Raising Canes is a restaurant known for its delicious chicken fingers, crinkle-cut fries, perfectly seasoned Texas Toast, Cane’s sauce, and creamy coleslaw. Raising Cane’s chicken strips are known to be the best because they use fresh, never frozen chicken that is hand battered and fried in 100% vegetable oil. This Chicken Finger recipe copycats Raising Cane’s Chicken Strips. And best of all, you’ll always have extra sauce!
Raising Canes is one of the most popular restaurants in America as it sells over one billion chicken strips every year. They have opened all around the United States of America, and their highest quality chicken finger meals are growing in popularity every day. Whether you have Raising Cane’s chicken fingers locations in your area or not, this copycat recipe is sure to blow your mind.
The story of Raising Cane’s begins with a passionate entrepreneur named Todd Graves. During a Raising Cane’s visit to Baton Rouge, Louisiana, Graves identified a gap in the market for high-quality chicken finger meals. Inspired by the great food he had tasted during his travels, he decided to introduce a simple yet delicious menu centered around chicken fingers. With a vision in mind, Graves faced numerous rejections before finally opening the first Raising Cane’s in Baton Rouge in 1996.
As the brand grew, it expanded to various locations, including Metro Atlanta, becoming renowned for its Cane’s sauces that complemented the chicken fingers perfectly. To enhance the customer experience, Raising Cane’s introduced their app, an exclusive platform for easy order pick-up and to access the latest info on Raising Cane’s locations, menu items, and special promotions.
The Raising Cane’s app also serves as a gateway to the Caniac Club, a loyalty program that offers members exclusive deals and updates. With its commitment to quality and customer satisfaction, Raising Cane’s continues to be a favorite among many, with fans eagerly awaiting new openings and menu additions.
The secret to tender, juicy chicken that doesn’t dry out during a deep fry is a great marinade. This one uses buttermilk, egg and garlic powder to tenderize and flavor the chicken. I recommend marinating for at least two hours, but overnight is even better.
Another important aspect of this recipe is the seasoning blend. While there are plenty of premade seasonings on the market, making it from scratch is always preferable. Raising Cane’s uses a blend of Cajun spices, salt and pepper. This is the most important aspect of this recipe as it makes Raising Cane’s Chicken Tenders stand out from the competition.
This mix doesn’t use just any seasonings either. Raising Canes only uses fresh ingredients to make their signature seasoning blend. You can, too! Don’t be afraid to buy all-natural spices and flavorings instead of using cheap stuff that’ll burn your taste buds off later on down the road. It really does make a difference in recipes like this. Garlic powder adds subtle garlic flavor to the Raising Cane’s chicken tender recipe, while coarse salt and cracked black pepper add savory flavor.
Raising Canes uses cayenne powder in its spice mix, though I use smoked paprika instead for a more natural flavor profile that tastes like the real deal. A little goes a long way with Cajun Seasoning as well, so don’t go overboard with it. You can always add more.
As far as the sauce goes, Raising Cane’s uses a unique blend of mayonnaise and Louisiana-style hot sauce. My recipe has the same flavor profile but uses a mixture of ketchup, vinegar and spices to get that hot sauce taste. However, if you’re the sort who loves spice, feel free to add in some extra hot sauce into the recipe.
You can use it on almost anything from chicken fingers, to fries, to sandwiches. It goes great with pretty much anything you want to put it on.
Try it with our Raising Cane’s Copycat Texas Toast for a full restaurant experience!
I truly think this homemade version of Raising Cane’s Chicken Tenders is so simple for a home cook, and it really gives the same joy as the original. Give it a try and let me know what you think!
3 chicken breasts, cut into strips
4-5 cups Canola Oil
1 cup buttermilk
1 tbsp garlic powder
1.5 cups flour
1 tbsp cornstarch
1 tsp baking soda
1 cup Italian bread crumbs
All of seasoning blend (minus 1 tbsp for the dredge)
1 tbsp black pepper
1 tbsp kosher salt
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
3/4 cup buttermilk
1 tbsp seasoning blend
½ cup mayonnaise
¼ cup ketchup
1 tsp Worcestershire
½ tsp garlic powder
½ tsp black pepper
1 tbsp white vinegar
To begin with, mix up your marinade and place your chicken breast strips inside of it. Let it marinate for at least two hours, but overnight is even better.
Once you have finished marinating, it’s time to dredge. Set up your dredging station: flour, buttermilk, flour, wire rack to rest.
Begin to heat your canola oil over medium high heat.
First remove the chicken from the marinade. Dip into the seasoned flour mix then into the dredge (3/4 cup buttermilk + 1 tbsp seasoning blend) and back into the flour mix once more. Be sure it is coated well then place on a wire rack for a minimum of ten minutes.
By this point the oil will be ready for the chicken. Then it’s time for the frying! To test it, drop a little flour over into the oil. When it sizzles the oil is hot enough. Cook for 3-4 mins per side or until fully cooked.
How great does that look!?
A few notes:
If the oil is too hot it will fry the outside and leave the inside raw. Do not go over a medium high temp for this.
Canola oil gives it a beautiful brown color and crunch, vegetable oil is also acceptable.
The marinade is key and should not be skipped. For a deeper flavor marinade over night.
As for the dipping sauce, simply mix all of your ingredients together in a small bowl, and that’s it! Couldn’t be simpler!
You and the family are going to LOVE this recipe. The chicken is perfectly tender and full of flavor. It’s got that awesome crunch on the outside, and all the flavor from those seasonings. The sauce gives that extra kick to really bring out the best possible flavors.
I really hope you love this recipe – it’s sure to please even picky eaters. Give it a try tonight!
- 3 chicken breasts, cut into strips
- 4-5 cups Canola Oil
- 1 cup buttermilk
- 1 egg
- 1 tbsp garlic powder
- 1.5 cups flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 cup Italian bread crumbs
- All of seasoning blend (minus 1 tbsp for the dredge)
- 1 tbsp black pepper
- 1 tbsp kosher salt
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 3/4 cup buttermilk
- 1 tbsp seasoning blend
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tsp Worcestershire
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tbsp white vinegar
- Marinade the chicken strips for a minimum of 2 hours
- Set up a dredging station: flour, buttermilk, flour, wire rack to rest
- Begin to heat your canola oil over medium high heat.
- First remove the chicken from the marinade.
- Dip into the seasoned flour mix.
- Dip into the dredge (3/4 cup buttermilk + 1 tbsp seasoning blend)
- Dip back into the flour mix and coat well.
- Place on wire rack for a minimum of 10 mins.
- By this point the oil will be ready for the chicken.
- To test it, drop a little flour over into the oil. When it sizzles the oil is hot enough.
- Cook for 3-4 mins per side or until fully cooked
- If the oil is too hot it will fry the outside and leave the inside raw. Do not go over a medium high temp for this.
- Canola oil gives it a beautiful brown color and crunch, vegetable oil is also acceptable.
- The marinade is key and should not be skipped. For a deeper flavor marinade over night.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 5195Total Fat: 559gSaturated Fat: 43gTrans Fat: 2gUnsaturated Fat: 509gCholesterol: 70mgSodium: 1834mgCarbohydrates: 39gFiber: 2gSugar: 6gProtein: 22g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.