Cane's Chicken Fingers

45Min

4Servings

520Cal

MediumLevel

Kid friendlySpicy 1/5

#fried#chicken#fast-food-copycat

Equipment

mixing bowl

deep pot

serving plate

mixing spoon

tongs

kitchen thermometer

Ingredients

Main Ingredients

chicken breast (raw, boneless, skinless)

600 g

buttermilk (cold)

240 ml

all-purpose flour (plain)

200 g

cornstarch

30 g

paprika

5 g

garlic powder

3 g

onion powder

3 g

salt

6 g

black pepper

2 g

vegetable oil

1000 ml

Instructions

Marinate chicken

Place chicken strips in buttermilk and let them soak to tenderize and add flavor.

15 mintimer 15 min

15 minutes minimum; overnight gives even better flavor

Prepare breading

Mix flour, cornstarch and all seasonings in a shallow dish to create a crispy coating.

3 min

Cornstarch adds extra crunch; season flour generously

Bread the chicken

Remove chicken from buttermilk and coat each strip thoroughly in seasoned flour mixture.

5 min

Press flour firmly so it sticks well; shake off excess

Heat oil

Heat vegetable oil in a deep pot or wok to 175 °C for perfect frying temperature.

5 min175°Ctimer 5 min

Use thermometer or test with small flour piece – it should sizzle vigorously

Fry chicken

Fry breaded strips in batches until golden brown and cooked through, about 4–5 minutes per batch.

15 minMedium-high heattimer 5 min

Don’t overcrowd; maintain oil temperature between batches

Drain and serve

Transfer fried chicken to paper towels to drain excess oil, then serve hot with your favorite sauce.

2 min

Rest 1-2 min for juicier bites

Original recipe

YouTubeRecipe by Angelo Marasigan

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Oven 180 °C 8-10 minutes to restore crispiness

Best eaten fresh; reheat in oven to keep crunch

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