recipe

Raising Cane’s Chicken Fingers and Sauce Copycat: the best-ever recipe from the popular fast food chain

Total time: 30 Min + Resting time
Difficulty: Low
Serves: 6 people
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Raising Cane is famous across the United States for its ultra-crispy, tender Louisiana-style fried chicken. If you love the taste of their mouthwatering fried chicken, you'll love this easy Raising Cane's chicken fingers and sauce copycat recipe. Made from chicken strips marinated in spiced buttermilk, then coated in seasoned flour and fried to golden brown perfection, this simple copycat Raising Cane's chicken fingers will be a big hit in your home.

Of course, you'll definitely want to serve your chicken fingers with copycat Raising Cane's sauce, a tasty spicy mayo dip that's also great with French fries. Serve your Raising Cane's chicken fingers and sauce with homemade French fries, a green salad, or cornbread to make a sensational Louisiana-style fried chicken dinner.

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Tips for Making the Best Raising Cane Chicken Fingers

Make the sauce the night before making the chicken to give it the best flavor. Leaving the sauce overnight allows the flavors to meld together.

If you prefer a milder flavor, omit the cayenne pepper.

Buttermilk is essential for ultra-tender, moist, juicy chicken fingers. The longer you leave the chicken in the buttermilk mixture, the more tender they'll become.

Use a neutral oil with a high smoke point for frying the Raising Cane chicken fingers. Try grapeseed, canola, refined coconut, sunflower, or vegetable oil.

Use an instant-read thermometer to tell when the oil is hot enough.

Use gluten-free flour to make gluten-free Raising Cane chicken fingers.

Whole-fat mayo gives the best flavor and texture for the sauce, but you can use low-fat if you prefer.

How to Store Copycat Raising Cane Chicken Fingers and Sauce

Store the Raising Cane's sauce in an airtight container in the fridge and use within 3 days.

The chicken fingers can be wrapped in foil and stored in the fridge for up to 3 days. For best results, enjoy the Raising Cane's chicken fingers immediately after cooking. To reheat the chicken fingers, leave them out at room temperature for 20 minutes, then bake in the oven at 400F for 8 to 10 minutes until crispy on the outside.

Ingredients
for the chicken
chicken tenderloins, cut into long strips
2 pounds
Buttermilk
1 cup
Large egg
1
kosher salt and freshly ground black pepper to taste
Garlic powder
1 tbsp
Oil for frying
for the breading
All-purpose flour
1 cup
Cornstarch
1 tbsp
Buttermilk
3/4 cup
kosher salt and freshly ground black pepper to taste
smoked paprika
1 tbsp
Onion powder
1 tbsp
Cayenne
1/2 tsp
for the Raising Cane's Sauce
Mayonnaise
1/4 cup
Ketchup
2 tbsp
kosher salt and freshly ground black pepper to taste
Garlic powder
1/4 tsp
Tony Chachere’s Creole Seasoning
1/4 tsp
Cayenne
1/8 tsp

How to Make Raising Cane's Chicken Fingers and Sauce Copycat

The night before making the chicken, prepare the sauce. Place the mayonnaise, ketchup, Worcestershire sauce, salt, pepper, garlic powder, Creole seasoning, and cayenne pepper in a mixing well. Whisk well to combine. Transfer to an airtight container and refrigerate overnight.

Place the buttermilk, salt, pepper, egg, and garlic in a bowl. Whisk to combine.

Add the chicken.

Cover the bowl or place the chicken in a ziploc bag and leave for one hour up to overnight.

Pour the oil into a Dutch oven. Heat to 350F. Set a wire rack over a parchment paper-lined baking sheet. Meanwhile, prepare the breading. Pour the buttermilk into one bowl. In a second bowl. combine the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Dip one chicken strip in the buttermilk. Dredge it through the flour mixture, making sure it's completely coated.

Set the chicken on the wire rack. Repeat with remaining chicken strips.

Carefully place a few chicken strips in the hot oil by working in batches. Cook for several minutes until golden brown and cooked through. Chicken is done cooking when it reads 165F on an instant-read meat thermometer. Place on a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.

Serve with sauce.

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