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Copycat Raising Cane's Chicken fingers

Copycat Raising Cane's Chicken Fingers

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2

Equipment

  • 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)

Ingredients
  

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

Instructions
 

Step 1: Marinate the Chicken

  1. 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).
    creamy, pale yellow buttermilk and egg mixture

Step 2: Prepare the Coating

  1. 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

  1. 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.
    buttermilk coated tenders is being placed into a shallow dish

Step 4: Fry to Perfection

  1. 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

  1. 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

  1. 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!