Raising Cane's Chicken Fingers with Raising Cane's Sauce
Raising Cane's Chicken Fingers with Raising Cane's Sauce
Ingredients
For the Chicken Fingers
- 1 1/2 pounds chicken tenders
- 2 cups buttermilk
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon salt, plus more as needed
For the Breading
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
For Frying
- 4 cups vegetable oil, or enough for deep frying
For the Raising Cane's Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon lemon pepper
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Place the chicken tenders in a medium-sized bowl. Add the buttermilk, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon smoked paprika, and 1 teaspoon salt. Mix all ingredients thoroughly until the chicken is well coated. Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight.
⏱️ 5 min - 2
While the chicken is marinating, prepare the Raising Cane's Sauce. In a small bowl, combine the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon lemon pepper, 1/8 teaspoon salt, and 1/4 teaspoon black pepper. Mix well with a spoon until all ingredients are thoroughly blended and the sauce is smooth. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 3
In a separate shallow dish or bowl, combine the all-purpose flour, cornstarch, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder. Whisk until well combined.
⏱️ 5 min
- 4
Pour enough vegetable oil into a large heavy-bottomed pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Working in batches, remove each chicken tender from the buttermilk marinade, allowing any excess to drip off. Dip the chicken into the dry flour mixture, ensuring it's fully coated. Gently shake off any excess flour.
⏱️ 5 min
- 6
Carefully place the breaded chicken tenders into the hot oil, making sure not to overcrowd the pot. Fry for 4-6 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 10 min•🌡️ 350
- 7
Using tongs, remove the cooked chicken tenders from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Season lightly with additional salt immediately after frying, if desired. Repeat with remaining chicken tenders.
⏱️ 5 min
- 8
Serve the hot chicken fingers immediately with the prepared Raising Cane's Sauce, crinkle-cut fries, and pickles.
Kitchen Tools
Nutrition Facts (per serving)
Raising Cane's Chicken Fingers with Raising Cane's Sauce
Ingredients
For the Chicken Fingers
- 1 1/2 pounds chicken tenders
- 2 cups buttermilk
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon salt, plus more as needed
For the Breading
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
For Frying
- 4 cups vegetable oil, or enough for deep frying
For the Raising Cane's Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon lemon pepper
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Place the chicken tenders in a medium-sized bowl. Add the buttermilk, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon smoked paprika, and 1 teaspoon salt. Mix all ingredients thoroughly until the chicken is well coated. Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight.
⏱️ 5 min - 2
While the chicken is marinating, prepare the Raising Cane's Sauce. In a small bowl, combine the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon lemon pepper, 1/8 teaspoon salt, and 1/4 teaspoon black pepper. Mix well with a spoon until all ingredients are thoroughly blended and the sauce is smooth. Cover and refrigerate until ready to serve.
⏱️ 5 min - 3
In a separate shallow dish or bowl, combine the all-purpose flour, cornstarch, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder. Whisk until well combined.
⏱️ 5 min - 4
Pour enough vegetable oil into a large heavy-bottomed pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Working in batches, remove each chicken tender from the buttermilk marinade, allowing any excess to drip off. Dip the chicken into the dry flour mixture, ensuring it's fully coated. Gently shake off any excess flour.
⏱️ 5 min - 6
Carefully place the breaded chicken tenders into the hot oil, making sure not to overcrowd the pot. Fry for 4-6 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 10 min•🌡️ 350 - 7
Using tongs, remove the cooked chicken tenders from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Season lightly with additional salt immediately after frying, if desired. Repeat with remaining chicken tenders.
⏱️ 5 min - 8
Serve the hot chicken fingers immediately with the prepared Raising Cane's Sauce, crinkle-cut fries, and pickles.