Chicken
Raising Cane's Inspired Chicken Fingers
Juicy buttermilk-marinated chicken tenderloins with a craggy, peppery golden crust, made for dipping in a creamy chicken-finger sauce.
Inspired by Raising Cane's
Prep
25 min + 2 hr marinate
Cook
20 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 2 pounds chicken tenderloins, white tendons removed
- • 1 1/2 cups well-shaken buttermilk
- • 1 large egg
- • 1 teaspoon kosher salt
- • 1 teaspoon garlic powder
- • 2 cups all-purpose flour
- • 1/2 cup cornstarch
- • 2 teaspoons paprika
- • 1 1/2 teaspoons black pepper
- • 1 teaspoon onion powder
- • 1 teaspoon baking powder
- • 6 cups neutral frying oil, or enough for 2 inches in the pot
View ingredient-by-ingredient match
- 2 pounds chicken tenderloins, white tendons removedMissing
- 1 1/2 cups well-shaken buttermilkMissing
- 1 large eggMissing
- 1 teaspoon kosher saltMissing
- 1 teaspoon garlic powderMissing
- 2 cups all-purpose flourMissing
- 1/2 cup cornstarchMissing
- 2 teaspoons paprikaMissing
- 1 1/2 teaspoons black pepperMissing
- 1 teaspoon onion powderMissing
- 1 teaspoon baking powderMissing
- 6 cups neutral frying oil, or enough for 2 inches in the potMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
This unofficial home recreation focuses on the chain's defining combination of moist tenderloins and a peppery, hand-breaded crust. Creating a few damp flour clumps and allowing the coating to rest before frying gives the surface its irregular crunch.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked chicken within 2 hours in a shallow covered container for up to 3 days. Reheat on a rack in a 400°F oven or air fryer until crisp and the center reaches 165°F; do not store it in the frying oil.
Make-ahead tips
Trim and marinate the chicken up to 8 hours ahead, and whisk the dry coating one day ahead. For the best crust, bread and fry only shortly before serving rather than refrigerating fully coated tenders.
What to serve with it
- - Creamy chicken-finger dipping sauce
- - Crinkle-cut fries
- - Cool cabbage coleslaw
Equipment needed
- - Heavy Dutch oven or deep fryer
- - Deep-fry thermometer
- - Wire racks and instant-read thermometer
Difficulty explained
Double coating is straightforward, but safe oil management and maintaining temperature between batches require close attention.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Milk plus lemon juice
For each cup, combine 1 cup milk with 1 tablespoon lemon juice and rest for 5 minutes.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Skipping the coating rest makes loose flour fall away in the oil instead of adhering to the chicken.
- Crowding the pot drops the oil temperature and produces greasy, pale breading rather than a crisp crust.
- Reusing marinade as sauce is unsafe because it has held raw poultry; discard every unused portion after breading.
Nutrition Context
- Chicken tenderloins provide substantial protein, while deep frying and the creamy sauce contribute most of the fat and sodium.
- Draining on a rack instead of a flat paper towel prevents the underside from sitting in oil and steam.
FAQ
Why use cornstarch in the coating?
Cornstarch limits gluten development and helps the crust fry crisp rather than becoming heavy or bready.
Can I marinate the chicken overnight?
Keep the acidic dairy marinade to about 8 hours; much longer can make the tenderloin surface soft and mealy.
How do I keep the breading attached?
Drain excess marinade, press firmly into the flour, and rest the coated chicken for 10 minutes before frying.
Can these be made in an air fryer?
Yes, but spray every dry patch with oil and expect a lighter, less rugged crust than deep frying produces.
How do I reheat leftovers?
Place them on a rack in a 400°F oven or air fryer until crisp and heated to 165°F, usually 6 to 10 minutes.
What sides pair best with this dish?
Good pairings include Creamy chicken-finger dipping sauce; Crinkle-cut fries; Cool cabbage coleslaw. Choose one or two based on how substantial you want the meal to be.