Homemade Raising Cane's Chicken Fingers with Cane's Sauce
Equipment
Ingredients
Chicken
chicken breast (raw, cut into strips)
900 g
Dry Batter
all-purpose flour
240 g
cornstarch
24 g
smoked paprika
3 g
garlic powder
6 g
black pepper
4 g
salt
6 g
Wet Batter
buttermilk
480 ml
garlic powder
6 g
black pepper
4 g
smoked paprika
2 g
salt
6 g
Cane's Sauce
mayonnaise
220 g
ketchup
60 g
Worcestershire sauce
30 ml
garlic powder
6 g
black pepper
4 g
smoked paprika
2 g
salt
2 g
Oil for Frying
sunflower oil
1000 ml
Instructions
Prepare chicken strips
Cut chicken breasts into finger-sized strips.
Mix dry batter
Combine all dry batter ingredients in a bowl.
Mix wet batter
Combine all wet batter ingredients in a separate bowl.
Prepare Cane's sauce
Mix all sauce ingredients until smooth.
Coat chicken in batter
Dip chicken strips in wet batter, then coat in dry batter. Repeat for extra crunch.
Heat oil for frying
Heat oil to 180°C in a deep pot or fryer.
Fry chicken strips
Fry chicken strips in batches for 6-8 minutes until golden brown and cooked through.
Drain fried chicken
Remove chicken from oil and drain on paper towels or a wire rack.
Serve with Cane's sauce
Serve hot chicken fingers with Cane's sauce on the side.
Original recipe
Storage
Reheat in oven or air fryer to restore crispiness. Sauce keeps 5 days in fridge.
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