Cane's-Inspired Crispy Fried Chicken Fingers
Equipment
Ingredients
Chicken
chicken tenders (raw)
600 g
buttermilk (cold)
250 ml
Seasoning & Coating
all-purpose flour
200 g
paprika
5 g
garlic powder
3 g
onion powder
3 g
salt
5 g
black pepper
2 g
Oil
sunflower oil
1000 ml
Cane's-Style Dipping Sauce
mayonnaise
120 g
ketchup
30 g
garlic powder
1 g
black pepper
1 g
Instructions
Brine the chicken
Place chicken tenders in buttermilk and let soak to tenderize and flavor the meat.
Season the flour
Mix flour with paprika, garlic powder, onion powder, salt and pepper for the seasoned crust.
Heat the frying oil
Pour oil into a deep pot or wok and heat to 175–180°C for optimal crispiness without burning.
Dredge the chicken
Remove tenders from buttermilk, letting excess drip off, then coat thoroughly in seasoned flour.
Fry the chicken fingers
Fry in batches 4–5 minutes per side until golden and internal temperature reaches 75°C.
Drain and rest
Transfer fried tenders to a wire rack or paper towels to drain excess oil.
Prepare Cane's-style sauce
Mix mayonnaise, ketchup, garlic powder and black pepper until smooth.
Serve
Plate hot chicken fingers with dipping sauce on the side.
Storage
Reheat to restore crispiness; sauce keeps 5 days refrigerated
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