Copycat Raising Cane’s Chicken Fingers Recipe

Introduction

Enjoy the crispy, flavorful chicken fingers that made Raising Cane’s famous, right in your own kitchen. This copycat recipe offers tender, juicy chicken strips with a perfectly seasoned, crunchy coating.

Ingredients

• 2 lbs chicken tenders or boneless chicken breasts (cut into strips)
• 1 cup buttermilk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 ½ cups all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable or canola oil, for frying

Instructions

1. Step 1: In a bowl or zip-top bag, combine the chicken strips with buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and paprika. Mix well, then marinate in the refrigerator for at least 2 hours, preferably overnight.
2. Step 2: In another bowl, whisk together the all-purpose flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
3. Step 3: Remove the chicken from the marinade, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly so the coating sticks. Place the coated chicken pieces on a rack or tray and let them rest for 10 minutes.
4. Step 4: Heat 2 to 3 inches of vegetable or canola oil in a heavy pan to 350ºF (175ºC). Fry the chicken in batches for 4 to 6 minutes, turning once, until golden brown and the internal temperature reaches 165ºF (74ºC).
5. Step 5: Drain the cooked chicken on a wire rack or paper towels to remove excess oil. Serve immediately with fries, toast, and your favorite dipping sauce.

Tips & Variations

• For extra flavor, add a pinch of cayenne pepper or smoked paprika to the flour mixture.
• Use chicken tenders for the juiciest results, or slice boneless breasts into evenly sized strips for consistent cooking.
• Letting the coated chicken rest before frying helps the breading adhere better and results in a crisper crust.
• Try baking the chicken fingers at 425ºF for about 20 minutes as a lighter alternative, flipping halfway through.

Storage

Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375ºF oven for 8-10 minutes to maintain crispiness. Avoid microwaving to prevent soggy breading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk helps tenderize the chicken and adds tanginess, but if you don’t have it, you can mix 1 tablespoon of lemon juice or vinegar into 1 cup of regular milk and let it sit for 5 minutes before using.

What oil is best for frying chicken fingers?

Vegetable oil and canola oil are ideal because they have a high smoke point and neutral flavor, ensuring crispy chicken without burning or altering the taste.

Copycat Raising Cane’s Chicken Fingers Recipe

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★★★★★

4.7 from 93 reviews

Enjoy crispy, golden-brown Copycat Raising Cane’s Chicken Fingers made with marinated chicken tenders coated in a seasoned flour mixture and perfectly fried to juicy perfection. This recipe replicates the delicious texture and flavor of the famous fast-food favorite, served best with fries, toast, and tangy Cane’s Sauce.

• Author: Sienna
• Prep Time: 10 minutes plus 2 hours to overnight marinating
• Cook Time: 15 minutes
• Total Time: 2 hours 25 minutes to overnight marinating plus cooking
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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Chicken and Marinade

• 2 lbs chicken tenders or boneless chicken breasts (cut into strips)
• 1 cup buttermilk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

Dredging & Frying

• 1 ½ cups all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable or canola oil, for frying (about 2–3 inches deep)

Instructions

1. Marinate the Chicken: In a bowl or zip-top bag, combine the chicken strips with buttermilk, salt, black pepper, garlic powder, and paprika. Mix thoroughly to coat the chicken evenly. Refrigerate and marinate for at least 2 hours, preferably overnight, to tenderize and infuse flavors.
2. Prepare the Dredging Mixture: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder until well combined to create the seasoned coating.
3. Coat the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing gently but firmly to adhere a thick, even coating. Lay coated chicken on a rack or tray and let it rest for 10 minutes to help the coating set.
4. Heat the Oil: Pour vegetable or canola oil into a heavy pan to a depth of 2–3 inches. Heat the oil to 350ºF (175ºC), ensuring it’s hot enough for frying but not smoking.
5. Fry the Chicken Fingers: Fry the chicken pieces in batches to avoid overcrowding, cooking each batch for 4–6 minutes. Turn once halfway through cooking for even browning. Cook until the exterior is golden and the internal temperature reaches 165ºF (74ºC) to ensure safety and juiciness.
6. Drain and Serve: Remove the fried chicken fingers with a slotted spoon and drain on a wire rack or paper towels to remove excess oil. Serve hot with your favorite sides like fries, Texas toast, and Cane’s Sauce for a complete meal.

Notes

• For best flavor, marinate chicken overnight.
• Maintain oil temperature to prevent greasy or undercooked chicken.
• Use a thermometer to check internal temperature for food safety.
• Serve immediately for the crispiest texture.
• Cane’s Sauce complements the chicken perfectly; consider making or purchasing it.

Keywords: Copycat Raising Cane’s, chicken fingers, fried chicken, crispy chicken strips, fast food copycat, homemade chicken fingers