Dinners

Easy Crispy Chicken Fingers Recipe (Copycat Raising Cane’s)

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Key Takeaways

This recipe delivers perfectly crispy, juicy chicken fingers that rival the restaurant favorite, all from the comfort of your kitchen. The key lies in a flavorful buttermilk marinade and a perfectly seasoned flour coating, fried to golden perfection. It’s a guaranteed hit for a quick family dinner, a fun weekend treat, or feeding a crowd. With clear steps and pro tips, even novice cooks can master this simple comfort food classic.

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Why This Recipe’s a Keeper

Hey there, it’s Betty from Betty Cooks! Ever find yourself craving those incredibly crispy, tender chicken fingers from Raising Cane’s? I sure have. But instead of jumping in the car, I decided to crack the code in my own kitchen. After plenty of testing (a delicious job, I must say!), I perfected these easy recipes for copycat chicken fingers. They’re golden, juicy, and come with that signature crave-worthy crunch. Trust me, once you see how simple it is to make this restaurant-quality meal at home, you might just skip the drive-thru line for good.

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The Secret to Simple Deliciousness

What makes these fingers so good? It’s all in the two-step prep. First, a soak in seasoned buttermilk tenderizes the chicken and packs it with flavor. Then, a dredge in a well-spiced flour mix creates that iconic, craggy crust that fries up so crispy. This method is one of my favorite easy dinner recipes because it’s straightforward but delivers seriously impressive results. You don’t need a pantry full of exotic ingredients—just a few staples and about 30 minutes for a meal that feels special.

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More Than Just a Quick Meal

Sure, this is a fantastic quick dinner recipe for busy weeknights. But its versatility is what really makes it shine. These chicken fingers are the star of game day spreads, the perfect picnic packer, and a surefire way to make kids (and let’s be honest, adults) light up at the dinner table. Pair them with classic fries and coleslaw, or get creative with different dipping sauces. Whether it’s a casual Tuesday or a weekend gathering, this dish always fits the bill.

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Family Dinner Win

Finding meals that please everyone can be a challenge, but this one is a universal crowd-pleaser. The familiar, comforting flavor is a hit with picky eaters, while the homemade, from-scratch quality satisfies those looking for a better-than-takeout option. It’s a family dinner recipe that actually brings people to the table with excitement. Plus, getting the family involved in the dredging station can be a fun way to cook together.

How to Take It to the Next Level

Want the absolute crispiest coating? Try a double-dredge! After the first flour coating, give the chicken a quick dip back in the buttermilk and then into the flour again. This creates extra layers that puff up beautifully in the hot oil. Also, using a thermometer to maintain your oil at a steady 350°F is the single best tip for avoiding greasy fingers and ensuring that golden-brown perfection every single time.

Why You’ll Love This Homemade Version

Beyond the incredible taste, making these at home means you control everything. You know exactly what’s going into your food—quality chicken, your choice of oil, and a seasoning mix without any mystery ingredients. It’s also incredibly cost-effective; you can feed a family for the price of one combo meal. This copycat recipe isn’t just about replicating a flavor; it’s about creating a better, more satisfying version that you can be proud to serve.

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Easy Crispy Chicken Fingers Recipe (Copycat Raising Cane’s)

Crispy on the outside, tender and juicy on the inside, these easy chicken fingers are a perfect copycat of the famous Raising Cane’s. Whip up a batch for a quick and satisfying weeknight dinner or a fun family meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinners
Cuisine: American
Keywords: chicken fingers, chicken recipes, copycat recipe, easy recipes, family dinner, quick dinner
Servings: 4 servings
Author: Betty

Ingredients

For the Chicken

  • 1.5 lbs (about 680g) chicken tenderloins
  • 2 cups buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Seasoned Flour

  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)

For Frying & Serving

  • Vegetable oil, for frying (about 2-3 inches deep)
  • Cane’s Sauce (or your favorite dipping sauce)

Instructions

Marinate the Chicken

  1. In a large bowl, whisk together the buttermilk, garlic powder, onion powder, paprika, salt, and pepper.
  2. Add the chicken tenderloins, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or ideally up to 4 hours.

Prepare the Seasoned Flour

  1. In a shallow dish or large resealable bag, combine the flour, cornstarch, and all the seasonings (garlic powder through cayenne pepper). Whisk or shake well to combine thoroughly.

Dredge and Fry

  1. Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
  2. Working with one piece at a time, remove chicken from the buttermilk marinade, letting the excess drip off.
  3. Dredge the chicken in the seasoned flour mixture, pressing gently to ensure an even, thick coating. Shake off any excess flour.
  4. Carefully place 3-4 pieces of chicken into the hot oil, being careful not to overcrowd the pot.
  5. Fry for 4-6 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C).
  6. Transfer the cooked chicken fingers to a wire rack set over a baking sheet or a plate lined with paper towels to drain.

Serve

  1. Serve the chicken fingers hot with Cane’s Sauce or your favorite dipping sauce.

Notes

For an even crispier coating, double-dredge: after the first flour coating, dip the chicken back in the buttermilk and then coat in flour again before frying. For a lighter version, you can bake the chicken fingers on a wire rack set over a baking sheet at 425°F (220°C) for 15-20 minutes, flipping halfway. Ensure they reach an internal temperature of 165°F (74°C).

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