Copycat Raising Cane's Chicken Fingers
Equipment
Ingredients
Chicken
chicken breast (cut into strips)
900 g
Marinade
buttermilk
240 ml
garlic powder
5 g
onion powder
5 g
salt
5 g
black pepper
3 g
Breading
all-purpose flour
200 g
salt
5 g
black pepper
8 g
garlic powder
3 g
paprika
3 g
Cane's Sauce
mayonnaise
120 g
ketchup
30 g
worcestershire sauce
5 ml
garlic powder
2 g
black pepper
1 g
salt
1 g
Frying
vegetable oil
1000 ml
Instructions
Prepare the marinade
Combine buttermilk with garlic powder, onion powder, salt and black pepper in a large bowl.
Marinate the chicken
Add chicken strips to the marinade and refrigerate for at least 1 hour or overnight for best results.
Prepare the breading mixture
In a shallow dish, combine flour with salt, black pepper, garlic powder and paprika. Mix well.
Make Cane's sauce
Combine mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper and salt. Mix until smooth and refrigerate until ready to serve.
Heat the oil
Heat vegetable oil in a deep pot or fryer to 175°C (350°F).
Bread the chicken
Remove chicken strips from marinade, allowing excess to drip off. Dredge each strip thoroughly in the seasoned flour mixture, pressing to adhere.
Fry the chicken
Fry chicken strips in batches for 3-4 minutes per side until golden brown and internal temperature reaches 75°C. Do not overcrowd the pot.
Drain and serve
Remove fried chicken to a paper towel-lined plate to drain excess oil. Serve hot with Cane's sauce on the side.
Storage
Best enjoyed fresh. Leftovers can be stored in refrigerator but will lose some crispiness.
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