This recipe details the process of making crispy chicken fingers with a flavorful wet and dry batter, fried to golden perfection and served with a homemade Cane’s sauce.
1: Prepare the wet batter by whisking together buttermilk, garlic powder, black pepper, salt, and smoked paprika.
2: Add the chicken strips to the wet batter and marinate for at least 2 hours or overnight.
3: Prepare the dry batter by whisking together flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika.
4: Remove the chicken from the wet batter, allowing excess to drip off, then coat each strip in the dry batter.
5: 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.
6: Prepare the Cane’s Sauce by whisking together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika.
7: Serve the crispy chicken fingers with Cane’s Sauce.
