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
Scale
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.
