If you’ve ever craved Raising Cane’s Chicken Tenders, you’ll love this homemade copycat version that’s just as crispy and juicy. These tenders are marinated in buttermilk for extra tenderness and fried to golden perfection, giving you that signature crunch with every bite. It’s a simple, no-fuss recipe that brings a favorite comfort food to your table, perfect for sharing or enjoying on your own.

A piece of fried chicken, reminiscent of Copycat Raising Cane’s Tenders, is dipped in a white sauce and served in a white bowl. A beverage in a clear glass and a plate with more tantalizing chicken pieces are in the background. — Raising Cane Tenders. Photo Credit: Hungry Cooks Kitchen

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These Copycat Raising Cane’s Tenders are always a huge hit tailgating, at potlucks, or on a Friday night. It’s a simple recipe, you can even marinate them while you’re out at work, so you’re good to go in the evening. They are cheaper than going out, you don’t need any specialist ingredients to make them. and the whole family will love them – you should try them today!

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Ingredients laid out on a marble surface include chicken tenders, cornstarch, buttermilk, an egg, black pepper, paprika, salt, garlic powder, and cornstarch—perfect for making Copycat Raising Cane’s Tenders. — Raising Cane Tenders Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Copycat Raising Cane’s Tenders with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll soon be whipping up this dish like a pro if you follow my simple instructions.

Marinate the chicken

Start by whisking together one cup of buttermilk and an egg in a large bowl. Add the chicken tenders, making sure they’re fully coated.

A whisk mixing a light creamy batter for Copycat Raising Cane’s Tenders in a large, light green bowl on a marble surface. — Combine buttermilk and egg in a bowl.

A pale green bowl containing pieces of raw meat marinating in a white liquid, preparing to become copycat Raising Cane’s Tenders, against a marble surface background. — Add the chicken tenders.

A bowl of pecans soaked in liquid, covered with plastic wrap, sits on a marbled surface, resembling the meticulous preparation behind Copycat Raising Cane’s Tenders. — Cover the bowl and marinate for an hour.

Cover the bowl and let the chicken marinate in the fridge for at least an hour. This step gives the tenders that signature juicy, flavorful bite.

Prepare the breading

Set up your breading station by pouring the remaining buttermilk into one bowl. In another bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and pepper.

Mix everything well—you want all those spices evenly blended so each bite of chicken packs a punch.

A bowl of milk and a bowl of flour sit on a marble countertop, ready for crafting some Copycat Raising Cane’s Tenders. — Combine the flour, cornstarch, garlic powder, paprika, salt, and pepper in another bowl.

A piece of raw chicken coated in flour is being held above a bowl of flour, replicating the Copycat Raising Cane’s Tenders process. A blue bowl and another coated chicken piece are in the background. — Dip the chicken into the buttermilk then to the flour mixture.

Raw, flour-coated chicken pieces on parchment paper look like they could become Copycat Raising Cane’s Tenders. — Dry them on a parchment-lined plate.

Bread the chicken

Take one tender at a time, dip it into the buttermilk, and then coat it thoroughly in the flour mixture. Make sure each piece gets a nice, even coating for maximum crunch.

Once breaded, place the tenders on a parchment-lined plate and get ready to fry.

Fry the chicken

Heat about two inches of oil in a heavy pan over medium heat. You’ll know the oil is ready when a pinch of the flour mixture sizzles right away.

Close-up of Copycat Raising Cane’s Tenders frying in hot oil, with visible bubbles and browning edges. — Fry the tenders for 8-10 minutes.

Close-up of several pieces of golden-brown fried chicken with a crispy coating, resembling Copycat Raising Cane’s Tenders. — Once cooked, drain on a paper towel-lined plate.

Fry the tenders in batches, cooking each side for about 8-10 minutes until they’re golden brown and crispy. Once cooked, let them drain on a paper towel-lined plate to soak up any excess oil.

Plate of crispy Copycat Raising Cane’s Tenders with a dipping sauce, a glass of iced tea, and a folded napkin on a wooden table. — Serve with your favorite dipping sauce.

Recipe Notes and Expert Tips

Here are some extra tips so that your chicken tenders turn out perfect.

Marinate for flavor: Marinating the chicken in buttermilk makes it extra tender and juicy.
Double coat for crunch: Press the flour mixture onto the chicken firmly to ensure the coating sticks and gets super crispy.
Oil temperature is key: Too hot, and your chicken burns; too cold, and it soaks up oil. Aim for medium heat and keep an eye on it.
Don’t crowd the pan: Frying too many tenders at once can lower the oil temperature, which affects how crispy they get.
Check for doneness: Use a thermometer to ensure the chicken reaches an internal temperature of 165°F for safe and juicy tenders.
Rest for crispiness: Let the tenders rest on paper towels for a few minutes after frying. This helps them stay crunchy by draining off excess oil.

