Raising Cane’s Chicken Fingers with Cane’s Sauce

Name: Raising Cane’s Chicken Fingers with Cane’s Sauce
Total time: 37 min
Cuisine: American
Ingredients: 2 lb chicken breast; 0 oil; 2 cups buttermilk; 2 tbsp garlic powder; 1 tbsp black pepper; 0 salt; 1 tbsp smoked paprika; 2 cups all-purpose flour; 3 tbsp cornstarch; 1 tbsp garlic powder; 1 tsp black pepper; 1 tsp smoked paprika; 1 cup mayonnaise; 4 tbsp ketchup; 2 tbsp Worcestershire sauce; 1 tbsp garlic powder; 1 tsp black pepper; 0 salt; 1 tsp smoked paprika

37m

Serves 1

instagram.com

Raising Cane’s Chicken Fingers with Cane’s Sauce

instagram.com

37m

Serves 1

Directions

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

Ingredients

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

Equipment

bowlwhiskmeasuring cupsmeasuring spoonstongsfrying panbaking sheetparchment paper

Raising Cane’s Chicken Fingers with Cane’s Sauce

37m

Serves 1

instagram.com

Raising Cane’s Chicken Fingers with Cane’s Sauce

instagram.com

37m

Serves 1

Directions

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