Description
This Copycat Raising Cane’s Chicken recipe delivers crispy, juicy chicken tenders with a flavorful Cajun kick, paired with a creamy and zesty signature sauce. Perfect for recreating the beloved fast-food classic at home with simple ingredients and straightforward steps.
Ingredients
Scale
For the Sauce:
- ¾ cup mayonnaise
- ⅓ cup ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
For the Chicken:
- 2 cups buttermilk
- 3 tablespoons Cajun seasoning, divided
- 1 ¾ pounds chicken tenderloins
- 1 ½ cups all-purpose flour
- 3 tablespoons cornstarch
Instructions
- Make the Sauce: In a small bowl, combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper. Mix well until smooth. Cover the bowl and refrigerate the sauce until ready to serve, allowing the flavors to meld.
- Marinate the Chicken: In a large zip-top bag, add the buttermilk and 2 tablespoons of the Cajun seasoning. Place the chicken tenderloins inside, seal the bag, and gently massage the marinade over the chicken to coat evenly. Refrigerate for at least 1 hour, or overnight for deeper flavor infusion.
- Coat the Tenders: In a shallow bowl, whisk together the flour, cornstarch, and the remaining 1 tablespoon of Cajun seasoning. Remove a few chicken tenders from the marinade one at a time, keeping the excess marinade on them. Dredge each tender fully in the flour mixture, pressing gently to adhere the coating. Place coated tenders on a tray and repeat with remaining chicken.
- Fry to Crispy Perfection: Pour oil into a heavy-bottomed pot or skillet to a depth reaching about halfway up the sides. Heat the oil to 350°F (175°C). Working in batches, carefully add 3 to 4 tenders at a time. Fry each side for about 4 minutes or until golden brown and cooked through. Use a slotted spoon or tongs to remove the tenders and transfer them to a wire rack or paper towel-lined plate to drain excess oil.
Notes
- Use your favorite Cajun seasoning blend or make your own for a customized flavor profile. Adjust salt accordingly if the mix is salty.
- Marinating the chicken overnight will result in more flavorful and tender tenders.
- Maintain oil temperature at 350°F to ensure crispy coating without greasy chicken.
- Drain fried chicken on a wire rack instead of paper towels to keep the coating crispier.
- Prep time includes marinating but not overnight waiting time.
