Copycat Raising Cane’s Chicken & Sauce Using Pressure Cooker

That first hiss from the cooker tells you something good is happening. It’s like a little countdown begins, and you can’t help but feel excited about what’s gonna come out. You recall the smell starting to rise, that promise of juicy chicken and crispy crust like you get from Raising Cane’s. It’s the kind of sound you sense deep in your bones if you’re hungry enough.

Once the pressure build sets in, you start hoping the crust stays crisp and the inside gets tender. You spot the sealing ring doing its job, holding in all those tasty juices and flavor. Cooking chicken tenders in the pressure cooker kinda sounds wrong but trust me, it works real good for this recipe.

As you await the slow release, you remember why this method’s so cool. No standing over frying pans or messy mess. You feel like you’re cheating a bit ‘cause the pressure cooker shortens the usual wait. It’s like a secret weapon for your kitchen, giving you crispy-on-the-outside, tender-on-the-inside chicken that’s perfect with that creamy Cane’s sauce.

The Real Reasons You Will Love This Method

• Pressure build cooks chicken quickly but locks in the juiciness so it stays tender.
• The sealing ring traps flavor and moisture for a blast of taste you won’t forget.
• The quick release helps keep the crust from getting soggy.
• Less mess than deep frying ‘cause you do a quick fry at the end to crisp up.
• You can make your copycat Raising Cane’s sauce right while chicken cooks.
• It’s easier to control timing so chicken doesn’t overcook or dry out.
• This method is perfect for busy days when you want fast but good food.

What Goes Into the Pot Today

• 1 large egg for binding and richness.
• 1 1/2 cups buttermilk to tenderize and add tang.
• 5 teaspoons kosher salt, divided, for flavor depth.
• Freshly ground black pepper for that peppery kick.
• 2 pounds chicken tenders, main star of the dish.
• 2 1/2 cups all-purpose flour for nice crunchy coating.
• 1/2 cup cornstarch to boost crispiness.
• Spices: paprika, garlic powder, onion powder—your seasoning trio.
• Vegetable oil for frying, around 4 to 6 cups to get that golden crust.
• For the sauce: 3/4 cup mayonnaise, 3 tablespoons ketchup, 1 tablespoon Worcestershire sauce, plus salt, pepper, garlic powder, and onion powder.
• Crinkle fries to serve on the side, gotta have ’em!

Your Complete Cooking Timeline

1. First, you whisk together the egg, buttermilk, 2 teaspoons of salt, and some black pepper in a big bowl. This marinade’s gonna hit the chicken with flavor and tender it up real nice.
2. Chuck the chicken tenders in the buttermilk mix. Toss it well so all pieces get coated. Cover that bowl and stick it in the fridge for at least 30 minutes. You gotta let them soak up that good stuff.
3. While chicken’s chilling, mix the dry stuff in a shallow dish. Combine flour, cornstarch, the rest of the salt, paprika, garlic powder, onion powder, and pepper. This is your crunchy crust mix.
4. After marinade time, take the chicken out letting the extra drip off so you don’t mess up the coating. Then dredge each piece in the flour mix, pushing gently so the coating sticks real good.
5. Heat around 2 inches of vegetable oil in a skillet or Dutch oven to 350 degrees Fahrenheit. Oil’s gotta be hot so chicken fries fast and crispy.
6. Fry chicken in batches. Don’t crowd the pan. Turn them occasionally so all sides get that golden brown crunchy coat. About 6 to 8 minutes per batch works well.
7. Once fried and perfect, transfer chicken to a wire rack or paper towels to drain off extra oil. Serve hot with that tangy, creamy Cane’s sauce and crinkle fries on the side.

Quick Tricks That Save Your Time

• You can prepare the sauce while chicken marinates—just mix all sauce ingredients in a bowl and chill. It’s ready when the chicken is.
• Use the slow release function on your pressure cooker carefully after cooking so crust stays crunchy instead of steaming too much.
• Dredge chicken in batches to keep the flour mixture fresh and not all clumpy, making better crunch.

That First Bite Moment

You sense that crispy crust giving way with a perfect tender pull of juicy chicken inside. It’s exactly what you want when finger-lickin’ good chicken hits your plate.

The sauce adds that creamy, tangy punch with a hint of spice and sweetness that kinda dances on your tongue. It’s not too heavy and brings the whole bite together.

Chicken and sauce together hit a note like you remember from Raising Cane’s drive-thru runs. You get that cozy feeling of comfort food done right.

With crinkle fries alongside, the meal feels complete and hits all the right cravings at once. You’ll be wanting seconds fast.

Smart Storage That Actually Works

• Cool the chicken completely before storing so moisture doesn’t make crust soggy.
• Store chicken in an airtight container lined with paper towels to absorb any steam and keep crisp.
• Keep the sauce in a separate sealed jar or container in the fridge for up to a week.
• Reheat chicken with a quick blast in a hot oven or air fryer to bring back that crispy crust without drying it out.

Your Most Asked Questions Answered

• Q How do I keep the chicken crispy if I pressure cook it?
  A You gotta do a quick release when it’s done so the crust avoids steaming. Then a quick fry crisp-up finishes it.
• Q Can I use frozen chicken tenders?
  A It’s best to use fresh or fully thawed chicken tenders to get proper flavor and texture.
• Q What’s a sealing ring and why does it matter?
  A It’s a silicone ring sealing the lid on your pressure cooker. It’s key to trapping pressure so the chicken cooks tender and juicy.
• Q Can I double this recipe?
  A Sure thing but don’t overcrowd the pot or frying pan otherwise the crust won’t crisp right.
• Q What kind of oil should I use for frying?
  A Vegetable oil works best ‘cause it handles high heat without smoking and keeps everything tasting clean.
• Q How long can I keep leftovers?
  A Store chicken in airtight containers in the fridge and aim to eat within 3 to 4 days for best taste and texture.