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If you’re a fan of Raising Cane’s chicken fingers, you’ll love this easy restaurant copycat recipe. Scrumptious chicken fingers paired with Raising Cane’s copycat sauce recipe (UPDATED in 2025) make for quality chicken finger meals and the ultimate comfort food! Not to mention, it’s easy to make and much cheaper – and tastier – than ordering it at the restaurant.
Raising Cane’s is a restaurant chain specializing in chicken fingers. The company was founded in Baton Rouge, Louisiana, in 1996 by Todd Graves and Craig Silvey.
Over the last few years, Raising Cane’s has become a popular chicken tender destination.
Why You’ll Love This Recipe
Budget-friendly – Make a big batch of this copycat Cane’s chicken fingers for less than what you’d spend at the restaurant.
Spot-on flavor – The crispy breading and signature sauce taste just like the real deal (if not better!) – just read through our reader comments!
Simple ingredients – No fancy or hard-to-find ingredients needed.
What You Need to Make Raising Cane’s Chicken Finger
For the Chicken
2 pounds chicken tenderloins, cut into long strips
How to Make Raising Cane’s Chicken Fingers Copycat
Make Raising Cane’s Sauce (UPDATED Recipe)
The night before making the chicken fingers, whip up the sauce. Trust me, you’ll want to make it the night before, or at least 3 hours before for best results.
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika.
Cover and refrigerate for at least 3 hours (or overnight for the best flavor). This helps the flavors meld together.
Make Raising Cane’s Chicken Fingers
In a large ziplock bag, mix together the chicken strips, buttermilk, egg, salt, pepper, and garlic powder until combined. Refrigerate for at least 1 hour, or ideally overnight.
Using a deep fryer, preheat oil to 350 degrees F. Alternatively, you can heat the oil in a deep pot on medium high heat, filling it just enough to cover the chicken strips and no more than halfway full.
Mix the all purpose flour, all the spices, and cornstarch in ashallow bowl.
Take a marinated chicken strip out of the ziplock bag and dip it the flour mixture, making sure to coat all sides.
Repeat steps 4-5 with the remaining chicken strips.
Once the oil is hot, gently drop the breaded chicken strips and fry until fully cooked and golden. Repeat with the remaining chicken strips. That’s it! These chicken fingers are best served hot with the famous tangy cane’s sauce (or Homemade Spicy Mayo Sauce) and a side of Texas Toast and crinkle-cut fries. ENJOY!
Common Mistakes & How to Fix Them
Chicken isn’t crispy enough? Make sure the oil is hot enough (use a thermometer) and don’t overcrowd the pan.
Breading falls off? Let the breaded chicken sit for 10-15 minutes helps the coating stick.
Sauce tastes different than Cane’s? Let it sit in the fridge for at least an hour to let the flavors meld.
Is Raising Cane’s Chicken Fingers Spicy?
No. Raising Cane’s Chicken Fingers is not spicy.
However, for my spice-loving readers, I find that sprinkling in some cayenne gives it a delicious kick! In this recipe, I note the cayenne pepper but have marked it optional since it’s not part of the original recipe but is a great addition.
How to Store & Reheat Copycat Cane’s Chicken Fingers & Sauce
Storage:
Store leftover chicken in an airtight container in the fridge for up to 3 days.
Sauce can be refrigerated in an airtight container for up to a week.
Reheating Tips:
Oven/Air Fryer: (Most recommended) Heat at 375°F for 5-7 minutes to maintain crispiness.
Stovetop: Warm in a dry pan over medium heat for a few minutes.
Microwave: (Leastrecommended)—chicken will be soft instead of crispy.
How to Make a Large Batch (Meal Prep & Freezing Tips)
Make Ahead & Refrigerate
Bread the chicken and store it in a single layer on a baking sheet in the fridge for up to 24 hours before frying.
Freezing Instructions
Uncooked: Bread the chicken, freeze on a tray for an hour, then transfer to a freezer bag for up to 3 months. Fry directly from frozen (add 1-2 extra minutes).
Cooked: Let the fried chicken cool completely, then freeze. When ready to eat, reheat in the oven or air fryer at 375°F for 10-12 minutes.
