Raising Cane S Chicken Finger Sandwich Recipe Recipes Net Cut chicken fingers: place the chicken breasts on a cutting board. cut them against the grain into 1 inch wide strips to make chicken tenders. place into a zip top bag and set aside. make the marinade: whisk together milk, lemon juice, and sugar in a medium mixing bowl. add cornstarch, salt, and pepper. In a bowl, mix flour, paprika, garlic powder, salt, and pepper. toss chicken strips in flour mixture until coated. heat oil in a pan on medium heat and fry chicken strips until golden brown. toast brioche buns in a separate pan. spread raising cane’s sauce on both sides of buns. assemble sandwich with lettuce and chicken strips.
Raising Cane S Chicken Finger Sandwich At Home Easy Make Chicken Re Set up your dredging station: flour, buttermilk, flour, wire rack to rest. begin to heat your canola oil over medium high heat. first remove the chicken from the marinade. dip into the seasoned flour mix then into the dredge (3 4 cup buttermilk 1 tbsp seasoning blend) and back into the flour mix once more. Transfer to the flour mixture, making sure to coat all sides. place the breaded chicken strips to a wire rack or baking sheet lined with parchment paper. repeat steps 4 5 with the remaining chicken strips. once the oil is hot, gently drop the breaded chicken strips and fry until fully cooked and golden. Store leftover chicken fingers in a paper towel lined airtight container in the refrigerator for up to 3 days. to reheat, place them in a preheated 400°f oven for 10 to 15 minutes or until heated through. you can also reheat in the air fryer at 350°f for 5 to 8 mins or until heated through. Place the mayonnaise, ketchup, worcestershire sauce, salt, pepper, garlic powder, creole seasoning, and cayenne pepper in a mixing well. whisk well to combine. transfer to an airtight container and refrigerate overnight. step 2. place the buttermilk, salt, pepper, egg, and garlic in a bowl. whisk to combine.
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