Copycat Raising Cane’s Chicken Fingers

These copycat Raising Canes chicken fingers bring crispy golden goodness right to your kitchen The tangy buttermilk marinade tenderizes each piece while the seasoned flour coating fries up into that irresistible crunch Serve them hot with fries toast and plenty of homemade Canes sauce for a crowdpleasing meal that tastes just like your favorite fast food spot

I first made these to surprise my family after we had been craving Raising Canes and could not make the drive They disappeared in minutes and everyone agreed this recipe is a keeper

Ingredients

• Chicken tenders or boneless chicken breasts: Select fresh highquality chicken for tender juicy results and cut into even strips for uniform cooking
• Buttermilk: The base for a tangy marinade that keeps the chicken moist Look for cultured buttermilk in the dairy aisle
• Salt: Essential for building flavor all the way through Use kosher salt for more even seasoning
• Black pepper: Adds subtle heat Use freshly cracked for the best taste
• Garlic powder: Brings savory depth to the marinade and dredge
• Paprika: Lends a warm color and mild smokiness Opt for fresh paprika and smell before buying
• Allpurpose flour: Forms the main crunchy coating Use unbleached flour for best texture
• Cornstarch: Helps create that signature crispy bite without feeling too heavy
• Vegetable or canola oil for frying: Choose a highsmokepoint oil for safe easy frying and a clean flavor

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken strips buttermilk salt pepper garlic powder and paprika in a large bowl or ziptop bag Mix thoroughly Cover or seal and chill in the fridge for at least two hours for maximum tenderness and flavor If possible leave overnight for best results

Prepare the Dredge:

In a medium bowl whisk together the flour cornstarch salt pepper and garlic powder Make sure there are no lumps for a smooth even coating

Dredge the Chicken:

Take the chicken out of the marinade and let any excess drip away Coat each piece in the flour mixture firmly pressing so the coating sticks all over Arrange the coated pieces on a rack or tray and let them rest for about ten minutes This helps the breading set and prevents it from falling off during frying

Heat the Oil:

Fill a heavybottomed pan with about two to three inches of oil and bring to 350 degrees Fahrenheit Use a thermometer to get it just right This temperature is key for crispy not greasy chicken

Fry the Chicken:

Working in batches fry the dredged chicken pieces for four to six minutes Flip once halfway through They are done when they are a deep golden brown and have an internal temperature of 165 degrees Fahrenheit Transfer finished pieces to a wire rack to let excess oil drain and keep them crisp

Serve:

Enjoy the chicken fingers hot with fries toast and a generous side of Canes sauce

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Chicken tenderloins are my favorite to use because they turn out especially juicy Every time I make a double batch the smell alone gets my kids running into the kitchen wanting to sneak a bite before dinner When I see the tray empty in minutes I know it s a success

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days To keep chicken crispy reheat in a 400 degree oven for about 10 minutes instead of the microwave Freezing works well too after letting them cool place in a single layer on a tray until firm then transfer to a ziptop bag and store for up to one month

Ingredient Substitutions

If you do not have buttermilk mix a cup of milk with a tablespoon of lemon juice and let it sit for five minutes You can substitute glutenfree flour for a glutenfree version and turkey tenders also work well if you want to switch up the protein

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Serving Suggestions

These chicken fingers shine next to fries coleslaw and thick Texas toast For a lighter spin try serving over a big leafy salad with pickles and your favorite dipping sauce Homemade honey mustard or ranch are fun sauce options if you want a change from classic Canes sauce

Cultural and Historical Context

Fried chicken fingers like these became popular in the Southern United States as a comfort food and fastservice staple Raising Canes built their name on simple fresh chicken with a cultfollowing around their sauce bringing the taste of Southern hospitality across the country This homemade version honors the tradition by focusing on a simple ingredient list made with care

Commonly Asked Questions

→ How do I achieve extra crispy chicken fingers?

Double dredge the chicken by dipping it in buttermilk and flour mixture twice for a thicker, crunchier coating.

→ What oil is best for frying chicken fingers?

Use vegetable or canola oil to fry, maintaining oil temperature at 350ºF for the best texture.

→ How long should the chicken marinate?

Marinate the chicken for at least 2 hours, but overnight yields the juiciest and most flavorful results.

→ What is the purpose of adding cornstarch?

Cornstarch in the dredge creates a lighter, crispier outer layer for the fried chicken strips.

→ How do I keep the chicken fingers crispy after frying?

Drain the fried pieces on a wire rack instead of paper towels to allow air circulation and maintain crispness.

→ Can I make the dipping sauce ahead of time?

Yes, extra sauce can be prepared in advance and stored in the fridge for up to a week.