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.
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.