Copycat Raising Cane’s Chicken Fingers Recipe

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There’s something undeniably magical about biting into a perfectly crispy, golden-brown Raising Cane’s Chicken Fingers. It’s not just fast food—it’s comfort, it’s flavor, it’s nostalgia.

How to make Raising Cane’s Chicken Fingers

Raising Cane’s Chicken Fingers—often simply called Raising Cane’s or Cane’s—is an American fast-casual restaurant chain that specializes exclusively in chicken fingers.

Ingredients

For the Chicken Fingers:

• 1 pound chicken tenderloins (or boneless, skinless chicken breasts sliced into strips)
• 1 cup buttermilk (for marination)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup all-purpose flour
• 1/2 cup cornstarch (for extra crispiness)
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Vegetable or canola oil (for deep frying)

For the Creamy Cane’s Sauce:

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• A pinch of paprika

For Serving (Optional):

• Texas toast (lightly buttered and griddled)
• Crinkle-cut fries
• Coleslaw (store-bought or homemade)

Instructions

1. Marinate the Chicken

1. In a bowl, mix together the buttermilk, salt, black pepper, garlic powder, and onion powder.
2. Add the chicken tenderloins or strips to the bowl, ensuring they are fully coated.
3. Cover and refrigerate for at least 2 hours, but overnight marination will give the best flavor and tenderness.

2. Prepare the Dredging Mixture

1. In another bowl, combine the flour, cornstarch, paprika, cayenne pepper (if using), and a pinch of salt and pepper.
2. This flour mixture will give the chicken that classic crisp crust.

3. Coat the Chicken

1. Remove the marinated chicken from the buttermilk and allow excess marinade to drip off.
2. Coat each piece thoroughly in the flour mixture, making sure to press it into the chicken so it adheres well.
3. For extra crunch, you can double-dip: Dip back into the buttermilk and re-coat with the flour mixture for a thicker crust.

4. Prepare the Cane’s Sauce

1. While the chicken sets, mix all the ingredients for the Cane’s Sauce in a small bowl.
2. Cover and refrigerate to allow the flavors to meld.

5. Fry the Chicken Fingers

1. Heat about 2 inches of oil in a deep skillet or frying pan to 350°F (175°C). Be sure to keep the temperature steady for even cooking.
2. Carefully place the coated chicken strips into the hot oil, frying 3-4 pieces at a time. Be careful not to overcrowd the pan!
3. Fry for 4-6 minutes, turning once, until golden brown and cooked through (internal temperature should read 165°F).
4. Remove and place on a wire rack or paper towel to drain excess oil.

6. Toast the Texas Toast (Optional)

1. Spread butter on both sides of thick-cut slices of bread (Texas toast), sprinkle lightly with garlic powder, and toast on a skillet until golden.

7. Serve and Enjoy

1. Plate your crispy Raising Cane’s Chicken Fingers with a side of Cane’s Sauce, crinkle-cut fries, coleslaw, and that buttery Texas toast for the full experience.

Tips & Tricks for Perfect Chicken Fingers

• Temperature is key: Use a thermometer to monitor the oil temperature. If the oil gets too hot, the chicken will burn; if it’s too cool, the crust will turn soggy.
• Don’t skip the buttermilk marinade: It tenderizes the chicken and infuses it with flavor, imitating Raising Cane’s signature tenderness.
• Let the coating rest: After coating your chicken, let it sit for 5-10 minutes before frying. This helps the flour mixture stick better during cooking.
• Fry in batches: Overcrowding the pan lowers the oil temperature and leads to uneven cooking.

Ingredients Substitutes

Recreating Raising Cane’s Chicken Fingers at home is already mouth-watering, but sometimes you might need to swap certain ingredients due to dietary preferences, availability, or personal taste.

For the Chicken Fingers

Chicken Tenderloins:

Substitute: Boneless, skinless chicken breasts or boneless, skinless chicken thighs.

Details: Slice the breasts or thighs into thin, uniform strips to mimic tenderloins. Chicken thighs will provide a juicier alternative.

Buttermilk:

Substitute: Milk and lemon juice or vinegar.

Details: For every cup of buttermilk needed, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes to thicken slightly.

Alternative: Yogurt thinned with milk works similarly, giving the chicken a tangy flavor without losing tenderness.

All-Purpose Flour:

Substitute: Gluten-free flour or corn flour.

Details: Use a gluten-free all-purpose flour blend in a 1:1 ratio for similar results. Corn flour will add a different texture, but will still give a crispy finish.

Cornstarch:

Substitute: Potato starch or rice flour.

Details: These alternatives can be used in the same quantity. Potato starch helps in achieving a crispy coating, while rice flour creates a delicate crunch.

Paprika/Cayenne Pepper:

Substitute: Chili powder or smoked paprika.

Details: Use chili powder for a similar heat level. Smoked paprika adds a smoky flavor without excessive spiciness.

For the Cane’s Sauce

Mayonnaise:

Substitute: Greek yogurt or sour cream.

Details: Greek yogurt gives a tangy taste and is a better choice for a lighter version. Sour cream provides a creamy consistency similar to mayonnaise.

Ketchup:

Substitute: Tomato sauce or tomato paste diluted with water.

Details: Adjust sweetness by adding a bit of sugar or honey if your tomato sauce lacks it. Tomato paste should be diluted to match ketchup’s consistency.

Worcestershire Sauce:

Substitute: Soy sauce or balsamic vinegar.

Details: Soy sauce adds umami flavor, but use it sparingly as it’s more potent. Balsamic vinegar provides a tangy taste; combine it with a dash of soy sauce for complexity.

For the Sides

Texas Toast:

Substitute: Regular thick-sliced bread or French baguette slices.

Details: Butter them generously and toast on a skillet to achieve a similar crispiness. Adding garlic powder or salt mimics the signature flavor.

Crinkle-Cut Fries:

Substitute: Homemade fries or sweet potato fries.

Details: Use a crinkle-cutter for regular potatoes, or cut sweet potatoes into regular fries for a healthier, sweeter alternative. Bake or fry them similarly.

Coleslaw:

Substitute: Cabbage salad or kale slaw.

Details: For a cabbage salad, use vinaigrette dressing instead of a creamy dressing. Kale slaw can be prepared with the same dressing but offers a different texture and nutritional boost.

Final Thoughts

This homemade Raising Cane’s Chicken Fingers recipe delivers delicious, crispy chicken paired with the iconic dipping sauce you can’t resist.

More Chicken Recipes:

• Copycat Popeyes Chicken Fries Recipe