Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Make the sauce the day before to let flavors settle. Fry the chicken the same day if you want the crispiest texture, or reheat gently in the oven if you must prepare earlier.

Can I use chicken breasts instead of tenderloins?

You can. Slice breasts into strips and adjust frying time to ensure a 165°F internal temperature. Thinner pieces will cook faster and keep their juiciness when watched closely.

How spicy is this recipe?

The heat comes mainly from the Cajun seasoning. If you prefer mild, reduce it to 1 tsp in the dredge. For more heat, add a pinch of cayenne or increase the Cajun by a teaspoon.

What’s the best oil for frying?

Use a neutral oil with a high smoke point such as peanut, canola, or vegetable oil. They tolerate high heat and allow the crust to brown without burning.

My crust gets soggy. What did I do wrong?

The most common causes are oil too cool or placing too many pieces in the pan at once. Fry in small batches and keep the oil at 350°F to avoid soggy crust.

Homemade Raising Cane's Chicken and Cane's Sauce

Name: Homemade Raising Cane's Chicken and Cane's Sauce
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Southern
Ingredients: 2 lbs chicken tenderloins; 2 cups buttermilk; 1 egg; 1 tsp garlic powder; 1 tsp Cajun seasoning; 1 tsp onion powder; 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; 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

Description

A comforting Southern recipe for fried chicken tenderloins served with a creamy, tangy dipping sauce.

Ingredients

Scale

2 lbs chicken tenderloins
2 cups buttermilk
1 egg
1 tsp garlic powder
1 tsp Cajun seasoning
1 tsp onion powder
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
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

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Instructions

In a bowl, combine buttermilk, egg, garlic powder, Cajun seasoning, and onion powder to make the marinade. Stir until smooth.
Place chicken in a resealable bag, pour marinade over it, seal, and refrigerate for at least 2 hours.
In another bowl, mix flour, baking soda, corn starch, salt, garlic powder, Cajun seasoning, and black pepper to make the dredge.
Heat oil in a pot to 350°F (175°C).
Take chicken out of the marinade, dredge in the flour mixture, and let it sit for 10 minutes.
Fry the chicken for 3-5 minutes per side until golden brown and cooked through.
For the Cane’s sauce, combine mayo, ketchup, garlic salt, Worcestershire sauce, black pepper, smoked paprika, and onion powder in a bowl until smooth.
Serve the chicken warm with the dipping sauce on the side.

Notes

Letting the dredged chicken rest before frying helps the crust attach and reduces fall-off during cooking.

Prep Time: 60 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg