Raising Cane’s Chicken Fingers with Cane’s Sauce

37 mins
Serves 4
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Directions

  1. 1Prepare the wet batter by whisking together buttermilk, garlic powder, black pepper, salt, and smoked paprika.
  2. 2Prepare the wet batter by whisking together buttermilk, garlic powder, black pepper, salt, and smoked paprika.
  3. 3Prepare the wet batter by whisking together buttermilk, garlic powder, black pepper, salt, and smoked paprika.
  4. 4Add the chicken strips to the wet batter and marinate for at least 2 hours or overnight.
  5. 5Add the chicken strips to the wet batter and marinate for at least 2 hours or overnight.
  6. 6Add the chicken strips to the wet batter and marinate for at least 2 hours or overnight.
  7. 7Prepare the dry batter by whisking together flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika.
  8. 8Prepare the dry batter by whisking together flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika.
  9. 9Prepare the dry batter by whisking together flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika.
  10. 10Remove the chicken from the wet batter, allowing excess to drip off, then coat each strip in the dry batter.
  11. 11Remove the chicken from the wet batter, allowing excess to drip off, then coat each strip in the dry batter.
  12. 12Remove the chicken from the wet batter, allowing excess to drip off, then coat each strip in the dry batter.
  13. 13Deep-fry the coated chicken strips in hot oil (about 350°F) until golden brown and cooked through, approximately 8-10 minutes, flipping halfway through.
  14. 14Deep-fry the coated chicken strips in hot oil (about 350°F) until golden brown and cooked through, approximately 8-10 minutes, flipping halfway through.
  15. 15Deep-fry the coated chicken strips in hot oil (about 350°F) until golden brown and cooked through, approximately 8-10 minutes, flipping halfway through.
  16. 16Prepare the Cane’s Sauce by whisking together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika.
  17. 17Prepare the Cane’s Sauce by whisking together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika.
  18. 18Prepare the Cane’s Sauce by whisking together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika.
  19. 19Serve the crispy chicken fingers with Cane’s Sauce.
  20. 20Serve the crispy chicken fingers with Cane’s Sauce.
  21. 21Serve the crispy chicken fingers with Cane’s Sauce.

Ingredients

  • 2 lb chicken breast
  • 2 lb chicken breast
  • 2 lb chicken breast
  • 1 oil
  • 1 oil
  • 1 oil
  • 2 cups buttermilk
  • 2 cups buttermilk
  • 2 cups buttermilk
  • 2 tbsp garlic powder
  • 2 tbsp garlic powder
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 3 tbsp cornstarch
  • 3 tbsp cornstarch
  • 3 tbsp cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 4 tbsp ketchup
  • 4 tbsp ketchup
  • 4 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika

Equipment

bowlmeasuring cupswhisktongsfrying panspoon