Sarah BrownWhen it comes to indulging in chicken fingers, there are a few great pairings that take your experience to the next level. You may opt for classic dipping sauces like barbecue or honey mustard to complement the crispy goodness of chicken fingers.
Coleslaw provides a delightful crunch and tanginess that balances the richness. Alternatively, consider some loaded fries topped with cheese and jalapeños — a treat no one can resist! Last but not least, a fresh side salad will not only add color to your plate but also make you feel a bit healthier as you dive into your chicken finger feast.
Let’s get to the juicy part. Here’s a delectable Raising Cane’s Chicken Fingers copycat recipe that will have your taste buds dancing!
I still remember the first time I took a bite of Raising Cane’s chicken fingers. It was like a warm hug — crispy on the outside, tender on the inside, with that irresistible dipping sauce. Yet, not everyone lives near a Raising Cane’s, and sometimes, the craving hits. That’s when the idea of a copycat recipe sparked. I’m here to tell you that you can recreate that iconic taste right in your own kitchen.
So, put on your apron and get ready to plunge into the world of homemade chicken deliciousness. Trust me; you’ll want to save this recipe.
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Why This Recipe Works?
This copycat recipe works wonders, and here’s why:
1. Simple Ingredients
You don’t need exotic ingredients or complicated techniques. Just a few staples from your kitchen can create an incredible meal. This simplicity brings a level of confidence; anyone can whip it up!
2. Flavor-packed Marinade
The marinade uses buttermilk and spices, which not only tenderizes the chicken but also infuses it with flavor. That’s the secret behind achieving that “wow” factor.
3. Perfect Crunch
The blend of flour, cornstarch, and breadcrumbs creates a crust that’s undeniably crunchy and golden brown. It’s the kind of crunch that sings when you take a bite.
4. Customizable Dipping Sauce
I’ve crafted a sauce that balances creaminess, sweetness, and a little tang. You can even adjust it according to your preferences, adding a dash of hot sauce for those who dare.
How Does it Taste?
Expect flavor explosion! The chicken fingers are juicy, with a crunch that contrasts perfectly with their tenderness. The smoky notes from paprika mingle with the zesty finish of the dipping sauce. In essence, every bite is a burst of delight that will make you forget about any fast-food alternative.
What Sets This Recipe Apart?
This version stands out from other copycat recipes for a few reasons. First, I’ve focused on achieving a homemade taste without the heaviness. Many recipes can be greasy, but this one balances flavor with a lighter touch. Moreover, my use of buttermilk is a game-changer, providing a richness that enhances the chicken’s flavor. Finally, the seasoning enables that just-right kick, elevating the dish above your typical chicken fingers.
The Ingredients
Here’s what you’ll need:
Chicken Preparation
- 3 chicken breasts, sliced into strips
- 4-5 cups canola oil
Flour Coating
- 1 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 cup Italian-style breadcrumbs
Seasoning Mix
- 1 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
Marinade
- 1 cup cultured buttermilk
- 1 large egg
- 1 tablespoon garlic powder
- 1 teaspoon hot sauce
Dredging Liquid
- 3/4 cup cultured buttermilk
- 1 tablespoon seasoning mix
Dipping Sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 tablespoon white vinegar
- 1 teaspoon honey
Instructions
Let’s dive into the steps to make these crispy delights!
Step 1: Marinate the Chicken
Begin by slicing your chicken breasts into strips. The size of the strips matters. Aim for about one-inch thickness to ensure even cooking. In a bowl, mix together the buttermilk, egg, garlic powder, and hot sauce. This marinade not only tenderizes but also imparts robust flavor. Let the chicken soak in this mixture for at least an hour; overnight is even better if time permits.
Step 2: Prepare the Dry Mixture
In another bowl, whisk together flour, cornstarch, baking soda, breadcrumbs, and the seasoning mix. The key here is to ensure every particle is evenly mixed. This blend will form that sought-after crunch when frying.
Step 3: Dredge the Chicken
Once your chicken is marinated, remove it from the buttermilk mixture and let the excess drip off. Now, roll each strip in your dry mixture. Make sure every inch is coated. The more thorough you are, the crunchier they will become! Set them on a wire rack while you heat the oil.
Step 4: Heat the Oil
In a deep skillet or fryer, heat the canola oil to 350°F (175°C). Test the oil’s readiness by dropping a small amount of your dry mixture into it. If it sizzles immediately, you’re good to go!
Step 5: Fry Until Golden
Carefully add chicken strips into the hot oil without overcrowding. Fry them in batches until golden brown, about 4-5 minutes per batch. Remove and place them on paper towels to absorb excess oil. Resist the urge to dive in just yet; let them cool for a moment.
Step 6: Whip Up the Dipping Sauce
While the chicken rests, prepare your dipping sauce. Mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, vinegar, and honey in a small bowl. Feel free to adjust any ingredients to match your tastes. Delicious!
Notes
Here are some tips for the perfect chicken fingers:
- Use Fresh Chicken: Fresh chicken tends to be juicier compared to frozen options. If you must use frozen, ensure it’s fully thawed.
- Don’t Skip the Marinade: The longer the chicken marinates, the better the flavor. Plan for at least an hour.
- Control Oil Temperature: Maintaining the right temperature while frying is crucial. Oil that’s too hot will burn the coating, while cool oil will make them soggy.
- Rest for Crunch: After frying, allow the chicken fingers to rest. This helps retain the crunch.
- Double Coat for Extra Crunch: For an even crunchier experience, double-dip your chicken in the buttermilk and then the flour mixture!
Nutrition Information
raising cane’s chicken fingers copycat recipe nutrition facts
How Do You Store This?
