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Cane's Style Chicken Strips

Recreate the perfectly crispy chicken strips from Raising Cane's in your own kitchen with this Ultimate Cane's Copycat recipe, featuring a tender marinade and a signature dipping sauce.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lb chicken breast strips, cut to size Uniform size for even cooking.
  • oil for frying Use vegetable, canola, or peanut oil.
For the Wet Marinade
  • 2 cups buttermilk Tenderizing base.
  • 2 tbsp garlic powder Savory flavor.
  • 1 tbsp black pepper For warmth.
  • 1 tbsp paprika Color and mild smokiness.
  • Salt to taste Essential for seasoning.
For the Dry Coating
  • 2 cups all-purpose flour Primary coating structure.
  • 3 tbsp cornstarch For extra crunch.
  • 1 tbsp garlic powder Mirrors the wet marinade flavor.
  • 1 tsp paprika For color.
  • 1 tsp black pepper Consistent seasoning.
  • Salt to taste Essential for seasoning.
For the Cane's Sauce
  • 1 cup mayonnaise Rich, creamy base.
  • 4 tbsp ketchup Sweetness.
  • 2 tbsp Worcestershire sauce Umami flavor.
  • 1 tbsp garlic powder Bold flavor.
  • 1 tsp black pepper For subtle heat.
  • 1 tsp paprika For color.
  • Salt to taste Essential for seasoning.

Method
 

Preparation
  1. Make the Buttermilk Marinade by whisking buttermilk, garlic powder, black pepper, paprika, and salt in a large bowl until fully combined.
  2. Marinate the chicken strips completely in the buttermilk mixture. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Prepare the Dry Coating by whisking flour, cornstarch, garlic powder, paprika, black pepper, and salt in a separate bowl until evenly blended.
Cooking
  1. Remove chicken strips from marinade one at a time and shake off excess.
  2. Dredge each strip in the dry coating, pressing firmly to adhere. Set on a wire rack for 5 minutes.
  3. Heat oil in a pot to 350°F (175°C).
  4. Fry chicken strips in small batches for 4-6 minutes, or until golden brown and cooked to 165°F internally.
  5. Transfer to a wire rack to drain.
Sauce Preparation
  1. While chicken is frying, mix all sauce ingredients in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Serving
  1. Serve chicken strips hot with Cane's sauce.

Notes

For extra crunch, try double dredging the chicken. The sauce tastes better after resting, so make it ahead of time.