Copycat Raising Cane’s Chicken Fingers (Printable Version)
# What You'll Need:
→ Chicken and Marinade
01 -
900 g chicken tenders or boneless chicken breasts, sliced into strips
02 -
240 ml buttermilk
03 -
1 teaspoon fine salt
04 -
0.5 teaspoon freshly ground black pepper
05 -
0.5 teaspoon garlic powder
06 -
0.25 teaspoon paprika
→ Dredging & Frying
07 -
190 g all-purpose flour
08 -
32 g cornstarch
09 -
1 teaspoon fine salt
10 -
0.5 teaspoon freshly ground black pepper
11 -
0.5 teaspoon garlic powder
12 -
Vegetable or canola oil, for deep frying
# Step-by-Step Directions:
01 -
Combine chicken strips, buttermilk, salt, black pepper, garlic powder, and paprika in a bowl or zip-top bag. Mix thoroughly to coat. Cover and refrigerate for at least 2 hours or overnight for best results.
02 -
In a separate bowl, whisk together flour, cornstarch, salt, black pepper, and garlic powder until evenly combined.
03 -
Remove chicken from the marinade, allowing excess liquid to drip off. Coat each piece in the flour mixture, pressing firmly to adhere. Arrange coated pieces on a wire rack or tray and let stand for 10 minutes.
04 -
Heat 5–7 cm of oil in a heavy-bottomed pan to 175°C. Working in batches, fry chicken strips for 4 to 6 minutes, turning once, until golden brown and internal temperature reaches 74°C.
05 -
Transfer fried chicken to a wire rack or paper towels to drain excess oil. Serve hot with fries, toasted bread, and preferred dipping sauce.
# Helpful Notes:
01 -
For extra crispy coating, dip chicken in buttermilk and dredge in flour a second time before frying.
02 -
Monitor oil temperature with a thermometer to prevent greasy results.
03 -
A pinch of sugar in the flour mixture creates a subtly sweet crust.
04 -
Resting fried chicken on a wire rack helps maintain crunch.
05 -
Homemade sauce pairs well and can be refrigerated for up to one week.