I like this recipe because my town has no Raising Cane’s near me. I made Homemade Raising Cane’s Chicken Fingers so I can get a similar taste at home. I use this dish when I want fried chicken that is simple and crisp. It works well for a quick dinner, a game night, or for guests who like plain, tasty chicken.
I started making this recipe when a friend gave me a simple sauce idea. It saved time and also saved money. The steps are easy to follow. The dish uses common items from the store. I keep the sauce simple and ready in the fridge. That way I can make the chicken and dip in minutes.
This is a simple copy of the fast food style fingers. Homemade Raising Cane’s Chicken Fingers are strips of white meat. They have a light crust. They taste salty, a little garlicky, and juicy inside. The crust is crisp and not too heavy. People make this for family meals, small parties, or a quick treat. It fits weeknight dinners and Sunday lunches. The sauce is creamy and tangy. You can make it the same day or make parts ahead. If you like other easy chicken ideas, try a sauce recipe like 3-ingredient orange chicken sauce for a different taste on another night.
Why make this recipe
This recipe saves time and uses few items. You can use simple pantry spices and buttermilk. It cooks fast. You can feed a small group without much work. The taste is close to the original chain. The fingers are crisp and stay juicy. You can make the sauce in a small bowl in five minutes. It is good for busy nights and for kids who like plain food. It also helps when you want to control salt and oil. You can make smaller or larger batches. The steps are easy even if you do not cook often. This makes it a practical choice for many meals.
How to make Homemade Raising Cane’s Chicken Fingers
First, plan your work. Bring the chicken and buttermilk to the counter. Mix the dry flour mix in one bowl. Dip the strips in buttermilk so the flour will stick. Heat the oil while you set a tray with paper towels. Fry the strips in batches so oil temperature stays steady. Let cooked fingers rest on the paper towel briefly. Make the dipping sauce in a small bowl. The sauce brings the dish together. Expect a short cook time at medium heat. Watch the color and use a thermometer if you want. If you like another simple chicken idea for a meal rotation, try the quick quesadilla method in homemade chicken quesadillas with melted cheese.
Ingredients
- chicken strips
- flour
- seasoned salt
- black pepper
- garlic powder
- onion powder
- buttermilk
- oil for frying
- dipping sauce ingredients: mayonnaise, ketchup, Worcestershire sauce, garlic powder
These are common items. You can buy them at any store. Use white meat for best texture. Buttermilk helps the coating stick and keeps the chicken moist. The flour and spices make the crust tasty. The sauce is simple: mayo, ketchup, a dash of Worcestershire, and garlic powder. You can mix a small amount for two people or more for a party. Keep extra sauce in a small jar in the fridge if you want. The list is short so you can shop quickly. Use a cup measure for wet and dry to keep portions right.
Directions
-
In a bowl, combine flour, seasoned salt, black pepper, garlic powder, and onion powder.
Mix the dry items well so the coating tastes even. Stir until there are no clumps. This mix is the main flavor for the crust. -
Dip chicken strips in buttermilk, then dredge in the flour mixture, ensuring they are fully coated.
The buttermilk makes the flour stick. Press the flour on if needed. Shake off extra flour before frying. -
Heat oil in a deep fryer or large skillet over medium heat.
Use enough oil to cover half the thickness of the strips for pan frying or more for deep frying. A steady medium heat gives a golden crust without burning. -
Fry the chicken strips in batches until golden brown and cooked through, about 5-7 minutes.
Do not crowd the pan. Turn the strips so they brown evenly. Use a thermometer or cut one open to check it is cooked. Drain on paper towels. -
For the dipping sauce, mix mayonnaise, ketchup, Worcestershire sauce, and garlic powder in a bowl.
Taste and adjust. Add a little more ketchup for sweetness or more Worcestershire for depth. Chill for a few minutes if you have time. -
Serve the chicken fingers with the dipping sauce, alongside coleslaw or fries.
Let the fingers rest a minute to stay crisp. Warm fries and cold slaw make a good plate. The sauce adds the sweet and tangy note.
Each step helps the next. The dry mix gives flavor. The buttermilk keeps meat moist. Heating oil right makes the crust crisp. Frying in batches keeps oil temperature stable. Cooling briefly keeps the crust crisp and the meat juicy.
How to serve Homemade Raising Cane’s Chicken Fingers
Serve these fingers hot from the pan. Put the sauce in a small bowl for dipping. Add fries on the side for a classic meal. Coleslaw is good to add a fresh bite and some crunch. You can also make small boxes with napkins for a game night. For kids, cut the strips into small pieces. For a more balanced plate, add steamed veggies or a green salad. You can also slice the fingers and add them to a sandwich or wrap the next day. If you need a quick side, warm tortillas and make a simple chicken wrap. For more pairing ideas with chicken mains, see an easy stuffed chicken idea like apple brie stuffed chicken for a different meal plan. Keep plates simple so the fingers and sauce stay the main taste.
FAQs
Q: Can I bake these instead of frying?
A: Yes. Coat the strips the same way. Place on a rack and bake at 425°F until golden. Turn once. Time may vary but check until cooked.
Q: Can I use plain milk instead of buttermilk?
A: You can mix plain milk with a little lemon juice to make a quick acid milk. Let it sit five minutes. It works well.
Q: How long does the sauce keep?
A: The sauce will keep in the fridge for 3–4 days in a closed container. Stir before use.
Q: Can I freeze the cooked fingers?
A: Yes. Cool them fully. Store in a freezer bag with layers of parchment. Freeze up to two months. Reheat in the oven for best crisp.
Q: What oil is best for frying?
A: Use a neutral oil with a high smoke point. Vegetable, canola, or peanut oil work well. Avoid olive oil for deep frying.
Conclusion
If you want another home version idea and a different sauce style, try this copycat recipe for Copycat Cane’s Chicken with Homemade Cane’s Sauce for more tips and flavor notes. For a step-by-step guide and a popular take on the chicken and sauce, read this Best Copycat Raising Cane’s Chicken & Sauce Recipe.
Print
Homemade Raising Cane’s Chicken Fingers
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A simple and crisp version of the popular Raising Cane’s chicken fingers, perfect for a quick dinner or game night.
Ingredients
- 1 pound chicken strips
- 1 cup flour
- 1 tablespoon seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup buttermilk
- Oil for frying
- For the dipping sauce: 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 1/2 teaspoon garlic powder
Instructions
- In a bowl, combine flour, seasoned salt, black pepper, garlic powder, and onion powder. Mix well.
- Dip chicken strips in buttermilk, then dredge in the flour mixture, ensuring they are fully coated.
- Heat oil in a deep fryer or large skillet over medium heat.
- Fry the chicken strips in batches until golden brown and cooked through, about 5-7 minutes.
- For the dipping sauce, mix mayonnaise, ketchup, Worcestershire sauce, and garlic powder in a bowl.
- Serve hot with the dipping sauce, alongside coleslaw or fries.
Notes
These chicken fingers stay juicy inside and have a crisp coating. You can also bake them at 425°F for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
