Cane’s Dipping Sauce (Printable Version)
Crunchy chicken strips with a zippy dip, channeling all the best Raising Cane’s magic.
# What You'll Need:
→ Chicken Strips
01 -
Vegetable oil, for frying
02 -
1 teaspoon cayenne pepper
03 -
1 teaspoon salt
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1 teaspoon black pepper
05 -
1 tablespoon paprika
06 -
1 tablespoon onion powder
07 -
1 tablespoon garlic powder
08 -
1 cup all-purpose flour
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1 cup buttermilk
10 -
1 pound chicken tenderloins
→ Dipping Mix
11 -
Pinch black pepper
12 -
Pinch salt
13 -
1/2 teaspoon paprika
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1/2 teaspoon garlic powder
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1 teaspoon Worcestershire sauce
16 -
1/4 cup ketchup
17 -
1/2 cup mayonnaise
# Step-by-Step Guide:
01 -
Pile up your hot and crunchy chicken strips on a plate. Grab the dip and dig in right away.
02 -
Toss the mayo, ketchup, Worcestershire, garlic powder, paprika, a little salt, and some black pepper in a bowl. Mix it all until it’s creamy, then tweak the taste if you want.
03 -
Drop your chicken into a bowl and cover it with buttermilk. Let it chill out for 20 to 30 minutes in the fridge so it gets extra tender.
04 -
In a good-sized bowl, blend the flour with onion powder, garlic powder, paprika, salt, black pepper, and cayenne. Stir it really well, so the spice is everywhere.
05 -
Lift chicken out of the buttermilk and let it drip for a second. Roll them in your spiced-up flour and make sure they’re totally covered.
06 -
Gently slide the battered chicken into the hot oil, a few pieces at a time, so they have space. Let them cook for 4 to 5 minutes per side until they're crispy and cooked through.
07 -
If you want them even crunchier, dunk the dusted chicken in the buttermilk again, then back into the flour before frying.
08 -
Pour enough oil into a Dutch oven or deep skillet so it’s about 2 inches deep. Warm it up to 350°F (175°C) on medium-high.
09 -
Once fried, grab them with tongs and rest them on paper towels to soak up any extra oil.
# Additional Notes:
01 -
Letting your chicken hang out in buttermilk makes it softer and gives it so much more flavor.
02 -
To keep your coating super crispy, don’t forget to let the buttermilk drip off before flouring.
03 -
Keep an eye on your oil heat with a thermometer so nothing burns or undercooks.