Raising Cane’s Style Chicken Fingers
Raising Cane’s Style Chicken Fingers
Ingredients
For the Chicken
- 2 pounds chicken breast, cut into strips
- 4 cups oil, for frying, or as needed
For the Dry Batter
- 2 cups all purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
For the Wet Batter
- 2 cups buttermilk
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 teaspoon salt, or to taste
- 1 tablespoon smoked paprika
For the Cane’s Sauce
- 4 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 cup mayonnaise
- 1/2 teaspoon salt, or to taste
- 1 teaspoon smoked paprika
Instructions
- 1
In a medium bowl, whisk together the buttermilk, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 teaspoon salt, and 1 tablespoon smoked paprika to create the wet batter.
⏱️ 5 min
- 2
Add the chicken strips to the wet batter, ensuring they are fully submerged. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for best flavor.
- 3
In a separate large bowl, whisk together the all purpose flour, cornstarch, 1 teaspoon smoked paprika, 1 tablespoon garlic powder, 1 teaspoon black pepper, and 1 teaspoon salt to create the dry batter.
⏱️ 5 min
- 4
Remove the chicken strips from the wet batter, allowing any excess liquid to drip off. Dredge each chicken strip thoroughly in the dry batter, pressing gently to ensure a good coating. Place coated chicken on a clean plate or baking sheet.
⏱️ 15 min
- 5
Heat approximately 4 cups of oil in a deep fryer or large, heavy-bottomed pot to 350°F. Fry the coated chicken strips in batches, being careful not to overcrowd the pot. Cook for 8-10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 10 min•🌡️ 350
- 6
While the chicken is frying, prepare the Cane's Sauce. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1 tablespoon garlic powder, 1 teaspoon black pepper, 1/2 teaspoon salt, and 1 teaspoon smoked paprika until well combined.
⏱️ 5 min
- 7
Remove the cooked chicken fingers from the oil and place them on a wire rack set over paper towels to drain any excess oil. Serve immediately with the prepared Cane’s Sauce.
Kitchen Tools
Nutrition Facts (per serving)
Raising Cane’s Style Chicken Fingers
For the Chicken
- 2 pounds chicken breast, cut into strips
- 4 cups oil, for frying, or as needed
For the Dry Batter
- 2 cups all purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
For the Wet Batter
- 2 cups buttermilk
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 teaspoon salt, or to taste
- 1 tablespoon smoked paprika
For the Cane’s Sauce
- 4 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 cup mayonnaise
- 1/2 teaspoon salt, or to taste
- 1 teaspoon smoked paprika
Instructions
- 1
In a medium bowl, whisk together the buttermilk, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 teaspoon salt, and 1 tablespoon smoked paprika to create the wet batter.
⏱️ 5 min - 2
Add the chicken strips to the wet batter, ensuring they are fully submerged. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for best flavor.
- 3
In a separate large bowl, whisk together the all purpose flour, cornstarch, 1 teaspoon smoked paprika, 1 tablespoon garlic powder, 1 teaspoon black pepper, and 1 teaspoon salt to create the dry batter.
⏱️ 5 min - 4
Remove the chicken strips from the wet batter, allowing any excess liquid to drip off. Dredge each chicken strip thoroughly in the dry batter, pressing gently to ensure a good coating. Place coated chicken on a clean plate or baking sheet.
⏱️ 15 min - 5
Heat approximately 4 cups of oil in a deep fryer or large, heavy-bottomed pot to 350°F. Fry the coated chicken strips in batches, being careful not to overcrowd the pot. Cook for 8-10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 10 min•🌡️ 350 - 6
While the chicken is frying, prepare the Cane's Sauce. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1 tablespoon garlic powder, 1 teaspoon black pepper, 1/2 teaspoon salt, and 1 teaspoon smoked paprika until well combined.
⏱️ 5 min - 7
Remove the cooked chicken fingers from the oil and place them on a wire rack set over paper towels to drain any excess oil. Serve immediately with the prepared Cane’s Sauce.