Copycat Raising Cane’s Chicken & Sauce with Your Pressure Cooker

Steam curls up from the valve and your stomach starts talking back. That kinda warm, fuzzy feeling sneaks in when you hear that slow hiss and feel the cooker settling in for a fast, juicy cook. You recall those days at the drive-thru, the crispy chicken tenders dipped in that dang tasty sauce. Now, you got this cooker, and it’s putting a whole new spin on it.

You feel the broth depth already, even though this meal’s more about that tender pull from perfectly cooked chicken. The sealing ring’s snug, the steam cues are your green light to chill for a bit while the chicken hits that perfect crispy outside with juicy inside. Gotta tell ya, it’s kinda dang satisfying when stuff works like you expected.

Then you catch yourself wondering how in the world it gets so good so fast. That natural release phase lets the chicken settle, pockets of flavor locking in where you want ’em. You remember the first bite, crispy but tender, that sauce tangy and smooth. Dang, you’re glad you didn’t order out tonight.

Why Your Cooker Beats Every Other Pot

• Locks in that broth depth so your chicken tastes extra juicy and not dried out.
• Pressure cooks fast, so you don’t gotta wait forever for your chicken to be ready.
• The sealing ring keeps all the steam and flavors right where they should be.
• Steam cues give you a sign to chill out, no rushing or guesswork needed.
• Natural release helps your meat relax and stay tender, no drying or tough bits.

For a great alternative method to cooking chicken, check out our Easy Copycat KFC Chicken Recipe and enjoy that golden crispy pressure cooker fried chicken that everyone loves.

What Goes Into the Pot Today

• 1 large egg
• 1 1/2 cups buttermilk
• 5 tsp kosher salt, divided
• Freshly ground black pepper
• 2 lb chicken tenders
• 2 1/2 cups all-purpose flour (about 300 grams)
• 1/2 cup cornstarch
• 1 1/2 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder

And don’t forget the sauce to dunk your fingers in: 3/4 cup mayonnaise, 3 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 3/4 tsp freshly ground black pepper, 1/2 tsp kosher salt, and 1/2 tsp onion powder. Plus, crinkle fries if you wanna go all out.

How It All Comes Together Step by Step

Step one, you gotta whisk that big egg with buttermilk, 2 teaspoons salt, and some fresh black pepper in a large bowl. This marinade’s gonna make your chicken sing.

Slide your chicken tenders into that mix, making sure they’re good and coated. Cover up and toss it in the fridge for at least an hour, but overnight’s even better if you got time.

Mix those dry ingredients next. Flour, cornstarch, paprika, garlic powder, onion powder, and the rest of the salt go in another big bowl. Whisk ’em up good.

Pull the chicken out from the marinade. Let the extra drip off so you don’t get a watery mess. Then dredge each tender in the flour mix, pressing it on so it sticks well. Lay those on a platter as you work.

Now heat up your oil. Two inches deep is about right in a heavy skillet or Dutch oven. You’re looking for 350 degrees Fahrenheit, which is hot enough to crisp but not burn.

Fry the chicken tenders in batches so they got room to swim in that hot oil. About 6 to 8 minutes each batch until golden brown and cooked through.

Once cooked, move your tenders onto paper towels to soak up any extra oil. Let ’em rest a few minutes before you get too eager.

Finally, serve ’em up with that copycat Raising Cane’s sauce ready for dipping. Don’t forget the fries on the side!

Easy Tweaks That Make Life Simple

If you’re short on time, marinate the chicken in the fridge while you prep everything else early. It works dang well even with just an hour.

Swap the all-purpose flour for a gluten-free blend if you gotta keep it light on the gluten. It won’t kill the crisp.

Shortcut your sauce by mixing these all in a jar and shaking like crazy. No fancy tools needed.

Gather your spices ahead so you don’t scramble while cooking. Pre-mixed seasoning always saves your sanity.

When You Finally Get to Eat

Your mouth waters at the first tender pull of chicken. Crispy edges give way to a juicy, flavorful inside that just melts in your mouth.

The sauce clings like a second skin but isn’t overpowering. It’s creamy and has just that right zing from the Worcestershire and garlic, dang.

Each bite’s a combo of spice, salt, and that buttermilk tang you think about even when you’re not eating.

And the fries? Crinkle cut hell yeah, salty but soft in the middle, perfect for sauce mopping. You feel like you took a bite outta your favorite drive-thru, only better.

Smart Storage That Actually Works

Store your leftover chicken tenders in an airtight container as soon as they cool, so they don’t get soggy.

If you’re planning to reheat, keep sauce separate to preserve that fresh zing.

Use the fridge for up to 3 days, but if chicken’s leftover after that, it’s time to let it go.

Freeze for longer storage by wrapping tenders individually in foil then a freezer bag. Thaw in the fridge overnight before reheating for best tender pull.

Your Most Asked Questions Answered

• Can I skip marinating? You can, but marinating helps that broth depth and tender pull. It’s worth waiting.
• Will the pressure cooker fry chicken? Not really, you fry the tenders on the stove. The cooker’s great for other parts of the meal.
• Why use cornstarch with flour? Cornstarch ups the crisp factor so your chicken comes out nice and crunchy.
• What’s natural release and why is it important? Letting the pressure cooker chill down naturally helps keep meat tender and juicy.
• How hot should the oil be? About 350°F. Too hot burns the crust, too low makes it greasy.
• Can I prep sauce ahead? Totally! It even tastes better after chilling a bit.

For more tasty recipes, don’t miss our Copycat Chick Fil A Nuggets Recipe and easy healthy chicken broccoli soup to complement your crispy chicken meals.