Tender chicken strips coated in a delicious and crispy breading, these Copycat Raising Cane’s Chicken Fingers come with an addictive Creole sauce. Plus they are so easy to make. No deep fryer? No problem!
Copycat Cane’s Chicken Strips
Raising Cane’s is famous for the most wonderfully crisp and delicious chicken strips and this recipe serves up awesome copycat strips! Fried in vegetable oil, these juicy strips come out golden brown and delicious, they are utterly addictive!
You can deep fry these beauties or use a large walled pan like a dutch oven.
Why You’ll Love this Chicken Fingers Recipe:
- A REAL CROWD PLEASER: Perfect for parties, game day. Kids and adults will love them.
- HOMEMADE DIPPING SAUCE: Made with mayo, ketchup, creole seasoning and Worchester sauce – make a big batch of this, it’ll go quick!
- SEASONED BREADING: The crispy coating is so delectable! Made with paprika, onion powder, garlic and breadcrumbs. Plus it has the perfect crunch!
This is such an easy party food recipe, you’ll be coming back to it again and again!
Trademark Note: In the spirit of transparency, I want to note that some of this recipe is a copycat version of a trademarked product. Raising Cane’s is a proprietary brand that I want to acknowledge and give credit to.
How to Make Raising Cane’s Chicken Fingers
Be sure to see the recipe card below for full ingredients & instructions!
- Cut your chicken breasts into strips.
- Using a zip-top bag, coat your chicken in the buttermilk marinade. Place in fridge overnight.
- Whisk your sauce ingredients in a small bowl and refrigerate overnight.
- When ready, dredge your chicken in egg then coat in your breadcrumb mix.
- Working in batches fry the chicken strips.
- Serve with the sauce and enjoy!
Creole seasoning is a spice blend commonly used in Southern recipes that includes paprika, garlic, onion, oregano, basil, thyme, cayenne, and more. It’s what gives this Raising Cane’s chicken its unique and recognizable flavor.
Absolutely! Chicken tenders are a great way to save prep time in this recipe.
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.
The buttermilk’s acidity is essential for tenderizing the chicken fingers. 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.
This time in the refrigerator allows the sauce flavors to mingle and the chicken to tenderize. At a minimum, refrigerate the sauce for at least 6 hours and let the chicken marinate for at least 2 hours.
Make Ahead Instructions
For best results, give yourself 2 days to make these chicken fingers. Prepare the marinade and sauce on day 1, refrigerate overnight, and fry the chicken on day 2. Serve immediately for super crispy chicken.
Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days. Store leftover sauce in an airtight container in the refrigerator for up to 10 days.
To freeze, arrange the cooked chicken tenders on a baking sheet and and freeze until hard, about 1-2 hours. This ensures that the tenders do not stick together. Transfer to an airtight container or zip-top bag and store in the freezer for up to 2 months. Allow to thaw overnight in the refrigerator before reheating.
How to Reheat Chicken Fingers
For extra crispy leftover chicken, store the chicken separately from the sauce. When ready to reheat, remove the chicken from the refrigerator 20 minutes prior to baking. Heat oven to 400°F and set a wire cooling rack onto a baking sheet. Place the chicken pieces on the rack and bake for 20 minutes, or until they reach an internal temperature of 165°F.
What to Serve with Chicken Fingers
More Copycat Recipes We Love
- Copycat McRib Sandwich
- Iced Honey Almondmilk Flat White (Starbucks Copycat)
- Olive Garden Salad with Copycat Dressing
- Fiesta Lime Chicken (Applebee’s Copycat Recipe)
Chicken strips made tender from a buttermilk marinade and then coated with a super crunchy, seasoned breading – accompanied by an additive creole dipping sauce – what’s not to love! This is such an easy chicken recipe, the perfect party food – made for game day and good times!
More Fried Chicken Recipes to Try:
- Buttermilk Fried Chicken Recipe
- Oven Fried Chicken Breast
- Crispy Chicken Sandwich
- Pickle Brined Fried Chicken
- Korean Fried Chicken
- Air Fryer Fried Chicken
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Copycat Raising Cane’s Chicken Fingers Recipe
For the Chicken
- 1½ pounds boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon Creole seasoning
- Pinch kosher salt
For the Breading
- 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
On a clean work surface, cut the chicken breasts into ¾-inch strips. Place the chicken breasts in a large Ziplock bag.1½ pounds boneless, skinless chicken breasts
Pour the buttermilk, salt, and ground black pepper over the chicken and seal the bag. Massage the marinade around the chicken. Refrigerate overnight.1 cup buttermilk, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
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.½ cup mayonnaise, ¼ cup ketchup, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ¼ teaspoon Creole seasoning, Pinch kosher salt, ½ teaspoon ground black pepper
- When ready to fry the chicken, set a colander in the sink. Drain the chicken strips in the colander.
Preheat a deep fryer to 350°F. Set out two plates and line one with paper towels. Set aside.vegetable oil
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.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
Dredge each piece of chicken in the flour mixture, dip in the eggs, and coat with bread crumbs. Place each strip on the clean plate and repeat with the remaining strips.
- 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. Transfer cooked chicken strips to the paper towel-lined plate. Serve with the sauce and enjoy!
- Storage: Store chicken fingers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- Dutch Oven: No fryer? No problem! Fry these chicken fingers in a Dutch oven or other high-walled pot.