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Copycat Raising Cane's crispy chicken fingers with dipping sauce and Texas toast

Copycat Raising Cane's Chicken Fingers

Crispy, juicy copycat Raising Cane's chicken fingers - buttermilk-marinated tenders in a craggy, golden crust that shatters just like the originals. Serve with homemade Cane's sauce and Texas toast.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken tenderloins
  • 2 cups buttermilk
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 6 cups vegetable oil for frying

Equipment

  • Heavy pot or Dutch oven
  • Tongs
  • Wire rack

Method
 

  1. Whisk the buttermilk and egg in a bowl, add the chicken tenderloins, cover, and marinate in the fridge for at least 1 hour (overnight is even better for Cane's-level juiciness).
  2. In a shallow dish, whisk together the flour, garlic powder, paprika, salt, and pepper.
  3. Lift each tender from the buttermilk, letting excess drip off, and dredge firmly in the seasoned flour, pressing so the coating sticks. Set on a wire rack and let rest 10 minutes so the crust adheres.
  4. Heat the oil to 350F in a heavy pot. Fry the tenders in batches (don't crowd the pot) for 4-5 minutes, turning once, until deep golden and cooked to 165F inside.
  5. Drain on a clean wire rack (not paper towels, which steam the crust). Serve hot with Cane's sauce, Texas toast, and crinkle fries.

Notes

For an extra-craggy crust, drizzle a tablespoon of the buttermilk marinade into the flour and toss before dredging - the little clumps fry up extra crispy. Keep fried tenders warm in a 200F oven while you finish the batches.