1½ lb chicken breasts, (roughly 18 ounce), boneless, cut into strips
1 cup buttermilk
1 cup all-purpose flour
1 cup bread crumbs
1 egg, beaten
1 tsp baking powder
2 tsp garlic powder
1 tsp salt
½ tsp pepper
3 cups cooking oil
To Serve:
2 tbsp ketchup
2 tbsp barbecue sauce
Soak the chicken strips in buttermilk and refrigerate for at least 2 hours.
Prepare 3 bowls. Whisk the egg with a little water in the first bowl.
Place the breadcrumbs and seasonings in the second bowl.
Combine the flour and baking powder in last bowl.
Dredge the chicken in the flour first, then dip it in the eggs and finally coat in the breadcrumbs.
Deep fry at 350 degrees F. Leave in the pan for about 10 minutes, until the skin is golden.
Place on a paper towel to absorb extra oil.
Serve with ketchup or barbecue sauce.
Use a wooden spoon or chopstick to test the oil temperature before deep-frying. If bubbles form around the stick and rise to the surface, the oil is ready for frying. If you see vigorous bubbling, it is too hot so turn down or turn off the heat for a while. Make your own Cane’s dipping sauce to go with the chicken fingers:
½ cup mayonnaise ¼ cup ketchup ½ teaspoon garlic salt/powder ½ teaspoon Worcestershire sauce ½ teaspoon black pepper
Mix all the ingredients and keep chilled. You can always adjust the ingredient proportions accordingly to your taste.
Sugar: 6g
:
Calcium: 142mg
Calories: 1387kcal
Carbohydrates: 36g
Cholesterol: 104mg
Fat: 126g
Fiber: 2g
Iron: 3mg
Monounsaturated Fat: 76g
Polyunsaturated Fat: 34g
Potassium: 415mg
Protein: 31g
Saturated Fat: 13g
Sodium: 820mg
Trans Fat: 1g
Vitamin A: 239IU
Vitamin C: 1mg