Why Is Raising Cane’s so popular?
Uncooked: Bread the chicken, freeze on a tray for an hour, then transfer to a freezer bag for up to 3 months. Fry directly from frozen (add 1-2 extra minutes).
Raising Cane’s has become a popular fast food chain for its famous dipping sauce and crispy (but not greasy) chicken tenders. Their food quality is consistent and the box combo meal tastes delicious! Plus, they have fast ordering for a quick bite.
Ask any southerner and they’ll tell you that Raising Cane’s has one of their favorite chicken finger meals!
If you make this Raising Cane’s Copycat Chicken Fingers recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
If you’re a fan of Raising Cane’s chicken fingers, you’ll love this easy restaurant copycat recipe. Scrumptious chicken fingers paired with Raising Cane’s copycat sauce recipe (UPDATED in 2025) make for quality chicken finger meals and the ultimate comfort food! Not to mention, it’s easy to make and much cheaper – and tastier – than ordering it at the restaurant.
The night before making the chicken fingers, whip up the sauce. Trust me, you’ll want to make it the night before, or at least 3 hours before for best results.
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika.
Cover and refrigerate for at least 3 hours (or overnight for the best flavor). This helps the flavors meld together.
Make Raising Cane's Chicken Fingers
In a large ziplock bag, mix together the chicken strips, buttermilk, egg, salt, pepper, and garlic powder until combined. Refrigerate for at least 1 hour, or ideally overnight.
Using a deep fryer, preheat oil to 350 degrees F. Alternatively, you can heat the oil in a deep pot on medium high heat, filling it just enough to cover the chicken strips and no more than halfway full.
Mix the all purpose flour, all the spices, and cornstarch in ashallow bowl.
Take a marinated chicken strip out of the ziplock bag and dip it the flour mixture, making sure to coat all sides.
Repeat steps 4-5 with the remaining chicken strips.
Once the oil is hot, gently drop the breaded chicken strips and fry until fully cooked and golden. Repeat with the remaining chicken strips. That's it! This copycat Raising Cane's chicken fingers is best served hot with the famous Raising Cane's sauce or Homemade Spicy Mayo Sauce . ENJOY!
I’ve been exploring various copycat recipes, and this one caught my eye. The detailed steps for the sauce were particularly helpful. I’m planning on featuring this on my blog and will definitely credit DWELL by Michelle. The aspect of perfecting that signature sauce was a challenge but totally worth it!
I’m curious about the breading part. Is there a specific type of flour or breadcrumbs you’d recommend for getting that authentic Raising Cane’s texture?
Finally tried making these chicken fingers at home and wow, they turned out great! Perfect for a quick dinner that the whole family loved. Thanks for sharing this, DWELL by Michelle!
We have family in Ohio & every time we go there my kids insist on going to Raising Cane’s. We don’t even have one in our state (WV), so when I came across this recipe I was so excited!! It’s a lot of steps and a lot of work lol but BEYOND worth it (I also always make the crinkle cut fries, coleslaw & garlic bread with mine). Thanks so much for sharing this recipe!!
Hi! I’m in the midst of making this recipe… my chicken is marinating! I’m a bit confused though. You take it out of the buttermilk marinade and dip it into a/the new batch of buttermilk, before going into the dry mix? What is the purpose of this,if it’s been marinating in the buttermilk already? I can’t wait to eat these! Lol thank you for the recipe!
These were AMAZING!! I didn’t realize I was almost out of onion powder and the smoked paprika. Had to make a double batch of the flour mix and it was still fantastic!! It was a messy process but well worth it. Made enough for us to have 2 meals.
This is the best recipe I’ve come across for Canes chicken. I just made it tonight and my kids loved it! The sauce was pretty good too even though I didn’t make it the night before as suggested.
I’ve been exploring various copycat recipes, and this one caught my eye. The detailed steps for the sauce were particularly helpful. I’m planning on featuring this on my blog and will definitely credit DWELL by Michelle. The aspect of perfecting that signature sauce was a challenge but totally worth it!
