Raising Cane’s Chicken Fingers
Equipment
Ingredients
Chicken
chicken breast (raw)
680 g
pickle juice (cold)
177 ml
hot sauce
15 ml
paprika
2 g
garlic powder
3 g
onion powder
3 g
black pepper
1.5 g
Coating
all-purpose flour
188 g
cornstarch
64 g
paprika
2 g
garlic powder
3 g
onion powder
3 g
cayenne pepper
1 g
salt
6 g
black pepper
1.5 g
baking powder
3 g
cold water (cold)
60 ml
oil
1000 ml
Raising Cane’s-Style Sauce
mayonnaise
115 g
ketchup
60 g
Worcestershire sauce
15 ml
garlic powder
3 g
black pepper
1.5 g
paprika
1 g
onion powder
0.75 g
Instructions
Prepare the chicken
Cut chicken breasts into long, thin chicken fingers.
Marinate the chicken
Add the chicken to a bowl with the pickle juice, hot sauce, paprika, garlic powder, onion powder, and black pepper. Mix well and marinate for 1–2 hours.
Prepare the coating
In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, black pepper, and baking powder.
Create craggy coating texture
Add about 3–4 tablespoons of the pickle juice marinade or cold water to the flour mixture. Rub it between your fingers to create small flour clumps. These little clumps help create that extra crispy, craggy coating.
Coat the chicken
Remove the chicken from the marinade and coat each piece generously in the flour mixture. Quickly dunk it in cold water, then place it back into the flour mixture. Press and scrunch the flour firmly onto the chicken so the coating sticks well.
First fry
Heat the frying oil to 175°C. Fry the chicken fingers for about 3–5 minutes, depending on thickness, until golden brown, crispy, and cooked to an internal temperature of 74°C.
Rest and second fry
For even more crunch, let the chicken rest for 5–10 minutes, then fry again at 190°C for about 45–60 seconds.
Make the sauce
For the Cane’s-style sauce, mix the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, paprika, and onion powder until smooth and creamy.
Serve
Serve the crispy chicken fingers hot with plenty of homemade Cane’s-style sauce on the side.
Original recipe
Storage
Reheat in oven or air fryer to restore crispiness. Sauce keeps in fridge up to 5 days.
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