Easy Raising Cane’s Chicken Fingers & Sauce Copycat Recipe

I perfected a Copycat Raising Canes Chicken and sauce recipe using pantry staples and a couple surprising techniques so you can make it at home for a fraction of the cost.

I grew up ordering those crispy chicken fingers and finally cracked the code myself. This Easy Raising Cane’s Chicken Fingers Sauce Copycat feels like cheating because it tastes even better than the drive thru.

I use tender chicken tenderloins and a creamy mayo based sauce that you will want on everything. Part recipe test part nostalgia trip, it belongs in Amazing Dinner Recipes Main Courses and it even nails the Canes Sauce Recipe Chicken Fingers people obsess about.

I cant promise it will make you stop ordering out but it will make you think twice, and you might get hooked.

Ingredients

• Chicken tenderloins: lean protein, builds muscle, low carb, juicy when fried right
• Eggs: protein binder for breading, gives moisture and helps crust stick
• Buttermilk: tangy acid that tenderizes meat, adds a mild richness and flavor
• All-purpose flour: main carb for crunchy coating, not very nutrient dense though
• Cornstarch: lightens coating for extra crisp, mostly starch with basically no fiber
• Paprika and spices: add color, subtle sweetness and warmth, tiny antioxidants too
• Vegetable oil: high heat frying medium, lots of calories so use moderate amounts
• Mayonnaise: creamy base for sauce, heavy in fat and calories but oh so tasty
• Ketchup and Worcestershire: sweet tangy balance, adds umami and a bit of sugar

Ingredient Quantities

• 1 1/2 to 2 lb chicken tenderloins
• 2 large eggs
• 1 cup buttermilk (or whole milk)
• 1 tbsp hot sauce (optional)
• 2 cups all-purpose flour
• 1/3 cup cornstarch
• 1 tbsp paprika
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for heat)
• Vegetable oil for frying (about 4 cups or enough for deep skillet)
• 1 cup mayonnaise (full fat mayo works best)
• 1/2 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp lemon juice (or 1/2 tsp white vinegar)
• 1 tsp sugar
• 1 tsp yellow mustard (optional)
• Dash of hot sauce for the sauce (optional)

How to Make this

1. Make the Cane’s sauce first so it can chill and settle: whisk together 1 cup mayonnaise, 1/2 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp lemon juice (or 1/2 tsp white vinegar), 1 tsp sugar, 1 tsp yellow mustard (if using) and a dash of hot sauce to taste. Taste and adjust, then cover and refrigerate.

2. Trim and pat dry 1 1/2 to 2 lb chicken tenderloins. If some are thick, cut them to similar thickness so they cook evenly.

3. Mix the wet batter: in a bowl whisk 2 large eggs, 1 cup buttermilk (or whole milk) and 1 tbsp hot sauce (optional). This brine helps tenderize and adds flavor.

4. Make the dry mix: in a shallow dish combine 2 cups all purpose flour, 1/3 cup cornstarch, 1 tbsp paprika, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp cayenne pepper (optional). Cornstarch is the secret to extra crisp, dont skip it.

5. Heat about 4 cups vegetable oil in a deep skillet or Dutch oven to 350 degrees F. Use a thermometer, please, guessing ruins the crust. If you dont have one, test with a small pinch of flour it should sizzle immediately but not burn.

6. Dredge the tenders: dip each piece into the egg-buttermilk, let excess drip off, then press into the flour mix until well coated. For extra crunch double-dip: after first flour coat, return briefly to egg then another light flour dusting. Lay coated pieces on a tray and rest 5 minutes so the coating sticks.

7. Fry in batches, dont overcrowd, about 3 to 5 minutes per batch until golden brown and internal temp reaches 165 degrees F. Keep oil between 325 and 350 F by adjusting heat. Turn once if needed for even color.

8. Drain fried fingers on a wire rack set over a baking sheet or on paper towels. If making multiple batches, keep them warm in a 200 F oven on a rack so they stay crisp.

9. Serve hot with the chilled Cane’s sauce. Extras and tips: squeeze a little lemon on finished chicken if you like a brightness, press coating firmly when breading so it wont fall off, and reheat leftovers on a rack in the oven to keep them crispy.

Equipment Needed

1. Large mixing bowls (one for the wet egg-buttermilk, one for the flour/cornstarch mix)
2. Whisk (for the sauce and the wet batter)
3. Shallow dish or rimmed plate for dredging the tenders
4. Measuring cups and spoons (accurate salt, cornstarch and oil matter)
5. Heavy skillet or Dutch oven for frying (deep enough for about 4 cups oil)
6. Instant-read thermometer (check oil temp and confirm chicken hits 165 F)
7. Tongs plus a slotted spoon or spider for safe turning and removing from oil
8. Wire rack set over a baking sheet (drain and keep the fingers crispy)

FAQ

Easy Raising Cane’s Chicken Fingers & Sauce Copycat Recipe Substitutions and Variations

• Buttermilk: use 1 cup milk + 1 tbsp lemon juice or white vinegar, stir and let sit 5 minutes. Or use plain yogurt thinned with a little milk 1:1 for the same tang.
• Eggs (for the breading): swap with 1/2 cup buttermilk or thinned yogurt, or use 3 tbsp aquafaba (chickpea liquid) per egg if you want egg-free. A simple flour+water slurry (equal parts) also works to help the flour stick.
• Cornstarch: replace with potato starch or arrowroot in a 1:1 ratio, they give the same extra crisp. If you dont have any, just up the flour a bit but crispness will be reduced.
• Mayonnaise (sauce): swap 1:1 with full fat Greek yogurt for a tangy lighter sauce, or use sour cream, or mix 3/4 cup yogurt + 1/4 cup mayo to keep richness while cutting calories.

Pro Tips

1. Let the chicken sit in the egg buttermilk mix at least 30 minutes, overnight if you have time. It tenderizes and helps the flour stick, but dont go crazy and leave it more than a day or the texture can get weird.

2. Use a thermometer and keep the oil between 325 and 350 F. If the temp falls the pieces soak up oil and get greasy, and if it’s too hot the crust burns before the inside cooks. Give the oil time to come back up between batches.

3. Dont skip the cornstarch and consider a double dip for extra crunch: egg buttermilk, flour, back to egg briefly, then a light second flour coat. Press the coating on and let the tenders rest a few minutes so it actually sticks.

4. Drain on a wire rack set over a sheet pan and keep cooked batches in a 200 F oven to stay warm and crisp. Paper towels trap steam so dont pile the chicken on them, and when reheating use the oven so the crust comes back crunchy again.