Description
These copycat Raising Cane’s chicken fingers are crispy, juicy, and packed with flavor. Marinated in buttermilk, double-breaded, and fried to perfection, they come with a creamy, tangy homemade Cane’s-style dipping sauce. Perfect for a crowd-pleasing meal or game-day treat.
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
Instructions
- Place chicken tenderloins in a bowl with buttermilk. Cover and refrigerate for at least 4 hours or overnight.
- In a small bowl, mix together mayonnaise, ketchup, Worcestershire sauce, garlic powder, and black pepper. Cover and refrigerate.
- Set up a breading station with whisked eggs in one bowl and a mixture of flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in another.
- Remove chicken from the marinade. Coat each piece in the flour mixture, then dip in eggs, then back into the flour mixture for a double coating.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry chicken in batches for 5–6 minutes until golden brown and cooked through. Do not overcrowd the pan.
- Remove and drain on paper towels. Serve hot with the prepared dipping sauce.
Notes
- For a spicier version, add cayenne pepper to the marinade or chili powder to the flour mixture.
- To bake, cook at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Air fry at 375°F (190°C) for 12–15 minutes for a healthier alternative.
- Use gluten-free flour and gluten-free Worcestershire sauce for a gluten-free version.
- Add crushed cornflakes or panko to the flour mix for extra crunch.
- Store leftovers in the fridge up to 3 days and reheat in the oven or air fryer.
- Prep Time: 15 minutes (plus 4 hours marinating)
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approx. 3-4 tenders with sauce)
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg
