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Raising Cane’s Chicken Fingers Copycat & Cane Sauce Dupe

Raising Cane's Chicken Fingers Copycat recipe
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Crispy, juicy and oh so flavorful chicken tenders? Yes, please. Believe the hype, Raising Cane’s chicken is really good. Good enough for this Jersey mom to trek to Times Square, brave the long lines, and scope the packed seating area for people who look like they are finishing their meal to stand behind them and grab their seats as soon as they get up. Not my idea of a stress-free meal out. But the chicken is worth it. Of course, I had to find a way to make it at home.

Ingredients

Units Scale

Chicken Marinade:

  • 2 pounds of chicken tenders
  • 1 3/4 cups buttermilk
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chicken bouillon
  • 1 teaspoon Cajun seasoning

Flour Coating for Chicken:

  • 2 cups all-purpose flour
  • 1/4 cup corn starch
  • 1 tablespoon baking soda
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chicken bouillon
  • 1 tablespoon Cajun seasoning

For Frying:

  • 3 to 5 cups of vegetable oil (avocado oil or peanut oil works well too)

Cane Sauce Dupe:

  • 1/2 cup kewpie mayo (or any mayo)
  • 1/4 cup ketchup
  • 1 teaspoon Worcester sauce
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt

Instructions

  1. In a bowl, combine the marinade ingredients and mix well to combine. Add the chicken, 1 piece at a time. Make sure each piece is submerged in the marinade. Cover the bowl and let it sit in the fridge for at least 2 hours. Overnight is great.
  2. In another large, shallow bowl, combine the flour coating ingredients.
  3. Prepare two baking sheets with wire racks. Remove the container of chicken from the fridge. Working with one piece at a time, dredge the chicken in the flour mixture and set it on the wire rack. Let the flour chicken absorb the flour mixture, about 10 minutes and then dredge each piece again in the flour mixture.
  4. Prepare a pan or dutch oven for frying. Depending on the size of your frying pot, heat up 3 to 5 cups of oil to 350°F (175°C). Once the oil is ready, fry the chicken for 3 to 5 minutes on each side or until the internal temperature is 165°F (75°C). Remove the chicken and place on a clean wire rack to drain. Do not overcrowd the pan. You may have to fry the chicken in batches.

For the Cane Sauce Dupe

  1. Combine all the ingredients for the sauce and mix well to combine.

Equipment

Find it online: https://moderateposh.com/raising-canes-chicken-tenders-fingers/