How To Make Raising Canes Chicken Fingers at Home | Raising Canes Sauce Copycat | Easy and So Good!

Chicken Fingers (Raising Cane’s Copycat)

We love some Chicken Fingers so we decided to try and recreate our favorite at home. These turned out amazing! Simple and cheaper than eating out, the sauce sends it over the top!

Marinade:
• 2-3 LBS of Chicken Tenderloins
• 2 Cups of Buttermilk
• 1 EGG
• 1 TSP of Garlic Powder
• 1 TSP of Cajun Seasoning
• 1 TSP of Onion Powder

Dredge:
• 2.5 Cups of AP Flour
• 1 TBSP of Baking Soda
• 1 TBSP of Corn Starch
• 1 TBSP of Salt
• 1 TBSP of Garlic Powder
• 2 TSP of King Craw –Malcom’s
• 3 TSP of Cajun Seasoning – Rylee’s Firefly Dust
• Fresh Black Pepper to taste

Combine all of the ingredients for the marinade except the chicken. Place the chicken into gallon bag, pour marinade over top and let sit for at least 2 hours. In a bowl, combine all of the ingredients for the dredge, mix thoroughly. Heat 5 cups of oil to 350 degrees in a Dutch Oven. Remove each piece of chicken from the marinade one piece at a time, place into the dredge and coat thoroughly. Place coated chicken on a rack for at least 10 minutes. Repeat this process until all chicken is coated. Fry your chicken for 3-5 minutes per side or until internal temp reached 165 degrees. Repeat until all chicken is fried.

Dipping Sauce:
• 1 Cup of Mayo
• 1/4 Cup of Ketchup
• 2 TSP of Worcestershire Sauce
• 1 TBSP of Malcom’s King Craw
Combine all ingredients until well incorporated. Refrigerate until ready to use!

GET YOU SOME!

Gear:

• CHEF MASTER Portable Butane Stove https://amzn.to/3IRmuj8
• Malcom's Seasoning King Craw https://h2qshop.com?ref=bob_harvey
• Rylee’s Firefly Dust: https://www.steakprincessbbq.com

#raisingcanes #chickenfingers

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