Cane’s Chicken Recipe

Cane’s Chicken Recipe is a beloved dish that delivers perfectly crispy, golden-brown chicken tenders every time. These tender, juicy strips of chicken are expertly breaded and fried to achieve a satisfying crunch on the outside while remaining moist and flavorful inside. What truly sets this recipe apart is the iconic Cane’s sauce—a tangy, creamy, and slightly spicy dipping sauce that complements the chicken perfectly, elevating every bite.

Cane’s Chicken Recipe Servings

4 people

Estimated Cost

Approximately $15 USD

Prep Time

20 minutes (plus 3 hours for marination)

Courses

Main course

Cuisine

Southern American

Equipment

• Large zip bag
• Shallow dishes for breading station
• Medium frying pan with sides
• Wire rack
• Paper towels

Ingredients

Chicken Fingers:

• 3 chicken breasts (or 1.5 pounds chicken strips)
• 1 ¾ cups buttermilk, divided
• 1 ½ tablespoons Cajun or Creole seasoning, divided
• 1 ½ cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 cup breadcrumbs (seasoned or traditional)
• 4 cups vegetable oil (for frying)

Cane’s Sauce:

• ½ cup mayonnaise
• ¼ cup ketchup
• ¼ teaspoon Worcestershire sauce
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon Creole seasoning

Instructions

Chicken Fingers:

1. Marinate: Combine 1 cup buttermilk and 1 tablespoon Cajun seasoning in a zip bag. Add chicken strips and marinate for at least 3 hours or overnight.
2. Prepare Breading Station: In one shallow dish, mix flour, cornstarch, baking soda, and breadcrumbs. In another dish, combine remaining buttermilk and Cajun seasoning.
3. Coat Chicken: Remove chicken from marinade. Coat each strip in the dry mixture, dip into the buttermilk mixture, and coat again in the dry mixture.
4. Dry Coating: Place coated strips on a wire rack for about 5 minutes to allow the breading to adhere.
5. Fry Chicken: Heat oil to approximately 375°F in a frying pan. Fry chicken strips in batches for about 4 minutes per side until golden brown and fully cooked. Drain on paper towels.

Cane’s Sauce:

1. Mix mayonnaise, ketchup, Worcestershire sauce, black pepper, garlic powder, and Creole seasoning in a bowl until smooth.

Calories

Approximately 450 kcal per serving (including sauce).

Recipe Notes

• For extra crunch, ensure the dry-wet-dry coating process is followed precisely.
• Serve with crinkle-cut fries, Texas toast, coleslaw, or sweet tea for a complete Cane’s-inspired meal.
• Adjust seasoning levels to suit your spice preference.