This post may contain affiliate links. Please read our disclosure policy.
These Copycat Cane’s Chicken Tenders are crispy, juicy, and packed with flavor thanks to a seasoned buttermilk batter and a perfectly crunchy coating. Fried until deep golden brown, they have that signature craggly crust and tender interior that makes them completely irresistible.
I usually serve these hot and fresh with crinkle fries, Texas toast, and a creamy Cane’s-style dipping sauce for the full experience.
Copycat Canes Tenders are delicious just like my other famous takeout recipes like Chicken and Broccoli, Popeyes Fried Chicken, or Fish O Filet Sandwiches.
Best Copycat Cane’s Chicken Tenders
These crispy chicken tenders are guaranteed to become a favorite. Here are a few reasons you’ll love them:
- Crispy, craggly coating – The double dredging technique creates those signature crunchy edges that fry up beautifully golden and crispy.
- Juicy, flavorful chicken – The buttermilk marinade tenderizes the chicken while the seasoning adds layers of flavor.
- Perfect for dipping – These tenders are made for dipping in that classic creamy Cane’s-style sauce.
- Restaurant quality at home – You get that same satisfying crunch and flavor without leaving your kitchen.
Ingredients You Need
Note: The full list of ingredients with measurements is provided in the recipe card below.
- Chicken tenderloins: Tender cuts of chicken that cook quickly and stay juicy.
- Buttermilk: Helps tenderize the chicken while creating a flavorful base for the batter.
- Egg: Helps bind the wet batter so the coating sticks well.
- Hot sauce and pickle juice: Add subtle tang and depth to the marinade.
- Flour and cornstarch: The combination creates an extra crispy coating.
- Seasonings: Paprika, garlic powder, onion powder, cayenne, and white pepper add layers of flavor.
- Neutral oil: Used for frying the tenders until golden and crispy.
- Mayonnaise, ketchup, Worcestershire sauce, and Cajun seasoning: Combine to create the signature Cane ’s-style dipping sauce.
How to Make Copycat Cane’s Chicken Tenders
These crispy chicken tenders come together easily and fry up beautifully golden. Let me show you how simple they are to make at home!
- Make the wet batter: In a large bowl, whisk together the buttermilk, egg, hot sauce, pickle juice, paprika, salt, garlic powder, and onion powder until smooth.
- Marinate the chicken: Add the chicken tenderloins and make sure they are fully coated in the batter. Let them rest for about 30 minutes so the chicken becomes tender and flavorful.
- Dredge the chicken: Take each tender and dip it into the wet batter, then coat it in the dry mixture, shaking off any excess.
- Mix the dry batter: In a separate bowl, whisk together the flour, cornstarch, paprika, salt, garlic powder, onion powder, cayenne pepper, and white pepper.
- Double dredge for extra crunch: Dip the chicken back into the wet batter, then finish with a final coating of the dry mixture. This creates those crispy, craggly edges.
- Let the coating rest: Place the coated chicken tenders on a wire rack and let them rest for about 5 minutes. This helps the breading stick during frying.
- Fry the chicken: Heat the oil to 350°F. Fry the tenders in batches for 8–10 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165°F.
- Make the Cane’s-style dipping sauce: In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, and Cajun seasoning until smooth. Refrigerate for at least 30 minutes so the flavors can develop.
- Serve: Serve the crispy chicken tenders hot with the Cane’s-style dipping sauce, crinkle fries, and Texas toast.
Expert Tips
Double dredge for extra crunch. This step creates the signature craggly coating.
Let the chicken rest before frying. This helps the breading stick better during frying.
Maintain the oil temperature. Keeping the oil around 350°F ensures the chicken cooks evenly and stays crispy.
Use a wire rack after frying. This prevents the coating from becoming soggy.
Serving Suggestions
Serve these crispy chicken tenders with crinkle fries, Texas toast, and Cane’s-style dipping sauce for the full experience. They also pair well with coleslaw, pickles, or a simple side salad.
Recipe FAQs
Yes. Slice chicken breasts into strips to create tender-sized pieces.
You can bake them, but frying produces the crispiest coating.
Yes. Air fry at 375°F for about 10–12 minutes, flipping halfway through.
Make Ahead and Storage
Refrigerate
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
Reheat
Reheat in a 350°F oven or air fryer until hot and crispy.
Sauce Storage
Store the dipping sauce in the refrigerator for up to 1 week.
More Comfort Food Favorites
Copycat Cane’s Chicken Tenders
Ingredients
Chicken
- 1-2 pounds chicken tenderloins
Wet Batter
- 1 ¼ cups buttermilk
- 1 egg
- 1 tbsp hot sauce
- 1 tbsp pickle juice
- 1 tbsp paprika
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
Dry Batter
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- 1 tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp white pepper
For Frying
- 4-6 cups neutral oil (peanut, canola, or vegetable)
Cane’s-Style Dipping Sauce
- 1 cup mayonnaise
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp Cajun seasoning
Instructions
- In a large bowl, whisk together the buttermilk, egg, hot sauce, pickle juice, paprika, salt, garlic powder, and onion powder until smooth. Add the chicken and coat well. Let rest for 30 minutes.
- In another bowl, combine the flour, cornstarch, paprika, salt, garlic powder, onion powder, cayenne pepper, and white pepper.
- Dredge each tender in the wet batter, coat in the dry mixture, dip back into the wet batter, and finish with another coating of the dry mixture.
- Place coated tenders on a wire rack and let rest for 5 minutes.
- Heat oil to 350°F and fry the chicken in batches for 8–10 minutes, turning occasionally, until deep golden brown and cooked through.
- Transfer the fried chicken to a wire rack.
- Whisk together the mayonnaise, ketchup, Worcestershire sauce, and Cajun seasoning until smooth. Refrigerate for at least 30 minutes before serving.
- Serve hot with the dipping sauce, crinkle fries, and Texas toast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The chicken came out crispy and the flavor was on point. Made it with fries and it felt like the real thing at home.
This recipe tasted sooo good, I loved it.
When i saw this receipe, i knew i had to makae it at home. The breading was crispy and the chicken stayed juicy inside. I made them with fries and it felt like a full Cane’s meal at home.
So delicious! Our boys loved them! Fresh & crunchy. So much better than drive-through. 🙌🏻🙌🏻🙌🏻