Copycat Raising Cane's Chicken Fingers, Texas Toast, and Cane's Sauce
Copycat Raising Cane's Chicken Fingers, Texas Toast, and Cane's Sauce
Ingredients
For the Chicken Fingers
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, cut into 1-inch thick strips
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, (optional, for a little kick)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Cane's Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
For the Texas Toast
- 4 slices thick-sliced white bread
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley flakes, (optional)
Instructions
- 1
Prepare the chicken: Place the chicken strips in a large bowl and pour the buttermilk over them, ensuring all chicken is submerged. Cover and refrigerate for at least 2 hours, or preferably overnight (up to 12 hours).
⏱️ 5 min
- 2
Make the Cane's Sauce: In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and salt until smooth. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
⏱️ 5 min
- 3
Prepare the breading: In a shallow dish or large resealable plastic bag, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well.
⏱️ 5 min
- 4
Dredge the chicken: Remove chicken from the buttermilk, allowing excess to drip off. Do not rinse. Working in batches, place the chicken strips into the flour mixture, ensuring they are fully coated. Press the breading onto the chicken firmly. Place breaded chicken on a wire rack set over a baking sheet.
⏱️ 10 min
- 5
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 6
Fry the chicken: Carefully add 3-4 chicken strips to the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, flipping occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove chicken with tongs or a slotted spoon and place on a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 7
Prepare the Texas Toast: While the chicken is frying, combine the melted butter, garlic powder, and parsley flakes (if using) in a small bowl. Brush one side of each slice of bread generously with the butter mixture.
⏱️ 3 min
- 8
Cook the Texas Toast: Heat a large skillet or griddle over medium heat. Place the buttered bread slices butter-side down in the hot skillet. Cook for 2-3 minutes per side, or until golden brown and toasted. Alternatively, you can toast them in a toaster oven or under the broiler.
⏱️ 5 min
- 9
Serve immediately with the prepared Cane's Sauce and Texas Toast.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Raising Cane's Chicken Fingers, Texas Toast, and Cane's Sauce
For the Chicken Fingers
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, cut into 1-inch thick strips
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, (optional, for a little kick)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Cane's Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
For the Texas Toast
- 4 slices thick-sliced white bread
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley flakes, (optional)
Instructions
- 1
Prepare the chicken: Place the chicken strips in a large bowl and pour the buttermilk over them, ensuring all chicken is submerged. Cover and refrigerate for at least 2 hours, or preferably overnight (up to 12 hours).
⏱️ 5 min - 2
Make the Cane's Sauce: In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and salt until smooth. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
⏱️ 5 min - 3
Prepare the breading: In a shallow dish or large resealable plastic bag, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well.
⏱️ 5 min - 4
Dredge the chicken: Remove chicken from the buttermilk, allowing excess to drip off. Do not rinse. Working in batches, place the chicken strips into the flour mixture, ensuring they are fully coated. Press the breading onto the chicken firmly. Place breaded chicken on a wire rack set over a baking sheet.
⏱️ 10 min - 5
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 6
Fry the chicken: Carefully add 3-4 chicken strips to the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, flipping occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove chicken with tongs or a slotted spoon and place on a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 7
Prepare the Texas Toast: While the chicken is frying, combine the melted butter, garlic powder, and parsley flakes (if using) in a small bowl. Brush one side of each slice of bread generously with the butter mixture.
⏱️ 3 min - 8
Cook the Texas Toast: Heat a large skillet or griddle over medium heat. Place the buttered bread slices butter-side down in the hot skillet. Cook for 2-3 minutes per side, or until golden brown and toasted. Alternatively, you can toast them in a toaster oven or under the broiler.
⏱️ 5 min - 9
Serve immediately with the prepared Cane's Sauce and Texas Toast.
⏱️ 2 min