Chicken Fingers With Sauce
🟢 Difficulty Level: Beginner
⏱️ Cooking Time: 15 minutes prep + 10 minutes cook + 2 hours marinate = 2 hrs 25 mins total
Crispy, golden chicken fingers marinated in buttermilk and served with a zesty homemade Cane’s Sauce. A crowd-pleasing, easy-to-make comfort food perfect for any meal or snack.
🛒 Ingredients
For the Chicken:
- 2 lb chicken breast, cut into strips
- Oil for frying (vegetable or canola oil)
For the Wet Batter (Marinade):
- 2 cups buttermilk
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- Salt to taste
- 1 tablespoon smoked paprika
For the Dry Batter:
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- Salt to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
For the Cane’s Sauce (Dipping Sauce):
- 1 cup mayonnaise
- 4 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- Salt to taste
- 1 teaspoon smoked paprika
🍳 Used Equipment
- Large mixing bowl and small bowl (for sauce) :
- Whisk :
- Tongs :
- Heavy-bottomed pot (or a deep fryer) :
- Wire rack (or paper towels) for draining
- Parchment paper :
👨🍳 Steps and Instructions
1. Marinate the Chicken:
In a large bowl, whisk together buttermilk, garlic powder, black pepper, salt, and smoked paprika.
Add the chicken strips, coating them thoroughly. Cover and marinate for at least 2 hours or overnight for extra flavor.
2. Prepare the Dry Batter:
In another bowl, mix flour, cornstarch, garlic powder, salt, black pepper, and smoked paprika.
3. Coat the Chicken:
Remove chicken from the marinade, let excess drip off, then dredge each strip in the dry batter, pressing gently to ensure a crispy coating.
4. Fry the Chicken:
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry chicken strips in batches for 8–10 minutes, flipping halfway, until golden brown and fully cooked.
Transfer to a wire rack or paper towels to drain.
5. Make the Cane’s Sauce:
In a small bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika until smooth.
6. Serve and Enjoy:
Plate the crispy chicken fingers with a side of Cane’s Sauce for dipping. Best served hot and crunchy!
💡 Tips for Best Results
- Double-dip tip: For extra crispy chicken, dip the chicken again in the wet batter and dry batter before frying.
- Temperature matters: Maintain oil temperature at 350°F for even cooking and crispiness.
- Don’t overcrowd the fryer: Fry in batches to avoid lowering oil temperature.
- Marinate longer: Overnight marination = juicier, more flavorful chicken.
- Serve fresh: Chicken fingers are best enjoyed immediately for maximum crunch.
🍽️ Plating and Serving Suggestions
Serve chicken fingers on a platter lined with parchment paper, paired with a bowl of Cane’s Sauce in the center. Add fries, coleslaw, or pickles on the side for a full meal. Great for parties, game nights, or a family-friendly dinner.