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Raising Canes Chicken Strips and Canes Sauce Recipe

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This recipe for Raising Canes Chicken Strips and Canes Sauce is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Chicken:

2 lb chicken breast, cut into strips
Oil or lard for frying

For the Wet Batter:

2 cups buttermilk
2 tbsp garlic powder
1 tbsp black pepper
Salt to taste
1 tbsp smoked paprika

For the Dry Batter:

2 cups all purpose flour
3 tbsp cornstarch
1 tsp smoked paprika
Salt to taste
1 tbsp garlic powder
1 tsp black pepper

For the Cane’s Sauce:

4 tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp garlic powder
1 tsp black pepper
1 cup mayonnaise
Salt to taste
1 tsp smoked paprika
1 tbsp lemon pepper
Directions:
Directions:
Prepare the wet batter by whisking together buttermilk, garlic powder, black pepper, salt, and smoked paprika. Add the chicken strips to the wet batter and marinate for at least 2 hours or overnight. Overnight is best.

Prepare the dry batter by whisking together flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika. Remove the chicken from the wet batter, allowing excess to drip off, then coat each strip in the dry batter.

Deep fry the coated chicken strips in hot oil or lard (about 350°F) until golden brown and cooked through, approximately 8-10 minutes, flipping halfway through.

Prepare the Cane’s Sauce by whisking together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, smoked paprika, and lemon pepper. Serve the crispy chicken fingers with Cane’s Sauce. Best made the night before.
Number Of Servings:
Number Of Servings:
4

 

 

 

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