Raising Cane’s Chicken Fingers at Home
Ingredients
Chicken
chicken tenderloins (raw)
600 g
Marinade
buttermilk
240 ml
garlic powder
5 g
onion powder
5 g
black pepper
3 g
Breading
all-purpose flour
150 g
cornstarch
30 g
paprika
5 g
garlic powder
5 g
onion powder
5 g
salt
8 g
black pepper
3 g
Frying
vegetable oil
1000 ml
Cane’s Sauce
mayonnaise
120 g
ketchup
30 g
Worcestershire sauce
5 ml
garlic powder
2 g
black pepper
1 g
Instructions
Marinate the chicken
Combine buttermilk, garlic powder, onion powder and black pepper. Add chicken tenders and marinate for at least 30 minutes.
Prepare the breading
Mix flour, cornstarch, paprika, garlic powder, onion powder, salt and pepper in a shallow bowl.
Bread the chicken
Remove chicken from marinade and dredge each piece thoroughly in the seasoned flour mixture, pressing to coat well.
Fry the chicken
Heat vegetable oil in a deep pan to 175°C. Fry chicken tenders in batches for 4–5 minutes per side until golden and cooked through.
Make Cane’s sauce
Whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder and black pepper until smooth.
Serve
Drain fried chicken on paper towels. Serve hot with Cane’s sauce and your favorite sides.
Original recipe
Storage
Best enjoyed fresh. Sauce can be stored separately up to 5 days in the fridge.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.