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 
• Pickle Juice 
• Egg
• Worcestershire Sauce 
• All Purpose Flour 
• Cornstarch 
• Seasonings (Paprika, Onion Powder, Garlic Powder, Salt, Black Pepper)
• Avocado or Preferred Oil 

(See recipe card below for the ingredients measurements.)

Preparation

• Marinade Chicken – in a large mixing bowl, add the chicken tenders, buttermilk, Pickle Juice, Worcestershire sauce 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 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, fully dip the tender back into the wet marinade and then back into the flour mixture for a double coat. Transfer the double coated chicken tender to prepared baking sheet. Repeat with remaining chicken tenders.
• Rest Chicken – allow the coated chicken to rest for 8 to 10 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 these tenders with my homemade Raising Cane’s sauce recipe and recommend try them with my homemade Raising Cane’s 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

Servings: 4

Ingredients

Chicken Marinade 

• 2 pounds chicken tenders
• 1 1/2 cups buttermilk or whole milk
• 1/4 cup pickle juice
• 1 large egg
• 4 teaspoons Worcestershire sauce
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt, adjust to preference
• 1/2 teaspoon black pepper

Dredge Mixture

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

For Frying

• 1 1/2 to 2 cups vegetable oil, plus more as needed

Instructions

• In a large mixing bowl, add the chicken tenders, buttermilk, Worcestershire sauce 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 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, fully dip the tender back into the marinade and then back into the flour mixture for a double coat. Transfer the double coated chicken tender to prepared baking sheet. Repeat with remaining chicken tenders.
• Rest the coated chicken tenders for 8 to 10 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).
• 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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