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Homemade Copycat Raising Canes Chicken Fingers photo
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Copycat Raising Canes Chicken Fingers

These Copycat Raising Canes Chicken Fingers are crispy, juicy, and incredibly easy to make at home!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts (chicken tenders also work)
  • 1 cup buttermilk (see note)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ cup mayonnaise (store-bought or homemade)
  • ½ cup ketchup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon Creole seasoning (store-bought or homemade)
  • Pinch kosher salt
  • Vegetable oil for frying
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground paprika
  • ½ teaspoon ground white pepper
  • 1 cup breadcrumbs

Instructions

  • Begin by marinating your chicken in buttermilk. In a large bowl, combine 1 cup of buttermilk, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. Add the chicken breasts or tenders, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or ideally overnight.
  • While the chicken marinates, prepare your dipping sauce. In a separate bowl, mix together ½ cup mayonnaise, ½ cup ketchup, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon Creole seasoning. Adjust the ingredients to taste, and set aside.
  • In three separate bowls, set up your breading station. In the first bowl, whisk together 2 large eggs. In the second bowl, combine 1 cup of all-purpose flour with 1 ½ teaspoons of garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and ½ teaspoon white pepper. Finally, place 1 cup of breadcrumbs in the third bowl.
  • Remove the chicken from the buttermilk and allow any excess to drip off. Dip each piece first into the egg mixture, then coat it in the seasoned flour, ensuring it’s fully covered. Shake off any excess flour before dipping it back into the egg, and then roll it in the breadcrumbs for that perfect crunch.
  • In a deep frying pot or large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes, or until golden brown and cooked through.
  • Once cooked, transfer the chicken fingers to a cooling rack lined with paper towels to drain excess oil. Serve hot with your homemade dipping sauce and enjoy your Copycat Raising Canes Chicken Fingers!

Equipment

  • Large Bowl
  • Deep frying pot or skillet
  • Meat Thermometer
  • Whisk
  • Cooking tongs
  • Cooling rack

Notes

  • For a quick buttermilk substitute, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
  • For extra crunch, use crushed cornflakes instead of breadcrumbs.
  • To make it gluten-free, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.