Raising Cane’s Style Chicken Fingers

Ingredients

• For the Chicken — 2 lb chicken breast, cut into strips
• For the Chicken — Oil for frying
• For the Dry Batter — 2 cups all purpose flour
• For the Dry Batter — 3 tbsp cornstarch
• For the Dry Batter — 1 tsp smoked paprika
• For the Dry Batter — Salt to taste
• For the Dry Batter — 1 tbsp garlic powder
• For the Dry Batter — 1 tsp black pepper
• For the Wet Batter — 2 cups buttermilk
• For the Wet Batter — 2 tbsp garlic powder
• For the Wet Batter — 1 tbsp black pepper
• For the Wet Batter — Salt to taste
• For the Wet Batter — 1 tbsp smoked paprika
• For the Cane’s Sauce — 4 tbsp ketchup
• 2 tbsp Worcestershire sauce — 1 tbsp garlic powder
• 2 tbsp Worcestershire sauce — 1 tsp black pepper
• 2 tbsp Worcestershire sauce — 1 cup mayonnaise
• 2 tbsp Worcestershire sauce — Salt to taste
• 2 tbsp Worcestershire sauce — 1 tsp smoked paprika

Instructions

1. 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.
2. 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.
3. 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.
4. 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.