Crispy Cane’s-Style Chicken Fingers with Buttermilk Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Slice the chicken breast into tenders if needed. In a large bowl, whisk the buttermilk with the seasonings.

In a shallow dish, mix the flour with a pinch of salt and pepper. Heat the oil in a deep skillet or Dutch oven until it reaches 350°F (175°C). Have a wire rack ready for draining the fried chicken.

Instructions

Marinate and Prep

1. 1Marinate the Chicken
   In a large bowl, combine the chicken tenders with the buttermilk. Add the garlic powder, black pepper, smoked paprika, and a generous pinch of salt. Stir well to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
   Look for The chicken should be fully submerged in the seasoned buttermilk.
   Tip For extra flavor, let the chicken soak overnight.
2. 2Prepare the Dredge
   In a shallow dish, place the all-purpose flour. Season with a pinch of salt and a few grinds of black pepper. Set aside.
   Look for The flour is ready for dredging.
   Tip Use a wide dish for easy coating.

The chicken should be fully coated in the seasoned buttermilk, with the spices evenly distributed. The flour dredge is seasoned and ready. The oil is heating. Everything is set for a smooth frying process.

Fry to Golden

3. 3Heat the Oil
   Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer.
   Look for The oil should shimmer and a small piece of flour sizzles immediately.
   Tip Maintain the temperature between 325°F and 350°F while frying.
4. 4Dredge the Chicken
   Working in batches, remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour, pressing gently to adhere. Shake off any excess and place on a plate.
   Look for Each piece should be evenly coated with flour.
   Tip For a thicker crust, dip back into the buttermilk and then flour again.
5. 5Fry the Chicken
   Carefully add a few coated tenders to the hot oil, making sure not to overcrowd the pan. Fry for 4 to 5 minutes per side, turning once, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
   Look for The crust is deep golden brown and the chicken is cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in small batches to keep the oil temperature steady.

The chicken is frying in batches, turning golden brown. The oil is bubbling vigorously around the pieces. The kitchen smells of savory spices. The crust is crisping up, and the chicken is cooking through.

Drain and Serve

6. 6Drain and Serve
   Using tongs, transfer the fried chicken to a wire rack set over paper towels. Let drain for a minute. Serve hot with Cane's-style sauce for dipping.
   Look for The chicken is crisp and juicy.
   Tip Serve immediately for the best crunch.

The fried chicken is draining on a wire rack, excess oil dripping off. The crust is crunchy and golden. The chicken is juicy inside and ready to be served with the sauce.

Common mistakes

One common mistake is overcrowding the pan, which lowers the oil temperature and results in greasy, soggy chicken. Fry in small batches.

Another is using too high heat, which burns the crust before the chicken cooks through. Keep the oil at a steady 350°F (175°C).

Also, don't skip the buttermilk soak—it's essential for tender, flavorful chicken.

How to tell it’s done

The chicken fingers are done when the crust is deep golden brown and the internal temperature reaches 165°F (74°C).

Insert an instant-read thermometer into the thickest part of a tender to check. The crust should be crisp and crackling, and the meat should be white and juicy with no pink remaining.

• Poultry: 165°F (74°C) in the thickest part