Raising Cane’s Sauce with Chicken Fingers

Ingredients

• 250 g Mayonnaise
• 130 g Ketchup
• 1 TL Salt for the sauce
• 1 TL Pepper for the sauce
• Garlic powder for the sauce (Some, to taste)
• 2 TL Worcestershire sauce
• 500 g Chicken breast (Cut into evenly sized, elongated pieces)
• 375 g Buttermilk (For the marinade)
• 1 TL Garlic powder for the marinade
• 1 TL Sweet paprika for the marinade
• Salt for the marinade (A pinch)
• Pepper for the marinade (A pinch)
• 225 g Flour (For the coating)
• 1 TL Garlic powder for the coating
• 1 TL Sweet paprika for the coating
• Salt for the coating (A pinch)
• Pepper for the coating (A pinch)
• 500 g Frying fat (The required amount depends on the size of the pan; not all of the fat will be absorbed.)

Steps

1. 1

   For the sauce, place the mayonnaise, ketchup, salt, pepper, garlic powder, and Worcestershire sauce in a bowl.

2. 2

   Stir all the ingredients thoroughly until a smooth, creamy sauce forms. Season to taste with additional garlic powder or pepper.

3. 3

   For the marinade, cut the chicken breast into evenly sized, elongated pieces.

4. 4

   Mix the chicken pieces with the buttermilk, garlic powder, paprika, salt, and pepper in a bowl, ensuring that the meat is completely coated with the marinade.

5. 5

   Let the chicken rest in the buttermilk marinade while preparing the coating.

6. 6

   For the coating, thoroughly mix the flour, garlic powder, paprika, salt, and pepper in a shallow bowl.

7. 7

   Remove the marinated chicken pieces from the buttermilk and turn them in the flour mixture until coated on all sides. Gently shake off any excess flour.

8. 8

   Heat the frying fat in a large, deep pan. It is hot enough when small bubbles rise from a wooden skewer held in the fat.

9. 9

   Carefully place the coated chicken fingers into the hot fat in batches so that the temperature does not drop too much and the pieces do not stick together.

10. 10

    Deep-fry the chicken fingers for a few minutes, turning them occasionally, until the coating is golden brown and crispy and the chicken is fully cooked. The exact cooking time depends on the size and thickness of the pieces; poultry should reach 74 °C at the center.

11. 11

    Remove the finished chicken fingers from the fat and briefly drain them on paper towels.

12. 12

    Serve the chicken fingers with Raising Cane’s sauce for dipping.

Notes

According to the source, Worcestershire sauce can be replaced with a mixture of mustard and apple cider vinegar: For ¾ tsp Worcestershire sauce, mix ½ tsp mustard with ½ tsp apple cider vinegar. The sauce also goes well with chicken wings. Do not place too many pieces in the pan at once when frying.

Nutrition per serving

• Main course
• Snack
• American
• Deep-fried
• Chicken Fingers
• Dip
• Fast Food
• Party-friendly