This post may contain affiliate links. Please read our disclosure policy.
Raising Cane’s Chicken Sliders feature a copycat version of their viral southern-fried chicken tenders, topped with their zesty signature Cane’s sauce and tangy pickles. These satisfying handheld sandwiches are a must-make recipe!
These chicken sliders are perfect for game days, cookouts, and even holiday gatherings where appetizers are served. There aren’t many occasions when guests would turn down Raising Cane’s chicken sliders slathered in its sauce!
If you love finger foods and handheld sliders as much as we do, you have to check out my Alabama White Blackened Chicken Sliders, Hawaiian Roll Cheeseburger Sliders, Popeye’s Spicy Chicken Sliders Sandwich, or my Honey Mustard BLT Chicken Sliders.
Raising Cane’s Chicken
If you haven’t been to Raising Cane’s, they are best known for their delicious Southern-fried chicken tenders. Their menu is limited and mainly includes the tenders, crinkle fries, coleslaw, and BBQ sliced toast. But people also go crazy for their signature Cane’s sauce! You always order extra.
So, what makes this place so special? Everything is made to order, the menu is straight to the point, and the chicken is hand-breaded in-store. It truly tastes like homemade fried chicken tenders. But if you want me to be honest, there is a caveat. The chicken can occasionally taste bland, so if you have the wrong experience, you can be confused by the hype.
Whether you have never tried Cane’s chicken tenders or want to amp up the flavor at home and have unlimited sauce, this recipe is for you!
Key Ingredients
Chicken Tenderloins – these are a must! Cutting breasts into strips just isn’t the same, but it can be done in a pinch if you don’t have access to tenderloins.
Breading – a combination of flour, cornstarch, baking powder, cayenne, paprika, celery salt, onion powder, and pepper.
Wet Batter – buttermilk, egg, pickle juice, salt, pepper, paprika (hot sauce optional)
Cane’s Sauce – mayo, ketchup, Worcestershire, garlic powder, salt, and pepper
Slider Buns – I love brioche buns for this recipe but you can use your favorite.
Butter – we’ll use this to spread on the bread before toasting.
Pickles – dill pickles are the best for adding tang and contrast with sweet rolls and spiced chicken.
Vegetable oil – for frying the chicken!
How to Make Raising Cane’s Chicken Sliders
Marinate the Chicken
Start by whisking the wet batter ingredients in a large bowl. Submerge the chicken in the wet batter, cover, and marinate overnight or at least 4 hours.
Combine all the dry breading ingredients in a shallow dish (like a pie plate) and whisk until well mixed.
In a large, heavy pot, attach a deep fry or candy thermometer to the side of the pan to monitor the heat. Fill the oil 3″ deep and heat to 350 degrees.
Bread the Chicken
Working a few at a time, remove chicken from the batter and let the excess drip off. Toss the chicken into the flour mixture.
Set breaded chicken on a parchment-lined pan. Set up a wire rack near the stove to land the cooked fried chicken.
Fry the Chicken Tenders
Fry the chicken in batches, about four tenders at a time. Adjust the burner heat to maintain an oil temp of 350 degrees throughout the cooking process. Cook for about 4 minutes.
Make the Cane’s Sauce
Add all the Raising Cane’s sauce ingredients to a medium bowl. Whisk well, taste, and adjust if needed.
Assemble
Turn the slider buns sliced-side up onto a baking sheet and coat with about 4 tablespoons softened butter. Broil for 1-2 minutes or until light golden brown.
Spread melted butter on the tops of the buns and sprinkle top buns with sesame seeds. Broil for one minute.
To assemble, add a spoonful of sauce on the bottom buns, then a few pickles, and top with one chicken tender. Add another dollop of Cane’s sauce to the top buns and place on top. Slice them and serve with the remaining sauce for dipping.
Tips for Frying Chicken
- Use a thermometer attached to the side of the pot so you can maintain the oil’s temperature as you cook. Once the chicken is added, it’s normal for the heat to drop. Once you raise the temperature, it can sometimes spike up too high and burn the breading before the inside cooks. A thermometer helps you understand how your oil is behaving.
- Set up your fry station before you get started. For the raw chicken, use a baking pan lined with parchment paper and a wire rack with foil underneath to catch any drippings from the cooked chicken.
