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Crispy Canes Chicken Fingers Recipe with Easy Signature Sauce

crispy canes chicken fingers - featured image
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A quick and easy recipe for crispy, juicy chicken fingers with a tangy, slightly spicy signature sauce. Perfect for family dinners, game days, or backyard parties.

Ingredients

Scale
  • 2 lbs (900 g) chicken tenderloins or boneless skinless chicken breasts, cut into strips
  • 1 ½ cups (360 ml) buttermilk
  • 2 cups (240 g) all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • Vegetable oil or peanut oil for frying (about 4 cups / 1 liter)
  • ½ cup (120 g) mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon hot sauce
  • 1 teaspoon sugar
  • 1 tablespoon lemon juice (freshly squeezed)

Instructions

  1. Place the chicken strips into a large bowl and cover with buttermilk. Stir gently to coat all pieces. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
  2. In another large bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.
  3. Pour vegetable oil into a deep heavy-bottomed skillet or Dutch oven to a depth of about 2 inches (5 cm). Heat over medium-high heat until the thermometer reads 350°F (175°C).
  4. Remove chicken from buttermilk, letting excess drip off. Coat each strip thoroughly in the seasoned flour mixture, pressing lightly to adhere. Place coated strips on a wire rack for a few minutes to set the breading.
  5. Carefully place a few strips into the hot oil—do not overcrowd the pan. Fry for 4-5 minutes, turning once halfway through, until golden brown and cooked through (internal temp 165°F/74°C). Remove with tongs and transfer to a wire rack over a baking sheet to drain excess oil.
  6. If frying in batches, keep cooked chicken warm in a low oven (about 200°F/90°C) while finishing the rest.
  7. While chicken fries, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, smoked paprika, hot sauce, sugar, and lemon juice in a small bowl. Taste and adjust seasoning if needed.
  8. Serve the crispy chicken fingers with a generous side of signature sauce for dipping.

Notes

Use a thermometer to maintain oil temperature between 350°F and 375°F for perfect crispiness. Let coated chicken rest on a wire rack before frying to set the breading. Fry in small batches to avoid overcrowding and greasy chicken. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free, use coconut yogurt with lemon juice instead of buttermilk.

Nutrition

Keywords: crispy chicken fingers, chicken tenders, homemade chicken fingers, signature sauce, fried chicken, easy chicken recipe, backyard party food

Find it online: https://chrisfeasts.com/crispy-canes-chicken-fingers-recipe-with-easy-signature-sauce/