Copycat Raising Cane’s Chicken Fingers with Cane’s Sauce

Why You’ll Love This Recipe

• Buttermilk marinade guarantees juicy, tender chicken fingers every time.
• Light, feathery crust made with a flour–cornstarch blend and a clever “shaggy dredge” technique.
• Spot-on peppery mayo-ketchup dipping sauce that tastes like the original.
• Full Raising Cane’s-style plate: crinkle fries and buttery Texas toast included.

Grocery List

• Produce: 1 small garlic clove, 1 lemon, fresh parsley
• Dairy: Buttermilk, unsalted butter, 1 large egg
• Pantry: Chicken tenderloins, all-purpose flour, cornstarch, ketchup, mayonnaise, Worcestershire sauce, hot sauce, peanut or canola oil, paprika, onion powder, garlic powder, kosher salt, black pepper, cayenne, sugar, MSG (optional), frozen crinkle-cut fries, thick white bread (Texas-toast style)

Full Ingredients

Chicken Tenderloins & Marinade

• 2 lb chicken tenderloins (about 14–18 pieces)
• 1 cup buttermilk
• 1 large egg
• 1 tbsp hot sauce
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp granulated sugar
• 1/2 tsp MSG (optional, for umami)

Feathery Dredge

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 1/2 tsp kosher salt
• 1 tsp paprika
• 1 tsp freshly ground black pepper
• 1/4 tsp cayenne
• 2 tbsp marinade (to create “shaggy” bits)

For Frying

• 2 qt peanut or canola oil (for 2–3 inches depth in a Dutch oven)
• Kosher salt, to finish

Cane’s-Style Dipping Sauce

• 1/2 cup mayonnaise
• 3 tbsp ketchup
• 1 tsp Worcestershire sauce
• 1 tsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp coarsely ground black pepper
• 1/4 tsp cayenne
• 1/4 tsp kosher salt

Sides

• 1 lb frozen crinkle-cut fries
• 1 tsp seasoned salt (or to taste)
• 4 thick slices Texas-toast-style white bread
• 4 tbsp unsalted butter, softened
• 1 small garlic clove, finely grated
• 1 tbsp finely chopped fresh parsley
• Pinch kosher salt

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk the buttermilk, egg, hot sauce, kosher salt, garlic powder, sugar, and MSG (if using). Add the chicken tenderloins and toss to coat, ensuring every piece is submerged. Cover and refrigerate for at least 4 hours and up to 24 hours for maximum juiciness.

Step 2: Make the peppery dipping sauce

Stir together mayonnaise, ketchup, Worcestershire, lemon juice, garlic powder, onion powder, black pepper, cayenne, and salt until smooth. Cover and refrigerate for at least 1 hour to meld flavors. The sauce improves as it rests.

Step 3: Prepare the feathery dredge and heat the oil

In a shallow bowl, combine flour, cornstarch, baking powder, kosher salt, paprika, black pepper, and cayenne. Drizzle in 2 tablespoons of the marinade and toss with fingers to form tiny flour “flakes.” This creates the signature light, craggy crust. In a heavy pot, heat 2–3 inches of oil to 350°F, monitoring with a thermometer.

Step 4: Dredge the chicken lightly

Remove chicken from marinade, letting excess drip off. Toss a few pieces at a time in the dredge, pressing gently so the flour adheres, then shake off the extra. Place on a wire rack and let the coated chicken rest 10 minutes to set the crust.

Step 5: Fry in batches

Fry 5–6 tenders at a time, 4–6 minutes, turning once, until deeply golden and the thickest part registers 165°F. Keep the oil between 325–350°F by adjusting the heat. Transfer to a clean wire rack over a sheet pan, season with a pinch of salt, and hold in a 250°F oven while you finish the rest.

Step 6: Cook the crinkle fries

Bake fries at 425°F for 20–25 minutes (flipping once), or air-fry at 400°F for 12–15 minutes, until crisp and golden. Toss immediately with seasoned salt.

Step 7: Make the Texas toast

Mix softened butter with grated garlic, parsley, and a pinch of salt. Spread on both sides of the bread. Griddle in a skillet over medium heat 1–2 minutes per side until the edges are crisp and the centers are soft and buttery.

Step 8: Plate and serve

Arrange chicken fingers with a generous pile of crinkle fries and a slice of Texas toast. Serve with a ramekin of the peppery mayo-ketchup sauce for dunking. Eat hot for peak crunch.

Pro Tips

• For ultra-tender meat, pull the white tendon from each tenderloin by gripping it with a paper towel and sliding a fork down to strip it out.
• That “shaggy dredge” matters: the tiny clumps become feathery flakes once fried.
• Keep a tight oil temp window (325–350°F) for a light, non-greasy crust.
• Rest breaded chicken 10 minutes before frying so the coating adheres and crisps evenly.
• Salt the chicken as soon as it comes out of the oil to lock in seasoning.

Variations

• Spicy: Double the cayenne in the dredge and add 1 extra teaspoon hot sauce to the marinade.
• Gluten-Free: Use a cup-for-cup gluten-free flour blend plus cornstarch; fry as directed.
• Air-Fryer Chicken: Mist dredged tenders with oil and air-fry at 400°F for 10–13 minutes, flipping halfway, until 165°F.

Storage & Make-Ahead

Marinate chicken up to 24 hours. The sauce keeps 7 days refrigerated. To meal-prep, bread raw tenders and freeze on a sheet pan; transfer to a bag and fry from frozen at 325–340°F for 6–8 minutes, finishing at 350°F to crisp. Store cooked chicken up to 3 days in the fridge; re-crisp in a 400°F oven or 375°F air fryer for 6–8 minutes. Fries are best fresh, but reheat at 425°F for 5–7 minutes. Texas toast toasts well straight from the freezer.

Nutrition (per serving)

Approximate: 980 calories; 45 g fat; 95 g carbs; 47 g protein; 1,400 mg sodium. Includes chicken, sauce (2 tbsp), fries, and one slice Texas toast. Values will vary by oil absorption and specific brands.