Copycat Raising Cane's Chicken Fingers and Sauce

Satisfy your craving without leaving home! This copycat Raising Cane’s chicken fingers and sauce recipe is easier than you think to make at home. No fryer needed.

Course Dinner

Cuisine American

Recipe Type Chicken, Copycat, Fall, Fall Dinner, High-Protein Meals, Kid-Friendly, Quick Dinner, Served Hot

Skill Level Easy

Prep Time 20

Cook Time 15

Marinade Time 2

Total Time 2 35

Servings

Calories 2378kcal

Author Angela G.

Equipment

Ingredients

Buttermilk Marinade

1 lb chicken tenderloins about 8 tenderloins
1 ½ cups buttermilk
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon salt
1 egg

Seasoned Flour Coating

1 cup all purpose flour
1 tablespoon corn starch
1 teaspoon baking powder
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon salt
4 cups canola oil for frying

Sauce

3 tablespoon mayonnaise
2 tablespoon ketchup
2 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon black pepper

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Instructions

Marinate chicken. Pour buttermilk into a large bowl. Mix in ½ teaspoon of garlic powder, paprika and black pepper then ¼ teaspoon of salt. Beat in the egg.
Add chicken tenderloins, cover and refrigerate for a minimum of 2 hours to overnight (8 hours).
Season flour coating. Mix flour, corn starch, baking powder and ½ teaspoon each of remaining spices (garlic powder, paprika, and black pepper). Add ¼ teaspoon salt.
Double coat chicken. Remove chicken tenderloins from refrigerator and uncover.
First coat: Take each tenderloin out of the buttermilk marinade and dredge in seasoned flour, coating on all sides. Place on wire rack once coated.
Second coat: Take each tenderloin and dip it back into the buttermilk then, once again, dredge it in seasoned flour and place on a wire rack.
For best results, allow coated tenderloins to sit for 5-10 minutes so coating has time to adhere to the chicken. While chicken is resting, you can prepare the oil for frying.
Cook chicken. In a large cast iron skillet or dutch oven, heat oil to 360ºF. Prepare a large plate lined with paper towels to place chicken on after frying.
When oil is correct temperature, add tenderloins, 4 at a time or as many as you can fit leaving room for them to be moved.
Fry for 7-8 minutes, turning gently with tongs. Transfer to the large plate lined with paper towels to absorb excess oil.
Prepare sauce. In a medium bowl, combine all ingredients for the sauce. Mix to combine. Serve alongside chicken fingers for dipping.

Notes

You can use chicken breasts cut into strips in place of tenderloins if you prefer.
Use a digital thermometer to check oil temperature. Too hot and chicken will over-brown. Too low and chicken will become greasy and soggy. You want it just right before adding each batch of chicken.
Use your meat thermometer on each tenderloin to ensure internal temperature reaches 165ºF. Avoid cooking past this temperature. Check frequently towards the 6-7 minute mark when frying.

Nutrition