Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients with Exact Amount
This recipe makes enough for 4 servings, using ingredients you can pick up at any regular grocery store. The buttermilk soak is what makes these tenders so tender, so do not skip it even if you are short on time.
For the Chicken and Marinade
You will need 1.5 pounds of chicken tenderloins, or chicken breast sliced into strips if tenderloins are not available. Combine them with 1 cup of buttermilk, 1 teaspoon of salt, half a teaspoon of black pepper, and a quarter teaspoon of cayenne pepper, then let the chicken soak for at least 2 hours, though overnight gives the best results.
For the Coating
You will need 1.5 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, half a teaspoon of paprika, and a quarter teaspoon of cayenne pepper. You will also need about 4 cups of vegetable or canola oil for frying, enough to fully submerge the tenders in your pot.
For the Cane’s Style Dipping Sauce
Mix together half a cup of mayonnaise, a quarter cup of ketchup, 1 teaspoon of Worcestershire sauce, half a teaspoon of garlic powder, half a teaspoon of black pepper, and a quarter teaspoon of salt. This sauce tastes even better after resting in the fridge for a few hours, so make it ahead if you can plan for it.
Step by Step Recipe Method (Core)
Getting these chicken fingers just right comes down to a proper soak, a good double dredge, and frying at the right temperature. Follow these steps closely and you will end up with that same crispy shell and tender inside that makes Raising Cane’s fingers so addictive.
Marinating the Chicken
Place your chicken tenderloins in a large bowl or zip-top bag and pour the buttermilk over them, along with the salt, pepper, and cayenne pepper. Make sure every piece is fully submerged, then cover and refrigerate for at least 2 hours, though leaving it overnight will give you noticeably juicier, more tender chicken by the time you are ready to fry.
Making the Dipping Sauce
While the chicken marinates, whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and salt in a small bowl until fully combined. Cover the bowl and refrigerate the sauce for at least an hour, though letting it sit overnight allows the flavors to blend together into that signature tangy, slightly spicy taste.
Preparing the Dredge
In a separate shallow dish, whisk together the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper until evenly combined. This seasoned flour is what creates the crispy, flavorful crust, so make sure every spice is mixed in thoroughly before you start coating the chicken.
Double Dredging the Chicken
Remove a piece of chicken from the buttermilk, letting the excess drip off slightly, then coat it fully in the seasoned flour, pressing gently so the coating sticks. Dip the floured piece back into the buttermilk for a few seconds, then coat it in the flour a second time, which is the exact step that gives these tenders their thick, craggy, extra crispy texture.
Frying the Chicken Fingers
Heat your oil in a deep, heavy pot to 350°F, checking the temperature with a thermometer to keep it steady throughout frying. Fry the chicken tenders in small batches for 5 to 6 minutes per batch, turning once halfway through, until they are deep golden brown and register 165°F internally. Transfer the cooked tenders to a wire rack rather than paper towels, so the bottoms stay crisp instead of turning soggy from trapped steam.
Serving
Let the fried chicken fingers rest for a couple of minutes before serving, then plate them alongside the chilled dipping sauce, some crinkle-cut fries, and a slice of buttered Texas toast if you want the full Raising Cane’s style meal at home. Serve everything while the chicken is still hot for the best texture and flavor.
Variations in the Recipe
Once you have the base method down, there are a few simple ways to switch things up depending on what you are craving or what equipment you have on hand.
Air Fryer Chicken Fingers
If you want a lighter version, coat the chicken exactly as instructed, then arrange the pieces in a single layer in your air fryer basket and lightly spray them with oil. Cook at 390°F for 12 to 14 minutes, flipping halfway through, and while the texture will not be quite as crispy as deep frying, it is still a satisfying, less messy option for a weeknight.
Spicier Version
If you like more heat, increase the cayenne pepper in both the buttermilk marinade and the flour dredge to a full teaspoon each, and add a few dashes of hot sauce directly into the buttermilk soak. You can also mix a little extra cayenne or hot sauce into the dipping sauce itself if you want the heat to carry through every bite.
Gluten-Free Version
To make this recipe gluten-free, simply swap the all-purpose flour for a one-to-one gluten-free flour blend in the dredging step, keeping all the same seasonings and measurements. The texture stays remarkably close to the original, making this a great option if you are cooking for someone with a gluten sensitivity.
Baked Chicken Fingers
For an oven-baked version, place the double-dredged chicken tenders on a wire rack set over a baking sheet, then lightly spray them with oil before baking at 425°F for 18 to 20 minutes, flipping halfway through. This version will not be quite as crispy as frying, but it is a solid lighter alternative for those avoiding deep frying altogether.
Mistakes to Avoid
Even with a fairly simple recipe like this one, there are a few common mistakes that can hold your chicken fingers back from tasting truly restaurant quality.
Skipping the Buttermilk Soak
Rushing through or skipping the buttermilk marinade entirely is one of the biggest mistakes people make, since this step is exactly what makes the chicken tender and juicy on the inside. Even if you are short on time, try to give the chicken at least an hour in the buttermilk before moving on to the dredge.
Only Dredging Once
Coating the chicken in flour just one time will give you a thin, less crunchy crust that does not match the thick, craggy texture Raising Cane’s fingers are known for. Always double dredge by dipping the floured chicken back into the buttermilk and coating it in flour a second time for that signature crunch.
Frying at the Wrong Temperature
Frying the chicken in oil that is too cool will make it absorb excess grease and turn soggy, while oil that is too hot will burn the coating before the inside finishes cooking. Keep your oil steady at 350°F throughout frying, checking the temperature between batches since adding cold chicken naturally lowers it.
Overcrowding the Pot
Adding too many chicken tenders into the oil at once drops the temperature quickly and causes the coating to turn greasy instead of crisp. Fry in small batches, giving each piece enough room to cook evenly, even if that means frying in multiple rounds to get through the whole batch.
Conclusion & FAQs
Making these chicken fingers at home really does come down to patience during the buttermilk soak and getting that double dredge just right, and once you nail those two steps, everything else falls into place easily. This copycat version brings that same crispy, juicy bite you love, along with a sauce that tastes remarkably close to the original, all without ever having to leave your kitchen.
Can I make the chicken fingers ahead of time?
You can marinate the chicken up to a day in advance and prepare the dipping sauce ahead as well, but I recommend frying the chicken fresh right before serving, since the coating loses its crispness if it sits around too long after cooking.
Can I use chicken breasts instead of tenderloins?
Yes, chicken breast sliced into strips works perfectly well in place of tenderloins, just keep an eye on the frying time since thicker pieces may need an extra minute or two to cook through fully.
How do I store and reheat leftover chicken fingers?
Store leftover chicken fingers in an airtight container in the fridge for up to 3 days. Reheat them in an air fryer or oven at 375°F for about 8 to 10 minutes to bring back some of the crispiness, since microwaving tends to leave the coating soft and chewy.
How long does the dipping sauce keep in the fridge?
The sauce keeps well in an airtight container in the fridge for up to a week. In fact, letting it rest overnight before serving actually improves the flavor, since it gives the ingredients time to blend together fully.