Cane’s Chicken Recipe

If you’re like me and daydream about those ultra-crispy chicken tenders in a sea of tangy-sweet sauce, this recipe for This Cane’s chicken is your ticket to fast-food nirvana right at home! These golden, juicy strips are double-dredged and fried to perfection, then paired with a creamy, craveable Cane’s sauce for dipping. Every bite delivers shatteringly crisp breading, tender chicken, and a flavor that hits all the comfort notes. Whether it’s game day, family dinner, or just a night when you’re longing for familiar fried goodness, This Cane’s chicken brings the magic of your favorite drive-thru to your own kitchen—no long lines required!

Ingredients You’ll Need

The beauty of This Cane’s chicken comes from how straightforward the ingredients are, yet each one works in harmony to create that unmistakable taste and texture. Don’t skip or swap—these are time-tested for maximum flavor impact!

• Chicken tenderloins: The secret to juicy, tender strips—go for fresh if you can for best results.
• Buttermilk: Infuses moisture and gentle tang into the chicken for that signature softness.
• Egg: Adds richness and helps the marinade cling beautifully.
• Garlic powder: Brings in savory depth both in the marinade and flour dredge.
• Cajun seasoning: Offers a kick of spice that’s never overwhelming, just deeply flavorful.
• Onion powder: Adds an aromatic edge to both marinade and sauce.
• All-purpose flour: The base of that crispy crust we all crave.
• Baking soda: Helps puff and crisp the coating for a light bite.
• Corn starch: An essential for that crackly crunch—don’t skip it.
• Salt: Amplifies all the other flavors—season generously.
• Fresh black pepper: Adds subtle, vibrant heat—use freshly ground for the best pop.
• Mayo: The creamy base for the iconic Cane’s sauce.
• Ketchup: Lends a little sweetness and acidity to the dip.
• Garlic salt: Builds powerful umami in the sauce—just a touch packs a punch.
• Worcestershire sauce: Adds smoky, complex undertones to the sauce.
• Smoked paprika: Rounds out the sauce with subtle smokiness and color.

How to Make This Cane’s chicken

Step 1: Marinate the Chicken

The first (and arguably most important) step for This Cane’s chicken is giving your chicken time to bathe in a seasoned buttermilk marinade. This lets the flavors soak in and promises that juicy pull-apart interior. Don’t rush! After whisking the buttermilk, egg, garlic powder, Cajun seasoning, and onion powder together, tuck in your chicken tenderloins and let them chill in the fridge for at least two hours. The longer, the better—the difference is undeniable.

Step 2: Prepare the Dredge

While your chicken is marinating, set up the dredge that creates This Cane’s chicken’s signature ultra-crispy coating. Stir together the flour, baking soda, cornstarch, salt, garlic powder, Cajun seasoning, and plenty of black pepper in a large bowl. The baking soda and cornstarch give that epic crunch, so be thorough in your mixing for uniform texture.

Step 3: Double-Dredge for Extra Crunch

Once your chicken is marinated, take each piece out, let the excess drip off, then coat thoroughly in the flour dredge. Here’s the trick: let it rest on a wire rack for about 10 minutes before dredging again. This brief pause allows the flour to really grab onto the chicken, making that irresistible crackly crust we all adore in This Cane’s chicken. Repeat for each piece—you’ll thank yourself later!

Step 4: Fry the Chicken

Bring your oil up to a steady 350°F—use a thermometer if you have one for best results. Gently lower the chicken into the hot oil, working in batches to avoid crowding. Fry for around 3 to 5 minutes per side, turning as needed, until golden and the internal temp hits 165°F. The kitchen will smell fantastic, and the sizzle means you’re on the right track.

Step 5: Drain and Prepare Sauce

Once each batch of This Cane’s chicken is gorgeously golden, move to a wire rack to keep that coating super-crisp. While the chicken cools for a moment, quickly whisk together mayo, ketchup, garlic salt, Worcestershire, black pepper, smoked paprika, and onion powder in a bowl to create a luscious, tangy Cane’s sauce that’s totally irresistible.

Step 6: Serve and Enjoy

Arrange the piping hot chicken tenders on a platter, set out your bowl of fresh Cane’s sauce, and dig in immediately! Every piece is bursting with juiciness and crunch—the homemade love shines through with every bite.

How to Serve This Cane’s chicken

Garnishes

While This Cane’s chicken sings on its own, a sprinkle of chopped fresh parsley or a scattering of thinly sliced green onions adds a pop of color and freshness that brightens up the platter. Serve lemon wedges on the side if you want a little citrus zing—it perfectly balances the richness of the fried chicken.

Side Dishes

Classic crinkle fries are practically non-negotiable when serving This Cane’s chicken! For the full at-home Cane’s experience, consider thick-cut Texas toast, a scoop of creamy coleslaw, or even just a simple salad with a tangy vinaigrette to round out the plate. It’s pure comfort—customize it to your family’s favorites.

Creative Ways to Present

Want to take your presentation up a notch? Stack This Cane’s chicken tenders in a basket lined with parchment for that authentic fast-food vibe. Or slice them and add to loaded salads, sliders, or chicken wraps for a fun twist. For party crowds, layer the tenders on a big board with lots of sauces, pickles, and veggies as a DIY dip-and-munch platter.

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have leftovers, store them in an airtight container in the refrigerator for up to three days. To help preserve that signature This Cane’s chicken crunch, let the tenders cool fully before sealing and avoid any excess moisture in the container.

Freezing

This Cane’s chicken freezes beautifully! Place the cooled fried tenders in a single layer on a baking sheet to freeze until firm, then transfer to a zip-top bag or freezer-safe container. They’ll keep for up to two months and reheat like a dream.

Reheating

For best results, reheat This Cane’s chicken in a 400°F oven or air fryer for a few minutes until hot and crispy. Avoid the microwave if you can—it’ll dampen that lovely crunch. Serve immediately with fresh sauce for the most satisfying second (or third!) meal.

FAQs

Can I use chicken breasts instead of tenderloins?

Absolutely! Just slice chicken breasts into even strips so they’re roughly the same size as tenderloins. This helps everything cook evenly and keeps the texture just as juicy and tender as traditional This Cane’s chicken.

What kind of oil should I use for frying?

Any neutral, high-heat oil works well for This Cane’s chicken, such as canola, vegetable, or peanut oil. Avoid olive oil, which smokes too quickly, and always monitor your oil temperature for the best, safest results.

Can I bake or air fry instead of deep frying?

You can! While you won’t get quite the same shatteringly crisp exterior, a 425°F oven or air fryer will give you delicious, healthier tenders. Give them a light spray of oil before baking or air frying and flip halfway for even color.

How do I make my chicken extra juicy?

The magic is all in the buttermilk marinade! Let your chicken soak for at least two hours, or up to overnight. This ensures your This Cane’s chicken will turn out perfectly juicy every single time, with deep flavor all the way through.

Can I make the sauce ahead of time?

Yes! Cane’s sauce tastes even better when made in advance—just store it in an airtight jar in the fridge. The flavors meld beautifully after a few hours and it’ll keep for up to a week, ready for your next round of dunking!

Final Thoughts

If you’re looking for a way to bring unbeatable crunch and flavor to your next gathering (or just a cozy night in), This Cane’s chicken has you covered. It’s wildly fun to make and even more fun to devour—so gather your ingredients, invite your people, and make this irresistible copycat recipe a new go-to. Let the dipping and munching begin!

Print