If you’ve ever found yourself craving the perfectly crispy, tender, and flavorful chicken from your favorite fast-casual spot, you’re in luck! This Raising Cane’s-Style Chicken Tenders with Dipping Sauce Recipe offers that signature golden crunch and juicy inside right in your own kitchen. From the beautifully seasoned buttermilk marinade to the irresistible dipping sauce, every bite captures the magic of beloved chicken tenders with homemade love. Whether you’re feeding family or impressing friends, these tenders bring restaurant-quality yum without the drive-thru.

Raising Cane’s-Style Chicken Tenders with Dipping Sauce Recipe - Recipe Image

Ingredients You’ll Need

Gathering just the right ingredients is crucial for capturing that iconic Raising Cane’s taste. Each one plays a vital role, from the tenderizing buttermilk to the crisping cornstarch, ensuring your chicken tenders turn out fantastic every single time.

Chicken tenderloins (1 ½ pounds): Naturally tender, these are the perfect cut for juicy, bite-sized tenders.
Buttermilk (1 cup): Adds tang and tenderizes the chicken beautifully during marination.
Salt (1 teaspoon): Enhances all the flavors and seasons the chicken evenly.
Black pepper (½ teaspoon): Adds a subtle kick and depth.
Garlic powder (½ teaspoon): Infuses a gentle savory note throughout the coating.
Paprika (½ teaspoon): Contributes a warm color and mild smoky sweetness.
All-purpose flour (1 cup): Forms the crispy base layer for the coating.
Cornstarch (½ cup): The secret to extra crispiness in your frying batter.
Eggs (2 large): Helps the flour mixture adhere perfectly to the chicken.
Milk (2 tablespoons): Lightens up the egg wash for an even coating.
Vegetable oil for frying: A neutral oil that fries the tenders to golden perfection.
Mayonnaise (½ cup): Creamy base for the classic Cane’s dipping sauce.
Ketchup (¼ cup): Adds a tangy sweetness to the sauce.
Worcestershire sauce (½ teaspoon): Brings umami depth to the dipping sauce.
Pinch of paprika: For that familiar warm color and flavor in the dipping sauce.

How to Make Raising Cane’s-Style Chicken Tenders with Dipping Sauce Recipe

Step 1: Marinate the Chicken

Begin by whisking together the buttermilk, salt, black pepper, garlic powder, and paprika in a medium bowl. The buttermilk not only tenderizes the meat but also infuses the tenders with flavor that’s unmistakably Raising Cane’s. Add your chicken tenderloins to the marinade and refrigerate for at least one hour; longer—up to overnight—is even better for maximum juiciness and taste.

Step 2: Prepare the Coating Stations

While the chicken marinates, mix the all-purpose flour and cornstarch in one shallow dish. In another bowl, whisk together the eggs and milk to create your egg wash. This two-step coating process ensures the perfect crunchy exterior that stays intact during frying.

Step 3: Coat the Chicken

Remove each piece of chicken from the marinade, letting any excess drip off. Dip it first into the egg wash, then thoroughly coat with the flour and cornstarch mixture. Press the flour onto the chicken gently but firmly. For extra crunch, you can double dip: egg, flour, egg, then flour again—this trick ups the crisp factor dramatically.

Step 4: Fry to Perfection

Heat about two inches of vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F. Fry the tenders in batches so they have plenty of space, cooking each side for 4 to 5 minutes or until an irresistible golden brown crust forms and the chicken is cooked through. Drain on paper towels to remove excess oil and keep the tenders crispy.

Step 5: Whip Up the Dipping Sauce

In a small bowl, simply combine the mayonnaise, ketchup, garlic powder, Worcestershire sauce, black pepper, and a pinch of paprika. Whisk until well blended and chill until you’re ready to serve. This dipping sauce is iconic—creamy, tangy, and downright addictive.

How to Serve Raising Cane’s-Style Chicken Tenders with Dipping Sauce Recipe

Garnishes

While the tenders are the star, a sprinkle of freshly cracked black pepper or a dusting of paprika on top adds visual appeal and an extra layer of flavor flair. Garnishing with a wedge of lemon on the side can brighten things up for those who love a touch of zest.

Side Dishes

No Raising Cane’s experience is complete without classic sides like crinkle-cut fries that soak up the dipping sauce perfectly, buttery Texas toast to mop up every bite, and a crisp, refreshing coleslaw to balance the richness. These sides elevate the meal into a true comfort-food feast.

Creative Ways to Present

For a fun twist, try serving your tenders on a platter lined with parchment paper and accompanied by mini dipping bowls filled with the signature sauce and other fun options like honey mustard or spicy ranch. Alternatively, stack the tenders in a basket lined with red-checkered paper for that nostalgic, casual vibe.

Make Ahead and Storage

Storing Leftovers

Leftover tenders can be stored in an airtight container in the refrigerator for up to 3 days. To maintain some crispness, lay paper towels between layers to absorb excess moisture and keep the tenders from becoming soggy.

