Description
Crispy, golden, and tender, these Raising Cane’s Style Chicken Fingers bring restaurant-quality flavor to your home kitchen with a crunchy coating and juicy interior.
Ingredients
- Chicken Tenderloins: 1.5 pounds
- Buttermilk: 1 cup
- Egg: 1 large
- All-Purpose Flour: 2 cups
- Garlic Powder: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Vegetable Oil: For frying
Instructions
- Preheat Your Equipment: Heat oil in a deep skillet or Dutch oven to 350°F.
- Combine Ingredients: In a large bowl, whisk together buttermilk and egg. Add chicken tenderloins and let them marinate for at least 30 minutes, or up to overnight.
- Prepare Your Cooking Vessel: Line a baking sheet with paper towels and place a cooling rack on top.
- Assemble the Dish: In a separate bowl, mix flour, garlic powder, paprika, salt, and pepper. Remove chicken from the marinade and dredge each piece in the flour mixture. Repeat once for extra crunch.
- Cook to Perfection: Fry chicken in batches for 4 to 5 minutes per side, or until golden brown and cooked through.
- Finishing Touches: Transfer to the cooling rack and let rest a few minutes before serving.
- Serve and Enjoy: Plate with your favorite sauce and serve hot.
Notes
- Double dredging adds extra crunch.
- Let chicken rest after coating to help the breading stick.
- Use a thermometer to ensure oil stays at 350°F.
- Reheat leftovers in the oven or air fryer for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg
Keywords: chicken fingers, Raising Cane’s copycat, fried chicken tenders, crispy chicken strips, buttermilk chicken