Raising Cane's Chicken Fingers at Home
Crispy homemade version of the famous chicken fingers
Tender, juicy chicken tenders coated in seasoned panko breadcrumbs and fried to golden perfection, served with the signature Cane's sauce.
Equipment
Ingredients
Chicken
chicken breast tenders (raw)
600 g
Breading
all-purpose flour (dry)
200 g
panko breadcrumbs (dry)
150 g
large eggs (beaten)
2 pcs
buttermilk (liquid)
250 ml
Seasoning
salt (dry)
5 g
black pepper (ground)
3 g
garlic powder (dry)
5 g
paprika (dry)
5 g
Cane's Sauce
mayonnaise (creamy)
120 g
ketchup (liquid)
30 g
Worcestershire sauce (liquid)
5 ml
garlic powder (dry)
2 g
black pepper (ground)
1 g
Instructions
Prepare the chicken
Cut chicken breasts into tender-sized strips if not using pre-cut tenderloins.
Marinate the chicken
Place chicken tenders in buttermilk and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Prepare breading station
Set up three shallow bowls: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs mixed with seasonings.
Bread the chicken
Remove chicken from buttermilk, dredge in seasoned flour, dip in beaten egg, then coat thoroughly with seasoned panko breadcrumbs.
Fry the chicken
Heat oil in a deep pan to 175°C. Fry chicken tenders in batches for 6-8 minutes until golden brown and internal temperature reaches 75°C.
Prepare Cane's sauce
Mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, and black pepper in a small bowl until smooth.
Serve hot
Serve chicken fingers immediately with Cane's sauce on the side and your favorite sides like fries or coleslaw.
Original recipe
Storage
Store sauce separately. Reheat in oven rather than microwave to maintain crispiness.
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