Raising Cane's Chicken Fingers at Home

59Min

4Servings

485Cal

MediumLevel

Kid friendly

#chicken#fried#fast-food-copycat#comfort-food

Equipment

mixing bowl

mixing spoon

plate

frying pan

tongs

Ingredients

Chicken

chicken breast tenders (raw)

600 g

Marinade

buttermilk

240 ml

hot sauce

15 ml

Breading

all-purpose flour

200 g

cornstarch

50 g

garlic powder

5 g

onion powder

5 g

paprika

5 g

salt

10 g

black pepper

3 g

Cane's Sauce

mayonnaise

120 g

ketchup

30 g

garlic powder

2 g

Worcestershire sauce

5 ml

black pepper

1 g

Instructions

Prepare the marinade

Mix buttermilk with hot sauce in a bowl for marinating the chicken.

2 min

Marinate the chicken

Add chicken tenders to the buttermilk marinade and refrigerate for at least 30 minutes.

30 mintimer 30 min

Marinating longer (up to 4 hours) will make the chicken even more tender

Prepare the breading mixture

Mix flour, cornstarch, and all seasonings in a shallow dish.

3 min

Make Cane's sauce

Combine mayonnaise, ketchup, garlic powder, Worcestershire sauce, and black pepper in a bowl.

2 min

Let sauce sit for 15 minutes to allow flavors to meld

Bread the chicken

Remove chicken from marinade and dredge thoroughly in the seasoned flour mixture.

5 min

Press flour firmly onto chicken for better coating

Fry the chicken

Heat oil to 175°C and fry chicken tenders in batches until golden brown and cooked through.

15 minMedium-high heattimer 3 min

Don't overcrowd the pan - fry in small batches for even cooking

Serve

Serve hot chicken fingers with Cane's sauce and your favorite sides.

2 min

Original recipe

YouTubeRecipe by Ben Chelin

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Oven 180°C for 8-10 minutes or air fryer at 180°C for 5 minutes

Reheating in oven or air fryer maintains crispiness better than microwave

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