FAQs

Homemade Raising Cane’s Chicken Fingers with Homemade Cane’s Sauce

Name: Homemade Raising Cane’s Chicken Fingers with Homemade Cane’s Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8

by @thecontrarianmoney

RECIPE NOTES

Prep: 30m|Cook: 35m

Homemade Raising Cane’s Chicken Fingers with Homemade Cane’s Sauce

by @thecontrarianmoney

Prep: 30m|Cook: 35m

INGREDIENTS

servings

Marinade

2 lbs chicken tenderloins
2 cups buttermilk
1 egg
2 tbsp Creole seasoning
1 tsp garlic powder
1 tsp onion powder

Dry Batter

2 1/2 cups all-purpose flour
1 tbsp baking soda
1 tbsp cornstarch
1 tbsp salt
1 tbsp garlic powder
1 tbsp Creole seasoning
1 tsp paprika
1 tsp black pepper

Homemade Cane's Sauce

1 cup mayo
1/2 cup ketchup
2 tsp Worcestershire sauce
1 tsp garlic salt
1 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp Creole seasoning
1/2 tsp onion powder

FAQs

Homemade Raising Cane’s Chicken Fingers with Homemade Cane’s Sauce

by @thecontrarianmoney

RECIPE NOTES

Prep: 30m|Cook: 35m

Homemade Raising Cane’s Chicken Fingers with Homemade Cane’s Sauce

by @thecontrarianmoney

Prep: 30m|Cook: 35m

INGREDIENTS

servings

Marinade

2 lbs chicken tenderloins
2 cups buttermilk
1 egg
2 tbsp Creole seasoning
1 tsp garlic powder
1 tsp onion powder

Dry Batter

2 1/2 cups all-purpose flour
1 tbsp baking soda
1 tbsp cornstarch
1 tbsp salt
1 tbsp garlic powder
1 tbsp Creole seasoning
1 tsp paprika
1 tsp black pepper

Homemade Cane's Sauce

1 cup mayo
1/2 cup ketchup
2 tsp Worcestershire sauce
1 tsp garlic salt
1 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp Creole seasoning
1/2 tsp onion powder

INSTRUCTIONS

1
Add the chicken to a large bowl, pour in all the marinade ingredients, and mix until coated. Refrigerate for at least 2 hours or overnight for best flavor.
2
In another bowl, mix all the ingredients for the dredge until combined.
3
Heat oil in a deep pot to 350°F. Remove each piece of chicken from the marinade, coat it fully in the flour mixture, and set aside to rest for 10 minutes.
4
Fry the chicken in batches for 3–5 minutes per side, until golden and cooked through (165°F internal).
5
While the chicken rests, make the sauce by mixing all the ingredients together until smooth.
6
For the fries: cut 2 russet potatoes into thin fries and soak in an ice bath for 30 minutes. Pat completely dry. Air fry at 375°F for 15–18 minutes (shaking halfway), or fry in 350°F oil for 4–5 minutes until golden and crispy. Top with salt.
7
Serve the chicken fingers with a side of fries, Cane’s sauce, and toasted seeded bread