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Copycat Raising Canes Chicken Fingers Irresistible Crispy Recipe

Raising Canes Chicken Fingers recipe, served and ready to eat, easy homemade dinner
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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.

Ingredients

Scale
  • 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

  1. Slice the chicken breasts into ¾ inch strips and place them inside a large Ziplock bag.
  2. 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.
  3. Mix all the sauce ingredients together in a small bowl, cover with plastic wrap, and chill overnight as well.
  4. 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.
  5. Prepare your breading station with three shallow bowls containing whisked eggs, seasoned flour, and breadcrumbs.
  6. 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.
  7. 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.
  8. 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

Find it online: https://www.amgroyal.com/copycat-raising-canes-chicken-fingers/