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Raising Cane's Chicken Fingers


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  • 6 skinless, boneless, chicken breast halves cut into 1/2 inch strips
  • 1 egg, beaten
  • 1 cup buttermilk
  • 1 1/2 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


Adapted from


Step 1

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 micture bad. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees. Carefully place coated chcken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

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