What makes Raising Cane's chicken so tender?

The secret is the buttermilk marinade combined with using actual chicken tenderloins rather than cut chicken breasts. The buttermilk's acidity gently breaks down proteins while the natural tenderness of the tenderloin cut ensures juicy results every time.

Can I bake this chicken instead of frying?

Yes, but it won't taste exactly like Cane's. Bake at 425°F for 15-18 minutes on a wire rack, spraying with cooking oil halfway through. The texture will be different but still delicious.

What oil is best for frying Raising Cane's chicken?

Vegetable oil, canola oil, or peanut oil work best due to their high smoke points and neutral flavors. Avoid olive oil as it has too low a smoke point and will burn at frying temperatures.

How do I know when the chicken is done frying?

The coating should be deep golden brown and the internal temperature should reach 165°F. Properly fried chicken fingers will float to the surface and sound less actively bubbly when done, usually after 3-4 minutes.

Can I make this chicken ahead of time?

The chicken can marinate up to 24 hours ahead, and you can coat the chicken up to 1 hour before frying. However, for best results, fry just before serving to maintain that signature crispy texture.

Raising Cane's Copycat

·entree

Raising Cane's Chicken

Name: Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12-16 chicken fingers
Ingredients: 2 lbs chicken tenderloins; 2 cups buttermilk; 1 tsp salt; 1/2 tsp black pepper; 2 cups all-purpose flour; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp paprika; 2 tsp salt; 1 tsp black pepper; 1/2 tsp cayenne pepper; 1/2 tsp dried thyme; 6-8 cups vegetable oil

Raising Cane's chicken recipe delivers that perfect combination of crispy coating and juicy chicken that has made this Louisiana-born chain a cult favorite across America. The secret lies in their simple yet precise approach: fresh chicken tenderloins marinated in buttermilk, coated in seasoned flour, and fried to golden perfection. What sets Cane's chicken apart is the quality of the chicken itself—always tender, never dry—and that distinctive seasoning blend that hits just the right notes of salt, pepper, and garlic without overwhelming the chicken's natural flavor. Making this at home means you can enjoy those same crispy, flavorful chicken fingers any time you want, and you'll be amazed at how closely this copycat version matches the original. The key is using actual chicken tenderloins rather than cutting up breasts, maintaining the right oil temperature, and not skipping the buttermilk marinade that keeps the meat incredibly tender.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Yield

12-16 chicken fingers

Difficulty

Medium

Equipment: Large bowl · Deep heavy pot or deep fryer · Candy/oil thermometer · Wire cooling rack · Paper towels · Shallow dishes for dredging

Ingredients

Chicken

chicken tenderloins — about 12-16 pieces2 lbs

buttermilk2 cups

salt1 tsp

black pepper1/2 tsp

Coating

all-purpose flour2 cups

garlic powder1 tbsp

onion powder1 tbsp

paprika1 tbsp

salt2 tsp

black pepper1 tsp

cayenne pepper1/2 tsp

dried thyme1/2 tsp

For Frying

vegetable oil — for deep frying6-8 cups

Instructions

Marinate the chicken

Combine chicken tenderloins with buttermilk, salt, and pepper in a large bowl. Make sure all pieces are completely submerged in the buttermilk. Cover and refrigerate for at least 30 minutes or up to 4 hours. This marinade breaks down the proteins slightly and keeps the chicken incredibly moist while adding subtle tang. The buttermilk also helps the flour coating adhere better during frying.

Prepare the coating

In a shallow dish, whisk together flour, garlic powder, onion powder, paprika, salt, pepper, cayenne, and thyme until evenly combined. The coating should smell aromatic and well-balanced. Set up your dredging station with the seasoned flour in one dish and have a clean plate ready for the coated chicken. This seasoning blend mimics Cane's signature flavor profile perfectly.

Heat the oil

Pour oil into a heavy pot to a depth of at least 3 inches, leaving 3 inches of clearance at the top. Heat to exactly 350°F using a candy thermometer. Maintaining this temperature is crucial—too hot and the coating burns before the chicken cooks through, too cool and you'll get greasy, soggy chicken. The oil should be shimmering and ready when a pinch of flour sizzles immediately upon contact.

Coat the chicken

Remove chicken from buttermilk one piece at a time, letting excess drip off. Dredge thoroughly in seasoned flour, pressing gently to ensure coating sticks to all surfaces. Shake off excess flour—you want an even coating, not chunks. Place coated pieces on a clean plate and don't let them sit too long before frying, as the coating can become soggy. Work in batches to avoid overcrowding.

Fry the chicken

Carefully lower 4-5 pieces into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes until golden brown and cooked through (internal temperature of 165°F). The chicken should sound actively bubbling and the coating should be deep golden brown. Remove with a slotted spoon and place on a wire rack to drain. The coating should be crispy immediately and the chicken should be steaming hot inside.

Pro tips for authenticity

▸Use actual chicken tenderloins rather than cutting chicken breasts—the shape and texture are key to authentic Cane's chicken fingers.

▸If you can't find tenderloins, cut boneless breasts into strips about 1 inch wide and 4 inches long, removing any tough tendons.

▸The chicken can marinate up to 24 hours for even more flavor, and the seasoned flour can be made days ahead and stored airtight.

▸Don't skip the wire rack for draining—paper towels will make the bottom soggy and ruin that perfect crispiness.

▸Serve immediately with Cane's sauce, coleslaw, and Texas toast for the full experience.

▸Double-coat for extra crunch by dipping coated chicken back in buttermilk, then flour again before frying.

Refrigerator

Store cooked chicken in refrigerator for up to 3 days in an airtight container

Freezer

Freezes well for up to 3 months, though coating may lose some crispiness

Reheat

Reheat in 375°F oven for 8-10 minutes to restore crispiness, or use an air fryer at 350°F for 3-4 minutes

Nutrition per serving

385

Calories

32g

Protein

18g

Carbs

22g

Fat

Fiber

720mg

Sodium

How does it compare to the real thing?

This copycat version captures about 95% of the authentic Raising Cane's experience. The seasoning blend is spot-on, delivering that perfect balance of garlic, paprika, and spices without being overpowering. The buttermilk marinade produces incredibly tender chicken that rivals the original, and the crispy coating has that same satisfying crunch. The main difference is that restaurant versions are fried in commercial equipment that maintains more consistent temperatures, resulting in slightly more even browning. However, the flavor profile is remarkably accurate, and most people won't be able to tell the difference. The homemade version actually has the advantage of being served immediately while still at peak crispiness.