Raising Cane’s Chicken Fingers Recipe Copycat
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
320 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Raising Cane’s Chicken Fingers Recipe Copycat
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If you’ve never had the Raising Cane’s Chicken Fingers, you’ve been truly missing out! These crispy fingers are made with juicy chicken breast and served with the famous Cane’s sauce.
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Ingredients
For the Chicken Fingers
- 1 lb boneless skinless chicken breast
For the Marinade
- 1 cup milk
- 3/4 teaspoon lemon juice
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Crispy Coating
- 1/2 cup panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 1/2 cup all-purpose flour
- 1 tablespoon onion powder
- 1 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- canola oil for frying
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Instructions
- Cut chicken fingers: Place the chicken breasts on a cutting board. Cut them against the grain into 1-inch wide strips to make chicken tenders. Place into a zip-top bag and set aside.
- Make the Marinade: Whisk together milk, lemon juice, and sugar in a medium mixing bowl. Add cornstarch, salt, and pepper. Mix well.
- Marinate the chicken: Pour the marinade into the zip-top bag and gently shake until the chicken is thoroughly coated. Marinate the chicken in the refrigerator for 20-30 minutes. (No more than 1 hour.)
- Heat the oil: Add about 2-inches of oil to a large pot (or a deep fryer) and heat to 350˚F.
- Make the coating: In the meantime, combine Panko breadcrumbs, regular breadcrumbs, flour, onion powder, salt, and pepper in a shallow bowl.
- Coat the chicken: Remove chicken strips from the bag a few at a time. Add them to the breadcrumb mixture and coat them thoroughly. I recommend pressing the coating lightly onto the chicken with your hands. Repeat until all chicken is coated.
- Fry the chicken fingers: Once the oil is ready, carefully add the chicken strips into the pot, and fry for about 3-4 minutes per side. Don’t over-crowd the pot. Remove the fried chicken fingers from the oil with a slotted spoon and place on a wire rack with parchment underneath. Repeat until all chicken is cooked.
- Serve hot with Cane’s sauce for dipping.
Equipments used:
Notes
- Taking the time to marinate your chicken will result in juicier and more tender fingers. Marinating prevents the meat from drying out or becoming chewy when fried.
- Using oil with a high smoke point is best for deep frying chicken. We recommend using vegetable or canola oil.
- Be sure to keep the temperature of the oil between 300 and 350˚F. If the oil is too hot, the chicken will burn and if it’s not hot enough, your fingers won’t be crispy.
- To allow all your chicken fingers to cook properly, avoid overcrowding your pot. Cook a few pieces at a time for best results.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
33g
(11%)
Protein
31g
(62%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
80mg
(27%)
Sodium
1182mg
(49%)
Potassium
592mg
(17%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
135IU
(3%)
Vitamin C
2mg
(2%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 31g | 62% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 80mg | 27% |
| Sodium | 1182mg | 49% |
| Potassium | 592mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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