Raising Cane's Chicken Fingers Copycat
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
500 g
Buttermilk Marinade
buttermilk
375 ml
garlic powder
2 tbsp
onion powder
1 tbsp
black pepper
1 tbsp
smoked paprika
1 tbsp
salt
1 tsp
Crispy Coating
all-purpose flour
250 g
cornstarch
3 tbsp
garlic powder
1 tbsp
black pepper
1 tsp
smoked paprika
1 tsp
salt
1 tsp
Creamy Dipping Sauce
mayonnaise
240 ml
ketchup
3 tbsp
Worcestershire sauce
1 tsp
garlic powder
1 tbsp
black pepper
1 tsp
smoked paprika
1 tsp
salt
1 tsp
Instructions
Prepare buttermilk marinade
Mix all marinade ingredients in a bowl.
Marinate the chicken
Add chicken strips to marinade, cover and refrigerate for at least 2 hours.
Prepare crispy coating
Combine all dry coating ingredients in a separate bowl.
Double-coat the chicken
Remove chicken from marinade, coat in flour mixture, dip again in marinade, then coat once more in flour.
Heat oil for frying
Heat oil to 175°C in a deep pan or wok.
Fry chicken strips
Fry chicken in hot oil for 8–10 minutes, turning once until golden and cooked through.
Prepare dipping sauce
Stir all sauce ingredients together until smooth.
Chill sauce and serve
Refrigerate sauce briefly for best flavor, then serve hot chicken with sauce and fries.
Original recipe
Storage
Reheat in air fryer or oven to restore crispiness. Sauce can be stored separately for up to 5 days.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.