Description
Copycat Raising Cane’s chicken fingers are crispy, golden-brown fried chicken strips with juicy, seasoned meat inside just like the beloved restaurant favorite. Perfect for game day, family dinners, or a special treat at home. Easily made gluten-free or baked for a lighter version.
Ingredients
For the Marinade:
– 2 lbs boneless, skinless chicken breasts or tenders, cut into finger-sized strips
– 1 cup buttermilk
– 1 tsp salt
– ½ tsp black pepper
– ½ tsp garlic powder
– ¼ tsp paprika
For the Dredge:
– 1½ cups (188g) all-purpose flour
– ¼ cup (30g) cornstarch
– 1 tsp salt
– ½ tsp black pepper
– ½ tsp garlic powder
For Frying:
– Vegetable or canola oil (enough for 2–3 inches in pot)
Instructions
- In a bowl or large zip-top bag, combine chicken strips, buttermilk, 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ¼ tsp paprika. Mix well.
- Refrigerate for at least 2 hours, or preferably overnight.
- In a shallow bowl, whisk together flour, cornstarch, 1 tsp salt, ½ tsp pepper, and ½ tsp garlic powder.
- Remove chicken from marinade (let excess drip off).
- Dredge each piece in flour mixture, pressing firmly to adhere.
- Place coated chicken on a wire rack and rest for 10 minutes (helps coating stick).
- Heat 2–3 inches of oil in a heavy pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy.
- Fry chicken in batches for 4–6 minutes, flipping once, until golden brown and internal temperature reaches 165°F.
- Drain on a wire rack (not paper towels) to keep crispy.
- Serve hot with fries, Texas toast, and copycat Cane’s Sauce.
Notes
– Double dredge (dip in buttermilk again, then flour) for extra crunch if desired.
– Gluten-free: Use certified GF all-purpose flour blend and cornstarch.
– Baked option: Place on a wire rack over a baking sheet. Bake at 400°F for 20–25 minutes, flipping halfway.
– Buttermilk substitute: Mix 1 cup milk + 1 tbsp vinegar or lemon juice; let sit 5 minutes.
– Keep crispy: Never cover fried chicken steam softens the crust.
– Oil temp is key: Too low = greasy; too high = burnt outside, raw inside.
- Prep Time: 15 minutes (+ 2+ hours marinating)
- Cook Time: 6 minutes per batch
- Category: Main Course
- Method: Frying (or Baking)
- Cuisine: American (Southern-inspired)
Nutrition
- Serving Size: 4–5 tenders (without sauce or sides)
- Calories: ~380
- Sugar: 1g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 105mg