Imported from Instagram

Raising Cane’s-Style Chicken Fingers

Name: Raising Cane’s-Style Chicken Fingers
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb chicken breast (Cut into strips); oil for frying (Amount not specified); 2 cup all-purpose flour (For the dry batter); 3 tbsp cornstarch (For the dry batter); 1 tsp smoked paprika (For the dry batter); salt (To taste; for the dry batter); 1 tbsp garlic powder (For the dry batter); 1 tsp black pepper (For the dry batter); 2 cup buttermilk (For the wet batter); 2 tbsp garlic powder (For the wet batter); 1 tbsp black pepper (For the wet batter); salt (To taste; for the wet batter); 1 tbsp smoked paprika (For the wet batter); 4 tbsp ketchup (For Cane’s sauce); 2 tbsp Worcestershire sauce (For Cane’s sauce); 1 tbsp garlic powder (For Cane’s sauce); 1 tsp black pepper (For Cane’s sauce); 1 cup mayonnaise (For Cane’s sauce); salt (To taste; for Cane’s sauce); 1 tsp smoked paprika (For Cane’s sauce)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy, seasoned chicken breast strips coated in a buttermilk marinade and spiced flour batter, deep-fried until golden, and served with a creamy, tangy Cane’s-style sauce.

6 servings170 minAmerican

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Ingredients

2 lb chicken breast (Cut into strips)
oil for frying (Amount not specified)
2 cup all-purpose flour (For the dry batter)
3 tbsp cornstarch (For the dry batter)
1 tsp smoked paprika (For the dry batter)
salt (To taste; for the dry batter)
1 tbsp garlic powder (For the dry batter)
1 tsp black pepper (For the dry batter)
2 cup buttermilk (For the wet batter)
2 tbsp garlic powder (For the wet batter)
1 tbsp black pepper (For the wet batter)
salt (To taste; for the wet batter)
1 tbsp smoked paprika (For the wet batter)
4 tbsp ketchup (For Cane’s sauce)
2 tbsp Worcestershire sauce (For Cane’s sauce)
1 tbsp garlic powder (For Cane’s sauce)
1 tsp black pepper (For Cane’s sauce)
1 cup mayonnaise (For Cane’s sauce)
salt (To taste; for Cane’s sauce)
1 tsp smoked paprika (For Cane’s sauce)

Steps

1
Whisk together the buttermilk, 2 tablespoons garlic powder, 1 tablespoon black pepper, salt to taste, and 1 tablespoon smoked paprika to make the wet batter.
2
Add the chicken strips to the wet batter and marinate for at least 2 hours or overnight.
3
Whisk together the all-purpose flour, cornstarch, 1 teaspoon smoked paprika, salt to taste, 1 tablespoon garlic powder, and 1 teaspoon black pepper to make the dry batter.
4
Remove the chicken strips from the wet batter, allowing the excess to drip off.
5
Coat each chicken strip in the dry batter.
6
Heat the frying oil to about 350°F.
7
Deep-fry the coated chicken strips for approximately 8–10 minutes, flipping halfway through, until golden brown and cooked through.
8
Whisk together the mayonnaise, ketchup, Worcestershire sauce, 1 tablespoon garlic powder, 1 teaspoon black pepper, salt to taste, and 1 teaspoon smoked paprika to prepare the Cane’s sauce.
9
Serve the crispy chicken fingers with the Cane’s sauce.

Notes

The source specifies marinating for at least 2 hours or overnight. It does not specify the amount of frying oil or an internal temperature; ensure the chicken is cooked through before serving.