Sheet Pan Spicy Cane-Style Chicken Fingers with Tangy Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

This sheet pan recipe recreates the popular Raising Cane’s chicken fingers with a spicy crispy coating paired with a refreshing tangy coleslaw. This chicken ready in about 37 minutes pairs chicken tenders, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 22 min Serves 4 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F and line a large sheet pan with parchment paper. In a shallow bowl, pour 1 cup buttermilk and add 1.5 pounds chicken tenders, coating them well. Let them marinate while preparing the coating.
  2. Step 2: In another bowl, mix 1 cup all-purpose flour, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Dredge each chicken tender in the seasoned flour mixture, pressing gently to adhere.
  3. Step 3: Arrange the coated chicken tenders spaced evenly on the sheet pan. Lightly spray them with cooking oil spray to help crisping. Bake for 20-22 minutes, flipping halfway through, until the exterior is golden and the chicken reaches an internal temperature of 165°F.
  4. Step 4: While the chicken bakes, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 grated medium carrot in a large bowl. In a small bowl, whisk together 1/3 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
  5. Step 5: Pour the dressing over the shredded vegetables and toss until evenly coated. Refrigerate the slaw until ready to serve for a crisp, tangy contrast.
  6. Step 6: Serve the hot chicken fingers alongside the tangy slaw for a popular-style meal that's perfect for casual dinners or game day.

Frequently asked questions

How long does Sheet Pan Spicy Cane-Style Chicken Fingers with Tangy Slaw take to make?

Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Spicy Cane-Style Chicken Fingers with Tangy Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken tenders from drying out.

Can I substitute ingredients in Sheet Pan Spicy Cane-Style Chicken Fingers with Tangy Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Spicy Cane-Style Chicken Fingers with Tangy Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What should I serve with Sheet Pan Spicy Cane-Style Chicken Fingers with Tangy Slaw?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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