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If you’ve ever found yourself dreaming about that crispy, juicy, perfectly seasoned chicken from Raising Cane’s, then you are in for a real treat. This Copycat Raising Cane’s Chicken Fingers Recipe captures everything we love about the original dish—tender strips of chicken marinated in buttermilk, coated in a well-balanced blend of spices, and fried to golden perfection. Plus, the iconic tangy Cane’s sauce brings this meal home in the most delicious way possible. Trust me, once you try making this at home, you’ll never look at chicken fingers the same way again!
Ingredients You’ll Need
Gathering the right ingredients can make or break your chicken fingers. The magic lies in simple but well-chosen staples that work together to create incredible flavor, crunch, and juiciness.
- Chicken breasts or tenders: Using boneless, skinless chicken provides the perfect tender base that soaks up the marinade beautifully.
- Buttermilk: This tangy liquid helps tenderize the chicken and adds subtle flavor complexity.
- Kosher salt and ground pepper: Essential seasonings that bring out the natural flavors without overpowering.
- Mayonnaise: Adds creaminess and a hint of richness to the beloved Cane’s sauce.
- Ketchup: Offers sweetness and acidity in the sauce that balances all the savory notes.
- Worcestershire sauce: Gives the sauce a savory umami boost you won’t want to miss.
- Garlic powder and onion powder: Classic dry seasonings that enhance both the breading and sauce layers.
- Creole seasoning: Just a pinch adds a subtle kick, echoing that Louisiana flair.
- Vegetable oil: Perfect for frying at a steady high heat to create that crispy crust.
- Eggs: Help the breading adhere to the chicken, ensuring every bite is crunchy.
- All-purpose flour: Forms the initial dry coating, adding structure to the breading.
- Paprika and white pepper: These spices in the flour mixture add color and a gentle warmth.
- Breadcrumbs: Provide the final crunch, giving the chicken fingers that irresistible texture.
How to Make Copycat Raising Cane’s Chicken Fingers Recipe
Step 1: Cut and Marinate the Chicken
Start by slicing your chicken breasts into evenly sized strips about three-quarters of an inch thick. This ensures they cook through perfectly and stay juicy. Next, combine your chicken with the buttermilk, salt, and pepper in a large Ziplock bag. Give it a good massage so each strip is coated in that flavorful marinade. Then pop it into the fridge overnight to soak up all that tenderness and flavor.
Step 2: Whip Up the Signature Cane’s Sauce
While the chicken marinates, mix together mayonnaise, ketchup, Worcestershire sauce, garlic powder, pepper, Creole seasoning, and a pinch of salt in a small bowl. Whisk everything until smooth and creamy. Cover tightly and refrigerate overnight—the flavors meld beautifully when given time to rest.
Step 3: Prepare for Breading
Once your chicken is ready, drain it well in a colander to remove excess buttermilk. Set up a breading station with three shallow bowls lined up: whisked eggs in one, a flour mixture seasoned with garlic powder, onion powder, paprika, and white pepper in the second, and breadcrumbs spread evenly in the third. This classic dredging process is the key to that crispy, multi-layered coating.
Step 4: Coat Every Strip
Dredge each chicken strip first in the seasoned flour, then dip it into the eggs, and finally give it a good roll in the breadcrumbs. Lining each coated strip on a clean plate keeps things neat and ready for frying.
Step 5: Fry to Perfection
Heat your vegetable oil in a deep fryer or heavy pot to 350 degrees Fahrenheit. Fry the chicken fingers in batches so they don’t crowd the oil—about 6 to 9 minutes each batch, or until golden brown and the internal temperature hits 165 degrees. Transfer them to a paper towel-lined plate to drain any excess oil and keep their crunchy exterior.
Step 6: Serve and Savor
Pair your crispy chicken fingers with generous dollops of the tangy Cane’s sauce, and get ready for pure joy. The balance of juicy chicken, crunchy crust, and savory sauce is nothing short of addictive.
How to Serve Copycat Raising Cane’s Chicken Fingers Recipe
Garnishes
Keep it simple with some fresh lemon wedges or a sprinkle of chopped parsley to add brightness that contrasts beautifully with the rich, crispy chicken. A few pickles on the side can also provide that satisfying vinegary crunch.
Side Dishes
Classic Raising Cane’s sides like crispy fries make the perfect accompaniment—think golden, crunchy fries that soak up the sauce just as well as the chicken. For a fresher touch, a crisp coleslaw or simple green salad brightens the plate and balances the meal.
