Raising Cane’s Style Chicken Fingers (Easy Homemade Recipe) 🍗🔥

If you love the famous Raising Cane’s chicken fingers, this homemade version will quickly become your new obsession. These chicken strips are incredibly crispy on the outside, juicy on the inside, and packed with flavor. Paired with a creamy, smoky Cane’s-style sauce, they taste just like the real thing—maybe even better! This recipe is perfect for busy weeknights, family gatherings, or whenever you’re craving comforting fried chicken with the ultimate dipping sauce.

Ingredients

For the Chicken

  • 2 lb chicken breast, cut into strips

  • Oil for frying

For the Wet Batter

  • 2 cups buttermilk

  • 2 tbsp garlic powder

  • 1 tbsp black pepper

  • Salt to taste

  • 1 tbsp smoked paprika

For the Dry Batter

  • 2 cups all purpose flour

  • 3 tbsp cornstarch

  • 1 tsp smoked paprika

  • Salt to taste

  • 1 tbsp garlic powder

  • 1 tsp black pepper

For the Cane’s Sauce

  • 4 tbsp ketchup

  • 2 tbsp Worcestershire sauce

  • 1 tbsp garlic powder

  • 1 tsp black pepper

  • 1 cup mayonnaise

  • Salt to taste

  • 1 tsp smoked paprika

Instructions

1. Marinate the Chicken

  1. In a large bowl, whisk together the buttermilk, garlic powder, black pepper, salt, and smoked paprika.

  2. Add the chicken strips to the mixture, making sure each piece is fully coated.

  3. Cover and marinate for at least 2 hours, or refrigerate overnight for maximum flavor and tenderness.

2. Prepare the Dry Batter

  1. In a separate bowl, whisk together flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika.

  2. Remove the chicken from the wet batter, letting the excess drip off.

  3. Coat each strip thoroughly in the dry mixture, pressing gently so the breading sticks well.

3. Fry the Chicken Fingers

  1. Heat oil in a deep pan to about 350°F (175°C).

  2. Carefully place the breaded chicken strips into the hot oil.

  3. Fry for 8–10 minutes, flipping halfway through, until golden brown and fully cooked (internal temperature should reach 165°F / 74°C).

  4. Transfer to a wire rack or paper towel to remove excess oil.

4. Make the Homemade Cane’s Sauce

  1. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika.

  2. Mix until smooth and creamy.

5. Serve and Enjoy

Serve the crispy chicken fingers hot with a generous side of Cane’s sauce. They pair perfectly with fries, toast, or coleslaw—just like the classic Raising Cane’s plate.

Tips for the Best Results

  • Marinate longer for softer, juicier chicken.

  • Cornstarch in the dry batter makes the coating extra crispy.

  • Don’t overcrowd the pan—this helps the chicken fry evenly.

  • Let the chicken rest on a rack after frying to maintain crunch.

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