Here's something you'll love: a spot-on Copycat Raising Cane's Chicken Fingers recipe that delivers the same crispy, golden perfection as your favorite fast-food spot! Raising Cane’s has a cult following for a reason—their chicken fingers are ultra-juicy, perfectly seasoned, and wrapped in a crunchy, flavorful coating. The best part? You can recreate the magic at home with just a handful of ingredients. Let’s dive into the ultimate Raising Cane’s chicken recipe that’ll have you skipping the drive-thru.
Copycat Raising Cane's Chicken Fingers
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Mixing bowls For marinating the chicken and mixing the dredge
Tongs To handle the chicken without a mess
Deep frying pan or Dutch oven A heavy-bottomed pan ensures even frying
Wire Rack To let the fried tenders drain without getting soggy
Whisk For mixing the batter and sauce
Instant-read thermometer Helps maintain the ideal frying temp (around 350°F)
For the Chicken
- 1 ½ pounds chicken tenderloins or boneless, skinless chicken breasts cut into strips
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon hot sauce optional, for extra flavor
- 1 ½ cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper optional, for a kick
- 1 teaspoon baking powder
- 1 ½ cups 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
- ½ teaspoon paprika
- 1 teaspoon lemon juice
Step 1: Marinate the Chicken
In a bowl, whisk together buttermilk, egg, and hot sauce. Submerge the chicken tenders in the mixture, cover, and refrigerate for at least 30 minutes (or overnight for max flavor).
Step 2: Prepare the Coating
In another bowl, mix flour, garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper, and baking powder. This combo ensures crispy, flavorful chicken.
Step 3: Coat the Chicken
Remove chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour, pressing the coating on firmly. For extra crunch, dip it back into the buttermilk and dredge again.
Step 4: Fry to Perfection
Heat vegetable oil in a frying pan to 350°F. Fry the chicken in batches, about 3-4 minutes per side, until golden brown and cooked through (165°F internal temperature). Transfer to a wire rack to drain.
Step 5: Make the Signature Cane’s Sauce
Whisk together mayo, ketchup, Worcestershire sauce, garlic powder, black pepper, paprika, and lemon juice. Let it sit for at least 15 minutes for the flavors to meld.
Step 6: Serve and Enjoy
Serve the crispy tenders hot with Cane’s sauce and a side of crinkle-cut fries, Texas toast, and coleslaw—just like the real deal!
Pairings
For the full Raising Cane’s experience, serve these chicken tenders with:
- Crinkle-cut fries – Lightly salted and crispy.
- Texas toast – Buttered and griddled for a golden crust.
- Coleslaw – A creamy, tangy balance to the crispy chicken.
- Iced sweet tea or lemonade – The perfect refreshing drink to wash it all down.
FAQs
1. Can I use chicken breasts instead of tenderloins?
Yes! Just slice them into even strips to mimic the size of chicken tenders.
2. What oil is best for frying?
Vegetable oil, canola oil, or peanut oil all work great for a crispy texture without overpowering the flavor.
3. How do I make it extra crispy?
Double dredging (flour > buttermilk > flour) and using baking powder in the coating help create that signature crunch.
4. Can I bake or air-fry these?
Yes! Bake at 400°F for 20 minutes, flipping halfway. For air frying, cook at 375°F for 12-15 minutes.
