That golden, extra-crispy coating. The juicy, peppery bite. The fact that you don’t have to wait in the drive-through line to get it. Copycat Raising Cane’s Chicken Fingers bring all that crunchy, salty goodness right to your kitchen and honestly, they’re even better when they’re straight out of your own pan.
I figured this one out back in 2019 after one too many weeknights where I was too tired to leave the house but craving something that felt like a treat. The secret is the buttermilk soak and getting the oil temperature just right not too hot or the outside burns before the inside cooks through. After ten years of writing recipes, I can tell you this is the kind of easy win that makes weeknights feel manageable again, especially when you just want something comforting that doesn’t weigh you down.
PrintCopycat Raising Canes Chicken Fingers Irresistible Crispy Recipe
This Copycat Raising Canes Chicken Fingers recipe delivers crispy, tender chicken with a flavorful breading and a zesty sauce. Perfect for an easy dinner or weeknight dinner, it’s a family favorite featuring buttermilk fried chicken and homemade chicken tenders.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 day 50 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 1½ pounds boneless skinless chicken breasts chicken tenders also work
- 1 cup buttermilk see note
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup mayonnaise store-bought or homemade
- ¼ cup ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon Creole seasoning store-bought or homemade
- Pinch kosher salt
- vegetable oil for frying
- 2 large eggs
- 1 cup all-purpose flour
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- ½ teaspoon ground white pepper
- 1½ cups breadcrumbs
Instructions
- Slice the chicken breasts into ¾ inch strips and place them inside a large Ziplock bag.
- Pour the buttermilk, kosher salt, and ground black pepper over the chicken, seal the bag, and massage the marinade around the pieces. Refrigerate this mixture overnight.
- Mix all the sauce ingredients together in a small bowl, cover with plastic wrap, and chill overnight as well.
- When it is time to cook, drain the chicken strips in a colander and get your frying setup ready with oil heated to 350°F, and two plates with one lined with paper towels.
- Prepare your breading station with three shallow bowls containing whisked eggs, seasoned flour, and breadcrumbs.
- Coat each chicken strip first in the flour, then in the eggs, and finally with the breadcrumbs, placing each on a clean plate while you work.
- Fry the breaded chicken in batches in hot oil for 6 to 9 minutes until they turn golden brown and reach an internal temperature of 165°F.
- Remove the cooked chicken and place it on the paper towel-lined plate to drain excess oil. Serve the strips with the prepared sauce and enjoy!
Notes
- To make your own buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes before using
- A Dutch oven can replace a deep fryer—heat oil to 350°F and fry chicken while adjusting the heat to maintain temperature
- For best flavor, marinate chicken at least 2 hours and refrigerate sauce for at least 6 hours
Nutrition
- Serving Size: 4g
- Calories: 753kcal
- Sugar: 9g
- Sodium: 1505mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 15g + 8g
- Trans Fat: 1g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 209mg
Why You’ll Love This Recipe
This is the kind of dinner that makes a tired Tuesday feel like a win. Copycat Raising Cane’s Chicken Fingers give you that same golden crunch and peppery bite you’d wait in line for except you’re pulling them straight from your own pan. It’s low effort once you get the rhythm down, and it doesn’t feel heavy the way some fried chicken can.
The buttermilk soak does most of the work overnight, so when you’re ready to cook, it comes together quickly. And that creamy Creole sauce? It’s the kind of thing you’ll want to double and keep in the fridge for dipping everything.
What Makes the Breading So Crispy
The secret is in the three-step coating: seasoned flour, beaten eggs, then breadcrumbs. Each layer builds on the last, creating that thick, crunchy shell that doesn’t fall off when you bite in.
- The flour mixture picks up moisture from the buttermilk marinade and helps the egg stick
- The eggs act like glue between the flour and breadcrumbs
- Breadcrumbs give you that final golden texture they crisp up faster and more evenly than just flour alone
Pro Tip: Don’t skip draining the chicken in a colander before breading. Too much buttermilk clinging to the strips will make your coating soggy.
The Overnight Marinade (And Why It Matters)
Buttermilk isn’t just for flavor it actually tenderizes the chicken. The acidity breaks down proteins gently, so every bite stays juicy even after frying. This is the one step that makes homemade taste better than takeout.
If you’re short on time, you can get away with a minimum two-hour soak, but overnight is ideal. The chicken absorbs more of that peppery, tangy flavor, and the texture is noticeably more tender.
Can You Make the Sauce Ahead of Time?
Absolutely. In fact, it tastes better if you do. Mixing the sauce and letting it sit for at least six hours (or overnight) gives the garlic powder, Creole seasoning, and Worcestershire sauce time to meld together. The flavors deepen, and it becomes less sharp and more balanced.
Store it in an airtight container in the fridge for up to five days. It’s great on fries, burgers, or even as a sandwich spread.
How to Fry Without a Deep Fryer
You don’t need fancy equipment for this. A Dutch oven or any heavy-bottomed pot works just as well you’ll just need a deep-frying thermometer to keep the oil steady at 350°F.
- Heat your oil over medium-high, checking the temperature often
- If it drops below 340°F, increase the heat slightly; if it climbs above 360°F, pull the pot off the burner for a minute
- Fry in small batches so the oil temperature doesn’t crash
Each batch takes about six to nine minutes. You’ll know they’re done when they’re deep golden and register 165°F in the thickest part.
Storing and Reheating Leftovers
Let the chicken strips cool completely, then store them in an airtight container in the fridge for up to three days. To reheat, spread them on a baking sheet and warm in a 375°F oven for about 10 minutes. They won’t be quite as crispy as fresh, but they’ll still taste great especially with that sauce.
Note: Skip the microwave if you can. It turns the breading rubbery instead of crisp.
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FAQs ( Copycat Raising Cane’s Chicken Fingers )
Can I make this recipe without a deep fryer?
Yes, you can use a Dutch oven or deep pot instead. Heat oil to 350°F and maintain that temperature while frying the chicken strips.
How long do I need to marinate the chicken?
Marinate the chicken strips in buttermilk overnight for best results. At minimum, marinate for at least 2 hours before cooking.
What temperature should the chicken reach when cooked?
The chicken strips should reach an internal temperature of 165°F in the center. Fry them for 6-9 minutes until golden brown and fully cooked.
Can I make homemade buttermilk for this dish?
Yes, mix 1 cup milk with 1 tablespoon lemon juice or vinegar, removing 1 tablespoon of milk first. Let sit for 5 minutes before using.
How long should the Creole sauce chill before serving?
The sauce should be refrigerated overnight with the chicken for best flavor. At minimum, chill the sauce for at least 6 hours before serving.
That buttermilk soak and three-step breading are what make these Copycat Raising Cane’s Chicken Fingers taste just right. Golden, crispy, and so much better fresh from your own pan. You’ll love how they turn out every single time.
Don’t skip draining the chicken before breading it keeps the coating from sliding off. Make that sauce a day ahead if you can; the flavors settle in beautifully. And if you have leftovers, reheat them in the oven at 375°F so they stay crisp and worth eating.
I’d love to know how yours turned out did your family ask for seconds? Some nights just need an easy dinner that still feels like home. Save this one for when you need a real treat without leaving the house.
