Raising Cane’s Chicken Fingers Sauce (Print Version)
# Ingredients:
→ Chicken Fingers
01 -
1 pound chicken tenderloins
02 -
1 cup buttermilk
03 -
1 cup all-purpose flour
04 -
1 tablespoon garlic powder
05 -
1 tablespoon onion powder
06 -
1 tablespoon paprika
07 -
1 teaspoon black pepper
08 -
1 teaspoon salt
09 -
1 teaspoon cayenne pepper
10 -
Vegetable oil, for frying
→ Dipping Sauce
11 -
1/2 cup mayonnaise
12 -
1/4 cup ketchup
13 -
1 teaspoon Worcestershire sauce
14 -
1/2 teaspoon garlic powder
15 -
1/2 teaspoon paprika
16 -
Pinch salt
17 -
Pinch black pepper
# Instructions:
01 -
Place chicken tenderloins in a bowl and pour buttermilk over them. Marinate for 20 to 30 minutes in the refrigerator for enhanced tenderness.
02 -
Combine flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper in a large bowl. Mix thoroughly to ensure even seasoning.
03 -
Remove chicken from buttermilk, allowing excess to drain off. Dredge each tenderloin in the seasoned flour, ensuring complete coverage.
04 -
For a crispier crust, dip floured chicken pieces back into buttermilk, then return them to the flour mixture for a second coating.
05 -
Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat oil to 350°F (175°C) over medium-high heat.
06 -
Carefully place coated chicken into the hot oil in batches to avoid crowding. Fry for 4 to 5 minutes per side until golden brown and fully cooked.
07 -
Remove fried chicken using tongs and place on a plate lined with paper towels to absorb surplus oil.
08 -
In a small bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, paprika, salt, and black pepper until smooth. Taste and adjust seasoning as needed.
09 -
Arrange crispy chicken fingers on a platter and serve immediately with prepared sauce for dipping.
# Notes:
01 -
Marinating the chicken in buttermilk helps tenderize the meat and provides a richer flavor.
02 -
For optimal crispiness, always allow excess buttermilk to drip off before dredging in flour.
03 -
Monitor oil temperature using a thermometer for even cooking and to prevent burning.