Raising Cane's Chicken Fingers
Equipment
Ingredients
Chicken Fingers
chicken breast (raw)
800 g
buttermilk (cold)
250 ml
all-purpose flour (dry)
200 g
cornstarch (dry)
50 g
salt (dry)
10 g
black pepper (ground)
5 g
garlic powder (dry)
8 g
paprika (ground)
5 g
sunflower oil (liquid)
1000 ml
Cane's Sauce
mayonnaise (creamy)
120 g
ketchup (smooth)
30 g
worcestershire sauce (liquid)
10 ml
garlic powder (dry)
3 g
black pepper (ground)
1 g
Instructions
Prepare chicken
Cut chicken breast into strips about 2 cm wide.
Marinate chicken
Place chicken strips in buttermilk and let marinate for 15 minutes.
Mix breading
Combine flour, cornstarch, salt, pepper, garlic powder, and paprika in a bowl.
Bread the chicken
Remove chicken from buttermilk and coat each strip thoroughly in the breading mixture.
Heat oil
Heat oil in a deep pan or pot to 175°C for frying.
Fry chicken fingers
Fry chicken strips in batches for 4-5 minutes until golden brown and crispy.
Drain chicken
Remove chicken from oil and drain on paper towels.
Prepare Cane's sauce
Mix mayonnaise, ketchup, Worcestershire sauce, garlic powder, and pepper until smooth.
Serve
Serve hot chicken fingers with Cane's sauce on the side.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven to restore crispiness.
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