My grandkids love chicken fingers for dinner, and that's all that they sell at Raising Cane's. It's always jam-packed (just for chicken fingers!), so you know their recipe is good! **
Their dipping sauce has a touch of spice, but that makes it better for Mom & Dad to enjoy too! photo and recipe courtesy of Raising Cane's |
6 skinless, boneless, chicken breast halves cut into 1/2" strips
1 egg, beaten ……..............…………...... 1-1/2 tsp garlic powder
1 cup buttermilk …..............………....… 1 cup all purpose flour
1 cup seasoned bread crumbs
1 tsp salt …………….............………........ 1 tsp baking powder
1 qt. oil for frying
Place chicken strips into a large, re-sealable plastic bag. In a small bowl, mix the egg, buttermilk ** and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2-4 hours.
In another large, re-sealable plastic bag, mix together flour, bread crumbs, salt and baking powder. Set aside.
Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels. Serves 6-10
DIPPING SAUCE:
1⁄2 cup mayonnaise ……….....................… 1⁄4 cup ketchup
1⁄2 TB garlic powder ………......................... 1⁄2 TB Worcestershire sauce
1 tsp paprika or Tony Chachere’s Creole Seasoning
Generous amount of black pepper (cover surface two or three times and mix in)
Combine all ingredients. It will start to look and taste right as you blend them together, but it is best to let the sauce sit for a few hours before serving
** If you don’t normally buy buttermilk, you can get a tin of powdered buttermilk (at grocery by other canned/powdered milk) and make it up as you need it.