Raising Cane’s Chicken Fingers

Serves 1
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Directions

  1. 1Prepare the wet batter by whisking together buttermilk, garlic powder, black pepper, salt, and smoked paprika then 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 then 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 then 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 350°F) until golden brown and cooked through, approximately 8-10 minutes, flipping halfway through.
  11. 11Deep fry the coated chicken strips in hot oil (about 350°F) until golden brown and cooked through, approximately 8-10 minutes, flipping halfway through.
  12. 12Deep fry the coated chicken strips in hot oil (about 350°F) 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
  • for frying oil
  • for frying oil
  • for frying oil
  • 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 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • to taste salt
  • to taste salt
  • to taste salt
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 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
  • to taste salt
  • to taste salt
  • to taste salt
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 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 cup mayonnaise
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • to taste salt
  • to taste salt
  • to taste salt
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika