Description
These golden, craggy chicken strips feature a signature double-dredge coating that locks in incredible crispiness while keeping the inside juicy and tender. A 12-hour pickle juice marinade infuses tangy flavor throughout, and a strategic double-fry method at different temperatures ensures restaurant-quality results.
Ingredients
Scale
- 1 lb chicken breast, sliced horizontally then cut into thin strips
- 1/2 cup pickle juice, for marinating and coating
- 1 tsp paprika, plus additional for coating
- 1 tsp garlic powder, plus additional for coating
- 1 tsp onion powder, plus additional for coating
- 1/2 tsp black pepper, plus additional for coating
- 1 1/2 cups flour, for the double-dredge coating
- 1/2 cup cornstarch, creates extra crispiness
- 1 tsp salt
- 1/2 tsp baking powder, helps achieve craggy texture
- 3-4 tbsp cold water or pickle juice, for creating flour clumps and dunk
- as needed oil for frying, vegetable or peanut oil works best
- 1/2 tsp cayenne pepper, optional, for added heat
- 1/2 cup mayo, for Canes-style sauce
- 1/2 cup ketchup, for Canes-style sauce
- 1 tbsp Worcestershire sauce
Instructions
- Slice and Cut: Lay your chicken breasts flat on a cutting board and slice them horizontally to create thinner pieces, then cut those into small, thin strips about 1/2-inch wide. Uniform sizing ensures even cooking.
- Marinate: Place the chicken strips in a container or zip-top bag with 1/2 cup pickle juice and 1 tsp each of paprika, garlic powder, and onion powder plus 1/2 tsp black pepper. Cover and refrigerate for at least 12 hours, or up to 24 hours for maximum flavor.
- Remove from Marinade: Take the chicken out of the refrigerator about 15 minutes before coating to allow it to come closer to room temperature. Drain the marinade but do not rinse the chicken.
- Mix Dry Coating: In a shallow bowl, combine 1 1/2 cups flour, 1/2 cup cornstarch, 1 tsp each paprika, garlic powder, and onion powder, 1/2 tsp cayenne (if using), 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp baking powder. Whisk together until well combined.
- Create Flour Clumps: Add 3 to 4 tbsp of pickle juice or cold water to the dry mixture and stir with a fork until small clumps form throughout, creating a texture similar to coarse breadcrumbs.
- First Coat: Working with one chicken strip at a time, coat it thoroughly in the flour mixture, pressing gently to adhere. Set the coated strip on a plate.
- Quick Water Dunk: Dip the flour-coated chicken into a small bowl of cold water for just 1 to 2 seconds. This creates a slightly tacky surface for the second coating. Do not soak or oversoak.
- Second Coat: Immediately coat the chicken again in the flour clump mixture, pressing and scrunching the flour onto the strip firmly to create craggy textures. Place on a fresh plate and repeat with remaining strips.
- Initial Fry: Heat oil to 350 degrees F in a deep skillet or Dutch oven. Working in batches to avoid crowding, carefully place coated chicken strips into the hot oil. Fry for 3 to 5 minutes until golden brown and cooked through to an internal temperature of 165 degrees F, stirring occasionally for even cooking.
- First Rest: Remove the chicken to a paper towel-lined plate and let rest for 5 to 10 minutes. This allows the coating to set and the interior to finish cooking gently.
- Secondary Fry: For extra crunch, increase oil temperature to 375 degrees F and fry the rested chicken strips for 45 to 60 seconds until they're an even deeper golden brown with extra crispiness.
- Final Drain: Remove from oil and place on fresh paper towels to drain any excess oil.
- Make Sauce: In a small bowl, whisk together 1/2 cup mayo, 1/2 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp onion powder until smooth and fully combined.
- Serve: Transfer sauce to a small dipping bowl and serve alongside your warm crispy chicken strips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes