Raising Cane's Chicken Fingers

Name: Raising Cane's Chicken Fingers
Prep time: 15 min
Cook time: 20 min
Total time: 155 min
Ingredients: 1 large egg; 1 1/2 cups buttermilk; 5 teaspoons kosher salt ((divided use)); 1 teaspoon freshly ground black pepper ((divide use)); 2 pounds chicken tenderloins; 2 1/2 cups all purpose flour; 1/2 cup cornstarch; 1 1/2 teaspoons paprika; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; peanut oil or vegetable oil, for frying; 3/4 cup mayonnaise; 3 Tablespoons ketchup; 1 Tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 3/4 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt; 1/2 teaspoon onion powder

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Make the best copycat Raising Cane’s Chicken Fingers at home! Crispy, tender and paired with the famous Cane’s sauce for the perfect meal!

A COPYCAT FAST FOOD CHICKEN RECIPE

Anybody else’s kids obsessed with Raising Cane’s Chicken Fingers? I know it can’t just be my son, right? If you or your family love those chicken fingers, get excited because now you can make them at home. These chicken fingers have the perfect golden brown exterior, tender juicy on the inside and they go nicely with some Homemade Cane’s sauce and crinkle french fries.

Looking down on a serving plate of Raising Cane's Chicken Fingers with fries and dipping sauce.

FREQUENTLY ASKED QUESTIONS:

Can I make these in the Air Fryer?

Yes. Once you’ve breaded the chicken fingers, you can add them to the Air Fryer to cook at 390°F for 12-14 minutes. You may find it helpful to spray lightly with oil to keep them crispy halfway through the cooking. Please note: they won’t crisp up exactly like frying in oil so just know you won’t get that exact same texture.

Can I make these in the oven instead?

Yes. I love the crispiness that you get from frying, but can understand if you don’t want the fuss of dealing with the hot oil. Again, I just need to stress it will not come out exactly the same. Once you’ve added the breading, lay the chicken fingers on your lined baking sheet and bake at 400°F for 18-20 minutes. Halfway through the baking time, you may want to flip them over. This will give a lighter option.

Are these exactly like Raising Cane’s Chicken Fingers?

I think this version is even better than the original. I think the original lacks the full flavor that this recipe brings. I almost feel like the original tenders rely heavily on the sauce for the flavors, but I like to add a little more flavor to the breading. If you want it to be more like the original, just remove the paprika, garlic powder, and onion powder from the breading.

Do I have to do the double dip the chicken fingers in the coating?

Yes! To get that signature flavor, you’ll need the flour mixture, the marinade and then the flour mixture again. It helps get that crispy coating at the end.

Help! Why is my chicken soggy?

This could happen for a few reasons. The biggest culprit is if you use oil that is not hot enough and/or you crowded the pan with too much chicken so they steamed instead of frying properly. Use a thermometer to make sure that it stays at 350F so it stays hot enough to get a good crisp on the coating. If it falls too low it’ll end up soggy. Also, I suggest using the wire rack to let the chicken rest on once you have fried it. If you just place the fingers on paper towels the coating can sometimes end up soggy too.

Can you make these chicken tenders ahead of time?

Yes and no. I suggest getting the marinade ready and marinating the chicken tenders ahead of time, especially since I like letting them sit overnight for best flavor. You can even make the flour mixture and cover that and set it aside. However, I would just wait to hold off on frying them until you’re ready to serve them so they stay hot and crispy.

Can I make a spicy version instead?

Sure. If you’d like some spicy Cane’s Chicken Fingers, try adding cayenne or hot sauce to the marinade and extra cayenne or pepper to the flour mix.

What to serve with Raising Cane’s Chicken Fingers?

Go for the full Cane’s experience and make some crinkle fries, Texas toast, Coleslaw, and you can even add some extra sauce for serving to really feel like you’re getting the full meal. Or serve them with your favorite green salad or side of veggies. Additionally, if serving these for a crowd, you can cut the tenders smaller more like chicken bites and add a big bowl of sauce for dipping.
If looking for the bread they use, I have a hard time finding it myself. But, I have found that Wonder Bread makes something that they call BBQ Bread (not a paid affiliate link.) To me, it is just like what they use. If you have a Publix around you, you can sometimes find it there.

How to store leftover Raising Cane’s Chicken Tenders?

Leftover chicken can be placed in an airtight container and can be kept in the fridge for up to 3-4 days. Reheat them in the Air Fryer to get crispy breading again. You can freeze them in the appropriate freezer safe containers or bags for up to 3 months. Thaw overnight and reheat when ready to serve. Sauce should be stored separately and should be refrigerated. I have not tried freezing the sauce.

An overflowing plate of copycat Raising Cane's Chicken Fingers with fries.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

large egg
buttermilk– I really feel like using real buttermilk makes all the difference with any kind of fried chicken. So, I suggest sticking to that if you can. If you’re in a pinch and need a homemade version, just make some of your own. Mix 1½ cups milk and 1½ tablespoons vinegar or lemon juice together and use that instead. The real buttermilk makes a huge difference in my opinion though.
chicken tenderloins– if you don’t have chicken tenders, you can use chicken breasts and cut them into strips or use some boneless chicken thighs instead.
all purpose flour– gluten free flour blends could be used. I have not tested this recipe with any brand in particular so I do not have any specific suggestions.
peanut oil – or you can use canola oil or vegetable oil. This is for frying.

Chicken tenderloins, buttermilk, all purpose flour, mayo, cornstarch, ketchup, paprika, onion powder, Worcestershire sauce, egg, salt, pepper, and oil.

HOW TO MAKE RAISING CANE’S CHICKEN:

Start by making Cane’s Sauce. Add mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper to a mixing bowl and stir to combine. Once mixed, cover the mixing bowl, and place the bowl in the refrigerator until you’re ready to serve the sauce later.

Next up is the marinade. Grab a large bowl, add your egg, buttermilk, 2 teaspoons of salt, and your black pepper. Whisk to combine. Place chicken tenders in the marinade to coat in the mixture. Gently stir them around in the marinade. Cover the marinade bowl with a lid or plastic wrap if you need to. Pop this bowl in the fridge for at least 2 hours (or up to overnight).

Chicken tenders soaking in marinade and all the ingredients and breading mixtures in bowls.

Grab a shallow bowl or pie pan to make your breading in. Add flour, cornstarch, paprika, garlic powder, onion powder, remaining salt, and pepper to the bowl and then whisk to mix together.

Take out a large, deep skillet and pour in 2 inches of oil for frying. Heat the oil up until it reaches 350F. I like to use my big cast iron skillet, but, this can also be done with an electric fryer if you’re more comfortable using that instead. Set out a baking sheet and add a wire rack on top. Set this to the side and you’ll use it for draining the fingers after frying.

Work piece by piece and dredge each piece of chicken through the flour mixture. Then dip in the buttermilk marinade and finish each piece by dredging it back into the flour mixture. Finish coating all of the pieces.

Once your oil is hot enough, place the breaded fingers in the oil. Fry for 3-4 minutes or until the fingers are nice and golden brown. They’re cooked once the internal temp reaches 165°F inside when measured with a meat thermometer. Work in batches and don’t crowd the pan. If you put too many tenders in at a time, the chicken won’t crisp up nicely.

After you’ve fried the chicken fingers, place them carefully on the wire rack to help them drain off any excess oil. Using the rack helps keep the coating crispy while they cool. Note: Wire rack isn’t shown in the pictures. I gently blotted them on the paper towels first then moved to wire rack.