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 marinated in buttermilk, coated in a spiced flour batter, and deep-fried until golden. Serve with a creamy, tangy homemade Cane’s-style sauce.

6 servings170 minAmerican

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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
Make the wet batter by whisking together the buttermilk, garlic powder, black pepper, salt, and smoked paprika in a large bowl.
2
Add the chicken strips to the wet batter and turn them to coat. Marinate for at least 2 hours or overnight.
3
Make the dry batter by whisking together the flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika in a separate bowl.
4
Remove the chicken strips from the wet batter, allowing excess batter to drip off.
5
Coat each chicken strip thoroughly in the dry batter.
6
Heat the frying oil to about 350°F.
7
Deep-fry the coated chicken strips in the hot oil for approximately 8–10 minutes, flipping halfway through, until golden brown and cooked through.
8
Prepare the Cane’s sauce by whisking together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika.
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 a final internal temperature; cook the chicken until fully cooked through.