Raising Cane's Chicken Fingers with Cane's Style Sauce
Buttermilk-seasoned chicken fingers with a flour coating and creamy Cane's-style dipping sauce.
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- Chicken
- 430 g chicken breast, cut into tender-sized strips
- 150 ml buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- Coating
- 1 1/2 cups flour (= 190 g)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp MSG
- 1/2 tsp baking powder
- Cane's Style Sauce
- 4 heaping tbsp mayonnaise
- 1 tbsp ketchup
- 1/2 tsp Worcestershire sauce
- 1 tbsp water (to thin)
- salt
- pepper
- paprika
- garlic powder
- 1Chicken
- 2(unreadable line)
- 3Coating
- 4(unreadable line)
- 5Cane's Style Sauce
- 6Mix the sauce — Mix everything until smooth and creamy.
- Alternative: If you don't have buttermilk, mix 150 ml milk with 1 tbsp lemon juice and let it sit for 10 minutes.
- Servings not found in the source — set to 4.