Raising Cane’s-style Chicken Fingers with Canes Sauce

• total tid: 2 hours 9 minutes

Ingredienser

For the Chicken:

2 lb chicken breast, cut into strips

Oil for frying

For the Wet Batter:

2 cups buttermilk

2 tbsp garlic powder

1 tbsp black pepper

Salt to taste

1 tbsp smoked paprika

For the Dry Batter:

2 cups all-purpose flour

3 tbsp cornstarch

Salt to taste

1 tbsp garlic powder

1 tsp black pepper

1 tsp smoked paprika

For the Cane’s Sauce:

1 cup mayonnaise

4 tbsp ketchup

2 tbsp Worcestershire sauce

1 tbsp garlic powder

1 tsp black pepper

Salt to taste

1 tsp smoked paprika

Fremgangsmåte

Prepare the wet batter by whisking together buttermilk, garlic powder, black pepper, salt, and smoked paprika. Add the chicken strips to the wet batter and marinate for at least 2 hours or overnight.

Prepare the dry batter by whisking together flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika.

Remove the chicken from the wet batter, allowing excess to drip off, then coat each strip in the dry batter.

Deep-fry the coated chicken strips in hot oil (about 350°F) until golden brown and cooked through, approximately 8-10 minutes, flipping halfway through.

Prepare the Cane’s Sauce by whisking together mayonnaise, ketchup,Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika.

Serve the crispy chicken fingers with Cane’s Sauce.