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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
Cook Time20 minutes
Refrigeration Time2 hours

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