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

4 h 20 minServes 4Nutri-Score D€€
from @caitlynle_1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • mayonnaisePantry120 ml
  • tomato saucePantry60 ml
  • Worcestershire saucePantry1 ml
  • garlic powderSpices1 g
  • black pepper (freshly ground)Spices2 g
  • salt (to taste)Spices2 g
  • chicken breast (cut into strips)Meat1 kg
  • buttermilk (small carton)Dairy280 ml
  • mustard powderSpices2 g
  • paprikaSpices2 g
  • garlic powder (for the brine)Spices2 g
  • onion powder (for the brine)Spices2 g
  • salt (for the brine)Spices5 g
  • black pepper (for the brine)Spices2 g
  • eggDairy1 piece
  • plain flour (for the seasoned breading)Pantry250 g
  • potato starch (or cornflour)Pantry60 g
  • white pepperSpices2 g
  • black pepper (for the breading)Spices2 g
  • onion powder (for the breading)Spices2 g
  • garlic powder (for the breading)Spices2 g
  • mustard powder (for the breading)Spices2 g
  • chilli powderSpices2 g
  • smoked paprikaSpices2 g
  • paprika (for the breading)Spices2 g
  • salt (for the breading)Spices5 g
  • seasoning (all-purpose)Spices2 g
  • plain flour (for the first coating)Pantry120 g
  • vegetable oil (for deep frying)Pantry1.5 litres

per serving

Nutrition

973kcal

Carbs
75 g
Proteins
61 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Deep fryer
  • Kitchen thermometer
  • Tongs

step by step

Method

  1. Make the Cane's sauce

    • Mix the mayonnaise, tomato sauce, Worcestershire sauce, garlic powder and black pepper in a bowl.
    • Season with salt to taste and refrigerate until serving.
    Step 1

  2. Brine the chicken

    • Whisk the buttermilk with the mustard powder, paprika, garlic powder, onion powder, salt, black pepper and egg.
    • Add the chicken strips, cover and marinate in the fridge.
    Step 2

  3. Prepare the seasoned breading

    • Combine the plain flour, potato starch, white pepper, black pepper, onion powder, garlic powder, mustard powder, chilli powder, smoked paprika, paprika, salt and seasoning in a bowl.
    • Whisk until evenly mixed.
    Step 3

  4. Coat the chicken

    • Pat the excess buttermilk off the chicken.
    • Coat the chicken lightly in the separate bowl of plain flour.
    • Dip the chicken back into the buttermilk mixture.
    • Coat in the seasoned flour, pressing the flour firmly into the chicken for a crispy crust.
    Step 4

  5. First fry

    • Deep fry the chicken at 170 °C until golden.
    • Remove and drain on a plate lined with paper towel.
    Step 5

  6. Rest and second fry

    • Let the chicken rest.
    • Fry again at 180 °C until extra crispy.
    • Drain and serve with the Cane's sauce.
    Step 6
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