Step 1

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.

Step 2

Make the Marinade: Whisk together milk, lemon juice, and sugar in a medium mixing bowl. Add cornstarch, salt, and pepper. Mix well.

Step 3

Marinate the chicken: Pour the marinade into the zip-top bag and gently shake until the chicken is thoroughly coated. Marinate the chicken in the refrigerator for 20-30 minutes. (No more than 1 hour.)

Step 4

Heat the oil: Add about 2-inches of oil to a large pot (or a deep fryer) and heat to 350˚F.

Step 5

Make the coating: In the meantime, combine Panko breadcrumbs, regular breadcrumbs, flour, onion powder, salt, and pepper in a shallow bowl.

Step 6

Coat the chicken: Remove chicken strips from the bag a few at a time. Add them to the breadcrumb mixture and coat them thoroughly. I recommend pressing the coating lightly onto the chicken with your hands. Repeat until all chicken is coated.

Step 7

Fry the chicken fingers: Once the oil is ready, carefully add the chicken strips into the pot, and fry for about 3-4 minutes per side. Don’t over-crowd the pot. Remove the fried chicken fingers from the oil with a slotted spoon and place on a wire rack with parchment underneath. Repeat until all chicken is cooked.

Step 8

Serve hot with Cane’s sauce for dipping.