Ingredients
Scale
- Chicken tenderloins: 1 pound
- All-purpose flour: 2 cups
- Paprika: 1 tablespoon
- Garlic powder: 1 tablespoon
- Salt: 2 teaspoons
- Black pepper: 1 teaspoon
- Buttermilk: 1 cup
- Vegetable oil: For frying
- Mayonnaise: 1/2 cup
- Ketchup: 2 tablespoons
- Worcestershire sauce: 1/2 teaspoon
- Garlic powder: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Cut chicken tenderloins into evenly sized pieces, if needed. In a bowl, combine flour, paprika, garlic powder, salt, and pepper.
- Step 2: Soak the chicken tenderloins in buttermilk. Then, dredge each piece in the flour mixture, ensuring it is fully coated.
- Step 3: Heat vegetable oil in a large skillet or deep fryer to 325-350°F (160-175°C).
- Step 4: Carefully add the coated chicken to the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- Step 5: While the chicken is frying, prepare the sauce. In a small bowl, mix together mayonnaise, ketchup, Worcestershire sauce, garlic powder, and pepper.
- Step 6: Remove chicken fingers from oil and place on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with the sauce.
Notes
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for best results.
- For perfectly crispy reheated chicken, use an air fryer at 350°F for a few minutes instead of a microwave.
- Serve these incredible chicken fingers with a side of crinkle-cut fries and coleslaw for the complete Cane's experience.
- Chef's tip: For an extra flavorful crust, let the dredged chicken rest for 10-15 minutes before frying, allowing the flour to fully adhere.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American