Copycat Raising Cane’s Chicken Fingers

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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!

featured copycat raising canes chicken fingers.

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.

Looking for more chicken recipes? Why not also try my Crockpot Chicken Fajitas and my Baked BBQ Chicken!

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.

close up of copycat raising canes chicken fingers and sauce.
a chicken finger dipped in sauce in a white bowl.

How to Make Raising Cane’s Chicken Fingers

Be sure to see the recipe card below for full ingredients & instructions!

  1. Cut your chicken breasts into strips.
  2. Using a zip-top bag, coat your chicken in the buttermilk marinade. Place in fridge overnight.
  3. Whisk your sauce ingredients in a small bowl and refrigerate overnight.
  4. When ready, dredge your chicken in egg then coat in your breadcrumb mix.
  5. Working in batches fry the chicken strips.
  6. Serve with the sauce and enjoy!
step by step photos for how to make copycat raising canes chicken fingers.
a chicken finger dipped in sauce in white bowl.
What is Creole seasoning?

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.

Can I use chicken tenders instead of chicken breasts?

Absolutely! Chicken tenders are a great way to save prep time in this recipe.

How can I fry chicken without a deep fryer?

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.

Can I make these chicken fingers without buttermilk?

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.

Do the sauce and chicken really need to refrigerate for 24 hours?

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.

overhead view of copycat raising canes chicken fingers and sauce.

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.

Storage Instructions

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.

Freezing Instructions

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

For a classic meal, serve copycat Raising Cane’s chicken fingers with fries, Texas toast, and coleslaw. For a healthier alternative, try baked sweet potato fries or serve the chicken fingers atop a crunchy salad.

More Copycat Recipes We Love

a plate of chicken fingers and sauce with a bite taken out of one.

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:

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

featured copycat raising canes chicken fingers.
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Copycat Raising Cane’s Chicken Fingers Recipe

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! You can use a dutch oven.
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Marinate Time 1 day
Total Time 1 day 50 minutes
Servings 4
Calories 753kcal

Equipment

Ingredients

For the Chicken

  • 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
  • teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground paprika
  • ½ teaspoon ground white pepper
  • cups breadcrumbs

Instructions

  • 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
    overhead view of ingredients for copycat raising canes chicken fingers in white bowls.
  • 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
    raw chicken fingers in a sealed zip top bag with marinade.
  • 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
    overhead view of mixed raising cane's sauce in a white bowl.
  • 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
    overhead view of dredging ingredients in white bowls.
  • 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.
    overhead view of breaded chicken tenders before frying on a white plate.
  • 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!

Notes

  • 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. 

Nutrition

Serving: 4g | Calories: 753kcal | Carbohydrates: 63g | Protein: 50g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 1505mg | Potassium: 957mg | Fiber: 3g | Sugar: 9g | Vitamin A: 666IU | Vitamin C: 3mg | Calcium: 182mg | Iron: 5mg

The post Copycat Raising Cane’s Chicken Fingers appeared first on The Cookie Rookie®.


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