Raising Cane's Buttermilk Chicken Fingers
Marinate
In a large bowl, whisk together...
- 1 large egg
- 1 1/2 cups buttermilk
- 2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
- 1/4 tsp black pepper
Add and refrigerate at least 1 hour, or overnight...
- 2 lbs chicken tenders
Note: Trim off any white tendons before marinating.
Dry Batter
In another large bowl, whisk together...
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp kosher salt
- 1/2 tbsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
Lift the chicken from the marinade and pat it as dry as you can, until barely any buttermilk remains.
Cook the Chicken
Option: Deep Fry {id:cook.fry}
The double-coated Cane's crunch.
Toss the chicken in the flour mixture to coat, dip it back into the marinade, then coat it in the flour again, pressing it on firmly. Rest on a wire rack 15–20 minutes so the coating sets. In a 5 1/2-quart Dutch oven, heat to 350°F, about 1 1/2 inches deep...
- 6 cups vegetable oil
Fry in batches until the inside reaches 165°F, 3–4 minutes.
Option: Air Fry {id:cook.air, cooktime:+5, cal:-90, carbs:-5, fat:-10}
A single crisp coat, no pot of oil.
Toss the chicken in the flour mixture once, pressing it on firmly, and rest on a wire rack 15–20 minutes. Heat the air fryer to 400°F. Arrange in a single layer and mist all over with...
- 2 tbsp vegetable oil, in a spray bottle
Air fry 10–12 minutes, flipping halfway and misting any dry flour spots, until golden and the inside reaches 165°F. Work in batches.
Serve
Serve hot with Raising Cane's Sauce for dipping.
