Copycat Raising Canes Chicken Fingers

There’s something special about biting into a perfectly crispy piece of fried chicken, isn’t there? That’s why I’m thrilled to share my recipe for Copycat Raising Cane’s Chicken Fingers. Growing up, my friends and I would always make a beeline to Raising Cane’s after school. The chicken was not just food; it was an experience—hot, juicy, and surrounded by a cloud of tantalizing aromas. Now that I’m a little older, I’ve recreated that magic in my kitchen. It’s all about the perfect marinade, the crispy coating, and the delicious dipping sauce. Trust me, your tastebuds are in for a treat tonight!

Main Ingredients for Copycat Raising Canes Chicken Fingers

When it comes to making Copycat Raising Cane’s Chicken Fingers, the ingredients play a pivotal role in achieving that authentic flavor. It’s all about quality and balance. The star of the show is, of course, the chicken, but the buttermilk, spices, and the crispy coating contribute significantly to the overall experience.

• 1½ pounds boneless, skinless chicken breasts – This is the main ingredient, and you can also use chicken tenders for convenience.
• 1 cup buttermilk – Essential for marinating and imparting moisture and tenderness to the chicken.
• 1 teaspoon kosher salt – Enhances flavor and is crucial in the marinade.
• ½ teaspoon ground black pepper – Adds a subtle kick to the marinade.
• ½ cup mayonnaise – A base for the creamy dipping sauce.
• ¼ cup ketchup – Brings a sweet tanginess to the sauce.
• 1 teaspoon Worcestershire sauce – Deepens the flavor of the dipping sauce.
• ½ teaspoon garlic powder – Adds a savory touch to the sauce.
• ¼ teaspoon Creole seasoning – Gives a unique flavor kick; feel free to adjust based on your spice tolerance.
• Vegetable oil – For frying; use enough for deep frying.
• 2 large eggs – Essential for the breading process.
• 1 cup all-purpose flour – Forms the first layer of the breading.
• 1½ teaspoons garlic powder – Infuses the breading with flavor.
• 1 teaspoon onion powder – Complements the garlic powder in the breading mix.
• 1 teaspoon ground paprika – Adds color and a slight smokiness to the coating.
• ½ teaspoon ground white pepper – A subtle touch of heat in the breading.
• 1½ cups breadcrumbs – Ensures a crunchy texture for the fried chicken.

How to Cook Copycat Raising Canes Chicken Fingers

Cooking Copycat Raising Cane’s Chicken Fingers is easier than you might think. Let’s dive into the steps so you can enjoy this delightful dish at home. First, we’ll prepare the chicken, then make the sauce, and finally, fry those glorious strips of goodness!

1. On a clean work surface, cut the chicken breasts into ¾-inch strips. This size will help them cook evenly and ensure that they’re easy to handle.

2. Place the chicken strips in a large Ziplock bag. Pour in the buttermilk, kosher salt, and ground black pepper. Seal the bag and massage the marinade around the chicken. Refrigerate overnight to let those flavors soak in.

3. Meanwhile, let’s whip up the sauce. In a small bowl, combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, Creole seasoning, and a pinch of kosher salt and ground black pepper. Whisk until everything is well blended, cover tightly with plastic wrap, and refrigerate overnight for best results.

4. When you’re ready to fry the chicken the next day, set a colander in the sink and drain the chicken strips from the marinade.

5. Preheat a deep fryer or a heavy pot filled with vegetable oil to 350°F. If you don’t have a deep fryer, you can use a Dutch oven. Just ensure you have enough oil for deep frying.

6. Set up a breading station with three shallow bowls. In the first bowl, whisk the eggs. In the second bowl, combine flour, garlic powder, onion powder, paprika, and white pepper. Spread the breadcrumbs in an even layer in the third bowl.

7. Now, it’s time to bread the chicken! Dredge each piece in the flour mixture, then dip in the eggs, and finally coat with breadcrumbs. Make sure each piece is well covered.

8. Carefully place the breaded chicken strips into the hot oil. Fry them in batches for 6 to 9 minutes until they turn golden brown and reach an internal temperature of 165°F.

9. Once cooked, transfer the chicken strips to a paper towel-lined plate to drain any excess oil. Serve them hot with your homemade sauce, and enjoy every crispy bite!

