Easy Raising Cane’s Chicken Fingers & Sauce Copycat Recipe

I recently made my own version of Diy Raising Canes Chicken using chicken tenderloins marinated in buttermilk with a touch of hot sauce and coated in a crunchy blend of flour, cornstarch, and paprika. Paired with a tangy mayo, ketchup, and Worcestershire sauce blend, this recipe brings an irresistible twist on a classic favorite.

I’ve always been a fan of finding that perfect copycat recipe that brings a bit of a restaurant vibe home, and this one does just that. I decided to give the Raising Cane’s Chicken Fingers & Sauce Copycat Recipe a try, and it turned out to be both fun and surprisingly easy.

I started by marinating 1 1/2 lbs chicken tenderloins in a mixture of 1 cup buttermilk, a tablespoon of hot sauce, and a teaspoon of salt, letting these soak up all the flavors. Meanwhile, I prepared a dry mix of 1 cup of all-purpose flour, 1/2 cup cornstarch, along with some paprika and garlic powder which made the coating perfectly crispy when fried in vegetable oil.

To top it off, I whipped up a sauce blend of 1/2 cup mayonnaise, 2 tablespoons ketchup, and a few other simple ingredients. This dish is a great way to enjoy amazing dinner flavors without all the hassle of takeout.

Enjoy!

Why I Like this Recipe

I love this recipe because:

1. I love how the marinade makes the chicken super juicy and flavorful after frying. The buttermilk and hot sauce really make a difference.
2. I’m a big fan of that crispy coating from the dry mix. It always gives me that perfect crunch that reminds me of my favorite fast food chicken fingers.
3. Making the homemade sauce is a fun part for me. It doesn’t take long and I can tweak the flavors to exactly how I like them.
4. Lastly, it’s really easy and cheap to make at home. I’m always impressed that something so tasty comes together without too much hassle.

Ingredients

• Chicken Tenderloins: high protein lean meat that makes the recipe hearty and flavorful.
• Buttermilk: tangy liquid that tenderizes chicken and gives a subtle, rich flavor.
• Flour and Cornstarch: create crispy coating and crunch, adding carbs without health benefits.
• Spices (Paprika, Garlic, Onion Powder): boost flavor, aroma and warmth, elevating the dish normally.
• Sauce Mix (Mayo, Ketchup, Worcestershire): creamy tangy dip with a hint of garlic and pepper.

Ingredient Quantities

• 1 1/2 lbs chicken tenderloins
• 1 cup buttermilk
• 1 tablespoon hot sauce (optional)
• 1 teaspoon salt (for marinade)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (for dry mix)
• 1/2 teaspoon black pepper (for dry mix)
• Vegetable oil for frying (enough to deep fry)
• 1/2 cup mayonnaise (for sauce)
• 2 tablespoons ketchup (for sauce)
• 1/2 teaspoon Worcestershire sauce (for sauce)
• 1/2 teaspoon garlic powder (for sauce)
• 1/2 teaspoon black pepper (for sauce)
• A pinch of salt (for sauce)

How to Make this

1. In a large bowl, mix the buttermilk, hot sauce and 1 teaspoon salt then add the chicken tenderloins. Let them marinate for at least 1 hour (or overnight for even more flavor).

2. In another bowl, combine the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper.

3. Take each chicken tenderloin out of the marinade and thoroughly dredge them in the dry mix letting any extra coating fall off.

4. Heat the vegetable oil in a deep fryer or large skillet. Make sure its heated to about 350°F before frying.

5. Carefully place the coated chicken tenderloins into the hot oil. Fry them until they turn golden and crispy which should take around 5-7 minutes depending on their thickness.

6. Use a slotted spoon to remove the chicken from the oil and let them drain on paper towels.

7. For the sauce, in a small bowl, stir together the mayonnaise, ketchup, Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper and a pinch of salt.

8. Serve the hot chicken fingers with the sauce on the side and enjoy your meal!

Equipment Needed

1. Large mixing bowl for the marinade
2. Another bowl for the dry seasoning mix
3. Smaller bowl for the sauce ingredients
4. Measuring cups and spoons for proper ingredient quantities
5. Deep fryer or large, sturdy skillet to fry the chicken
6. Cooking thermometer to check that the oil reaches about 350°F
7. Slotted spoon to lift the chicken out of the hot oil
8. Paper towels to drain the fried chicken after cooking

FAQ

Easy Raising Cane’s Chicken Fingers & Sauce Copycat Recipe Substitutions and Variations

• Try substituting the buttermilk with 1 cup whole milk mixed with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes so it thickens a bit.
• If you don’t have hot sauce on hand, a couple of dashes of Sriracha works just fine for adding a little kick.
• You can swap the cornstarch with the same amount of potato starch if you want that extra crispy coating when frying.
• For a lighter twist on the sauce, consider using Greek yogurt instead of mayonnaise even though it changes the flavor slightly.
• If you’re out of all-purpose flour, a gluten-free blend can be used, but note that the texture might turn out a bit different.

Pro Tips

1. If you can let the chicken marinate overnight it really amps up the flavor and makes it extra tender, so dont skip that step if you have the time.
2. Be sure to pat the chicken dry before dredging it in the dry mix – this helps the coating stick better and gives you a crispier finish when it fries.
3. Always use a thermometer to check your oil temperature around 350°F; if the oil is too cool the chicken will get greasy and too hot might burn the coating.
4. After frying, try draining your chicken on a wire rack instead of just paper towels so it stays crunchy a bit longer.