Copycat Raising Cane’s Chicken Fingers Recipe with Famous Cane’s Sauce
Make crispy copycat Raising Cane’s chicken fingers at home with this easy recipe featuring juicy buttermilk-marinated chicken tenders and the famous creamy, peppery Cane’s dipping sauce. Perfectly golden fried chicken paired with the iconic sauce delivers the same bold flavor as the restaurant favorite.
Servings 4 servings
Calories 620kcal
Cost $12 for entire recipe
Equipment
- Mixing bowls
- Whisk
- Shallow dish or dredging tray
- Deep skillet or deep fryer
- Kitchen thermometer
- Tongs
- Wire rack or paper towel-lined plate
- Small bowl (for sauce)
Ingredients
Chicken Fingers
- 1½ pounds chicken tenderloins
- 2 cups buttermilk
- 1 large egg
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon MSG optional but closer to restaurant flavor
- vegetable oil or peanut oil for frying
Cane’s Sauce
- ½ cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon salt
Instructions
Make the Cane’s Sauce
- In a medium bowl, combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and salt. Stir until the mixture is completely smooth and well blended. Cover the bowl and refrigerate the sauce for at least 1 hour so the flavors develop while the chicken is prepared.
Marinate the Chicken
- In a large bowl, whisk together the buttermilk and egg until fully combined. Add the chicken tenderloins and turn them so they are completely coated in the mixture. Cover the bowl and refrigerate for at least 1 hour or up to overnight for the best flavor and tenderness.
Prepare the Breading
- In a shallow dish, stir together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and MSG if using. Mix well so the seasonings are evenly distributed throughout the flour mixture.
Bread the Chicken
- Remove the chicken from the buttermilk marinade and allow the excess liquid to drip off. Coat each piece thoroughly in the flour mixture, pressing the breading gently onto the chicken so it adheres well.
Fry the Chicken
- Heat about 2–3 inches of vegetable oil or peanut oil in a deep skillet or fryer to 350°F (175°C). Carefully place the breaded chicken into the hot oil in batches, avoiding overcrowding the pan. Fry the chicken for about 5–6 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F.
Serve
- Transfer the cooked chicken fingers to a wire rack or paper towel-lined plate to drain excess oil. Serve the crispy chicken fingers hot with the chilled Cane’s sauce for dipping.
Notes
For the most authentic copycat Raising Cane’s chicken fingers, marinate the chicken in buttermilk for at least one hour or overnight. This step helps tenderize the chicken and creates the juicy texture that makes restaurant-style chicken tenders so good.
Using a mixture of flour and cornstarch in the breading is key to achieving extra crispy fried chicken. Cornstarch helps create a light, crunchy coating similar to the texture of real Raising Cane’s chicken fingers.
Make sure the frying oil stays close to 350°F (175°C). If the oil is too cool, the chicken will absorb excess oil and become greasy. If the oil is too hot, the breading may burn before the chicken cooks through.
Let the Cane’s sauce rest in the refrigerator for at least an hour before serving. The pepper, Worcestershire sauce, and garlic powder develop a stronger flavor after resting, which helps recreate the signature tangy and peppery Cane’s dipping sauce.
For the most authentic experience, serve these crispy chicken fingers with crinkle-cut fries, buttery Texas toast, and coleslaw, just like the classic Raising Cane’s combo meal.
Leftover chicken tenders can be stored in the refrigerator for up to 3 days. Reheat them in an oven or air fryer at 375°F until hot and crispy again. Avoid microwaving if possible, as it can make the breading soft instead of crispy.