Raising Cane’s chicken fingers are a fast food favorite that we can easily recreate at home. We often pair these crispy, juicy tenders with a similar signature dipping sauce that rivals the original.
This copycat recipe is a crowd-pleasing meal, that’s perfect for family dinners or for game night. So get ready to satisfy your craving for a well loved and popular take out meal without leaving your kitchen.
Raising Cane’s Chicken fingers copycat
If you are a huge fan of Raising cane’s, I bet you love the irresistible taste of their chicken fingers served with cane’s sauce, crinkle cut fries and coleslaw.
If you want to enjoy their crispy chicken strips without heading over to their restaurant, follow this recipe, and you’ll be able to have some crispy, tender and delicious chicken fingers in no time.
Whether you’re a long-time fan or new to the Raising Cane’s experience, this homemade version is sure to become a staple in your meal rotation.
Highlights of our copycat recipe
- A taste that closely mimics the original.
- Budget friendly alternative to eating out.
- Customizable to suit dietary preferences ( you can use gluten free flour or a blend of almond flour and coconut flour for the breading).
- Perfect for feeding a crowd or meal prepping.
Ingredients
- Boneless skinless chicken breasts cut into strips
- Buttermilk
- All purpose flour
- Egg
- Baking powder
- Cornstarch
- Garlic powder
- Salt
- Pepper
- Paprika
For the Raising cane’s sauce
- Mayonnaise
- Ketchup
- Worcestershire sauce
- Garlic powder
- Black pepper
- Salt
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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Deep fryer
Paper towel to catch excess grease
Wire rack
How to make Raising cane’s chicken fingers at home
Prepare the chicken: Mix the egg with buttermilk and marinade seasoning. Add the chicken strips to the marinade, mix to coat, turn cover and refrigerate for 30 mins.
While marinating, set up the dredging station.
Prepare the dredging station: First make the seasoned flour by mixing the flour, cornstarch, baking powder and designated spices (please see the printable recipe card at the end of this post for details)
Mix the buttermilk with spices to make seasoned buttermilk.
When the marinating time is up, dredge one chicken strip in the seasoned flour, shake off excess then dip in the seasoned butter milk, shake off excess.
Dredge a second time in the seasoned flour, shake off excess then set aside on a wire rack to rest. Repeat for the rest of the chicken.
Fry the chicken: Heat up oil in a deep pot or deep fryer till it reaches 360°F then fry chicken till golden brown and internal temperature has reached 165°F (74°C)
What to serve with it
The most popular to serve with these are dips and fries. You can use your favorite dipping sauce like mayocue, fry sauce etc or make our homemade Raising cane’s sauce.
In the restaurant’s menu you will find that the crispy chicken tenders are usually combined with Coleslaw, fries and or Texas toast.
These also go perfectly well with salads. We love or simple chickpea salad or this apple and cucumber salad.
How to store and reheat
Store leftover chicken fingers in a paper towel lined airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated 400°F oven for 10 to 15 minutes or until heated through. You can also reheat in the air fryer at 350°F for 5 to 8 mins or until heated through.
I don’t recommend microwaving if you want it to stay crispy.
Helpful Tips
- Use a thermometer to ensure oil temperature.
- Don’t overcrowd the pan when frying.
- The amount of flour you’ll need will depend on how to dredge and tap off the excess.
- Before trying to adjust seasoning in this recipe, I recommend you try it as is first, make notes and adjust to your liking (if need be) when next you make it.
- Make extra Raising Cane’s sauce for dipping.
FAQs
Can I use precut chicken tenders instead of tenders? Yes, absolutely, however you will find that it’s more budget friendly to buy chicken breasts and cut it up yourself.
Substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.
While frying yields the closest result to the original, you can bake them at 400°F for 35 to 40 minutes, flipping halfway through.
More chicken recipes you’ll love
- Mexican chicken salad
- Baked chicken tenders
- Check out all our Home Cooked Recipes
Now that you know how this can be made at home, next time you start typing Raising cane’s chicken fingers near me into your GPS, stop already and try making this copycat recipe instead 😉.
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Copycat Raising cane’s chicken fingers recipe
Ingredients
For buttermilk marinade
- ¾ cup buttermilk (you will need a total of 1 ½ cups of buttermilk for this recipe, ¾ cup for the marinade and ¾ cup for the dredging station)
- ½ teaspoon garlic powder (use up to 1 teaspoon for more garlic flavor)
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg
Seasoned Flour
- 1 ¼ cup flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ cup breadcrumbs
- 1 teaspoon garlic powder
- 1 ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
Buttermilk for dredging station
- ¾ cup buttermilk
- ¼ to ½ teaspoon garlic powder
- ½ teaspoon salt
Copycat Raising cane's sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 Tablespoon Worcestershire sauce
- ½ Tablespoon White vinegar (substitute with lemon juice)
- ½ teaspoon Garlic powder
- ¼ teaspoon Black pepper
- ¼ teaspoon salt
Instructions
Marinate the chicken
- Beat the egg and ¾ cup of the buttermilk together with marinade seasoning. Mix till well combined.
- Add the chicken strips into the egg mixture cover with cling film and let it marinate in the refrigerator for about 30 mins.
Prepare the dredging station
- Make the seasoning flour by mixing the flour, cornstarch, baking powder and seasoning together till well combined.
- Mix the remaining buttermilk with its seasoning (garlic powder and salt)
Start the process
- Remove a chicken strip from marinade Shake off excess then dredge in the seasoned flour, shake off excess.
- Dip the dredged strip in the seasoned buttermilk, shake off excess.
- Dredge again in the seasoned flour the place on a wire rack to rest.
- Repeat process till all the chicken strips have been coated.
Frying
- Heat up the oil till it reaches 360°F then start frying the chicken tenders. Fry in oil for 7-8 minutes, turning with a frying spoon until golden brown. Internal temperature of chicken should be 165°F (74°C)
- When it's cooked, transfer to a paper towel lined wire rack to absorb excess oil.
Make the sauce
- Combine the ingredients of the sauce till well blended.
Serve
- Serve your copycat chicken fingers with the dipping sauce and crinkle cut fries
Notes
- Use a thermometer to ensure oil temperature.
- Don’t overcrowd the pan when frying.
- The amount of flour you’ll need will depend on how to dredge and tap off the excess.
- Before trying to adjust seasoning in this recipe, I recommend you try it as is first, make notes and adjust to your liking (if need be) when next you make it.
- Make extra Raising Cane’s sauce for dipping.
Nutrition
I have not used this dredging method but had to try it. Man, was this chicken fingers recipe really, really good!!
Hey Lexie!
Thank you for the feedback! Happy you liked the recipe. Enjoy.
Delicious chicken fingers and the dipping sauce really took them over the top – so good!
This recipe calls for a ridiculous amount of garlic powder. I made them for my granddaughter’s sleepover, and none of the kids could eat them. The garlic was SO overwhelming. I will cut it down to HALF a tablespoon next time. And a prep tip… You need to really press the flour dredge into the chicken the second time through, to get the crispy Cane’s texture.
Hi Marie!
Thank you for your feedback! You’re absolutely right about the garlic, it should have been in teaspoons, not tablespoons. That was an error, and it has since been fixed.
I truly appreciate you catching that and sharing your experience. I’m sorry the garlic was overwhelming for the kids. I hope you’ll give it another try with the adjusted amount!
Also, thank you for the prep tip! Pressing the flour into the chicken really does make a difference for that crispy texture.