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)

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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.

Cook time shown is for one batch.

Prep Time: 15 minutes
Marinating: 2 hours
Cook Time: 6 minutes
Category: Main Course
Method: Frying (or Baking)
Cuisine: American (Southern-inspired)

Nutrition

Serving Size: 4–5 tenders (without sauce or sides)
Calories: 500
Sugar: 1g
Sodium: 620mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 34g
Cholesterol: 105mg