bowl, combine all the dredge ingredients. Mix them thoroughly, because you want every piece of chicken to be covered with this amazing crust!
3. Heat the Oil
Heat about 5 cups of oil in a frying pot to 350°F (175°C). You can use a thermometer to keep things accurate, there’s nothing worse than soggy chicken!
4. Dredge the Chicken
Now, here comes the fun part! Take one piece of chicken at a time out of the marinade and place it in your dredge mixture, ensuring it’s fully coated. Gently shake off the excess and set the coated chicken on a wire rack to rest for at least 10 minutes. This little rest helps form a good bond between the chicken and the crust. For an extra layer of crunch, dredge it again in the flour mixture! Repeat this until all the chicken pieces are ready.
5. Fry to Perfection
Once your oil is all heated up, it’s showtime! Fry the chicken for about 3-5 minutes on each side or until the internal temperature hits that beautiful 165°F (75°C). It’s all about that crispy, golden exterior. I like to use a slotted spoon to gently turn the chicken. Trust me, the smell is going to be mouthwatering!
6. Drain
Once the chicken is done, place them on a wire rack to drain, don’t skip this step! It helps keep that crispy crust intact. Repeat the frying process until all the chicken is cooked to perfection.
7. Make the Sauce
While the chicken is frying, grab a bowl and mix together all the Cane’s Sauce ingredients. Taste and adjust, add a bit more ketchup for sweetness or more garlic salt for flavor. It’s super flexible!
8. Serve and Enjoy!
Dig in and have fun! Serve the crispy chicken alongside your dreamy Cane’s sauce. I recommend pairing it with coleslaw or crinkle-cut fries for that authentic vibe!
Why I Love This Recipe
This is my go-to recipe when I’m craving that indulgent comfort food feel but don’t want to go out. Honestly, I’m a real sucker for the convenience of homemade versions of fast food classics! It’s such a crowd-pleaser, my family gets ridiculously excited when they see this on the menu. And the best part is, the chicken gets extra crispy, and the sauce is so easy that I’m usually whipping it up while dancing around the kitchen to my favorite tunes.
And don’t even get me started on how versatile this recipe can be, you can use whatever you’ve got on hand! If you have leftover chicken from last week’s roast or want to try a different seasoning, go for it!
If you loved this Chicken and Cane’s Sauce recipe, be sure to check out my Honey Pepper Chicken Mac and Cheese, my Best Pulled Pork Taquitos, or my Garlic Pork Bites for more tasty ideas!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, perfect for busy weeknights!
Comfort Food
It’s loaded with tons of flavor, keeping your taste buds happy and satisfied.
Crowd-Pleaser
Trust me; the whole family will love it, including picky eaters!
Customizable
Feel free to mix in whatever ingredients you have or prefer. One day, it might be adding a bit of heat with some cayenne, and the next, it might be sweetening the sauce with honey!
Perfect for Meal Prep
This recipe is not just great for dinner; it also makes fantastic leftovers for lunches, just reheat them in the oven to keep that crunch!
Serving and Storage Tips
How to Serve This Homemade Raising Cane’s Chicken
I love serving this crispy chicken with sides like coleslaw, fries, or fresh veggies. Don’t forget the sauce! Plating it up makes it a feast, it looks yummy and feels special!
Storage
This chicken keeps well in the refrigerator for about 3-4 days, depending on conditions. Just store it in an airtight container.
Reheating Instructions
The best way to reheat this chicken is in the oven. Preheat to 350°F (175°C), and place the chicken on a baking sheet for about 10-15 minutes or until heated through and the crust is crispy again!
Freezer Friendly?
Yes! You can freeze the breaded, uncooked chicken for up to 2 months. Thaw overnight in the fridge before frying.
And there you have it a full recipe breakdown, tips, and all the details you need to whip up your own soul-satisfying homemade Raising Cane’s Chicken and Cane’s Sauce that’ll have your family begging for seconds. Happy cooking! Follow us on Pinterest for daily meal inspiration!
Homemade Raising Cane’s Chicken and Cane’s Sauce
Ingredients
Method
- In a large bowl, combine all marinade ingredients except chicken and whisk until smooth. Place chicken in a resealable bag, pour marinade over it, seal, and refrigerate for at least 2 hours.
- In another bowl, combine dredge ingredients. Mix thoroughly to ensure even coating.
- Heat about 5 cups of oil in a frying pot to 350°F (175°C).
- Take one piece of chicken out of the marinade and coat it in the dredge mixture. Shake off excess and set on a wire rack to rest for 10 minutes.
- If desired, dredge once more for extra crunch. Repeat for all chicken pieces.
- Fry chicken for 3-5 minutes on each side until the internal temperature reaches 165°F (75°C).
- Drain on a wire rack to keep the crust intact.
- Mix all Cane’s Sauce ingredients in a bowl. Adjust seasoning to taste.
- Serve the crispy chicken with Cane’s Sauce and enjoy! Best paired with coleslaw or fries.