Raising Cane's Chicken Fingers at Home
Equipment
Ingredients
Main Ingredients
chicken breast tenders (raw, boneless, skinless)
600 g
buttermilk (cold)
240 ml
all-purpose flour (dry)
200 g
cornstarch (dry)
60 g
garlic powder (dry)
5 g
paprika (dry)
5 g
salt (fine)
8 g
black pepper (ground)
3 g
sunflower oil (for frying)
1000 ml
Cane's Sauce
mayonnaise (room temperature)
120 g
ketchup (room temperature)
30 g
garlic (minced)
2 cloves
worcestershire sauce (room temperature)
5 ml
black pepper (ground)
1 g
Instructions
Prepare chicken tenders
Cut chicken breast into finger-sized strips and marinate in buttermilk.
Prepare breading mixture
Mix flour, cornstarch, and seasonings in a bowl for the crispy coating.
Prepare Cane's sauce
Combine mayonnaise, ketchup, minced garlic, Worcestershire sauce, and black pepper.
Bread the chicken
Remove chicken from buttermilk and coat thoroughly in the flour mixture.
Fry the chicken fingers
Deep fry chicken tenders in hot oil until golden brown and crispy.
Serve hot
Serve chicken fingers immediately with Cane's sauce and your favorite sides.
Original recipe
Storage
Best enjoyed fresh. Reheating in air fryer maintains crispiness better than microwave.
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