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Crispy Copycat Raising Canes Chicken Fingers Recipe with Signature Sauce Easy and Best

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This recipe replicates Raising Cane’s famous chicken fingers with a crispy, juicy texture and a tangy, creamy signature sauce. Quick and easy to prepare, it’s perfect for a satisfying homemade comfort meal.

Ingredients

Scale
  • 1 pound (450 grams) chicken tenderloins, trimmed (fresh or thawed)
  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice as substitute)
  • 1 ½ cups (180 grams) all-purpose flour (or gluten-free baking flour blend for GF option)
  • ½ cup (65 grams) cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (optional)
  • 1 ½ teaspoons salt, adjust to taste
  • 1 teaspoon black pepper, freshly ground preferred
  • About 4 cups (1 liter) vegetable oil for frying (canola or peanut oil preferred)
  • ½ cup (120 ml) mayonnaise (use vegan mayo for dairy-free)
  • 2 tablespoons (30 ml) ketchup
  • 1 teaspoon Worcestershire sauce (use gluten-free or omit for dairy-free)
  • ½ teaspoon garlic powder (for sauce)
  • ¼ teaspoon black pepper (for sauce)
  • Hot sauce, a few dashes (optional)

Instructions

  1. Place chicken tenderloins in a bowl and pour over the buttermilk. Stir gently to coat all pieces. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. In a separate large bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper until evenly combined.
  3. Remove chicken from buttermilk, letting excess drip off. Dip each piece into the flour mixture, pressing gently to coat.
  4. For extra crunch, dip the coated chicken again in buttermilk and then back into the flour mixture a second time.
  5. Pour oil into a deep frying pan or heavy-bottomed skillet to about 1 to 1 ½ inches deep. Heat over medium-high until oil reaches 350°F (175°C).
  6. Carefully place chicken fingers in hot oil in batches to avoid overcrowding. Fry for about 3 to 4 minutes per side until golden brown and cooked through (internal temperature 165°F or 74°C).
  7. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and keep crust crispy.
  8. While chicken fries, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and hot sauce in a small bowl. Chill until ready to serve.
  9. Serve crispy chicken fingers with a generous side of the signature sauce.

Notes

Maintain oil temperature at 350°F (175°C) for best results. Double-dipping the chicken in buttermilk and flour mixture creates an ultra-crispy crust. Rest chicken on a wire rack instead of paper towels to keep crust crispy. Sauce can be thinned with water or lemon juice if too thick. Leftovers store well in the fridge for up to 3 days and reheat best in an oven or toaster oven to maintain crispiness.

Nutrition

Keywords: chicken fingers, Raising Cane's copycat, crispy chicken, signature sauce, fried chicken, homemade chicken fingers, easy chicken recipe

Find it online: https://prismtaste.com/crispy-copycat-raising-canes-chicken-fingers-recipe-with-signature-sauce-easy-and-best/