Raising Cane's Style Chicken Fingers
Equipment
Ingredients
Main Ingredients
chicken breast (raw)
800 g
buttermilk (cold)
250 ml
all-purpose flour
200 g
cornstarch
50 g
garlic powder
10 g
paprika
8 g
salt
8 g
black pepper
3 g
sunflower oil
1000 ml
Instructions
Prepare chicken
Cut chicken breast into 50 finger-sized strips.
Marinate chicken
Place chicken strips in buttermilk and let soak for 15 minutes.
Prepare coating
Mix flour, cornstarch, garlic powder, paprika, salt, and pepper in a bowl.
Coat chicken
Remove chicken from buttermilk and dredge in the seasoned flour mixture.
Heat oil
Heat sunflower oil in a deep pot to 175°C.
Fry chicken
Fry chicken fingers in batches until golden brown and crispy, about 4-5 minutes per batch.
Serve
Drain on paper towels and serve hot with your favorite dipping sauce.
Original recipe
Storage
Best served fresh. Reheat to restore crispiness.
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