Crispy Cane’s-Style Chicken Fingers with Buttermilk Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, let the coated chicken rest on a wire rack for 10 minutes before frying. This helps the flour adhere and prevents it from falling off in the oil.

Also, maintain the oil temperature by frying in small batches and allowing the oil to come back to 350°F (175°C) between batches.

If you prefer extra heat, add a pinch of cayenne to the flour or the buttermilk.

For a thicker crust, double-dip the chicken: after the first coating, dip back into the buttermilk and then into the flour again. This creates an extra-crunchy shell that holds up well to dipping.

Variations

• Spicy Sriracha: Add 1 to 2 tablespoons of sriracha to the buttermilk marinade and a pinch of cayenne to the flour for a spicy kick. Serve with a sriracha mayo dipping sauce.
• Honey Mustard: Serve the chicken with a honey mustard sauce made from equal parts honey and Dijon mustard. Add a teaspoon of honey to the buttermilk for a subtle sweetness.
• Garlic Parmesan: After frying, toss the hot chicken fingers with grated Parmesan cheese and extra garlic powder. Serve with a garlic aioli or marinara sauce.
• Gluten-Free: Use a gluten-free all-purpose flour blend for the dredge and ensure the buttermilk is gluten-free. Check all other ingredients for gluten-free status.

Storage and make-ahead

Fridge

Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.

Freezer

Freeze fried chicken fingers in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat in a 375°F (190°C) oven on a wire rack for 10-15 minutes, or until hot and crisp. Avoid microwaving, which makes the crust soggy.

Leftover chicken fingers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 10 to 15 minutes, or until heated through and crisp.

The chicken can be marinated in the buttermilk up to 4 hours ahead. The dredging and frying are best done just before serving, but you can also fry the chicken, let it cool completely, and then refrigerate. Reheat in the oven to restore crispness.

Serving ideas

Serve these chicken fingers hot, with a generous bowl of Cane's-style sauce for dipping.

They pair beautifully with crinkle-cut fries, coleslaw, or a simple green salad. For a true copycat experience, serve them on a bed of Texas toast with pickles on the side.

These are also great for game-day platters or as a fun dinner for kids. The crispy, juicy fingers are always a hit. You can also slice them and serve over a salad for a satisfying meal.

Frequently asked questions

Recipe card

Crispy Cane's-Style Chicken Fingers with Buttermilk

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 2 lb chicken breast tenders, sliced into strips
• 2 cups buttermilk
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• salt, to taste
• Cane's-style sauce, for serving
• vegetable oil, for frying, to taste
• 2 cups all-purpose flour

Instructions

1. In a large bowl, combine the chicken tenders with the buttermilk. Add the garlic powder, black pepper, smoked paprika, and a generous pinch of salt. Stir well to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. In a shallow dish, place the all-purpose flour. Season with a pinch of salt and a few grinds of black pepper. Set aside.
3. Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer.
4. Working in batches, remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour, pressing gently to adhere. Shake off any excess and place on a plate.
5. Carefully add a few coated tenders to the hot oil, making sure not to overcrowd the pan. Fry for 4 to 5 minutes per side, turning once, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. Using tongs, transfer the fried chicken to a wire rack set over paper towels. Let drain for a minute. Serve hot with Cane's-style sauce for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

40 g

Carbohydrates

45 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.