Raising Cane's Chicken Fingers
Crispy golden chicken fingers served with a tangy, creamy dipping sauce that tastes just like the famous Raising Cane's version.
Equipment
Ingredients
Main
chicken breast (boneless, skinless)
600 g
buttermilk
240 ml
all-purpose flour
200 g
cornstarch
30 g
paprika
5 g
garlic powder
5 g
onion powder
5 g
black pepper
2 g
salt
5 g
sunflower oil
500 ml
Cane's Sauce
mayonnaise
120 g
ketchup
30 g
worcestershire sauce
5 ml
garlic powder
1 g
black pepper
0.5 g
salt
1 g
Instructions
Cut the chicken
Slice chicken breasts into 1.5 cm thick strips.
Marinate the chicken
Place the chicken strips in buttermilk and let them soak.
Prepare the coating
Mix flour, cornstarch, and all seasonings in a bowl.
Coat the chicken
Remove chicken from buttermilk and dredge in the flour mixture.
Heat the oil
Heat sunflower oil in a deep pan or wok to 175°C.
Fry the chicken
Fry the coated chicken strips in batches until golden and cooked through.
Make the sauce
Mix mayonnaise, ketchup, Worcestershire sauce, and seasonings until smooth.
Serve
Serve hot chicken fingers with Cane's sauce on the side.
Original recipe
Storage
Reheat in the oven or air fryer to restore crispiness. Sauce keeps up to 5 days in the fridge.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.