Sheet Pan Spicy Cane-Style Chicken Fingers with Tangy Slaw

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 recipe, 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.

Ingredients

• 1.5 pounds chicken tenders
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• as needed cooking oil spray
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium, grated carrot
• 1/3 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

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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.