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Raising Cane’s Chicken Fingers

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Prep Time 10 minutes
Cook Time 15 minutes
Resting time 2 hours
Cuisine Fast food

Ingredients
  

For the Chicken Marinade:

  • 750 g chicken breast cut into thick strips
  • 1 1/2 cup buttermilk
  • 1/2 cup pickle juice or vinegar if unavailable
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 egg
  • Oil for frying

For the Flour Coating:

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 2 tsp salt
  • 2 tsp black pepper

For the Sauce:

  • 3 tbsp mayonnaise
  • 1 tbsp ketchup
  • 2 tsp worchesterchire sauce
  • ½ tbsp pickle juice
  • 1 tsp paprika
  • Salt & pepper to taste

Instructions
 

  • In a bowl, whisk together the buttermilk, pickle juice, paprika, garlic powder, salt, black pepper, and egg.
  • Add the chicken strips and coat well.
  • Cover and marinate in the fridge for at least 2 hours, or preferably overnight for best results.
  • In a shallow bowl, combine the flour with paprika, garlic powder, salt, and black pepper. Mix well.
  • Remove the marinated chicken from the fridge.
  • Dredge each piece in the seasoned flour, pressing to make sure it sticks.
  • Dip it back briefly into the marinade, then coat again in the flour mixture. This double coating creates that signature crispy crust.
  • Heat oil in a deep pan over medium heat.
  • Fry the chicken tenders in batches until lightly golden (about 3–4 minutes). Remove and rest for 5 minutes.
  • Increase the oil temperature slightly and fry them again until deeply golden and crisp (another 2–3 minutes).
  • Drain on a wire rack or paper towels.
  • Mix together the mayonnaise, ketchup, worchesterchire sauce, pickle juice, paprika, salt, and pepper. Taste and adjust seasoning.
Keyword chicken fingers, chicken tenders, crispy chicken, raising canes, raising canes sauce
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