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Crispy Raising Cane’s Chicken Fingers (With Cane’s Sauce)

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  • Author: Hazel Roddy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings


You’ve been missing out if you’ve never tried Raising Cane’s Chicken Fingers! These crispy chicken fingers are made with juicy chicken breast and served with Cane’s sauce.


For the Chicken Fingers

  • 1 lb boneless skinless chicken breast cut into strips

For the Marinade

  • 1 cup milk
  • 3/4 teaspoon lemon juice
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the Crispy Coating

  • 1/2 cup Panko breadcrumbs
  • 1/2 regular breadcrumbs
  • 1/2 cup all-purpose flour
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • canola oil for frying


  1. Cut the chicken breasts into thin strips against the grain to make chicken fingers. Put the strips in a zip-top bag and set them aside.
  2. In a medium mixing bowl, whisk together the milk, lemon juice, and sugar. Mix in the cornstarch, salt, and pepper. Combine thoroughly.
  3. Marinate the chicken by pouring the marinade into a zip-top bag and gently shaking it until the chicken is completely coated. Marinate the chicken for 20-30 minutes in the refrigerator. (Not to exceed one hour.)
  4. Heat the oil: In a large pot (or a deep fryer), heat about 2 inches of oil to 350°F.
  5. In the meantime, in a shallow bowl, combine Panko breadcrumbs, regular breadcrumbs, flour, onion powder, salt, and pepper.
  6. Coat the chicken: Take a few chicken strips from the bag at a time and coat them. Coat them thoroughly with the breadcrumb mixture. I recommend lightly pressing the coating onto the chicken with your hands. Rep until all of the chicken is coated.
  7. Fry the chicken fingers: When the oil is hot, carefully add the chicken strips to the pot and cook for 3-4 minutes per side. Avoid overcrowding the pot. With a slotted spoon, remove the fried chicken fingers from the oil and place them on a plate lined with paper towels. Repeat until all of the chicken has been cooked. Serve immediately with Cane’s sauce.


Marinating your chicken will result in juicier and more tender fingers. Marinating the meat prevents it from drying out and becoming chewy when fried.

Deep frying chicken is best done with oil that has a high smoke point. We recommend using canola or vegetable oil.

Keep the oil temperature between 300 and 350 degrees Fahrenheit. The chicken will burn if the oil is too hot, and your fingers will not be crispy if it is not hot enough.

Avoid overcrowding your pot to ensure that all of your chicken fingers cook properly. For best results, cook a few pieces at a time.

  • Category: Appetizer
  • Cuisine: American


  • Serving Size: 4 servings
  • Calories: 5195kcal
  • Sugar: 6g
  • Sodium: 1834mg
  • Fat: 559g
  • Saturated Fat: 43g
  • Unsaturated Fat: 509g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 70mg

Keywords: Raising canes chicken, canes chicken recipe, easy canes chicken recipe, canes chicken recipe copycat