Add new photo
image preview
Add To Cookbooks

    Raising Cane's Chicken Fingers

    Raising Cane's Chicken Fingers

    Easy to make your own fried chicken tenders with this recipe. Marinating the chicken overnight in the buttermilk mixture makes them tender and flavorful - don't miss this step.

    • Prep Time


    • Cook Time


    • Servings



    • Unlock Grocery List!
    • 6

      skinless, boneless, chicken breast halves cut into ½ inch strips

    • 1

      egg, beaten

    • 1

      cup buttermilk

    • teaspoons garlic powder

    • 1

      cup all purpose flour

    • 1

      cup seasoned bread crumbs

    • 1

      teaspoon salt

    • 1

      teaspoon baking powder

    • 1

      quart oil for frying


    Place chicken strips into a large, re-sealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, re-sealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove the chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees fahrenheit. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.


    More recipes by Alex B.

    Member options

    By logging in, you can leave comments and rate this recipe.

    Sign In