Crispy Chicken Strips with Raising Cane’s-Style Sauce

Ingredients

• 2 lb Boneless chicken breast (Cut into thick strips and patted dry)
• Oil (For frying)
• 1 cup All-purpose flour (For the wet batter)
• Salt and pepper (To taste; for the wet batter)
• 1 tbsp Cajun seasoning (For the wet batter)
• 1 tbsp Garlic powder (For the wet batter)
• 1 tbsp Onion powder (For the wet batter)
• 1 tbsp Baking powder (For the wet batter)
• 0.75 cup Water (Use less or more to make a thick batter)
• 1 cup All-purpose flour (For the dry batter)
• Salt and pepper (To taste; for the dry batter)
• 1 tbsp Garlic powder (For the dry batter)
• 1 tbsp Onion powder (For the dry batter)
• 1 tbsp Cajun seasoning (For the dry batter)
• 0.5 cup Mayonnaise (For the sauce)
• 2 tbsp Ketchup (For the sauce)
• 1 tbsp Worcestershire sauce (For the sauce)
• 1 tbsp Garlic powder (For the sauce)
• Salt and pepper (To taste; for the sauce)
• Fries (For serving)

Steps

1. 1

   Cut the boneless chicken breast into thick strips. Pat the strips dry and set them aside.

2. 2

   Make the wet batter in a mixing bowl by combining the all-purpose flour, salt and pepper, Cajun seasoning, garlic powder, onion powder, and baking powder. Mix well.

3. 3

   Add the water to the wet-batter mixture, using less or more as needed to make a thick batter. Whisk until smooth and fluffy.

4. 4

   In a separate bowl, combine the all-purpose flour, salt and pepper, garlic powder, onion powder, and Cajun seasoning for the dry batter. Mix well.

5. 5

   Coat each chicken strip in the wet batter, then coat it in the dry batter. Place the coated strips on a tray.

6. 6

   If desired, freeze the coated chicken strips on the tray at this point for later use.

7. 7

   Heat oil in a pan over high heat until hot.

8. 8

   Once the oil is hot, add the chicken strips. Reduce the heat to medium and fry for 15–18 minutes, or until the chicken is fully cooked and crispy.

9. 9

   Make the sauce by combining the mayonnaise, ketchup, Worcestershire sauce, garlic powder, salt, and pepper in a mixing bowl. Mix until combined.

10. 10

    Serve the crispy chicken strips warm with fries and the sauce.

Notes

The source does not specify the oil quantity, frying-pan size, or a target internal temperature. It states that the coated chicken may be frozen for later use but does not provide freezing or thawing instructions.

Nutrition per serving

• main
• fried
• chicken
• American
• copycat
• dipping sauce
• family-friendly