Homemade Raising Cane's Chicken Fingers
Equipment
Ingredients
Chicken
chicken breast (boneless, skinless)
600 g
Breading
all-purpose flour
150 g
panko breadcrumbs
200 g
buttermilk
250 ml
egg
2 pcs
Seasoning
garlic powder
5 g
onion powder
5 g
paprika
5 g
salt
5 g
black pepper
3 g
Frying
vegetable oil
1000 ml
Instructions
Prepare chicken strips
Cut chicken breast into uniform strips approximately 1cm thick for even cooking.
Set up breading station
Prepare three bowls: seasoned flour, buttermilk-egg mixture, and seasoned breadcrumbs.
Bread the chicken
Dip each chicken strip in seasoned flour, then buttermilk-egg mixture, then breadcrumbs, ensuring complete coverage.
Heat frying oil
Heat vegetable oil in a deep pot or fryer to 175°C for optimal frying temperature.
Fry chicken strips
Fry chicken strips in batches for 3-4 minutes per side until golden brown and internal temperature reaches 75°C.
Original recipe
Storage
Best served fresh, but can be reheated to restore crispiness
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