Cane's Chicken Fingers
Crispy golden chicken fingers served with the famous Cane's signature sauce - a perfect combination of tender, juicy chicken and creamy, tangy dipping sauce.
Equipment
Ingredients
Main Ingredients
chicken breast tenders (raw)
500 g
buttermilk (cold)
240 ml
all-purpose flour (dry)
200 g
cornstarch (dry)
30 g
garlic powder (dry)
5 g
paprika (dry)
5 g
salt (dry)
5 g
black pepper (dry)
2 g
vegetable oil (liquid)
1000 ml
Cane's Sauce
mayonnaise (cold)
120 g
ketchup (room_temp)
30 g
Worcestershire sauce (liquid)
5 ml
garlic powder (dry)
1 g
black pepper (dry)
1 g
Instructions
Prepare the chicken
Cut chicken breast into finger-sized strips and place in a bowl.
Marinate the chicken
Pour buttermilk over chicken strips and let them soak for 15 minutes.
Prepare the coating
Mix flour, cornstarch, garlic powder, paprika, salt, and pepper in a shallow dish.
Coat the chicken
Remove chicken from buttermilk and dredge each strip in the seasoned flour mixture.
Heat the oil
Heat vegetable oil in a deep pot or wok to 175°C for frying.
Fry the chicken
Fry chicken strips in batches for 6-8 minutes until golden brown and cooked through.
Make the Cane's sauce
Mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, and black pepper until smooth.
Serve
Serve hot chicken fingers with Cane's sauce on the side.
Original recipe
Storage
Best enjoyed fresh, but can be reheated to restore crispiness. Sauce keeps for up to 5 days in refrigerator.
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