Raising Cane’s Chicken Fingers Recipe

This crispy Raising Cane’s Chicken Fingers Recipe consisting of juicy chicken tenders dredged in a flavorful batter and fried to golden brown crispy perfection is irresistibly delicious! 

How to Make Raising Cane’s Chicken Fingers

This Raising Cane’s Chicken Fingers Recipe is not only crazy delicious but is so easy to make at home. Made marinaded pieces of chicken tenders that is dredged in a perfectly seasoned flour mixture and fried until crispy, this recipe delivers every time in terms of flavor and texture! To make these tenders, you will need the key ingredients shared below. 

Key ingredients 

• Chicken Tenders 
• Buttermilk 
• Egg
• Worcestershire Sauce 
• All Purpose Flour 
• Cornstarch 
• Seasonings (Paprika, Onion Powder, Garlic Powder, Cayenne Pepper, Salt, Black Pepper)
• Vegetable Oil 

(See recipe card below for the ingredients measurements.)

Preparation

• Marinade Chicken – in a large mixing bowl, add the chicken tenders, buttermilk, worcestershire sauce, whisked eggs and seasonings. Mix thoroughly, cover bowl and refrigerate for 2-4 hours or overnight. Remove marinated chicken from the fridge about 30 minutes before dredging and frying to bring to room temperature. 
• Dredge Chicken – line a large baking sheet with parchment paper. Set aside. In a separate large mixing bowl, add and mix together the flour, cornstarch, baking powder, and seasonings. Drizzle 2 to 3 tablespoons of the marinade into the dredge mixture and mix to form a crumbly texture. Working with one piece of chicken at a time, thoroughly dredge all sides in the flour mixture and transfer to prepared baking sheet. Repeat with remaining chicken tenders. Reserve remaining dredge mixture. 
• Rest Chicken – allow the coated chicken to rest for 10-12 minutes. As the chicken rest, heat oil in a large skillet or pan to 350F. Right before frying, coat the chicken tenders in the remaining dredge mixture. 
• Fry Chicken – In batches, fry the tenders, about 3 to 5 minutes per side or longer as needed until the internal temperature reaches 165°F. Transfer fried tenders to a wire rack placed over a paper towel lined baking sheet to catch any excess oil.
• Serve – tenders immediately while still hot and crispy! I served tenders with homemade my raising cane’s sauce recipe and texas toast recipe.

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5 from 1 vote

Raising Cane’s Chicken Fingers Recipe

This crispy Raising Cane's Chicken Fingers Recipe consisting of juicy chicken tenders dredged in a flavorful batter and fried to golden brown crispy perfection is irresistibly delicious!

Prep Time30 minutes mins

Cook Time20 minutes mins

Refrigeration Time2 hours hrs

Ingredients

Chicken Marinade 

• 2 pounds chicken tenders
• 1 1/2 cups buttermilk
• 2 large eggs, whisked
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional

Dredge Mixture

• 2 cups flour
• 1/2 cup cornstarch
• 2 teaspoons baking powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 1/2 teaspoons paprika
• 1 to 1 1/2 teaspoons salt, adjust to taste
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper, adjust to taste, optional

For Frying

• 2-3 cups vegetable oil, plus more as needed

Instructions

• In a large mixing bowl, add the chicken tenders, buttermilk, worcestershire sauce, whisked eggs and seasonings (paprika, onion powder, garlic powder, salt, black pepper, and cayenne pepper). Mix thoroughly, cover bowl and refrigerate for 2-4 hours or overnight. Remove marinated chicken from the fridge about 30 minutes before dredging and frying to bring to room temperature.
• Line a large baking sheet with parchment paper. Set aside. In a separate large mixing bowl, add and mix together the flour, cornstarch, baking powder, and seasonings (paprika, onion powder, garlic powder, salt, black pepper, and cayenne pepper).
• Drizzle 2 to 3 tablespoons of the marinade into the dredge mixture and mix to form a crumbly texture.
• Working with one piece of chicken at a time, thoroughly dredge all sides in the flour mixture and transfer to prepared baking sheet. Repeat with remaining chicken tenders. Reserve remaining dredge mixture.
• Rest the coated chicken tenders for 10-12 minutes. As the chicken rest, heat oil in a large skillet or pan to 350F (highly recommend using a kitchen thermometer, if you have one). Right before frying, dredge the chicken tenders a second in the remaining dredge mixture. Shake off any excess coating.
• In batches, fry the tenders, about 3 to 5 minutes per side or longer as needed until the internal temperature reaches 165°F. Transfer fried tenders to a wire rack placed over a paper towel lined baking sheet to catch any excess oil.
• Serve tenders immediately while still hot and crispy. Enjoy!

Notes

• I served tenders with my Raising Cane’s Sauce and Raising Cane’s Texas Toast recipes. 

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