So quick and easy, perfect for my busy schedule. Tastes amazing too!
made this for the fam and it was a hit. who knew i could cook something like this haha. cheers for the recipe!
So glad I gave this a try, two thumbs up!
Any tips on how to make a healthier version of the Raising Cane’s sauce? Trying to keep it light but still flavorful!
I enjoyed this one a lot! Appreciate it for putting up
I’m curious about the breading part. Is there a specific type of flour or breadcrumbs you’d recommend for getting that authentic Raising Cane’s texture?
Flavors were fabulous. 10/10!
This recipe is a game changer for my meal prep Sundays. So easy and tastes just like the real deal. Huge fan of how detailed the sauce recipe was.
Finally tried making these chicken fingers at home and wow, they turned out great! Perfect for a quick dinner that the whole family loved. Thanks for sharing this, DWELL by Michelle!
Kids loved it, husband loved it. Will make again!
WOW!! Easily one of the best things I’ve made this year so far.
I like this recipe, enjoyed this one thanks for posting.
So delicious and easy! Sauce was perfect too! Opted for the cayenne and it gave an extra bit of flavor that was incredible.
We have family in Ohio & every time we go there my kids insist on going to Raising Cane’s. We don’t even have one in our state (WV), so when I came across this recipe I was so excited!! It’s a lot of steps and a lot of work lol but BEYOND worth it (I also always make the crinkle cut fries, coleslaw & garlic bread with mine). Thanks so much for sharing this recipe!!
Delicious! A lot of steps but very worth it
My kids loved these, especially my pickiest 11-year old eater. He was eating these double-fisted. Thank you
Hi! I’m in the midst of making this recipe… my chicken is marinating! I’m a bit confused though. You take it out of the buttermilk marinade and dip it into a/the new batch of buttermilk, before going into the dry mix? What is the purpose of this,if it’s been marinating in the buttermilk already? I can’t wait to eat these! Lol thank you for the recipe!
Doubled it this time for leftovers tomorrow (I just pop them in the airfryer and they get crispy again). As good as I remembered it!
These were AMAZING!! I didn’t realize I was almost out of onion powder and the smoked paprika. Had to make a double batch of the flour mix and it was still fantastic!! It was a messy process but well worth it. Made enough for us to have 2 meals.
Just made this. Took a while but it’s even better than the “real” Cane’s chicken! I’m amazed!
Can I make these in an air fryer
I’m confused on the instructions. So I marinade the straps in a zip lock bag…then take them out and then dip them in buttermilk, then breaging??
Agree with the other commenters, turned out amazing!
I didn’t have buttermilk so I used 2%. It was still amazing. Will definitely be my go to recipe.
Legit my favorite Cane’s copycat chicken recipe. This is the best one I’ve tried!
My picky son loves this recipe (autistic, brilliant, and fried chicken discerning!) Thanks!
Turned out amazing!
Oh my goodness! This was so delicious. My boyfriend could not stop at just 3 lol.
Kids loved it and they’re hard to please!!!
With the buttermilk mixture, is that what the chicken was marinating or something totally different?
This is the best recipe I’ve come across for Canes chicken. I just made it tonight and my kids loved it! The sauce was pretty good too even though I didn’t make it the night before as suggested.
I’m glad I went out and bought buttermilk, made a big difference. I loved this.
Fantastic! I didn’t have enough oil, so I just used a cup in a small skillet and did them in bunches.
Great idea! I’m glad you enjoyed it 🙂
Thanks for the recipe!
The measurements are TABLESPOONS or TEASPOONS?
Hi Addy! Tbsp = tablespoon, and tsp = teaspoon 🙂 hope this helps!
Where do you use the onion powder? I see where the garlic powder is used. Do you use it where it says “add all the spices”?
Thank you for clarifying!
Hi Dee! You will add the onion powder in step 3 where it says “Mix the all purpose flour, all the spices, and cornstarch in a shallow bowl.”
Can you include air fryer version?
Insanely addicting and so good!
Holy cow, amazing recipe! So crispy and the sauce was so good.
Let me just say, WOW. Made it for dinner last night and the whole family has already requested me to make it again this weekend!