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Raising Cane's Copycat Chicken

This copycat version replicates Raising Cane's signature crispy, juicy chicken with a simple brining method and perfectly seasoned breading for restaurant-quality crunch at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Brine
  • 4 cups water
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
For the Chicken and Frying
  • 2 pounds boneless skinless chicken tenders
  • 2 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon paprika
  • 1 tablespoon black pepper
  • 1 tablespoon kosher salt
  • Vegetable oil for frying about 2 quarts

Equipment

  • Large mixing bowl for brining
  • Shallow dish for breading
  • Meat thermometer
  • Heavy-bottomed pot or deep skillet
  • Deep-fry or candy thermometer
  • Paper towels for draining
  • Tongs for turning chicken
  • Cutting board

Method
 

  1. Combine water, kosher salt, sugar, garlic powder, onion powder, black pepper, and paprika in a large mixing bowl. Stir until salt and sugar dissolve completely, about one minute.
  2. Submerge chicken tenders fully in the brine solution. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
  3. Remove chicken from brine and pat each piece thoroughly dry with paper towels.
  4. In a shallow dish, combine flour, garlic powder, onion powder, paprika, black pepper, and kosher salt. Mix evenly.
  5. Pour vegetable oil into a heavy-bottomed pot or deep skillet; heat to 350 degrees Fahrenheit using a deep-fry thermometer.
  6. Dredge each chicken tender in the seasoned flour, coating all sides evenly. Shake off excess flour.
  7. Carefully lower the breaded chicken into the hot oil, frying 4 to 5 pieces at a time without crowding.
  8. Fry for 12 to 15 minutes, turning halfway through, until coating is deep golden-brown and internal temperature reaches 165 degrees Fahrenheit.
  9. Transfer cooked chicken to a paper-towel-lined plate to drain excess oil. Let rest for 2 minutes before serving.

Notes

Do not skip the brining step as it seasons the chicken completely and keeps the meat moist. Maintain oil temperature between 340-350°F to ensure crispiness without greasiness.