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 deep frying); 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 the Cane’s sauce); 2 tbsp Worcestershire sauce (For the Cane’s sauce); 1 tbsp Garlic powder (For the Cane’s sauce); 1 tsp Black pepper (For the Cane’s sauce); 1 cup Mayonnaise (For the Cane’s sauce); Salt (To taste; for the Cane’s sauce); 1 tsp Smoked paprika (For the Cane’s sauce)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy, seasoned chicken strips coated in a smoked-paprika dry batter, deep-fried until golden, and served with a creamy tangy Cane’s-style dipping sauce.

6 servings170 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 lb Chicken breast (Cut into strips)
Oil (For deep frying)
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 the Cane’s sauce)
2 tbsp Worcestershire sauce (For the Cane’s sauce)
1 tbsp Garlic powder (For the Cane’s sauce)
1 tsp Black pepper (For the Cane’s sauce)
1 cup Mayonnaise (For the Cane’s sauce)
Salt (To taste; for the Cane’s sauce)
1 tsp Smoked paprika (For the 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, salt to taste, 1 tablespoon garlic powder, 1 teaspoon black pepper, and 1 teaspoon smoked paprika to make the dry batter.
4
Remove the chicken strips from the wet batter, allowing excess batter to drip off. Coat each strip thoroughly in the dry batter.
5
Heat enough oil for deep frying to about 350°F (175°C).
6
Deep-fry the coated chicken strips until golden brown and cooked through, approximately 8–10 minutes, flipping halfway through.
7
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.
8
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 provide a final internal temperature; chicken should be fully cooked through. Frying-oil quantity is not specified.