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Nothing really beats munching on a big plate piled high with crunchy chicken strips dunked in a punchy dipping sauce. I tried to whip up Raising Canes style chicken fingers for movie night and wow — they came out super close. The key is the right spices and soaking the chicken, so you get juicy meat inside and a crispy golden shell outside.
The first time I served these to friends, folks scrambled for the last one on the tray. Even my hard-to-please nephew went back for more.
Tasty Ingredients
- Vegetable oil: Use something plain and sturdy like canola or peanut. That way, your chicken comes out crisp, not soggy.
- Cayenne pepper: A dash packs in a hit of zing. Totally optional if you like a little fire.
- Salt: Makes all the flavors pop. I grab kosher salt when frying.
- Black pepper: Adds a gentle heat. Freshly ground works best for that punch.
- Paprika: Brings color and a mellow heat. If smoky’s your thing, try smoked paprika.
- Garlic powder and onion powder: Both make that breading really taste like something. Get garlic powder with a strong smell if you can.
- Buttermilk: Gives tanginess and helps tenderize. Marinate overnight for deeper flavor if you’ve got time.
- All-purpose flour: This is your secret weapon for that crunchy coating. Fresh flour tastes best.
- Chicken tenderloins: Super juicy and quick to cook. Look for even, plump ones in the store.
Easy Step Guide
- Serve Them Up:
- Set those tasty strips on a platter and put out the sauce. Eat right away while they're crunchy as can be!
- Mix Up the Sauce:
- Grab a small bowl and stir together mayo, ketchup, Worcestershire, paprika, garlic powder, salt, and pepper. Taste and tweak ’til it’s tangy and sweet just how you like.
- Let Cool and Drain:
- Pull finished fingers out with tongs and rest them on a plate covered with a kitchen towel so they stay crisp and not greasy.
- Fry in Small Batches:
- Carefully add three or four chicken fingers to the hot oil at a time. Fry around four or five minutes per side, getting that rich golden color and making sure they cook all the way but don’t turn too dark.
- Heat Your Oil:
- Fill a heavy pan or deep pot with about two inches of oil. Heat it up to 350°F. Use a thermometer if you can — the oil should shimmer, and a pinch of flour will sizzle when dropped in.
- Double Dip for Extra Crunch:
- Want them super crispy? After your first flouring, toss them back in the buttermilk, then again in the flour. This second coating is what gives that loud crunch.
- Dredge the Chicken:
- Straight from the marinade, shake off any extra liquid and slide each piece into the flour mixture, pressing so the breading clings everywhere.
- Season Your Flour:
- In a big bowl, mix flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper with a fork so everything’s blended well.
- Soak Those Pieces:
- Put tenderloins in buttermilk and leave for at least twenty minutes (overnight is gold). This locks in flavor and tenderness.
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The most fun part for me is dipping the chicken with my kids. We get silly, laugh when flour flies around, and dinner feels way more fun.
Storage Hacks
If you’ve got leftovers, chill chicken fingers in an airtight box and they’ll keep for up to three days. To get them crunchy again, lay them on a wire rack over a pan and bake at 375°F for about ten minutes. Skip the microwave or you’ll lose that great crunch. The sauce stays fresh in the fridge for up to a week if covered tightly.
Swaps You Can Make
No buttermilk in the house? Add a tablespoon of lemon juice to a cup of milk and let it sit for a couple minutes. You can swap in chicken breast strips for tenderloins. Need gluten-free? Use a 1:1 gluten-free flour blend and double check your spices are safe too.
How to Serve
Toss these chicken strips with crinkle fries, some coleslaw, or snappy pickle spears. Want to mix things up? Put out more dips like honey mustard or something spicy. They’re also awesome crammed into a soft bun with crisp lettuce for mini sandwiches.
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Backstory
What makes Raising Canes style special is how simple it is. Their menu sticks to what they do best — crisp chicken strips with legendary sauce. At home you can tweak flavors, but sticking to simple is where the magic really happens.
Common Recipe Questions
- → Why do the chicken strips end up so juicy?
Letting the chicken sit in buttermilk first helps soften it up. It breaks down the proteins, so the chicken cooks up extra tender every time.
- → How can I get my breading even crunchier?
Dunk the chicken in buttermilk and seasoned flour twice in a row. You’ll get a thicker, crunchier crust when you fry it up.
- → Which oil should I use for frying?
Go for a vegetable oil that can handle high heat. It won’t burn easily, and your chicken cooks up evenly with a crispy outside.
- → Is it easy to make it more or less spicy?
You bet. Toss in cayenne pepper with the flour if you want to turn up the heat. Want it milder? Just leave out the cayenne.
- → Why does the dipping sauce taste so different?
Mixing mayo, ketchup, Worcestershire, and a good shake of spices makes that bold, tangy dip everyone loves at Cane’s.
- → How do I check if the chicken’s totally cooked?
Fry them till nicely browned all over and make sure the middle hits 165°F, so it’s fully safe to eat.