✔ Updated · new copycat recipe with step photos
These copycat Raising Cane's chicken fingers are juicy, peppery tenderloins with a thin, crisp golden coating, just like the ones you dunk in Cane's sauce. The trick is a long marinade, up to a full day, so the chicken is seasoned all the way through.
How Do You Make Raising Cane’s Chicken Fingers? (Quick Answer)
Marinate 2 pounds of chicken tenderloins in 1 cup milk, 1 egg, 2 teaspoons salt, 1 1/2 teaspoons pepper and 1 teaspoon garlic powder for 4 to 24 hours. Press them into flour seasoned with cornstarch, salt, pepper, garlic and onion powder, rest 5 minutes, then fry at 350°F for 5 to 6 minutes, until golden and 165°F inside.
At a glance
The one tip that matters: Marinate overnight if you can. Cane's marinates its chicken for 24 hours, and the longer soak is what makes the inside taste seasoned, not just the crust.
Why You'll Love These Chicken Fingers
- Juicy every time tenderloins plus a salty marinade keep them moist.
- Thin, crisp coating a single dredge, no thick double breading.
- Simple seasoning salt, pepper and garlic, the way Cane's keeps it.
- Make-ahead friendly marinate in the morning, fry at dinner.
- Built for dipping perfect with a big bowl of Cane's sauce.
What Are Raising Cane’s Chicken Fingers?
Raising Cane's sells one thing: chicken fingers. Cane's says its tenderloins are marinated for 24 hours, hand battered and cooked to order, and never frozen. They're simply seasoned and very juicy, and they come with crinkle fries, coleslaw, Texas toast and the famous Cane's sauce.
My test for any copycat is simple: does it taste like the original, can a home cook make it reliably, and is there a shortcut? The shortcut here is putting the seasoning in the marinade instead of only the flour. The chicken tastes seasoned all the way through, and the coating can stay thin and crisp.
Ingredient Notes
Exact amounts are in the recipe card below.
- Chicken tenderloins: fresh, not frozen, if you can find them.
- Milk and egg: the marinade base. It tenderizes gently and helps the flour stick.
- Salt, black pepper and garlic powder: the simple, peppery seasoning Cane's fans know.
- Flour and cornstarch: cornstarch makes the thin coating crisper.
- Peanut or canola oil: neutral oils with a high smoke point.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Buy tenderloins. They're the naturally tender strip under the breast, which is the cut Cane's uses. If you only have breasts, slice them into 1 inch strips.
- Keep the oil at 350°F. Too hot and the coating browns before the chicken is done; too cool and it turns greasy. Let the oil come back up between batches.
- Rest after coating. 5 minutes on a plate helps the flour hydrate and stick, so less of it falls off in the pot.
- Don't crowd the pot. 4 or 5 at a time keeps the oil hot and the fingers crisp.
- Fry safely. Use a heavy, deep pot no more than half full, lower the chicken in gently with tongs or a spider, keep a lid nearby and never leave hot oil unattended.
- Game day at our house. All football season, a platter of these sits next to a big bowl of copycat Cane's sauce. I start the marinade at breakfast, and they're on the table by kickoff.
Raising Cane’s Chicken Fingers
4
servings20
minutes15
minutes520
kcal4
hours35
minutesA copycat version of Raising Cane’s chicken fingers: chicken tenderloins marinated in a salty, peppery egg and milk mixture for up to 24 hours, dredged in seasoned flour and fried until golden, crisp and juicy. Serves 4.
Ingredients
- For the Marinade
2 lb chicken tenderloins
1 cup whole milk
1 large egg
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
- For the Coating
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 cups peanut or canola oil, for frying
- To Serve
copycat Cane’s sauce, crinkle fries, coleslaw and Texas toast
Directions
- Marinate
- Whisk the milk, egg, salt, pepper and garlic powder in a bowl or zip bag. Add the tenderloins, turn to coat, cover and refrigerate for at least 4 hours and up to 24 hours.
- Coat and Fry
- Whisk the flour, cornstarch, salt, pepper, garlic powder and onion powder together in a shallow dish.
- Heat the oil in a heavy, deep pot (no more than half full) to 350°F. Set a wire rack over a sheet pan.
- Lift the tenders out of the marinade one at a time, let the excess drip off and press them into the flour on both sides, so the coating is even and craggy. Lay them on a plate and let them rest for 5 minutes.
- Fry 4 or 5 at a time for 5 to 6 minutes, turning once, until deep golden and an instant-read thermometer reads 165°F in the thickest one.
- Drain on the rack and sprinkle with a pinch of salt. Keep the first batches warm in a 200°F oven while you fry the rest.
- Serve hot with Cane’s sauce, crinkle fries, coleslaw and Texas toast.
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Storage and Reheating
Store cooled chicken fingers in a covered container in the fridge for up to 3 days. Reheat on a rack in the oven or air fryer until hot and 165°F inside.
What to Serve Them With
Serve them with my copycat Raising Cane's sauce, the must-have dip. If you want a second sauce on the table, Chick-fil-A sauce and Zax sauce are both great with fried chicken. For another take on tenders, try my KFC chicken tenders.
Frequently Asked Questions
How does Raising Cane's make its chicken fingers?
Cane's says its chicken is marinated for 24 hours, then hand battered and cooked to order, and it's never frozen. This copycat follows the same idea: a long marinade, a fresh coating and frying right before serving.
What cut of chicken does Raising Cane's use?
Chicken tenderloins, the small strip on the underside of the breast. They're naturally tender and cook evenly.
How long should I marinate the chicken?
At least 4 hours and up to 24 hours in the fridge. Longer gives more flavor, but don't go past 24 hours or the texture can turn soft.
Can I make them in the air fryer?
Yes. Coat as directed, spray well with oil and air fry at 400°F for 10 to 12 minutes, turning once, until golden and 165°F inside. The coating is less crunchy than fried.
What sauce goes with Cane's chicken fingers?
Cane's sauce, of course: a peppery mix of mayonnaise, ketchup, Worcestershire and garlic. My copycat recipe is linked below.
How do I reheat leftover chicken fingers?
Reheat on a rack in a 400°F oven or air fryer for 6 to 8 minutes, until hot and 165°F inside. Avoid the microwave, which makes the coating soggy.
