Skip to content
Menu
Homemade Raising Cane's Chicken Fingers with Cane's Sauce
Main

Homemade Raising Cane's Chicken Fingers with Cane's Sauce

1 h 30 minServes 6Nutri-Score D€€
from @gisellecooks_40 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • mayonnaisePantry120 ml
  • ketchupPantry60 ml
  • Worcestershire saucePantry15 ml
  • garlic powder (for the sauce)Spices1 piece
  • salt (for the sauce)Spices0.5 pieces
  • black pepper (for the sauce)Spices0.5 pieces
  • chili powder (for the sauce)Spices0.5 pieces
  • buttermilk (for the marinade)Dairy480 ml
  • garlic powder (for the marinade)Spices2 pieces
  • onion powder (for the marinade)Spices2 pieces
  • black pepper (for the marinade)Spices1.5 pieces
  • salt (for the marinade)Spices2 pieces
  • chili powder (for the marinade)Spices1 piece
  • egg (beaten)Dairy1 piece
  • chicken tendersMeat1.1 kg
  • all-purpose flour (for the breading)Pantry240 g
  • cornstarch (for the breading)Pantry30 g
  • paprika (for the breading)Spices2 pieces
  • salt (for the breading)Spices1.5 pieces
  • black pepper (for the breading)Spices1 piece
  • frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

585kcal

Carbs
35 g
Proteins
40 g
Fat
32 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Deep fryer
  • Tongs
  • Cooling rack

step by step

Method

  1. Make the Cane's sauce

    • Combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, salt, black pepper and chili powder in a bowl.
    • Whisk until smooth, then refrigerate until serving.
    Step 1

  2. Marinate the chicken

    • Whisk the buttermilk with the garlic powder, onion powder, black pepper, salt, chili powder and egg in a bowl.
    • Add the chicken tenders and coat well, then cover and refrigerate.
    Step 2

  3. Prepare the breading

    • Mix the flour, cornstarch, paprika, salt and black pepper in a shallow bowl.
    Step 3

  4. Coat the tenders

    • Lift each tender from the marinade, letting the excess drip off.
    • Dredge in the flour mixture, pressing so it sticks, and set aside on a rack.
    Step 4

  5. Fry the chicken fingers

    • Heat the oil to 175 °C.
    • Fry the tenders in batches until golden and cooked through, about 4-5 min per batch.
    • Drain on a cooling rack.
    Step 5

  6. Serve

    • Serve the chicken fingers hot with the Cane's sauce.
    Step 6
Get Mezze