Raising Cane's Chicken Fingers (Homemade Copycat)
Raising Cane's Chicken Fingers (Homemade Copycat)
Ingredients
For the Chicken Fingers
- 2 pounds chicken breast, cut into 1-inch thick strips or tenders
For the Buttermilk Marinade
- 2 cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for a little heat
For the Dredging Flour
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For Frying and Seasoning
- 4 cups vegetable oil, or as needed for deep frying
- 1/2 teaspoon flaky sea salt, for sprinkling
- 1/4 teaspoon black pepper, freshly ground, for sprinkling
For Serving
- 1 pound crinkle-cut fries, frozen, cooked according to package directions
- 1 cup dill pickle slices
- 1 cup Raising Cane's style dipping sauce, store-bought or homemade
Instructions
- 1
Prepare the chicken and marinade: In a large bowl, combine the chicken strips, buttermilk, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper (if using). Mix thoroughly to ensure all chicken pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 40 min
- 2
Prepare the dredging station: In a shallow dish or another large bowl, whisk together the all-purpose flour, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, remaining 1/2 teaspoon garlic powder, and remaining 1/2 teaspoon paprika. Set aside.
⏱️ 5 min
- 3
Heat the frying oil: Pour the vegetable oil into a deep pot or Dutch oven, ensuring it's at least 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
⏱️ 10 min•🌡️ 350
- 4
Dredge the chicken: Working with one piece at a time, remove a chicken strip from the buttermilk marinade, allowing excess liquid to drip off. Transfer it to the flour mixture and toss, pressing gently to ensure a thick, even coating. Shake off any excess flour and place the dredged chicken on a clean plate or wire rack. Repeat with the remaining chicken.
⏱️ 10 min
- 5
Fry the chicken: Carefully lower 3-4 dredged chicken strips into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, flipping occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F or 74°C).
⏱️ 20 min•🌡️ 350
- 6
Drain and season: Using tongs, remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with flaky sea salt and freshly ground black pepper. Repeat frying and draining with the remaining chicken in batches.
⏱️ 5 min
- 7
Serve: Arrange the crispy chicken fingers on a platter alongside the cooked crinkle-cut fries, dill pickle slices, and a generous serving of Raising Cane's style dipping sauce. Enjoy immediately!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Raising Cane's Chicken Fingers (Homemade Copycat)
Ingredients
For the Chicken Fingers
- 2 pounds chicken breast, cut into 1-inch thick strips or tenders
For the Buttermilk Marinade
- 2 cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for a little heat
For the Dredging Flour
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For Frying and Seasoning
- 4 cups vegetable oil, or as needed for deep frying
- 1/2 teaspoon flaky sea salt, for sprinkling
- 1/4 teaspoon black pepper, freshly ground, for sprinkling
For Serving
- 1 pound crinkle-cut fries, frozen, cooked according to package directions
- 1 cup dill pickle slices
- 1 cup Raising Cane's style dipping sauce, store-bought or homemade
Instructions
- 1
Prepare the chicken and marinade: In a large bowl, combine the chicken strips, buttermilk, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper (if using). Mix thoroughly to ensure all chicken pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 40 min - 2
Prepare the dredging station: In a shallow dish or another large bowl, whisk together the all-purpose flour, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, remaining 1/2 teaspoon garlic powder, and remaining 1/2 teaspoon paprika. Set aside.
⏱️ 5 min - 3
Heat the frying oil: Pour the vegetable oil into a deep pot or Dutch oven, ensuring it's at least 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
⏱️ 10 min•🌡️ 350 - 4
Dredge the chicken: Working with one piece at a time, remove a chicken strip from the buttermilk marinade, allowing excess liquid to drip off. Transfer it to the flour mixture and toss, pressing gently to ensure a thick, even coating. Shake off any excess flour and place the dredged chicken on a clean plate or wire rack. Repeat with the remaining chicken.
⏱️ 10 min - 5
Fry the chicken: Carefully lower 3-4 dredged chicken strips into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, flipping occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F or 74°C).
⏱️ 20 min•🌡️ 350 - 6
Drain and season: Using tongs, remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with flaky sea salt and freshly ground black pepper. Repeat frying and draining with the remaining chicken in batches.
⏱️ 5 min - 7
Serve: Arrange the crispy chicken fingers on a platter alongside the cooked crinkle-cut fries, dill pickle slices, and a generous serving of Raising Cane's style dipping sauce. Enjoy immediately!
⏱️ 5 min