Copycat Raising Cane's Chicken Fingers Recipe - The Cookie Rookie® (2024)

4.77 from 59 votes

Author: Becky Hardin

For the Chicken

• ▢ 1½ pounds boneless, skinless chicken breasts
• ▢ 1 cup buttermilk (see note)
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper

For the Sauce

• ▢ ½ cup mayonnaise store-bought or homemade
• ▢ ¼ cup ketchup
• ▢ 1 teaspoon Worcestershire sauce
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon ground black pepper
• ▢ ¼ teaspoon Creole seasoning store-bought or homemade
• ▢ Pinch kosher salt

For the Breading

• ▢ vegetable oil for frying
• ▢ 2 large eggs
• ▢ 1 cup all-purpose flour
• ▢ 1½ teaspoons garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon ground paprika
• ▢ ½ teaspoon ground white pepper
• ▢ 1½ cups breadcrumbs

• On a clean work surface, cut the chicken breasts into ¾-inch strips. Place the chicken breasts in a large Ziplock bag.

  1½ pounds boneless, skinless chicken breasts

  

• Pour the buttermilk, salt, and ground black pepper over the chicken and seal the bag. Massage the marinade around the chicken. Refrigerate overnight.

  1 cup buttermilk, 1 teaspoon kosher salt, ½ teaspoon ground black pepper

  

• Meanwhile, make the sauce. Add all of the sauce ingredients to a small bowl and whisk until well combined. Cover the bowl tightly with plastic wrap and refrigerate overnight.

  ½ cup mayonnaise, ¼ cup ketchup, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ¼ teaspoon Creole seasoning, Pinch kosher salt, ½ teaspoon ground black pepper

  

• When ready to fry the chicken, set a colander in the sink. Drain the chicken strips in the colander.

• Preheat a deep fryer to 350°F. Set out two plates and line one with paper towels. Set aside.

  vegetable oil

• Set up a breading station with three shallow bowls. Whisk the eggs in one bowl. In a second bowl, whisk the flour, garlic powder, onion powder, paprika, and white pepper together. Spread the bread crumbs in an even layer in the third bowl.

  2 large eggs, 1 cup all-purpose flour, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon ground paprika, ½ teaspoon ground white pepper, 1½ cups breadcrumbs

  

• Dredge each piece of chicken in the flour mixture, dip in the eggs, and coat with bread crumbs. Place each strip on the clean plate and repeat with the remaining strips.

  

• Working in batches, fry the chicken strips in the hot oil for 6-9 minutes, or until golden brown and 165°F in the center. Transfer cooked chicken strips to the paper towel-lined plate. Serve with the sauce and enjoy!

• DIY Buttermilk: To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
• No fryer? No problem! Fry these chicken fingers in a Dutch oven or other high-walled pot.

Storage:Store chicken fingers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

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