Raising Cane's marinates its chicken for 24 hours before frying, a technique that home cooks can replicate for juicier results. The acidity in a marinade tenderizes the meat while infusing flavor, producing chicken that is crispy outside and moist inside.
The chain's exact recipe remains secret, but effective marinades use buttermilk for its lactic acid, pickle juice for garlic and vinegar depth, and seasonings like salt, pepper, garlic powder, onion powder, paprika, and Cajun seasoning. The chicken must be fully submerged in the marinade for the full 24 hours, but no longer, as extended marinating can break down the meat's proteins too much.
Planning ahead is essential, since the 24-hour soak requires advance preparation. After marinating, some of the marinade can be worked into the flour dredge to create craggy lumps that crisp up during frying. Raising Cane's takes the process seriously enough that employees occasionally borrow marinated chicken from other locations when supplies run short rather than close a restaurant for the day.