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Allergy-Friendly Raising Cane's Sauce Recipe Dupe

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Prep Time 12 hours
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Chicken
  • 1 ½ pounds chicken tenders
  • 3 cups high smoke-point oil for frying *For seed oil free, avocado oil is a great choice. Other options are vegetable oil, peanut oil, or canola oil.
Cane's Sauce
  • ½ cup mayonnaise *Opt for an avocado oil based mayonnaise to keep this recipe seed oil free, fat-free mayonnaise for a lightened version, or greek yogurt if you want more protein and less calories. You can also easily sub vegan mayonnaise to keep this sauce dairy and egg free.
  • ¼ cup ketchup
  • ¼-½ teaspoon Worcester sauce adjust to taste
  • ½ teaspoon fresh cracked black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon creole seasoning optional
Buttermilk Brine
  • 1 cup buttermilk *For dairy-free buttermilk, combine 1 cup of your milk of choice with 1 tablespoon of apple cider vinegar and set it aside to curdle for at least 5 minutes
  • 2 teaspoon creole seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
Dry Dredge
  • 1 ⅓ cup all purpose flour *For gluten-free, sub out regular flour for a gluten-free all-purpose brand
  • 1 ½ tablespoons corn starch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon fresh cracked black pepper
  • 2 teaspoon creole seasoning
Wet Dredge
  • ½ cup buttermilk

Method
 

The Night Before
  1. Prep your buttermilk brine by combining the buttermilk and seasonings and whisking to mix in a medium bowl.
  2. Add your chicken tenders to the brine and cover the bowl with plastic wrap.
  3. Place the brining tenders in the fridge and forget about it till the next day!
  4. In another small bowl, combine all ingredients for the Cane’s sauce and whisk.
  5. Place in the fridge to let the flavors get to know each other until serving the next day.
  6. You can make the sauce the day of as well, but letting the flavors sit overnight is totally worth it!
Frying Day
  1. Start by heating your oil about 45 minutes before you would like to start frying. Make sure that you keep it on a medium-high heat. Getting your oil too hot will burn your tenders! Aim for a temperature between 350 and 375.
  2. Alternatively, preheat your oven to 425 and bake your breaded tenders for 20-25 minutes, flipping half way through for a healthier alternative.
  3. When your oil is almost done heating, start prepping your dredging stations.
  4. For your dry dredge, combine flour, baking soda, corn starch, and listed seasonings and mix until fully incorporated in a shallow bowl.
  5. For the wet dredge, whisk together the buttermilk and listed seasonings in a separate shallow bowl.
  6. Once your oil is fully heated, drain your chicken tenders from the brine and prepare to start dredging.
  7. Using the dry-wet-dry method, first fully coat your chicken in the flour mixture, then the buttermilk mixture, and back to the flour. Repeat for all chicken tenders.
  8. Fry the tenders in batches of 3-4, making sure none of the tenders are touching. Allow four minutes on each side, ensuring the tenders come to an internal temperature of at least 165.
  9. I sometimes leave my tenders in a little longer for a darker crisp--but watch them carefully!
  10. After each batch, place the tenders on a paper towel lined baking sheet to drain.
  11. Serve with the homemade Cane’s sauce and enjoy!