Copycat Raising Canes Chicken Fingers
This Copycat Raising Canes Chicken Fingers recipe is a must-try! Crispy, tender chicken fingers that bring the fast-food flavor home.
Servings: 4 servings
Ingredients
- 1 pound boneless, skinless chicken breasts (chicken tenders also work)
- 1 cup buttermilk (see note)
- 1 teaspoon kosher salt
- ½ 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
- ½ teaspoon Creole seasoning (store-bought or homemade)
- Vegetable oil for frying
- 2 large eggs
- 1 cup all-purpose flour
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- ½ teaspoon ground white pepper
- 1 cup breadcrumbs
Instructions
- Begin by cutting the chicken breasts into strips or use chicken tenders. In a large mixing bowl, combine the buttermilk, kosher salt, and ground black pepper. Add the chicken to the buttermilk mixture, ensuring each piece is fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
- While the chicken marinates, you can prepare the dipping sauce. In a separate bowl, mix together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, ground black pepper, Creole seasoning, and a pinch of salt. Adjust the seasoning according to your taste. Refrigerate until ready to serve.
- In three shallow dishes, set up your breading station. In the first dish, beat the eggs. In the second dish, combine the all-purpose flour, garlic powder, onion powder, paprika, and ground white pepper. In the third dish, place the breadcrumbs.
- Remove the marinated chicken from the refrigerator. Take each piece and coat it first in the flour mixture, then dip it in the egg wash, and finally coat it with breadcrumbs. Make sure each piece is thoroughly covered at each step for maximum crunch!
- In a large frying pan, pour enough vegetable oil to cover the bottom by about ½ inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; if it sizzles, the oil is ready.
- Carefully add the breaded chicken strips to the hot oil in batches, being careful 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 the internal temperature reaches 165°F (74°C).
- Once fried, transfer the chicken fingers to a wire rack to drain excess oil. Serve hot with your homemade dipping sauce and enjoy the deliciousness of your Copycat Raising Canes Chicken Fingers!
Equipment
- Large Mixing Bowl
- Frying pan or deep fryer
- Meat thermometer
- Whisk
- Wire Rack
Notes
- Marinate the chicken for at least 1 hour for the best flavor and tenderness.
- Ensure your oil is hot enough before frying to achieve a crispy texture.
- Store leftovers in an airtight container for up to 3 days.