Cane’s Chicken Sauce (Printable Version)
# What You'll Need:
→ Chicken Fingers
01 -
Vegetable oil for frying
02 -
1 teaspoon cayenne pepper
03 -
1 teaspoon salt
04 -
1 teaspoon black pepper
05 -
1 tablespoon paprika
06 -
1 tablespoon onion powder
07 -
1 tablespoon garlic powder
08 -
1 cup all-purpose flour
09 -
1 cup buttermilk
10 -
1 pound chicken tenderloins
→ Dipping Sauce
11 -
Pinch black pepper
12 -
Pinch salt
13 -
1/2 teaspoon paprika
14 -
1/2 teaspoon garlic powder
15 -
1 teaspoon Worcestershire sauce
16 -
1/4 cup ketchup
17 -
1/2 cup mayonnaise
# Steps to Follow:
01 -
Pile up your crunchy chicken fingers on a serving plate and pass around the sauce for dipping while they're hot.
02 -
Add mayo, ketchup, Worcestershire, garlic powder, paprika, plus a bit of salt and pepper to a small bowl. Stir it all together well. Give it a taste, then tweak the seasonings if you want.
03 -
Use your tongs to lift the fried chicken pieces out onto a plate lined with paper towels. That'll soak up any leftover oil.
04 -
Drop your flour-coated chicken into the hot oil but don't crowd them. Fry a few at a time for about 4 or 5 minutes per side until they're cooked through and look golden all over.
05 -
Fill a deep pan or Dutch oven with about 2 inches of oil. Crank the heat to medium-high and let it hit 350°F (or 175°C).
06 -
If you love extra crunch, dunk each flour-coated chicken strip back into the buttermilk, then toss it in the flour mix again.
07 -
Once the chicken's out of the buttermilk, let it drip a second, then roll each piece in the seasoned flour. Cover every bit.
08 -
Stir together your flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne in a big bowl so everything's mixed evenly.
09 -
Toss your chicken tenderloins in a bowl and pour buttermilk over them. Let them chill in the fridge for about 20–30 minutes so they soak up extra flavor and get more tender.
# Additional Tips:
01 -
Letting the chicken soak in buttermilk makes it juicier and adds more flavor.
02 -
To get a super crunchy coating, don't forget to drip off leftover buttermilk before flouring.
03 -
Keep an eye on your oil’s temp with a thermometer so the chicken cooks evenly. That also keeps it from burning.