- Don’t soak your chicken on paper towels. I’m surprised when I still see people do this. Paper towels trap moisture against the breading, causing it to be soggy and peel away from the chicken. Letting the chicken tenders cool on a wire rack and drip dry is much better.
- Use a deep heavy pan. As much as I love my cast iron pans, I find them much too shallow for deep frying, especially if you have a gas stove. Even if not dangerous, they are much messier for splattering.
What to Pair with Raising Cane’s Chicken Sliders
The easy answer is crinkle fries and Texas BBQ toast, but there are lots of other sides that work well for these chicken sliders:
Looking for More Slider Recipes?
Alabama White Blackened Chicken Sliders
Hawaiian Roll Cheeseburger Sliders
Popeye’s Spicy Chicken Sliders Sandwich
Honey Mustard BLT Chicken Sliders
I hope you enjoy this Raising Cane’s Chicken Sliders recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Raising Cane’s Chicken Sliders
Ingredients
- 2 lbs. chicken tenderloins tendons removed
- 12 brioche slider buns
- 5 tablespoons butter, softened
- 1 tablespoon sesame seeds
- 1/2 cup dill pickles
- vegetable oil enough to fill 3″ in the bottom of the pot
Wet Batter
- 1 cup buttermilk
- 1/2 cup dill pickle juice
- 1 egg
- 2 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tablespoon hot sauce optional
Dry Breading Mixture
- 2 cups flour
- 1/3 cup cornstarch
- 3 tsp baking powder
- 1 tablespoon cayenne
- 1 tablespoon paprika
- 1 tablespoon celery salt
- 1 tablespoon onion powder
- 1 tablespoon pepper
Raising Cane's Sauce
- 1/2 cup mayonnaise
- 4 tablespoons ketchup
- 1 1/2 tablespoons Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Marinate Chicken
- Start by whisking the wet batter ingredients in a large bowl. Submerge the chicken in the wet batter, cover, and marinate overnight or at least 4 hours.
Bread and Fry Chicken
- Combine all the dry breading ingredients in a shallow dish (like a pie plate) and whisk until well mixed. Bring the marinating chicken from the fridge to remove the chill while preparing the oil.
- In a large, heavy pot, attach a deep fry or candy thermometer to the side of the pan to monitor the heat. Fill the oil 3″ deep and heat to 350 degrees.
- Working a few at a time, remove chicken from the batter and let the excess drip off. Toss the chicken into the flour mixture. Use an alternate hand (one dedicated for wet ingredients, one for dry) to toss the chicken to coat it well in the flour mixture.
- Set breaded chicken on a parchment-lined pan. Set up a wire rack near the stove to land the cooked fried chicken.
- Fry the chicken in batches, about four tenders at a time. Adjust the burner heat to maintain an oil temp of 350 degrees throughout the cooking process. Cook for about 4 minutes or until chicken is golden brown and reaches an internal temp of 165 degrees. Lightly sprinkle the chicken with a pinch more salt if needed.
- Add all the Raising Cane’s sauce ingredients to a medium bowl. Whisk well, taste, and adjust if needed.
Assemble the Sliders
- Slice the slider buns horizontally (if needed). Turn them sliced side up onto a baking sheet and coat with about 4 tablespoons softened butter. Broil for 1-2 minutes or until light golden brown.
- Set aside the toasted buns. Flip the top buns dome side up. Melt the remaining butter and spread on the top of the buns. Sprinkle with sesame seeds. Return the pan to the oven and broil for 1 minute.
- Spread a spoonful of sauce on the bottom buns, add a few pickles, and top with one chicken tender. Add another dollop of Cane's sauce to the top buns and place on top. Slice them and serve with remaining sauce for dipping.
Notes
- Select high-quality chicken tenderloins when possible. I prefer air-chilled like Bell & Evans or Mary’s.
- Use a thermometer attached to the side of the pot so you can maintain the oil’s temperature as you cook.
- Set up your fry station before you get started. For the raw chicken, use a baking pan lined with parchment paper and a wire rack with foil underneath to catch any drippings from the cooked chicken.
- Don’t soak your chicken on paper towels. Paper towels trap moisture against the breading, causing it to be soggy and peel away from the chicken. Letting the chicken tenders cool on a wire rack and drip dry is much better.
- Use a deep heavy pan. As much as I love my cast iron pans, I find them much too shallow for deep frying, especially if you have a gas stove. Even if not dangerous, they are much messier for splattering.
