Here’s a copycat Raising Cane’s Chicken Fingers recipe that comes very close to the original. The real sauce recipe is secret, but most copycat versions use a mayo-ketchup-Worcestershire base.
Chicken Fingers (4 servings)
Ingredients
* 2 lbs chicken tenderloins
* 1½ cups buttermilk
* 1 egg
* 2 tsp salt
* 1 tsp black pepper
Breading
* 2½ cups all-purpose flour
* ½ cup cornstarch
* 1½ tsp paprika
* 1 tsp garlic powder
* ½ tsp onion powder
* 1 tsp salt
* ½ tsp black pepper
For frying
* Vegetable or peanut oil
Instructions
1. In a bowl, whisk buttermilk, egg, salt, and pepper.
2. Add chicken and marinate at least 2 hours (overnight is even better).
3. Mix all breading ingredients in a shallow dish.
4. Remove chicken from marinade and coat in flour mixture.
5. For extra-crispy tenders, dip back into the marinade and coat in flour again.
6. Heat oil to 350°F (175°C).
7. Fry 4–6 minutes until golden brown and cooked through.
Cane’s Sauce
Ingredients
* ¾ cup mayonnaise
* 3 Tbsp ketchup
* 1 Tbsp Worcestershire sauce
* 1 tsp garlic powder
* ¾ tsp black pepper
* ½ tsp salt
* ½ tsp onion powder
Mix everything together and refrigerate for at least 1 hour before serving.
... Read moreHaving tried the copycat Raising Cane’s recipe multiple times, I can attest that marinating the chicken tenderloins overnight truly enhances the flavor and tenderness. The buttermilk and egg mix not only adds moisture but also helps the breading stick better.
For the breading, I recommend the double-dip technique: dredging the chicken once in the flour mixture, then back into the marinade, and once again in the flour mix. This results in that signature extra-crispy crust reminiscent of the restaurant version.
When it comes to frying, maintaining the oil temperature at a steady 350°F (175°C) is crucial. Too hot, and the crust browns too fast without cooking the chicken through; too cool, and the breading absorbs too much oil and becomes greasy.
The Cane’s sauce is really the star complement. The mayo-ketchup-Worcestershire base replicates the savory tang of the original. I like mixing the sauce ingredients beforehand and letting it chill for a few hours to let the flavors meld. Adding a pinch of smoked paprika or a small dash of hot sauce can give it a personal twist while staying true to the flavor profile.
To complete the meal, serving your chicken fingers with crinkle-cut fries sprinkled with a little salt and Texas toast lightly buttered and toasted creates a satisfying combination. A simple coleslaw adds freshness and balances the richness of the fried chicken and sauce.
Overall, this copycat recipe allows you to enjoy the iconic Raising Cane’s experience at home, perfect for casual dinners or game day snacks, and it’s a crowd-pleaser for family and friends alike.