Copycat Raising Cane's Chicken & Sauce
A delightful dish featuring crispy fried chicken tenderloins paired with a creamy, tangy dipping sauce that rivals your favorite fast-food meal.
Ingredients
For the Chicken
- 1 large large egg Acts as a binding agent, providing moisture and richness.
- 1.5 cups buttermilk Adds creaminess and helps tenderize the chicken.
- 5 tsp kosher salt Enhances the overall flavor (divided use).
- to taste black pepper Adds a subtle kick.
- 2 lbs chicken tenderloins The star of the show, tender and juicy.
- 2.5 cups all-purpose flour Base for the crispy coating.
- 0.5 cup cornstarch Helps create a light and crunchy texture.
- 1.5 tsp paprika Offers smokiness and rich color.
- 1 tsp garlic powder Infuses the coating with flavor.
- 0.5 tsp onion powder Adds depth to the flavor.
- 4-6 cups vegetable oil For frying, ensures crispy chicken.
For the Cane's Sauce
- 0.75 cup mayonnaise Creamy base for the dipping sauce.
- 3 tbsp ketchup Adds sweetness and tang.
- 1 tbsp Worcestershire sauce Gives depth of flavor.
- 1 tsp garlic powder Enhances the savoriness of the sauce.
- 0.75 tsp black pepper Extra kick to the sauce.
- 0.5 tsp kosher salt Balances the flavors.
- 0.5 tsp onion powder Rounds out the seasoning.
For Serving
- as needed Crinkle fries Perfect side to accompany chicken and sauce.
Instructions
Preparation
- In a mixing bowl, whisk together the egg, buttermilk, 2 tsp salt, and a pinch of black pepper. Immerse chicken in this marinade and cover. Marinate for at least 30 minutes, ideally up to 4 hours.
- In a separate bowl, combine mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, kosher salt, and onion powder. Mix well and refrigerate the sauce until serving.
- In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, and remaining 3 tsp kosher salt.
Cooking
- Heat vegetable oil in a heavy pot until it reaches 350°F (175°C).
- Remove marinated chicken from buttermilk and dredge each piece in the seasoned flour mixture, pressing lightly to adhere.
- Fry 3-4 pieces of chicken at a time for about 3-4 minutes on each side until golden brown and fully cooked.
- Transfer fried chicken to a wire rack to drain excess oil and sprinkle with salt.
Serving
- Plate the fried chicken with Cane's sauce and crinkle fries and enjoy!
Notes
Avoid over-marination. Monitor oil temperature closely while frying. Fry in batches to prevent overcrowding.