Raising Cane's Chicken Fingers with Raising Cane's Sauce
Directions
- 1Place chicken tenders in a bowl to marinate for about 2 hours.
- 2Add 2 cups of buttermilk, 2 tablespoons of garlic powder, 1 tablespoon of black pepper, 1 tablespoon of smoked paprika, and some salt to the chicken.
- 3Mix the chicken with the marinade ingredients.
- 4Marinate the chicken in the fridge for 2 hours.
- 5For the dry mix, combine 2 cups of all-purpose flour, 3 tablespoons of cornstarch, 1 teaspoon of black pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder.
- 6Take the marinated chicken and dip it into the dry batter.
- 7Place the coated chicken into hot oil.
- 8Fry the chicken until it's golden brown.
- 9For the Cane's sauce, combine 1/2 cup of mayonnaise, 1/4 cup of ketchup, 1/2 teaspoon of Worcestershire sauce, garlic powder, lemon pepper, salt, and a little extra pepper.
- 10Mix all the sauce ingredients together until well blended.
Ingredients
- chicken tenders
- 2 cups buttermilk
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- salt
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 cup mayonnaise
- 0.25 cup ketchup
- 0.5 teaspoon Worcestershire sauce
- garlic powder
- lemon pepper
- salt
- black pepper
Equipment
bowltongsfrying panstovespoon
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