Copycat Raising Cane’s Chicken Fingers

Copycat Raising Cane's Chicken Fingers
American, Copycat, Finger Foods
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This copycat Raising Cane’s chicken fingers recipe recreates the popular fast-food dish using boneless, skinless chicken breast strips. The preparation pairs a buttermilk soak and egg dip with a seasoned flour coating before deep-frying in vegetable oil.

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Seasoning and Dredging Components

The dry dredge combines all-purpose flour with five basic pantry spices:

  • Salt
  • Black pepper
  • Paprika
  • Garlic powder
  • Onion powder

Press the buttermilk-soaked, egg-dipped chicken pieces firmly into the seasoned flour mixture to coat every surface before frying.

Serving Suggestions

Serve the freshly fried chicken fingers hot with your choice of dipping sauces. Pair them with Butter Lemon Pepper French Fries for a classic combo meal, or compare the flavor profile to Planet Hollywood Cap Crunch Chicken.

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Copycat Raising Cane's Chicken Fingers

Copycat Raising Cane’s Chicken Fingers

Copycat Raising Cane’s Chicken Fingers: Make this popular fast-food favorite at home with this easy recipe! Crispy, golden, and perfectly seasoned, these chicken fingers are a hit for everyone. Quick to prepare, they are perfect for a weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Chicken, Copycat Recipes, Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal
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Equipment

  • 1 Large bowl
  • 1 shallow dish
  • 1 Deep fryer or heavy-bottomed pot
  • 1 Wire rack
  • 1 Tongs

Ingredients
  

  • 2 pounds boneless - skinless chicken breast cut into strips
  • 2 cups buttermilk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Vegetable oil for frying

Instructions
 

  • Place the chicken strips in a large bowl and pour the buttermilk over them. Ensure all the chicken is submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  • In a shallow dish, whisk together the eggs. In another shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. Mix well.
  • Heat about 3-4 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  • Remove chicken strips from the buttermilk, letting excess drip off. Dip each strip into the whisked eggs, then dredge it thoroughly in the flour mixture, pressing to coat evenly.
  • Carefully place the coated chicken fingers into the hot oil, being careful not to overcrowd the pot. Fry in batches for 3-5 minutes per side, or until golden brown and cooked through.
  • Remove the chicken fingers with tongs and place them on a wire rack set over a baking sheet to drain any excess oil.
  • Serve hot with your favorite dipping sauces.

Notes

For an extra crispy coating, you can double-dip the chicken fingers in the egg wash and then the flour mixture.
Ensure your oil is at the correct temperature before frying for the best results. Too low and the chicken will be greasy; too high and the coating will burn before the chicken is cooked through.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.

Nutrition

Serving: 4oz chickenCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 5gTrans Fat: 0.5gCholesterol: 150mgSodium: 700mgFiber: 2gSugar: 1g
Keyword chicken fingers, Copycat, Easy Recipe, fried chicken, quick meal, Raising Cane’s
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