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Copycat Raising Cane’s Chicken Fingers and Sauce Recipe

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3.9 from 90 reviews

This copycat recipe replicates the iconic Raising Cane’s Chicken Fingers and their signature dipping sauce. Featuring tender chicken marinated in a flavorful buttermilk blend, coated in a seasoned flour mixture, and deep-fried to crispy perfection. The accompanying tangy and savory Cane’s-style sauce completes this beloved Southern fast-food classic in your own kitchen.

  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings

Ingredients

Buttermilk Marinade

  • 1 lb chicken tenderloins (about 8 tenderloins)
  • 1 ½ cups buttermilk
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 egg

Seasoned Flour Coating

  • 1 cup all purpose flour
  • 1 tablespoon corn starch
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 4 cups canola oil for frying

Sauce

  • 3 tablespoons mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper

Instructions

  1. Prepare the Buttermilk Marinade: In a medium bowl, combine the buttermilk, egg, garlic powder, paprika, black pepper, and salt. Mix well until fully blended to create the marinade base.
  2. Marinate the Chicken: Add the chicken tenderloins to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to tenderize and infuse flavor.
  3. Make the Seasoned Flour Coating: In a separate large bowl, whisk together the all-purpose flour, corn starch, baking powder, garlic powder, paprika, black pepper, and salt until evenly combined.
  4. Heat the Oil: Pour the canola oil into a deep skillet or heavy pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor for accurate frying temperature.
  5. Coat the Chicken: Remove each chicken tenderloin from the marinade, allowing excess liquid to drip off. Dredge the chicken pieces thoroughly in the seasoned flour mixture, pressing lightly to adhere a thick, even coating.
  6. Fry the Chicken: Carefully place the coated chicken fingers into the hot oil without overcrowding the pan. Fry them for about 4-5 minutes per side or until golden brown and cooked through. Use tongs to turn the chicken fingers and remove them once internal temperature reaches 165°F (74°C).
  7. Drain and Rest: Transfer the cooked chicken fingers to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let them rest for a few minutes to retain their crispiness.
  8. Prepare the Cane’s Sauce: In a small bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, and black pepper until smooth and well combined. Adjust seasoning to taste.
  9. Serve: Plate the crispy chicken fingers with a generous side of the homemade Cane’s sauce for dipping. Enjoy immediately for the best texture and flavor.

Notes

  • Marinating the chicken longer intensifies flavor and tenderness; do not skip this step.
  • Ensure the oil temperature stays consistent around 350°F to avoid greasy or undercooked chicken.
  • For a spicier coating, add a pinch of cayenne pepper to the seasoned flour.
  • This recipe is best served fresh; leftovers can be reheated in an air fryer to restore crispiness.
  • You can substitute canola oil with peanut or vegetable oil suitable for frying.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://allyumcooks.com/copycat-raising-canes-chicken-fingers-and-sauce-recipe/