Raising Cane's-Style Chicken Fingers With Canes Sauce

Serves 1
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Directions

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

Ingredients

  • 2 lb chicken breast, cut into strips
  • 2 lb chicken breast, cut into strips
  • 2 lb chicken breast, cut into strips
  • Oil for frying
  • Oil for frying
  • Oil for frying
  • 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
  • Salt to taste
  • Salt to taste
  • Salt to taste
  • 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
  • Salt to taste
  • Salt to taste
  • Salt to taste
  • 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
  • Salt to taste
  • Salt to taste
  • Salt to taste
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika

Equipment

bowltongsbaking sheetpot