Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional, for spice)
- 2 large eggs, beaten
- 2 cups buttermilk
- Vegetable oil, for frying
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 tbsp yellow mustard
- 1 tbsp white vinegar
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Step 1: In a shallow dish, combine flour, salt, pepper, paprika, garlic powder, and cayenne pepper (if using). Mix well.
- Step 2: In a separate shallow dish, whisk together the beaten eggs and buttermilk.
- Step 3: Dredge each chicken strip in the flour mixture, ensuring it's fully coated. Then dip it into the buttermilk mixture, allowing excess to drip off. Finally, dredge it again in the flour mixture, pressing gently to adhere the breading.
- Step 4: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the breaded chicken strips in the hot oil, ensuring not to overcrowd the pan. Fry for about 6-8 minutes, or until golden brown and cooked through, flipping halfway through.
- Step 5: Remove the cooked chicken strips from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Step 6: Serve immediately with your favorite Cane's sauce (recipe below).
Notes
- Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover chicken fingers in a preheated oven at 350°F for 5-7 minutes, or until heated through and crispy.
- Serve these delicious chicken fingers with a side of crispy fries and a fresh coleslaw for a complete Cane's-inspired meal.
- For extra crispy chicken, let the breaded strips rest for 15 minutes in the refrigerator before frying; this helps the breading set.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American