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Homemade Copycat Raising Canes Chicken Fingers photo

Copycat Raising Canes Chicken Fingers

This Copycat Raising Canes Chicken Fingers recipe is a homemade delight! Crispy, juicy, and perfect for any gathering!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 pound boneless, skinless chicken breasts (cut into tenders)
  • 1 cup buttermilk
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ cup mayonnaise (store-bought or homemade)
  • ½ cup ketchup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon Creole seasoning (store-bought or homemade)
  • A pinch kosher salt
  • Vegetable oil (for frying)
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground paprika
  • ½ teaspoon ground white pepper
  • 1 cup breadcrumbs

Equipment

  • Mixing Bowls
  • Whisk
  • Frying pan or deep fryer
  • Meat Thermometer
  • Cooking tongs
  • Cooling rack

Method
 

Cooking Steps:
  1. Begin by cutting your chicken breasts into tenders if you’re using whole breasts. In a large bowl, combine the buttermilk, kosher salt, and black pepper. Add the chicken, ensuring each piece is fully submerged. Cover and refrigerate for at least 1 hour, or overnight for the best flavor and tenderness.
  2. In a separate bowl, mix together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, Creole seasoning, and a pinch of salt. Adjust the ingredients to your taste. Set aside in the refrigerator to let the flavors meld while you prepare the chicken.
  3. In three shallow bowls, set up your breading station. In the first bowl, beat the eggs. In the second bowl, mix together the flour, garlic powder, onion powder, paprika, and white pepper. In the third bowl, place the breadcrumbs.
  4. Remove the marinated chicken from the refrigerator. Allow excess buttermilk to drip off, then dip each piece into the flour mixture, followed by the egg wash, and finally coat with breadcrumbs. Ensure each piece is evenly coated for that signature crunch.
  5. In a large frying pan, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot (about 350°F), carefully add the chicken fingers in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F.
  6. Once cooked, transfer the chicken fingers to a cooling rack to maintain their crispiness. Serve them hot with your prepared dipping sauce and enjoy!

Notes

  • For extra flavor, marinate the chicken overnight.
  • Use panko breadcrumbs for an even crunchier texture.
  • Serve with a variety of dipping sauces for added fun!