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Raising Cane’s Chicken Fingers

Crispy, juicy chicken tenders with a light seasoned coating and the classic creamy dipping sauce. A perfect homemade copycat of the popular restaurant favorite.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4
Calories 480 kcal

Equipment

  • 1 Mixing bowls
  • 1 | Deep skillet or pot | for frying
  • 1 | Wire rack |
  • 1 Tongs

Ingredients
  

  • 1 1/2 | lbs | chicken tenders |
  • 1 | cup | buttermilk |
  • 2 | tbsp | hot sauce |
  • 1 | tsp | garlic powder |
  • 1 | tsp | onion powder |
  • 1 | tsp | salt |
  • 1/2 | tsp | black pepper |
  • 1 1/2 | cups | all-purpose flour |
  • 1 | tsp | paprika |
  • | | oil | for frying
  • 1/2 | cup | mayonnaise |
  • 1/4 | cup | ketchup |
  • 1 | tsp | garlic powder |
  • 1/2 | tsp | Worcestershire sauce |
  • 1/2 | tsp | black pepper |

Instructions
 

  • Marinate chicken in buttermilk, hot sauce, garlic powder, onion powder, salt, and pepper for at least 30 minutes.
  • Mix flour with paprika and a pinch of salt.
  • Dredge marinated chicken in the seasoned flour, pressing to coat.
  • Heat oil to 350°F in a deep skillet.
  • Fry chicken in batches 4-5 minutes until golden and cooked through.
  • Drain on a wire rack.
  • Stir mayonnaise, ketchup, garlic powder, Worcestershire, and pepper for the sauce.
  • Serve hot with sauce, fries, and pickles.

Notes

Marinate longer for extra tenderness if time allows.
Keep oil temperature steady for even crisping.
Reheat leftovers in the oven to restore crunch.
Adjust hot sauce in the marinade for preferred heat level.