Raising Cane’s Chicken Fingers With Cane’s Sauce
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
- 1 oil
- 2 cups buttermilk
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp 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
- 1 tsp salt
- 1 tsp smoked paprika
Equipment
bowlwhisktongsfrying panmeasuring spoonsmeasuring cups
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