Freezing

You can freeze cooked tenders for up to 2 months by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe container or bag. This way, you can enjoy your Raising Cane’s-Style Chicken Tenders with Dipping Sauce Recipe anytime with minimal effort.

Reheating

To reheat, avoid the microwave if you want to keep the crisp texture—opt instead for an oven preheated to 375°F. Place the tenders on a baking sheet and heat for 10-12 minutes until warmed through and crispy again.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be used in a pinch, buttermilk is preferred because its acidity tenderizes the chicken and adds that signature tang that makes Raising Cane’s-Style Chicken Tenders so special. For a homemade substitute, mix milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

What makes the coating extra crispy in this recipe?

The combination of all-purpose flour and cornstarch is a game-changer for crispiness. Cornstarch helps create a delicate, crisp crust that flour alone can’t achieve. Additionally, pressing the flour firmly onto the chicken and double-dipping boosts that desirable crunch.

Can I bake the chicken tenders instead of frying?

While frying gives the best classic texture and color, baking is an option for a lighter version. Coat as directed, place on a greased baking sheet, and bake at 425°F for about 20-25 minutes, flipping halfway through, until golden and cooked through.

Is the dipping sauce spicy?

The classic Cane’s-style dipping sauce is more tangy and savory rather than spicy. If you prefer a bit of heat, you can easily add a dash of hot sauce or cayenne pepper to the sauce to customize it to your taste.

How long can I marinate the chicken?

For best results, marinate the chicken tenders for at least one hour, though 4 hours or overnight in the refrigerator lets the flavors infuse deeply and tenderizes the meat fully. Avoid marinating longer than 24 hours to keep the texture just right.

Final Thoughts

I hope you’re as excited as I am to make these incredibly satisfying Raising Cane’s-Style Chicken Tenders with Dipping Sauce Recipe at home. The blend of crispy, juicy chicken and that unforgettable dipping sauce is a guaranteed crowd-pleaser. Once you try this recipe, I’m confident it will become a fast favorite in your recipe rotation, perfect for game day, family dinners, or any time you crave pure comfort food.

Raising Cane’s-Style Chicken Tenders with Dipping Sauce Recipe

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4.2 from 74 reviews

Author: admin
Total Time: 35 minutes active (plus marinating time)
Yield: 4 servings 1x
Diet: Nut-Free

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Description

Enjoy crispy, golden chicken tenders inspired by Raising Cane’s, featuring a flavorful buttermilk marinade and a signature tangy dipping sauce. These homemade chicken strips are perfect for a satisfying meal with a delicious balance of spices and a crunchy coating.

Ingredients

Scale

Chicken Tenders

1 ½ pounds chicken tenderloins
1 cup buttermilk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 cup all-purpose flour
½ cup cornstarch
2 large eggs
2 tablespoons milk
Vegetable oil, for frying

Cane’s-Style Dipping Sauce

½ cup mayonnaise
¼ cup ketchup
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
½ teaspoon black pepper, fresh cracked preferred
Pinch of paprika

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Instructions

Marinate the Chicken: In a medium bowl, whisk together buttermilk, salt, black pepper, garlic powder, and paprika until well combined. Add chicken tenderloins to the marinade, cover, and refrigerate for at least 1 hour, preferably 4 hours or overnight to enhance flavor and tenderness.
Prepare the Coating Stations: In one shallow dish, mix together all-purpose flour and cornstarch. In another dish, whisk the eggs with milk to create an egg wash.
Coat the Chicken: Remove each chicken tender from the marinade. Dip first into the egg wash, then thoroughly coat with the flour and cornstarch mixture. Press the flour onto the chicken pieces to ensure a crispy exterior. For extra crispiness, you may double dip by repeating the egg wash and flour steps.
Heat the Oil: In a heavy-bottomed skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature throughout frying.
Fry the Tenders: Fry the coated chicken tenders in batches, cooking each side for 4–5 minutes or until golden brown and fully cooked through (internal temperature of 165°F). Avoid overcrowding the pan to keep the oil temperature steady.
Drain Excess Oil: Remove cooked tenders using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
Prepare the Dipping Sauce: In a small bowl, whisk together mayonnaise, ketchup, garlic powder, Worcestershire sauce, black pepper, and paprika. Chill the sauce until ready to serve.
Serve: Serve the crispy chicken tenders hot, accompanied by the Cane’s-style dipping sauce. For an authentic experience, serve with crinkle-cut fries, Texas toast, and coleslaw.

Notes

For extra crispy tenders, double dip each piece: egg, flour, egg again, then flour.
Serve with crinkle-cut fries, Texas toast, and coleslaw for the full Raising Cane’s experience.
Maintain oil temperature at 350°F for best frying results.
Marinating overnight delivers the most tender and flavorful chicken.

Prep Time: 15 minutes plus 1 to 12 hours marinating
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: American