Is Raising Canes chicken fingers spicy?

Look, Louisiana loves Cane’s, but lets be real here, there is no good reason that Cane’s doesn’t already have a spicy chicken tender. We get it, you keep it simple, just offering chicken fingers, bread, slaw, and sauce, but you know in Louisiana we need the option to spice it up. Sprinkle some Tony’s in the batter or something and fry it up. We are just spitballing, you’re the chicken experts. 

The best foods in Louisiana are spicy and there is no shortage of hot sauces or Cajun seasoning that can pitch in to team up and take the chicken finger market by storm. It doesn’t make any sense that we can go to Zaxby’s and get chicken tenders that will light your face on fire and those fools are from Georgia! Unacceptable! 

We hope that you see that the people want - nay, need - which is a spicy chicken finger from Cane’s. 

Thank you.

Jump to Recipe

Raising Canes is a restaurant known for its chicken fingers. Raising Cane’s Chicken Tenders are known to be the best because they use fresh, never frozen chicken that is hand battered and fried in 100% vegetable oil. This Chicken Finger recipe copycats Raising Cane’s Chicken Tenders.

Raising Canes is one of the most popular restaurants in America as it sells over one billion chicken fingers every year. They have opened all around the United States of America, and their chicken and sauce are growing in popularity every day. Whether you have a Raising Cane’s in your area or not, this copycat recipe is sure to blow your mind.

The secret to tender, juicy chicken that doesn’t dry out during a deep fry is a great marinade. This one uses buttermilk, egg and garlic powder to tenderize and flavor the chicken. I recommend marinating for at least two hours, but overnight is even better.

Another important aspect of this recipe is the seasoning blend. While there are plenty of premade seasonings on the market, making it from scratch is always preferable. Raising Cane’s uses a blend of Cajun spices, salt and pepper. This is the most important aspect of this recipe as it makes Raising Cane’s Chicken Tenders stand out from the competition.

This mix doesn’t use just any seasonings either. Raising Canes only uses fresh ingredients to make their signature seasoning blend. You can, too! Don’t be afraid to buy all-natural spices and flavorings instead of using cheap stuff that’ll burn your taste buds off later on down the road. It really does make a difference in recipes like this. Garlic powder adds subtle garlic flavor to the Raising Cane’s chicken tender recipe, while coarse salt and cracked black pepper add savory flavor.

Raising Canes uses cayenne powder in its spice mix, though I use smoked paprika instead for a more natural flavor profile that tastes like the real deal. A little goes a long way with Cajun Seasoning as well, so don’t go overboard with it. You can always add more.

As far as the sauce goes, Raising Cane’s uses a unique blend of mayonnaise and Louisiana-style hot sauce. My recipe has the same flavor profile but uses a mixture of ketchup, vinegar and spices to get that hot sauce taste. However, if you’re the sort who loves spice, feel free to add in some extra hot sauce into the recipe.

You can use it on almost anything from chicken fingers, to fries, to sandwiches. It goes great with pretty much anything you want to put it on.

Try it with our Raising Cane’s Copycat Texas Toast for a full restaurant experience!

I truly think this homemade version of Raising Cane’s Chicken Tenders is so simple for a home cook, and it really gives the same joy as the original. Give it a try and let me know what you think!

You’re going to need to gather some equipment for this recipe. You’ll need a large stock pot or Dutch oven, some tongs, a wire rack and paper towels. Then it’s time to gather up your ingredients.

Ingredients

3 chicken breasts, cut into strips
4-5 cups Canola Oil

Marinade:
1 cup buttermilk
1 egg
1 tbsp garlic powder

Flour Mix:
1.5 cups flour
1 tbsp cornstarch
1 tsp baking soda
1 cup Italian bread crumbs
All of seasoning blend (minus 1 tbsp for the dredge)

Seasoning Blend
1 tbsp black pepper
1 tbsp kosher salt
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder

Dredge:
3/4 cup buttermilk
1 tbsp seasoning blend

Sauce
½ cup mayonnaise
¼ cup ketchup
1 tsp Worcestershire
½ tsp garlic powder
½ tsp black pepper
1 tbsp white vinegar

To begin with, mix up your marinade and place your chicken breast strips inside of it. Let it marinate for at least two hours, but overnight is even better.

Once you have finished marinating, it’s time to dredge. Set up your dredging station: flour, buttermilk, flour, wire rack to rest.

Begin to heat your canola oil over medium high heat.

First remove the chicken from the marinade. Dip into the seasoned flour mix then into the dredge (3/4 cup buttermilk + 1 tbsp seasoning blend) and back into the flour mix once more. Be sure it is coated well then place on a wire rack for a minimum of ten minutes.

By this point the oil will be ready for the chicken. Then it’s time for the frying! To test it, drop a little flour over into the oil. When it sizzles the oil is hot enough. Cook for 3-4 mins per side or until fully cooked.

How great does that look!?

A few notes:

If the oil is too hot it will fry the outside and leave the inside raw. Do not go over a medium high temp for this.
Canola oil gives it a beautiful brown color and crunch, vegetable oil is also acceptable.
The marinade is key and should not be skipped. For a deeper flavor marinade over night.

As for the dipping sauce, simply mix all of your ingredients together in a small bowl, and that’s it! Couldn’t be simpler!

You and the family are going to LOVE this recipe. The chicken is perfectly tender and full of flavor. It’s got that awesome crunch on the outside, and all the flavor from those seasonings. The sauce gives that extra kick to really bring out the best possible flavors.

I really hope you love this recipe – it’s sure to please even picky eaters. Give it a try tonight!

Ingredients

• 3 chicken breasts, cut into strips
• 4-5 cups Canola Oil

Marinade

• 1 cup buttermilk
• 1 egg
• 1 tbsp garlic powder

Flour Mix

• 1.5 cups flour
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 cup Italian bread crumbs
• All of seasoning blend (minus 1 tbsp for the dredge)

Seasoning Blend

• 1 tbsp black pepper
• 1 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder

Dredge

• 3/4 cup buttermilk
• 1 tbsp seasoning blend

Dipping Sauce

• ½ cup mayonnaise
• ¼ cup ketchup
• 1 tsp Worcestershire
• ½ tsp garlic powder
• ½ tsp black pepper
• 1 tbsp white vinegar

Instructions

1. Marinade the chicken strips for a minimum of 2 hours
2. Set up a dredging station: flour, buttermilk, flour, wire rack to rest
3. Begin to heat your canola oil over medium high heat.
4. First remove the chicken from the marinade.
5. Dip into the seasoned flour mix.
6. Dip into the dredge (3/4 cup buttermilk + 1 tbsp seasoning blend)
7. Dip back into the flour mix and coat well.
8. Place on wire rack for a minimum of 10 mins.
9. By this point the oil will be ready for the chicken.
10. To test it, drop a little flour over into the oil. When it sizzles the oil is hot enough.
11. Cook for 3-4 mins per side or until fully cooked

Notes

• If the oil is too hot it will fry the outside and leave the inside raw. Do not go over a medium high temp for this.
• Canola oil gives it a beautiful brown color and crunch, vegetable oil is also acceptable.
• The marinade is key and should not be skipped. For a deeper flavor marinade over night.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 5195Total Fat: 559gSaturated Fat: 43gTrans Fat: 2gUnsaturated Fat: 509gCholesterol: 70mgSodium: 1834mgCarbohydrates: 39gFiber: 2gSugar: 6gProtein: 22g

This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

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