Extra Crispy Chicken Strips
Ultra-crispy double-fried chicken strips with a craggy golden crust and a tangy, slightly spicy dipping sauce inspired by Raising Cane's.
Equipment
Ingredients
Chicken
chicken breast (raw)
680 g
pickle juice
180 ml
paprika
2 g
garlic powder
3 g
onion powder
3 g
black pepper
2.5 g
Coating
flour
190 g
cornstarch
65 g
paprika
2 g
garlic powder
3 g
onion powder
3 g
cayenne pepper
1 g
salt
5 g
black pepper
2.5 g
baking powder
2 g
cold water
60 ml
oil
500 ml
Cane’s-Style Sauce
mayo
110 g
ketchup
60 g
Worcestershire sauce
15 ml
garlic powder
3 g
black pepper
2.5 g
paprika
1.5 g
onion powder
1 g
Instructions
Slice the chicken
Slice chicken breasts horizontally, then cut into small thin strips.
Marinate the chicken
Marinate chicken with pickle juice and seasonings for 1–2 hours.
Prepare the coating mixture
Mix all coating ingredients. Add 3–4 tbsp pickle juice or cold water and rub together to create small flour clumps.
Coat the chicken
Coat chicken in flour, quickly dunk in cold water, then coat again. Press and scrunch the flour onto the chicken for a craggy coating.
First fry
Fry at 175°C for 3–5 minutes until golden and cooked to 74°C internal temperature.
Second fry for extra crunch
For extra crunch, rest 5–10 minutes, then fry again at 190°C for 45–60 seconds.
Make the sauce
Mix all sauce ingredients and serve alongside.
Original recipe
Storage
Best enjoyed fresh; reheat in oven rather than microwave to maintain crunch
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