Copycat Raising Cane's Chicken Fingers with Cane's Sauce

Crispy fried chicken strips with a tangy, peppery dipping sauce.

Crispy, golden chicken fingers coated in a seasoned flour batter and served with a creamy, savory Cane's-style sauce. The flavor is bold, peppery, and perfect for dipping.

47Min

6Servings

640Cal

MediumLevel

Kid friendlySpicy 2/5halal

#fried_chicken#chicken_fingers#copycat_recipe#dipping_sauce#comfort_food

Equipment

Knife

Cutting board

Bowl

Pan

Spatula

Tongs

Plate

Measuring cup

Measuring spoon

Ingredients

Chicken

Chicken breast (raw, cut_into_strips)

900 g

Frying oil (for_frying)

1000 ml

Dry Batter

All-purpose flour (dry)

240 g

Cornstarch (dry)

24 g

Smoked paprika (ground)

3 tsp

Garlic powder (ground)

2 tsp

Black pepper (ground)

2 tsp

Salt (fine)

1 tsp

Wet Batter

Buttermilk (cold)

480 ml

Garlic powder (ground)

2 tsp

Black pepper (ground)

2 tsp

Smoked paprika (ground)

1 tsp

Salt (fine)

1 tsp

Cane's Sauce

Mayonnaise (ready)

240 g

Ketchup (ready)

60 g

Worcestershire sauce (ready)

30 ml

Garlic powder (ground)

1 tbsp

Black pepper (ground)

2 tsp

Smoked paprika (ground)

1 tsp

Salt (fine)

0.5 tsp

Instructions

Mix the Cane's-style sauce

Whisk the sauce ingredients together until smooth and fully combined.

5 min

Let the sauce sit while you fry the chicken so the flavors can meld.

Prepare the wet batter

Stir the buttermilk and seasonings together in a bowl until evenly seasoned.

5 min

A well-seasoned wet batter helps the coating flavor the chicken all the way through.

Mix the dry batter

Combine the flour, cornstarch, and seasonings in a separate bowl.

5 min

Break up any clumps in the flour for a lighter, more even coating.

Coat the chicken

Dip each chicken strip into the wet batter, then dredge it in the dry batter until well coated.

10 min

Press the flour mixture gently onto the chicken so the crust clings well.

Fry until golden and cooked through

Heat the oil in a pan and fry the coated chicken in batches until crisp, golden, and fully cooked.

20 minMedium-high heattimer 5 min

Do not overcrowd the pan or the coating will soften.

Serve

Plate the chicken fingers hot with the sauce on the side for dipping.

2 min

Serve immediately for the crispiest texture.

Storage

Fridge: 3 days

Freezer: 2 days

Reheat: Oven 200°C for 10-12 minutes or air fryer 180°C for 5-7 minutes

Store chicken and sauce separately. Reheat the chicken uncovered so the crust stays crisp.

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