Description

This Cane’s Chicken Recipe brings the iconic crispy, juicy chicken tenders and zesty signature sauce to your own kitchen. With simple ingredients, a buttermilk marinade, and a double-dredging trick, you’ll create a golden-brown coating and bold flavor that tastes just like the original, or maybe even better!

Ingredients

Scale

Ingredients

For the Chicken

5 boneless, skinless chicken breasts
2 cups buttermilk
2 large eggs
2 cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon baking powder
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper

Vegetable oil (for frying)

For the Signature Sauce
½ cup mayonnaise
3 tablespoons ketchup
4 teaspoons Soy sauce
1 teaspoon garlic powder
1 teaspoon Creole seasoning
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Marinate the Chicken
In a bowl, whisk together buttermilk, eggs, and a bit of garlic powder. Add chicken strips and soak for 1–2 hours in the fridge. This helps the chicken stay tender and juicy.
Prepare the Breading Mix
In a separate bowl, combine flour, cornstarch, baking powder, salt, pepper, paprika, and garlic powder. This blend gives you that crispy, crunchy texture.
Double Dredge for Extra Crunch
Remove chicken from marinade. Coat each piece in the flour mix, dip it back into the buttermilk, and then coat it again in the flour. Let rest for 10 minutes before frying.
Fry the Chicken
Heat vegetable oil in a deep pot to 360°F (182°C). Fry chicken in small batches for 7–8 minutes until golden and cooked through (internal temp of 165°F).
Make the Signature Sauce
Mix mayonnaise, ketchup, Soy sauce, garlic powder, Creole seasoning, salt, and black pepper in a bowl. Chill for at least 6 hours before serving.
Serve and Enjoy
Plate with fries, toast, or slaw. Don’t forget a side of that homemade dipping sauce!

Notes

Letting the chicken rest after breading helps the crust stick better.
Always use a thermometer for both oil and internal chicken temperature.
Sauce flavor improves overnight, make it ahead if possible!
Chicken tenders freeze well after frying. Reheat in an air fryer for best texture.
Try pairing this with coleslaw, fries, or Texas toast for the full Cane’s-style meal.

Prep Time: 15
Cook Time: 20
Category: Lunch
Method: Deep Frying
Cuisine: American

Keywords: cane's chicken recipe, fried chicken, copycat cane's, chicken tenders, buttermilk chicken, homemade cane's sauce