Copycat Raising Cane's Chicken Fingers

Name: Copycat Raising Cane's Chicken Fingers (Elevated)
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Organic, free-range chicken breasts; 1 cup Buttermilk; 1 tbsp Louisiana-style hot sauce; 1 tsp Sea salt; 1/2 tsp Freshly ground black pepper; 2 cups Cake flour; 1/2 cup Potato starch; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Smoked paprika; 1/2 tsp Cayenne pepper; Peanut oil For frying; 1/2 cup High-quality mayonnaise; 1 tbsp Ketchup; 1/2 tsp Garlic powder; 1/4 tsp Freshly ground black pepper; 1/4 tsp Smoked paprika; 1/8 tsp Worcestershire sauce

⏱1h

👥4

🔥500 cal

Hard

🍽️American

A premium version using high-quality ingredients and a double-fry technique for extra crispiness.

1.5 lbs Organic, free-range chicken breasts

1 cup Buttermilk

1 tbsp Louisiana-style hot sauce

1 tsp Sea salt

1/2 tsp Freshly ground black pepper

See all 18 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥500 cal

Hard

🍽️American

A premium version using high-quality ingredients and a double-fry technique for extra crispiness.

#Chicken #Fingers #Fried #Fast Food #Gourmet #Spicy

Instructions

Cut chicken breasts into finger-sized strips.
In a bowl, combine the Chicken strips with Buttermilk, Hot sauce, Sea salt, and Black pepper. Marinate for at least 4 hours, or overnight.
In a separate bowl, whisk together Cake flour, Potato starch, Garlic powder, Onion powder, Smoked paprika, and Cayenne pepper.
Heat Peanut oil in a large skillet or deep fryer to 325°F (160°C).
Dredge each marinated Chicken strip in the flour mixture, ensuring it's fully coated.
Fry the Chicken strips in batches for 3-4 minutes, until lightly golden.
Remove Chicken strips and place on a wire rack to cool slightly.
Increase oil temperature to 375°F (190°C).
Fry the Chicken strips again for 2-3 minutes, until golden brown and crispy.
Remove Chicken strips and place on a wire rack to drain excess oil.
To make the Sauce, combine all Sauce ingredients in a small bowl and mix well.
Serve the Chicken strips hot with the Sauce.

Ingredients

1.5 lbs 680 g Organic, free-range chicken breasts
1 cup 240 mL Buttermilk
1 tbsp 15 mL Louisiana-style hot sauce
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL Freshly ground black pepper
2 cups 240 g Cake flour
1/2 cup 60 g Potato starch
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Cayenne pepper
Peanut oil For frying
1/2 cup 120 mL High-quality mayonnaise
1 tbsp 15 mL Ketchup
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Freshly ground black pepper
1/4 tsp 1.25 mL Smoked paprika
1/8 tsp 0.625 mL Worcestershire sauce

Equipment

Large skillet or deep fryer
Bowls
Whisk
Wire rack
Thermometer

Instructions

Cut chicken breasts into finger-sized strips.
In a bowl, combine the Chicken strips with Buttermilk, Hot sauce, Sea salt, and Black pepper. Marinate for at least 4 hours, or overnight.
In a separate bowl, whisk together Cake flour, Potato starch, Garlic powder, Onion powder, Smoked paprika, and Cayenne pepper.
Heat Peanut oil in a large skillet or deep fryer to 325°F (160°C).
Dredge each marinated Chicken strip in the flour mixture, ensuring it's fully coated.
Fry the Chicken strips in batches for 3-4 minutes, until lightly golden.
Remove Chicken strips and place on a wire rack to cool slightly.
Increase oil temperature to 375°F (190°C).
Fry the Chicken strips again for 2-3 minutes, until golden brown and crispy.
Remove Chicken strips and place on a wire rack to drain excess oil.
To make the Sauce, combine all Sauce ingredients in a small bowl and mix well.
Serve the Chicken strips hot with the Sauce.

Nutrition per serving

Calories 500

Ratings & Reviews

0 reviews

Copycat Raising Cane's Chicken Fingers

Copycat Raising Cane's Chicken Fingers

Ratings & Reviews

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