Perfect Raising Cane’s Chicken Fingers and Sauce

So, one evening I decided to make Raising Cane’s Chicken Fingers for dinner, but yes it was a little messy because flour was everywhere and egg was dripping down my hands, so I kept muttering “Why did I think this would be easy?”

Have you ever had that moment in the kitchen where you wonder if you’re even cut out for cooking? Well that was me and somehow by the end those Raising Cane’s Chicken Fingers turned out crispy while being ridiculously tasty.

The funny part is that my dog kept sneaking little bites off the counter, so I kept laughing and thinking “Okay this is chaos, but also kind of perfect” Have you ever made something and thought wow, this might actually be better than the restaurant version?

Because that was me and honestly it made me love homemade Raising Cane’s Chicken Fingers even more since you get the mess and the fun while enjoying the incredible taste all in one.

ingredients

• 1 pound chicken tenderloins
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 large eggs
• 1/4 cup milk
• vegetable oil for frying

ingredients notes

• Chicken tenderloins: These are the soft, long pieces of chicken that cook quickly. You can ask an adult to help trim them if they are too big.
• Flour: This makes the chicken crispy.
• Seasonings (salt, pepper, garlic powder, paprika): These make the chicken taste yummy. You can add more if you like spicy food.
• Eggs and milk: They help the flour stick to the chicken so it gets nice and crunchy.
• Vegetable oil: This is for frying. Make sure an adult helps because hot oil can be dangerous.

How to make Raising Cane’s Chicken Fingers?

step 1: prepare the chicken

Wash your hands first! Pat the chicken tenderloins dry with a paper towel. This helps the coating stick better.

step 2: make the flour mixture

In a big bowl, mix the flour, salt, black pepper, garlic powder, and paprika. Stir it all together so it looks like sandy powder.

step 3: make the egg wash

In another bowl, crack the eggs and add the milk. Whisk them together until the yellow and white are mixed well. This is called an egg wash.

step 4: coat the chicken

Dip each chicken tenderloin first into the egg wash, then into the flour mixture. Make sure it’s covered all over. Press gently so the flour sticks.

step 5: heat the oil

Ask an adult to help. Pour vegetable oil into a frying pan until it’s about 1 inch deep. Heat it on medium heat. You can test if it’s ready by dropping a little flour in—it should sizzle.

step 6: fry the chicken

Carefully put the chicken into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown. Don’t crowd the pan. Cook in batches if needed.

step 7: drain the chicken

Use tongs to take the chicken out and put it on a plate with paper towels. This takes away extra oil so it’s not greasy.

step 8: serve and enjoy

Your Raising Cane’s Chicken Fingers are ready! Serve them hot with your favorite dipping sauce, like ketchup, honey mustard, or the special Cane’s sauce if you have it.

kitchen equipment needed

• large frying pan
• tongs
• 2 bowls
• whisk
• plate with paper towels
• measuring cups and spoons

storage options!

If you have leftover chicken fingers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, put them in the oven at 350°F (175°C) for about 10 minutes so they stay crispy. You can also freeze them for up to 2 months. Just put them on a baking sheet to freeze first, then move them to a freezer bag. Reheat in the oven from frozen for the best crunch.

variations!

You can try many fun variations with these chicken fingers:

• Spicy: Add a little cayenne pepper to the flour mixture.
• Cheesy: Sprinkle some grated Parmesan into the flour mix.
• Oven-baked: If you don’t want to fry, bake them at 400°F (200°C) for 15-20 minutes. Turn halfway for even crispiness.
• Panko crust: Use panko breadcrumbs instead of flour for extra crunch.

what to enjoy with Raising Cane’s Chicken Fingers?

The other night, I was thinking about dinner and I realized I had some Raising Cane’s Chicken Fingers, so I wondered what I could eat with them because, I wanted something fun.

Have you ever stared at your fridge and felt like nothing goes together? Well that was me, I ended up pairing them with some Hamburger Stroganoff, and honestly it was a little messy but totally worth it while the flavors just worked together.

Then, I thought why not try them with Apple Pie Filling for Canning, so I grabbed a spoon, it was surprisingly good while the sweet and savory combo made me laugh, because I didn’t think it would work. So, after that I started imagining all the things you can eat with Raising Cane’s Chicken Fingers like mashed potatoes or French fries and even a corn on the cob or macaroni because, it’s just fun to mix and match.

tips for making the best raising cane’s chicken fingers

1. Pat the chicken dry so the coating sticks better.
2. Don’t overcrowd the pan while frying. This helps the chicken cook evenly.
3. Keep the oil at medium heat so the chicken doesn’t burn.
4. Press the flour onto the chicken gently for a crunchy crust.
5. Use paper towels to drain the chicken so it’s not too oily.
6. Serve immediately for the best flavor, but you can store leftovers safely.
7. Always ask an adult to help with hot oil. Safety first!

FAQ

what is Raising Cane’s Chicken Fingers made of?

This recipe is made of chicken tenderloins, flour, eggs, milk, seasonings, and vegetable oil.

what does Raising Cane’s Chicken Fingers taste like?

It tastes crispy on the outside, juicy on the inside, slightly salty, and very flavorful.

can kids eat Raising Cane’s Chicken Fingers?

Yes! It’s soft and easy to eat, but adults should help with frying.

can I bake it instead of frying?

Yes, baking at 400°F for 15-20 minutes works well.

can I make it spicy?

Absolutely! Add cayenne pepper or paprika for extra kick.

how long does it take to cook?

It usually takes about 10 minutes to fry each batch.

can I freeze it?

Yes, freeze cooked chicken on a baking sheet first, then store in a bag.

what dipping sauces go well with it?

Honey mustard, ketchup, barbecue sauce, and Cane’s special sauce.

can I use chicken breast instead of tenderloins?

Yes, slice it into strips so it cooks evenly.

how do I keep it crispy?

Don’t cover it while hot and serve immediately. Paper towels help absorb extra oil.

can I make it ahead for a party?

Yes, cook and keep in the oven on low heat, or freeze and reheat later.

is it healthy?

It’s delicious but fried, so enjoy in moderation. You can bake for a healthier version.