Raising Cane’s Chicken Fingers and Sauce Recipe

Raising Cane’s is beloved for its crispy, juicy chicken fingers and creamy, tangy Cane’s sauce. The secret to their irresistible taste lies in the buttermilk marinade for the chicken and the balanced flavors of the sauce. Whether you’re craving the restaurant experience at home or just love fried chicken, this copycat recipe will deliver the same crispy texture and mouthwatering flavors.

Why You’ll Love This Recipe

• Crispy and Juicy: A perfectly seasoned batter ensures a golden, crunchy coating while keeping the chicken tender inside.
• Authentic Cane’s Sauce: This homemade version replicates the signature dipping sauce with its creamy, zesty, and slightly peppery taste.
• Easy to Make: Simple ingredients and straightforward steps make this a great recipe for any home cook.
• Perfect for Sharing: Whether for game day, a family meal, or a party, these chicken fingers are sure to be a crowd-pleaser.

Ingredients

For the Chicken Fingers:

• 1 ½ lbs chicken tenders
• 1 cup buttermilk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• 1 cup milk
• 1 egg
• Vegetable oil (for frying)

For the Cane’s Sauce:

• ½ cup mayonnaise
• ¼ cup ketchup
• ½ teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon salt

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and paprika.
2. Add the chicken tenders, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 1 hour (or up to 8 hours for best results).

Step 2: Prepare the Breading

1. In one shallow dish, whisk together flour, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
2. In another shallow dish, whisk together milk and egg to create a wet batter.

Step 3: Coat the Chicken

1. Remove the marinated chicken from the refrigerator.
2. Dredge each piece in the flour mixture, then dip it into the milk-egg mixture, and coat again in the flour mixture. Press the flour firmly onto the chicken to ensure a crispy coating.

Step 4: Fry the Chicken

1. Heat about 2 inches of vegetable oil in a deep pan or Dutch oven to 350°F (175°C).
2. Fry the chicken tenders in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).
3. Transfer to a wire rack or paper towel-lined plate to drain excess oil.

Step 5: Make the Cane’s Sauce

1. In a small bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and salt.
2. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Step 6: Serve and Enjoy

• Serve the crispy chicken fingers with Cane’s sauce on the side. Pair with crinkle-cut fries, Texas toast, and coleslaw for the full Raising Cane’s experience.

Recipe Variations

• Spicy Chicken Fingers: Add ½ teaspoon of cayenne pepper to the flour mixture for a kick.
• Oven-Baked Option: Instead of frying, bake the chicken tenders at 425°F (220°C) for about 20-25 minutes, flipping halfway through.
• Air Fryer Method: Cook at 375°F (190°C) for 10-12 minutes, flipping halfway. Lightly spray with oil for crispiness.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes (plus marinating)
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes (including marinating)

Storage and Reheating

• Refrigeration: Store leftover chicken tenders in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze cooked tenders on a baking sheet before transferring them to a freezer bag. Keep for up to 2 months.
• Reheating: Warm in a 375°F (190°C) oven for 10 minutes or in an air fryer for 5-7 minutes to retain crispiness.

Frequently Asked Questions

How can I make the chicken extra crispy?

Double-coating the chicken in the flour mixture and frying at the correct oil temperature (350°F) will ensure extra crunch.

Can I use chicken breasts instead of tenders?

Yes! Slice chicken breasts into strips for a similar texture.

What oil is best for frying?

Vegetable oil, canola oil, or peanut oil work well due to their high smoke points.

Can I marinate the chicken overnight?

Yes, marinating overnight will make the chicken even more tender and flavorful.

What can I use if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let sit for 10 minutes.

How long should I let the sauce sit before serving?

Let it rest for at least 30 minutes, but for the best flavor, refrigerate it for a few hours.

Can I make the sauce ahead of time?

Yes! The sauce can be stored in the fridge for up to a week.

Why is my chicken not crispy?

Overcrowding the frying pan or not maintaining the oil temperature can make the breading soggy.

Can I make this gluten-free?

Use a gluten-free flour blend for the breading.

Is there a dairy-free version?

Substitute buttermilk with dairy-free milk and vinegar, and use a dairy-free mayo for the sauce.

Conclusion

Making Raising Cane’s chicken fingers and sauce at home is easier than you think. With a perfectly crispy coating, juicy chicken, and the iconic dipping sauce, this recipe will satisfy your fast-food cravings. Whether for a weeknight meal or a gathering, these homemade tenders will be a hit. Enjoy them with your favorite sides for the full Cane’s experience!

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