Raising Cane’s Style Chicken Fingers
Raising Cane’s Style Chicken Fingers
Ingredients
For the Chicken
- 2 pounds chicken breast, cut into strips
- as needed oil, for frying
For the Wet Batter
- 2 cups buttermilk
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- as needed salt, to taste
- 1 tablespoon smoked paprika
For the Dry Batter
- 2 cups all purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon smoked paprika
- as needed salt, to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
For the Cane’s Sauce
- 4 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 cup mayonnaise
- as needed salt, to taste
- 1 teaspoon smoked paprika
Instructions
- 1
In a medium bowl, whisk together the buttermilk, 2 tablespoons of garlic powder, 1 tablespoon of black pepper, salt to taste, and 1 tablespoon of smoked paprika for the wet batter. Add the chicken strips to the wet batter, ensuring they are fully submerged. Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight, for best flavor.
⏱️ 5 min
- 2
In a separate shallow dish or bowl, whisk together the all purpose flour, cornstarch, salt to taste, 1 tablespoon of garlic powder, 1 teaspoon of black pepper, and 1 teaspoon of smoked paprika for the dry batter.
⏱️ 5 min
- 3
Remove the chicken strips from the wet batter, allowing any excess liquid to drip off. One by one, dredge each chicken strip thoroughly in the dry batter, pressing gently to ensure an even and complete coating. Set aside on a plate or wire rack.
⏱️ 10 min
- 4
Heat oil in a deep fryer or a large, heavy-bottomed pot to 350°F. Fry the coated chicken strips in batches, being careful not to overcrowd the pot, until they are golden brown and cooked through, approximately 8-10 minutes. Flip the chicken halfway through cooking to ensure even browning. Use a meat thermometer to ensure the internal temperature reaches 165°F. Remove the cooked chicken fingers and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 5
While the chicken is frying or cooling, prepare the Cane’s Sauce. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1 tablespoon of garlic powder, 1 teaspoon of black pepper, salt to taste, and 1 teaspoon of smoked paprika until well combined and smooth.
⏱️ 5 min
- 6
Serve the crispy chicken fingers immediately with the prepared Cane’s Sauce on the side.
Kitchen Tools
Nutrition Facts (per serving)
Raising Cane’s Style Chicken Fingers
For the Chicken
- 2 pounds chicken breast, cut into strips
- as needed oil, for frying
For the Wet Batter
- 2 cups buttermilk
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- as needed salt, to taste
- 1 tablespoon smoked paprika
For the Dry Batter
- 2 cups all purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon smoked paprika
- as needed salt, to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
For the Cane’s Sauce
- 4 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 cup mayonnaise
- as needed salt, to taste
- 1 teaspoon smoked paprika
Instructions
- 1
In a medium bowl, whisk together the buttermilk, 2 tablespoons of garlic powder, 1 tablespoon of black pepper, salt to taste, and 1 tablespoon of smoked paprika for the wet batter. Add the chicken strips to the wet batter, ensuring they are fully submerged. Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight, for best flavor.
⏱️ 5 min - 2
In a separate shallow dish or bowl, whisk together the all purpose flour, cornstarch, salt to taste, 1 tablespoon of garlic powder, 1 teaspoon of black pepper, and 1 teaspoon of smoked paprika for the dry batter.
⏱️ 5 min - 3
Remove the chicken strips from the wet batter, allowing any excess liquid to drip off. One by one, dredge each chicken strip thoroughly in the dry batter, pressing gently to ensure an even and complete coating. Set aside on a plate or wire rack.
⏱️ 10 min - 4
Heat oil in a deep fryer or a large, heavy-bottomed pot to 350°F. Fry the coated chicken strips in batches, being careful not to overcrowd the pot, until they are golden brown and cooked through, approximately 8-10 minutes. Flip the chicken halfway through cooking to ensure even browning. Use a meat thermometer to ensure the internal temperature reaches 165°F. Remove the cooked chicken fingers and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 5
While the chicken is frying or cooling, prepare the Cane’s Sauce. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1 tablespoon of garlic powder, 1 teaspoon of black pepper, salt to taste, and 1 teaspoon of smoked paprika until well combined and smooth.
⏱️ 5 min - 6
Serve the crispy chicken fingers immediately with the prepared Cane’s Sauce on the side.