Raising Cane’s Chicken Fingers Recipe Copycat

If you’ve never had the Raising Cane’s Chicken Fingers, you’ve been truly missing out! These crispy fingers are made with juicy chicken breast and served with the famous Cane’s sauce.

5 from 2 votes

Raising Cane’s Chicken Fingers Recipe Copycat

If you’ve never had the Raising Cane’s Chicken Fingers, you’ve been truly missing out! These crispy fingers are made with juicy chicken breast and served with the famous Cane’s sauce.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Main Course

Cuisine: American

Keyword: cane's chicken, cane's chicken recipe, Raising Cane's Chicken Fingers, raising cane's chicken recipe, raising canes chicken

Servings:

Author: Izzy

Equipment

Ingredients

For the Chicken Fingers

1 lb boneless skinless chicken breast

For the Marinade

1 cup milk
3/4 teaspoon lemon juice
1 teaspoon sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Crispy Coating

1/2 cup Panko breadcrumbs
1/2 cup regular breadcrumbs
1/2 cup all-purpose flour
1 tablespoon onion powder
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
canola oil for frying

Instructions

Cut chicken fingers: Place the chicken breasts on a cutting board. Cut them against the grain into 1-inch wide strips to make chicken tenders. Place into a zip-top bag and set aside.
Make the Marinade: Whisk together milk, lemon juice, and sugar in a medium mixing bowl. Add cornstarch, salt, and pepper. Mix well.
Marinate the chicken: Pour the marinade into the zip-top bag and gently shake until the chicken is thoroughly coated. Marinate the chicken in the refrigerator for 20-30 minutes. (No more than 1 hour.)
Heat the oil: Add about 2-inches of oil to a large pot (or a deep fryer) and heat to 350˚F.
Make the coating: In the meantime, combine Panko breadcrumbs, regular breadcrumbs, flour, onion powder, salt, and pepper in a shallow bowl.
Coat the chicken: Remove chicken strips from the bag a few at a time. Add them to the breadcrumb mixture and coat them thoroughly. I recommend pressing the coating lightly onto the chicken with your hands. Repeat until all chicken is coated.
Fry the chicken fingers: Once the oil is ready, carefully add the chicken strips into the pot, and fry for about 3-4 minutes per side. Don’t over-crowd the pot. Remove the fried chicken fingers from the oil with a slotted spoon and place on a wire rack with parchment underneath. Repeat until all chicken is cooked.
Serve hot with Cane’s sauce for dipping.

Notes

Taking the time to marinate your chicken will result in juicier and more tender fingers. Marinating prevents the meat from drying out or becoming chewy when fried.
Using oil with a high smoke point is best for deep frying chicken. We recommend using vegetable or canola oil.
Be sure to keep the temperature of the oil between 300 and 350˚F. If the oil is too hot, the chicken will burn and if it’s not hot enough, your fingers won’t be crispy.
To allow all your chicken fingers to cook properly, avoid overcrowding your pot. Cook a few pieces at a time for best results.

Nutrition