Creative Ways to Present
Try stacking your chicken fingers on a wooden board next to ramekins filled with Cane’s sauce for dipping. Or build a sandwich with toasted ciabatta, lettuce, and tomato for a fun twist. This recipe also shines at parties served as finger foods with toothpicks for easy dipping.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, place any uneaten chicken fingers in an airtight container and keep them in the refrigerator. They’ll stay tasty for up to 3 days—perfect for a quick grab-and-go snack or next-day meal.
Freezing
You can freeze cooked chicken fingers for longer storage. Arrange them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. They’ll keep best for up to 1 month and can be reheated straight from frozen.
Reheating
To bring back that crispy texture, avoid the microwave if you can. Instead, reheat in a preheated oven at 375°F on a baking sheet for about 10 minutes or until heated through and crispy again. Your Copycat Raising Cane’s Chicken Fingers Recipe will taste almost as good as fresh!
FAQs
Can I use chicken tenders instead of chicken breasts?
Absolutely! Chicken tenders are already a perfect size and can make for an even quicker prep time. Either option works great in this recipe.
What if I don’t have buttermilk?
No worries! You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Can I bake the chicken fingers instead of frying?
You can bake them, but frying gives that signature crispy crust. For baking, coat the chicken as directed, place on a greased baking sheet, and bake at 425°F for 20-25 minutes, flipping halfway through.
Is the Creole seasoning necessary?
The Creole seasoning adds a touch of authentic Louisiana flavor and a mild kick, but if you don’t have it, you can omit or replace it with a pinch of smoked paprika or cayenne pepper.
How long should I marinate the chicken?
For the best flavor and juiciness, marinate overnight. However, if you’re short on time, even 1 to 2 hours will make a noticeable difference compared to skipping the marinade altogether.
Final Thoughts
I hope this Copycat Raising Cane’s Chicken Fingers Recipe inspires you to bring a bit of that beloved Cane’s magic into your own kitchen. It’s a dish that’s comforting, flavorful, and absolutely satisfying every single time. So grab your apron, gather your ingredients, and dive into the joy of homemade chicken fingers that taste just like the real thing. You’ll be glad you did!
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Copycat Raising Cane’s Chicken Fingers Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus overnight marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
This Copycat Raising Cane’s Chicken Fingers recipe replicates the beloved Louisiana chain’s signature crispy and tender chicken fingers, paired with their tangy and creamy signature dipping sauce. Perfect for a delicious homemade fried chicken treat, this recipe marinates chicken strips overnight for maximum flavor and juiciness, then coats them in a seasoned breading before frying to golden perfection.
Ingredients
Chicken and Marinade
- 1½ pounds boneless, skinless chicken breasts (chicken tenders also work)
- 1 cup buttermilk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Signature Sauce
- ½ cup mayonnaise (store-bought or homemade)
- ¼ cup ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon Creole seasoning (store-bought or homemade)
- Pinch kosher salt
Breading and Frying
- Vegetable oil (for frying)
- 2 large eggs
- 1 cup all-purpose flour
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- ½ teaspoon ground white pepper
- 1½ cups breadcrumbs
Instructions
- Prepare Chicken Strips: On a clean surface, cut chicken breasts into ¾-inch wide strips. Place the strips in a large Ziplock bag.
- Marinate Chicken: Pour the buttermilk, kosher salt, and ground black pepper over the chicken in the bag. Seal and massage to fully coat. Refrigerate overnight to tenderize and flavor the chicken.
- Make Signature Sauce: In a small bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, Creole seasoning, and a pinch of kosher salt. Cover with plastic wrap and refrigerate overnight to meld flavors.
- Drain Chicken: When ready to cook, set a colander in the sink and drain the marinated chicken strips well.
- Heat Oil: Preheat your deep fryer to 350°F (175°C). Prepare two plates, lining one with paper towels for draining fried chicken.
- Set Up Breading Station: In three shallow bowls, whisk the eggs in one, combine flour with garlic powder, onion powder, paprika, and white pepper in the second, and spread breadcrumbs evenly in the third.
- Bread the Chicken: Dredge each chicken strip first in the seasoned flour mixture, then dip in eggs, and finally coat thoroughly with breadcrumbs. Place coated strips on the clean plate and repeat for all pieces.
- Fry Chicken: Fry the strips in batches in the hot oil for 6 to 9 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Serve: Transfer the cooked chicken fingers onto the paper towel-lined plate to remove excess oil. Serve hot alongside the signature dipping sauce and enjoy!
Notes
- For best flavor and tenderness, marinate the chicken overnight in the buttermilk mixture.
- If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Use a thermometer to ensure the chicken is cooked safely to 165°F internally.
- To keep the kitchen safe while frying, do not overcrowd the fryer; cook in batches to maintain oil temperature.
- The signature sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