Storing your chicken fingers requires a bit of know-how. Place any leftovers in an airtight container in your refrigerator. They’ll last up to 3 days. Just reheat them in an oven preheated to 375°F (190°C) for about 10-15 minutes. This will help regain some of the original crispiness.
Sides for Your Chicken Fingers
What’s a chicken finger feast without some scrumptious sides? Here are a few options:
1. Coleslaw
This classic side is crunchy and adds a tangy bite, helping to balance the richness of chicken. Toss together cabbage, carrots, and a creamy dressing for a refreshing contrast.
2. Garlic Bread
Who doesn’t love a golden piece of garlic bread? It’s a crunchy, buttery classic that complements the chicken fingers perfectly and can serve as a delightful vessel for dipping sauce.
3. Loaded Potato Wedges
Thickly cut potatoes seasoned well and baked or fried until golden are a heartier option. Top with cheese, sour cream, and chives for extra flavor.
Ingredient Alternatives
For those moments when you’re missing an ingredient, here are some substitutes:
1. Buttermilk
Can’t find buttermilk? Mix one cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes, and voilà!
2. Canola Oil
If canola isn’t on hand, vegetable oil or peanut oil work just as well for frying. They both achieve the necessary heat without burning.
3. Italian-style Breadcrumbs
If you run out of the Italian variety, plain breadcrumbs mixed with a dash of Italian seasoning will do the trick.
4. Chicken Breasts
You could swap out chicken breasts for thighs or even fish for a different taste that’s equally delicious.
Raising Cane’s Chicken Fingers Copycat Recipe
Equipment
- Bowls
- Wire rack
Ingredients
Chicken Preparation
- 3 chicken breasts sliced into strips
- 4-5 cups canola oil
Flour Coating
- 1 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 cup Italian-style breadcrumbs
- All of the seasoning blend
Seasoning Mix
- 1 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
Marinade
- 1 cup cultured buttermilk
- 1 large egg
- 1 tablespoon garlic powder
- 1 teaspoon hot sauce
Dredging Liquid
- 3/4 cup cultured buttermilk
- 1 tablespoon seasoning mix
Dipping Sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 tablespoon white vinegar
- 1 teaspoon honey
Instructions
Step 1: Marinate the Chicken
- Begin by slicing your chicken breasts into strips. The size of the strips matters. Aim for about one-inch thickness to ensure even cooking. In a bowl, mix together the buttermilk, egg, garlic powder, and hot sauce. This marinade not only tenderizes but also imparts robust flavor. Let the chicken soak in this mixture for at least an hour; overnight is even better if time permits.
Step 2: Prepare the Dry Mixture
- In another bowl, whisk together flour, cornstarch, baking soda, breadcrumbs, and the seasoning mix. The key here is to ensure every particle is evenly mixed. This blend will form that sought-after crunch when frying.
Step 3: Dredge the Chicken
- Once your chicken is marinated, remove it from the buttermilk mixture and let the excess drip off. Now, roll each strip in your dry mixture. Make sure every inch is coated. The more thorough you are, the crunchier they will become! Set them on a wire rack while you heat the oil.
Step 4: Heat the Oil
- In a deep skillet or fryer, heat the canola oil to 350°F (175°C). Test the oil’s readiness by dropping a small amount of your dry mixture into it. If it sizzles immediately, you’re good to go!
Step 5: Fry Until Golden
- Carefully add chicken strips into the hot oil without overcrowding. Fry them in batches until golden brown, about 4-5 minutes per batch. Remove and place them on paper towels to absorb excess oil. Resist the urge to dive in just yet; let them cool for a moment.
Step 6: Whip Up the Dipping Sauce
- While the chicken rests, prepare your dipping sauce. Mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, vinegar, and honey in a small bowl. Feel free to adjust any ingredients to match your tastes. Delicious!
Notes
- Use Fresh Chicken: Fresh chicken tends to be juicier compared to frozen options. If you must use frozen, ensure it’s fully thawed.
- Don’t Skip the Marinade: The longer the chicken marinates, the better the flavor. Plan for at least an hour.
- Control Oil Temperature: Maintaining the right temperature while frying is crucial. Oil that’s too hot will burn the coating, while cool oil will make them soggy.
- Rest for Crunch: After frying, allow the chicken fingers to rest. This helps retain the crunch.
- Double Coat for Extra Crunch: For an even crunchier experience, double-dip your chicken in the buttermilk and then the flour mixture!
Nutrition
Frequently Asked Questions
1. Can I freeze these chicken fingers?
Absolutely! You can freeze uncooked coated chicken strips for up to three months. Thaw in the fridge overnight before frying.
2. How do I make the chicken fingers healthier?
Consider baking them instead of frying. Brush them with a little olive oil and bake at 425°F (220°C) for around 20-25 minutes until golden.
3. What should I do if my chicken is not cooking through?
Take it slow! Make sure you are frying at the right temperature. Lowering the heat allows for a more even cook.
4. Can I make these gluten-free?
Yes! Substitute all-purpose flour with a gluten-free blend, and ensure the breadcrumbs are gluten-free as well.
5. Is there a way to make the sauce spicier?
Certainly! Add some cayenne pepper or a splash of your favorite hot sauce to give it that extra kick.
Conclusion
You now have all the tools to whip up a crowd-pleasing batch of Raising Cane’s chicken fingers right at home. From the marinade to the dipping sauce, every step is rewarding. Indulge in a meal that’s worth sharing. Pass around the plates, grab some sides, and enjoy the laughter and camaraderie that good food brings.
So, roll up your sleeves and get cooking. You’ve got this! Feel free to share your experience or any tips you discover along the way. Happy cooking!
