Copycat Our take on the Raising Cane's Chicken Fingers
Copycat Raising Cane's chicken fingers
Juicy, crunchy chicken tenders with a tangy, peppery dipping sauce, our take on Raising Cane's chicken fingers. No soaking, on the table in under 20 minutes.
- Prep
- 7 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 740 kcal
Ingredients
Method
Pour the oil into a large, deep skillet so it's about 1/2 inch deep and set it over medium heat to warm up while you prep. Turn it down if it starts to smoke.
Stir together the mayonnaise, ketchup, Worcestershire sauce, 1/4 tsp garlic powder, 1/2 tsp of the pepper and a pinch of salt. That's your dipping sauce.
Whisk the egg and buttermilk with 1/2 tsp of the salt in a shallow bowl and add the chicken. In a second bowl, mix the flour, remaining salt and pepper, 1/2 tsp garlic powder and baking powder. Lift each tender out, let it drip, then press firmly into the flour on all sides.
Check the oil: a pinch of flour should sizzle hard straight away (about 350°F). Fry half the tenders, turning once, until deep golden and cooked through, with no pink in the thickest one (165°F).
Drain on a rack or paper towels and fry the second batch the same way, letting the oil heat back up for a moment first.
Sprinkle with a little salt while hot and serve with the sauce for dipping.
Tips
- The sauce is what makes it taste like the original: be generous with the black pepper and, if you have time, make it first so the flavors settle while you fry.
- Keep the oil at a steady, lively sizzle. If the coating browns in under 3 minutes, turn the heat down a notch so the middles cook through.
- For the full box at home, serve with crinkle-cut fries, coleslaw and thick buttered toast.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
