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Raising cane's chicken fingers recipe
Capri Koch

Raising Cane's Chicken Fingers Recipe

Make the famous Raising Cane's Chicken Fingers Recipe at home with crispy golden breading and juicy chicken for the ultimate copycat meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Chicken Recipes, copycat recipes, dinner, lunch, Main Course
Cuisine: American, Southern, Southern American
Calories: 585
Ingredients Equipment Method Video Notes

Ingredients
  

Chicken Marinade
  • 2 pounds Chicken tenderloins Fresh
  • 2 cups Buttermilk Full-fat preferred
  • 1 teaspoon Salt For marinade
  • 1 teaspoon Black pepper Freshly ground
  • 1 teaspoon Garlic powder Optional
Breading
  • 2 cups All-purpose flour For coating
  • 1 tablespoon Salt
  • 2 tablespoons Black pepper
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 1 tablespoon Paprika Optional
Frying
  • 6 cups Vegetable oil For deep frying

Equipment

  • 1 Large mixing bowl For marinating
  • 1 Whisk Mixing marinade
  • 1 Shallow Dish For breading
  • 1 Deep Fryer or Dutch Oven Frying
  • 1 Cooking Thermometer Oil temperature
  • 1 Wire Rack Draining
  • 1 Tongs Handling chicken

Method
 

  1. Place the chicken tenderloins into a large mixing bowl.
  2. Add buttermilk, salt, black pepper, and garlic powder.
  3. Stir until all chicken pieces are fully coated.
  4. Cover and refrigerate for at least 2 hours or overnight for best results.
  5. In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, and paprika.
  6. Remove the chicken from the marinade one piece at a time.
  7. Dredge each tender thoroughly in the seasoned flour mixture.
  8. Press the flour firmly onto the chicken to create a thick coating.
  9. Place coated tenders on a wire rack and let rest for 10 minutes.
  10. Heat vegetable oil to 350°F (175°C).
  11. Carefully lower several chicken tenders into the hot oil without overcrowding.
  12. Fry for 4 to 5 minutes per batch until golden brown and cooked through.
  13. The internal temperature should reach 165°F (74°C).
  14. Transfer cooked tenders to a wire rack.
  15. Allow excess oil to drain before serving.
  16. Serve hot with Cane's Sauce, crinkle-cut fries, Texas toast, and coleslaw.
    17. Letting the breaded chicken rest before frying helps the coating adhere better and creates the signature crispy texture found in the Raising Cane's Chicken Fingers Recipe.

Video

Notes

Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make Ahead Tips: Marinate the chicken overnight for maximum flavor and tenderness.
Freezing Tips: Freeze cooked chicken fingers for up to 2 months.
Reheating Tips: Reheat in an oven or air fryer at 375°F until heated through and crispy.

Expert Tips

  • Use fresh chicken tenderloins for authentic texture.
  • Maintain oil temperature at 350°F.
  • Do not overcrowd the fryer.
  • Let the breaded chicken rest before frying.
  • Serve immediately for maximum crispiness.