A hand dips a Copycat Raising Cane’s Tender into a white sauce bowl, with more tenders and a glass of iced tea in the background. — Raising Cane Tenders. Photo Credit: Hungry Cooks Kitchen

How to Store Leftover Copycat Raising Cane’s Tenders

Any leftover chicken tenders can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F to bring back that crispy texture.

These tenders are best fresh; they don’t freeze well since the coating can get soggy when thawed and reheated.

What to Serve With Copycat Raising Cane’s Tenders

These tenders go perfectly with classic sides like crispy fries, coleslaw, or garlic bread. You can’t forget the dipping sauces—serve with a zesty ranch or BBQ sauce, or even whip up your own Raising Cane’s-style sauce for the full experience.

And while this recipe won’t cut your grocery bill in half, it’ll save on takeout. If you’re a fan of noodle takeouts, then try this pad see ew with chicken recipe!

If you are catering for someone who has a special diet, try these gluten free chicken wings, they taste so good!

A piece of golden-brown fried chicken, reminiscent of Copycat Raising Cane’s Tenders, is being dipped into a creamy white dipping sauce. More mouthwatering pieces of fried chicken are visible on a plate in the background, inviting you to indulge in this delicious feast. — Raising Cane Tenders. Photo Credit: Hungry Cooks Kitchen

More Easy Recipes for You to Try at Home

If you love chicken, then try these easy recipes.

Copycat Raising Cane’s Tenders Recipe

These Copycat Raising Cane’s Tenders give you that perfect crispy, juicy bite right at home. Marinated in buttermilk and fried to golden perfection, they’re just as good as the real deal—without the extra cost. Whether you’re hosting a potluck, tailgating, or just need an easy dinner, this recipe is a guaranteed crowd-pleaser. With simple ingredients and a quick prep, you’ll have a delicious meal your whole family will love.

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Prep Time: 1 20

Cook Time: 30

Total Time: 1 50

Course: Main Course

Cuisine: American

Keyword: Copycat Raising Cane’s Tenders

Servings:

Calories: 1169kcal

Author: Mandy Applegate

Ingredients

1 ½ pounds chicken
2 cups buttermilk 1 cup for marinade and 1 cup for breading
1 egg
1 cup flour
1 tablespoon cornstarch
1 tablespoon garlic powder
1 tablespoon paprika
1 pinch salt and black pepper
Oil for frying vegetable oil works great

US Customary – Metric

Instructions

In a bowl, combine the egg and 1 cup of buttermilk, then add the chicken tenders, ensuring they are fully submerged in the mixture. Cover the bowl with plastic wrap and refrigerate for at least one hour to marinate.
2 cups buttermilk, 1 egg, 1 ½ pounds chicken
Prepare two bowls: pour the remaining buttermilk into one and mix the flour, cornstarch, salt, pepper, paprika, and garlic powder in the other. Whisk the dry ingredients until well combined to create your breading.
1 cup flour, 1 tablespoon cornstarch, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 pinch salt and black pepper
One by one, take the marinated tenders and dip them into the buttermilk, allowing any excess to drip off. Then, dredge the tenders in the seasoned flour mixture, coating each piece thoroughly. Place the breaded tenders on a plate lined with parchment paper.
Heat about 2 inches of oil in a deep pan over medium heat. To check if the oil is hot enough, drop a small piece of batter into the oil—if it sizzles, it’s ready. Carefully fry the chicken tenders, cooking each side for 8-10 minutes or until they turn golden brown.
Oil for frying
Once done, transfer the tenders to a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce. Serve and enjoy!

Notes

Marinate for flavor: Marinating the chicken in buttermilk makes it extra tender and juicy.
Double coat for crunch: Press the flour mixture onto the chicken firmly to ensure the coating sticks and gets super crispy.
Oil temperature is key: Too hot, and your chicken burns; too cold, and it soaks up oil. Aim for medium heat and keep an eye on it.
Don’t crowd the pan: Frying too many tenders at once can lower the oil temperature, which affects how crispy they get.
Check for doneness: Use a thermometer to ensure the chicken reaches an internal temperature of 165°F for safe and juicy tenders.
Rest for crispiness: Let the tenders rest on paper towels for a few minutes after frying. This helps them stay crunchy by draining off excess oil.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Copycat Raising Cane’s Tenders Recipe

Ingredients You’ll Need