Extra Crispy Chicken Strips
Ultra-crispy double-fried chicken strips marinated in tangy pickle juice and served with a creamy, zesty Cane’s-style dipping sauce.
Equipment
Ingredients
Chicken
chicken breast (raw)
680 g
pickle juice
177 ml
paprika
2 tsp
garlic powder
2 tsp
onion powder
2 tsp
black pepper
1.5 tsp
Coating
flour
188 g
cornstarch
64 g
paprika
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
cayenne pepper
0.5 tsp
salt
1 tsp
black pepper
0.5 tsp
baking powder
0.5 tsp
Cane’s-Style Sauce
mayo
120 ml
ketchup
60 ml
Worcestershire sauce
15 ml
garlic powder
1 tsp
black pepper
0.5 tsp
paprika
0.5 tsp
onion powder
0.25 tsp
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 177°C for 3–5 minutes until golden and cooked to 74°C.
Second fry for extra crunch
Rest 5–10 minutes, then fry again at 191°C for 45–60 seconds.
Make the dipping sauce
Mix all sauce ingredients and serve alongside.
Original recipe
Storage
Re-fry for best crispiness. Sauce keeps separately up to 5 days in fridge.
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