Imported from Instagram
Buttermilk Chicken Fingers with Copycat Raising Cane’s Sauce
Crispy fried chicken fingers marinated in homemade buttermilk and seasoned with savory spices, then coated using a wet-dry-wet-dry breading technique. Served with a mayonnaise-based copycat Raising Cane’s sauce.
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Ingredients
- 1 cup milk (Use 1 cup for each batch of homemade buttermilk.)
- 1 tbsp vinegar (Use 1 tablespoon for every 1 cup milk.)
- chicken breast (Cut into strips; amount not specified.)
- hot sauce (Amount not specified; add to taste for the marinade.)
- salt (Add to taste to the marinade; finish with flaky salt.)
- black pepper (Add to taste to the marinade.)
- onion powder (Add to taste; use in both the marinade and dry breading.)
- oregano (Add to taste; use in both the marinade and dry breading.)
- garlic powder (Add to taste; use in both the marinade and dry breading, and in the sauce.)
- smoked paprika (Add to taste to the marinade and dry breading.)
- all-purpose flour (Use 3 parts flour to 1 part cornstarch for the dry breading.)
- cornstarch (Use 1 part cornstarch to 3 parts flour.)
- baking powder (Add a small amount to the dry breading; exact amount not specified.)
- mayonnaise (Use more mayonnaise than the other sauce ingredients; exact amount not specified.)
- ketchup (Add to taste for the sauce.)
- Worcestershire sauce (Add to taste for the sauce.)
- oil for frying (Amount and type not specified.)
- flaky salt (For finishing.)
Steps
- 1
Make the homemade buttermilk by combining 1 cup milk with 1 tablespoon vinegar. Set it aside for 10–15 minutes, until the milk curdles slightly and resembles buttermilk.
- 2
While the buttermilk rests, cut the chicken breasts into strips.
- 3
Season the homemade buttermilk with hot sauce, salt, black pepper, onion powder, oregano, garlic powder, and smoked paprika. Add the seasonings to taste; the source does not provide exact amounts.
- 4
Add the chicken strips to the seasoned buttermilk and coat them thoroughly. Refrigerate the chicken, preferably overnight, so the acid tenderizes it and the seasoning develops.
- 5
Prepare the dry breading by combining flour and cornstarch in a 3:1 ratio. Add a small amount of baking powder and the same seasonings used in the buttermilk, then mix well.
- 6
Drizzle a little of the wet buttermilk mixture into the dry breading and mix it in. These small damp pieces help create a flaky texture and crispy edges.
- 7
Remove the marinated chicken from the refrigerator. Coat each strip in the seasoned flour mixture, dip it back into the buttermilk, and coat it in the flour mixture again, following the wet-dry-wet-dry sequence.
- 8
Make the sauce by mixing mayonnaise, ketchup, garlic powder, black pepper, Worcestershire sauce, and salt. Use more mayonnaise than the other ingredients, and adjust the seasoning to taste.
- 9
Refrigerate the sauce so its flavor can deepen. Keep the breaded chicken refrigerated until ready to fry.
- 10
Heat frying oil and fry the breaded chicken fingers until cooked through and crisp. The source does not specify an oil temperature or frying time.
- 11
Double-fry the chicken if desired; the source notes that this was skipped because a large amount was being cooked.
- 12
Finish the fried chicken fingers with flaky salt and serve with the chilled sauce.
Notes
Exact quantities for the chicken, seasonings, breading, sauce, and frying oil were not provided. The source recommends marinating the chicken overnight and refrigerating the sauce to deepen its flavor. Frying temperature and time are also unspecified. The sauce should contain more mayonnaise than the other ingredients and should be adjusted to taste.
Nutrition per serving
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