Helpful Hints

Cooking is an art, and having a few helpful hints can make the process smoother. Here are some tips to ensure your Copycat Raising Cane’s Chicken Fingers turn out perfectly every time.

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain crispiness.
• Freezing: You can freeze the breaded chicken strips before frying. Just lay them on a baking sheet to freeze solid, then transfer to a freezer bag. Fry from frozen, adding a couple of extra minutes to the cooking time.
• Pairing: Serve your chicken fingers with coleslaw, French fries, or a simple salad for a complete meal.
• Variations: Try adding different spices to the breading for a unique flavor twist. You can also experiment with different sauces for dipping.
• Cooking in batches: Don’t overcrowd the frying pot. Fry in batches to keep the oil temperature consistent and ensure even cooking.

How to Serve Copycat Raising Canes Chicken Fingers

Serving is just as important as cooking when it comes to Copycat Raising Cane’s Chicken Fingers. Here’s how to enjoy this scrumptious dish:

• Casual Lunch: Enjoy these chicken fingers as a casual lunch option. Pair them with a side of fries and your favorite dipping sauce.
• Game Day Treat: Make these crispy chicken fingers the star of your game day spread. They’re perfect for sharing!
• Family Dinner: Serve with homemade mashed potatoes and a side of green beans for a complete dinner.
• Picnic Snack: They make great finger food for picnics or outdoor gatherings. Just pack them in a cooler!
• Storage Tips: If you have leftovers, keep them in an airtight container in the fridge. They can last up to three days if stored properly.
• Seasonal Pairings: These chicken fingers are delicious year-round, but they shine on summer evenings alongside fresh salads or grilled veggies.

FAQ

Conclusion

The Copycat Raising Cane’s Chicken Fingers recipe captures the essence of that beloved comfort food experience. With juicy chicken and a crispy coating, it’s hard to resist this tasty dish. I encourage you to try making this at home; it’s sure to impress family and friends alike. Enjoy your cooking adventure and the delicious results!

Copycat Raising Canes Chicken Fingers

Craving the ultimate comfort food? Copycat Raising Cane’s Chicken Fingers deliver crispy, golden perfection with each bite! Juicy chicken marinated to perfection pairs beautifully with a flavorful homemade dipping sauce. Perfect for any occasion—make it tonight!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1½ pounds boneless, skinless chicken breasts chicken tenders also work
• 1 cup buttermilk
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup mayonnaise store-bought or homemade
• ¼ cup ketchup
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• ¼ teaspoon Creole seasoning store-bought or homemade
• 1 pinch kosher salt
• 1 cup 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
• 1½ cups breadcrumbs

Equipment

• Deep Fryer
• Dutch Oven
• Deep Frying Thermometer

Method

 

1. On a clean work surface, cut the chicken breasts into ¾-inch strips.
2. Place the chicken breasts in a large Ziplock bag.
3. Pour the buttermilk, salt, and ground black pepper over the chicken and seal the bag. Massage the marinade around the chicken. Refrigerate overnight.
4. Meanwhile, make the sauce. Add all of the sauce ingredients to a small bowl and whisk until well combined. Cover the bowl tightly with plastic wrap and refrigerate overnight.
5. When ready to fry the chicken, set a colander in the sink. Drain the chicken strips in the colander.
6. Preheat a deep fryer to 350°F. Set out two plates and line one with paper towels. Set aside.
7. Set up a breading station with three shallow bowls. Whisk the eggs in one bowl. In a second bowl, whisk the flour, garlic powder, onion powder, paprika, and white pepper together. Spread the bread crumbs in an even layer in the third bowl.
8. Dredge each piece of chicken in the flour mixture, dip in the eggs, and coat with bread crumbs.
9. Place each strip on the clean plate and repeat with the remaining strips.
10. Working in batches, fry the chicken strips in the hot oil for 6-9 minutes, or until golden brown and 165°F in the center.
11. Transfer cooked chicken strips to the paper towel-lined plate. Serve with the sauce and enjoy!

Notes

• Tip 1: To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
• Tip 2: Instead of using a deep fryer, use a Dutch oven or other deep pot. Heat the oil to 350°F and fry the chicken, increasing and reducing the heat as needed to maintain 350°F.
• Tip 3: At a minimum, refrigerate the sauce for at least 6 hours and let the chicken marinate for at least 2 hours.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.