Name: Copycat Raising Cane’s Chicken Fingers
Prep time: 15 min
Cook time: 20 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 1.5 lbs chicken tenderloins; 1 cup buttermilk; 2 large eggs; 1 1/2 cups all-purpose flour; 1/4 cup cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; Vegetable oil, for frying; For the Cane’s Sauce:; 1/2 cup mayonnaise; 1/4 cup ketchup; 1 tsp Worcestershire sauce; 1/2 tsp garlic powder; 1/2 tsp black pepper

Why You’ll Love Copycat Raising Cane’s Chicken Fingers Recipe

This recipe is perfect for chicken lovers who crave that signature Cane’s flavor without the trip to the drive-thru. The chicken is marinated to stay tender, coated in a seasoned breading for that golden crunch, and fried to perfection. Whether you’re hosting a casual dinner, planning a game day spread, or just indulging in some comfort food, these chicken fingers are sure to impress. Plus, the recipe includes a simple and delicious version of Cane’s iconic dipping sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken tenderloins
Buttermilk
Eggs
All-purpose flour
Cornstarch
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Vegetable oil (for frying)

For the Cane’s Sauce:

Mayonnaise
Ketchup
Worcestershire sauce
Garlic powder
Black pepper

Directions

Marinate the Chicken: Place chicken tenderloins in a bowl with buttermilk. Cover and refrigerate for at least 4 hours or overnight for best results.
Prepare the Sauce: In a small bowl, mix together mayonnaise, ketchup, Worcestershire sauce, garlic powder, and black pepper. Cover and refrigerate to let the flavors meld.
Set Up Breading Station: In one bowl, whisk eggs. In another, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
Bread the Chicken: Remove chicken from the marinade. Dip each piece into the flour mixture, then the eggs, then back into the flour mixture for a thick, crispy coating.
Heat the Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
Fry the Chicken: Fry the chicken fingers in batches for about 5–6 minutes, or until golden brown and cooked through. Avoid overcrowding the pan.
Drain and Serve: Place fried chicken on a paper towel-lined plate to drain excess oil. Serve hot with the prepared dipping sauce.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 15 minutes (plus 4 hours marinating time)
Cook time: 20 minutes
Total time: About 4 hours 35 minutes

Variations

Spicy Version: Add cayenne pepper or hot sauce to the marinade and a pinch of chili powder to the flour mixture.
Oven-Baked Option: Bake breaded chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Air Fryer Method: Air fry at 375°F (190°C) for 12–15 minutes, turning halfway through, until golden and crispy.
Gluten-Free: Use a gluten-free flour blend and gluten-free Worcestershire sauce.
Extra Crunchy: Add crushed cornflakes or panko breadcrumbs to the flour mix for added texture.

Storage/Reheating

Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days.
To reheat, use an oven or air fryer at 375°F (190°C) until hot and crispy, about 8–10 minutes. Avoid microwaving as it can make the coating soggy. The dipping sauce can be stored in the fridge for up to 1 week.

FAQs

What kind of chicken is best for this recipe?

Chicken tenderloins are ideal for tenderness and size, but boneless, skinless chicken breasts cut into strips also work well.

Can I skip the buttermilk marinade?

You can, but the buttermilk helps tenderize the chicken and adds flavor. If unavailable, substitute with milk and a splash of lemon juice or vinegar.

How do I know when the chicken is cooked through?

The internal temperature should reach 165°F (74°C). The outside will be golden and crispy when done.

Can I make the sauce in advance?

Yes, making the sauce a few hours ahead improves the flavor. Store it covered in the fridge until ready to use.

Is it necessary to double-dip the chicken in the flour mixture?

Double-dipping creates a thicker, crunchier coating that mimics the texture of Raising Cane’s chicken.

What oil is best for frying?

Use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil.

Can I freeze the chicken fingers?

Yes, freeze them after frying. Reheat in the oven or air fryer without thawing to keep them crispy.

How do I make the chicken less greasy?

Drain the fried chicken on paper towels or a wire rack to remove excess oil.

Can I use a deep fryer instead of a skillet?

Absolutely. A deep fryer ensures consistent temperature and even cooking.

What can I serve with these chicken fingers?

Popular sides include crinkle-cut fries, coleslaw, Texas toast, or a simple side salad.

Conclusion

These copycat Raising Cane’s chicken fingers are the perfect solution when you’re craving that iconic flavor at home. Easy to make and packed with crunch and flavor, they’re sure to become a family favorite. With the creamy dipping sauce and crispy coating, this homemade version captures everything you love about the original—and then some.