Description
Recreate Raising Cane’s crispy chicken fingers and signature sauce at home with this easy copycat recipe. Juicy buttermilk-marinated tenders are fried to perfection and paired with a creamy, tangy dipping sauce.
Ingredients
Scale
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
- In a large bowl, mix buttermilk, salt, black pepper, garlic powder, and paprika.
- Add chicken tenders, coat well, cover, and refrigerate for at least 1 hour (up to 8 hours for best results).
Step 2: Prepare the Breading
- In one shallow dish, whisk together flour, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
- In another shallow dish, whisk together milk and egg.
Step 3: Coat the Chicken
- Remove chicken from marinade.
- Dredge each piece in flour mixture, dip in the milk-egg mixture, then coat again in the flour mixture, pressing firmly.
Step 4: Fry the Chicken
- Heat 2 inches of vegetable oil in a deep pan or Dutch oven to 350°F (175°C).
- Fry chicken tenders in batches for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/75°C).
- Drain on a wire rack or paper towel-lined plate.
Step 5: Make the Cane’s Sauce
- In a small bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and salt.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
Step 6: Serve and Enjoy Serve crispy chicken fingers with Cane’s sauce and sides like crinkle-cut fries, Texas toast, and coleslaw.
Notes
- Spicy Chicken Fingers: Add ½ teaspoon cayenne pepper to the flour mixture.
- Oven-Baked Option: Bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
- Air Fryer Method: Cook at 375°F (190°C) for 10-12 minutes, flipping halfway. Lightly spray with oil.
- Prep Time: 10 minutes
- marinate time: 1 hour
- Cook Time: 15 minutes
- Category: Main Course
- Method: frying
- Cuisine: American
Keywords: Raising Cane’s copycat, crispy chicken fingers, buttermilk fried chicken, Cane’s sauce recipe, homemade fast food