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–+ servings
Iram Mansoor

Crispy Chicken Fingers with Cane’s Sauce

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These crispy chicken fingers are tender and juicy on the inside with a perfectly crunchy coating on the outside. Marinated in a flavorful buttermilk batter, the chicken strips soak up all the spices before being coated in a seasoned flour mixture and fried to golden perfection. Served with a tangy, smoky Cane’s-style dipping sauce, this dish is perfect as a snack, appetizer, or a main course for any casual meal or game day.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinate Time 2 hours
Servings: 4 Servings
Ingredients Method Video Notes

Ingredients
 
 

For the Chicken:
  • 2 lb chicken breast cut into strips
  • Oil for frying
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 Wet Batter:
  • 2 cups buttermilk
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • Salt to taste
  • 1 tbsp smoked paprika
  • 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

Method
 

  1. Marinate Chicken: Whisk together buttermilk, garlic powder, black pepper, salt, and smoked paprika. Add chicken strips to the wet batter and marinate for at least 2 hours or preferably overnight for maximum flavor and tenderness.
  2. Prepare Dry Batter: In a bowl, whisk together flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika.
  3. Coat Chicken: Remove chicken strips from the wet batter, letting excess drip off. Coat each strip thoroughly in the dry batter.
  4. Fry Chicken: Heat oil in a deep fryer or heavy pan to about 350°F (175°C). Fry chicken strips in batches for 8-10 minutes, flipping halfway through until golden brown and cooked through. Drain on paper towels.
  5. Make Cane’s Sauce: Whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika until smooth.
  6. Serve: Plate the crispy chicken fingers with Cane’s Sauce on the side for dipping.

Video

Notes

Tips
  • For extra crunch, double-dip the chicken by repeating wet and dry batter steps before frying.
  • Maintain oil temperature around 350°F to ensure crispy coating and fully cooked chicken.
  • Use a meat thermometer to check chicken reaches an internal temp of 165°F (74°C).
  • Let chicken rest on a wire rack after frying to keep coating crispier.
Variations
  • Spice it up by adding cayenne pepper or chili powder to the batters for extra heat.
  • Substitute buttermilk with plain yogurt thinned with milk for marination.
  • Swap out chicken breasts for thighs for juicier results.
  • Try baking instead of frying for a lighter option (bake at 425°F for 20-25 minutes, flipping halfway).
Serving Suggestions
  • Serve with crispy fries or coleslaw for a classic combo.
  • Add pickles and a soft bun for a delicious chicken finger sandwich.
  • Pair with a cold soda or iced tea for the perfect casual meal.

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