Copycat Raising Cane’s Chicken Fingers Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
