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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
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