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–+ servings

Copycat Raising cane's chicken fingers recipe

Chi & Kel
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.
4.67 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating time 30 minutes
Total Time 1 hour

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

  1. Use a thermometer to ensure oil temperature.
  2. Don't overcrowd the pan when frying.
  3. The amount of flour you'll need will depend on how to dredge and tap off the excess.
  4. 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.
  5. Make extra Raising Cane's sauce for dipping.
***There was an error in the quantity of garlic powder used in the dredging flour it was written as tablespoons instead of teaspoons that's has been updated.****

Nutrition

Calories: 140kcalCarbohydrates: 26gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 1409mgPotassium: 109mgFiber: 1gSugar: 3gVitamin A: 115IUVitamin C: 2mgCalcium: 120mgIron: 2mg
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