Raising Cane’s chicken and sauce recipe from The Recipe Critic.
Ingredients:
Chicken Marinade:
- 1 – 1 1/2 lb. chicken tenders, tendons removed
- 2 c. buttermilk
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
Sauce:
- 1/2 c. mayonnaise good quality like Hellman’s
- 1/3 c. Heinz ketchup
- 1 TBSP Worcestershire sauce
- 1 tsp. garlic powder
- 1/4 tsp. kosher salt
- 1 tsp. cracked black pepper
- 1/2 tsp. liquid smoke
Chicken Breading:
- 2 1/4 c. all-purpose flour
- 3/4 c. cornstarch
- 1 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 5 – 6 c. vegetable oil for frying
Texas Toast:
- Thick Texas toast slices
- Butter, softened
- Garlic salt
Directions:
- Marinate Chicken: In a large bowl add the marinade ingredients and toss to combine; then add the chicken and toss until fully coated. Marinate for at least 4 hours or up to 24 hours.
- Sauce: Place all of the ingredients in a small bowl, and whisk together until mixed well. Refrigerate the sauce in an air-tight container for a few hours before serving.
- Heat Oil: In a large deep pot add about 2 inches of oil, and heat until oil reaches 350F.
- Double Bread the Chicken: In a large bowl add the flour through the smoked paprika and toss to combine. Remove a chicken strip from the marinade, one at a time, letting the excess marinade drip off. Then coat the chicken fully in the flour mixture, pressing it onto the chicken with your hands before dipping it back into the marinade and again into the flour.
- Fry the Chicken: Fry the chicken in batches for 5-7 minutes, flipping them half way through, until the thickest part reaches 165F. Transfer cooked chicken to a baking sheet with a wire rack to drain.
- Texas Toast: Heat a skillet over medium-high heat. Butter each piece of Texas toast and sprinkle with garlic salt. Add to the skillet and cook until browned.
- Serve chicken with fries, sauce, and Texas toast.
Raising Canes: Chicken, Sauce, and Texas Toast
Ingredients
- Chicken Marinade:
1 - 1 1/2 lb. chicken tenders, tendons removed
2 c. buttermilk
2 tsp. salt
1 tsp. ground black pepper
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
- Sauce:
1/2 c. mayonnaise good quality like Hellman's
1/3 c. Heinz ketchup
1 TBSP Worcestershire sauce
1 tsp. garlic powder
1/4 tsp. kosher salt
1 tsp. cracked black pepper
1/2 tsp. liquid smoke
- Chicken Breading
2 1/4 c. all-purpose flour
3/4 c. cornstarch
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. smoked paprika
5 -6 c. vegetable oil for frying
- Texas Toast:
Thick Texas toast slices
Butter, softened
Garlic salt
Directions
- Marinate Chicken: In a large bowl add the marinade ingredients and toss to combine; then add the chicken and toss until fully coated. Marinate for at least 4 hours or up to 24 hours.
- Sauce: Place all of the ingredients in a small bowl, and whisk together until mixed well. Refrigerate the sauce in an air-tight container for a few hours before serving.
- Heat Oil: In a large deep pot add about 2 inches of oil, and heat until oil reaches 350F.
- Double Bread the Chicken: In a large bowl add the flour through the smoked paprika and toss to combine. Remove a chicken strip from the marinade, one at a time, letting the excess marinade drip off. Then coat the chicken fully in the flour mixture, pressing it onto the chicken with your hands before dipping it back into the marinade and again into the flour.
- Fry the Chicken: Fry the chicken in batches for 5-7 minutes, flipping them half way through, until the thickest part reaches 165F. Transfer cooked chicken to a baking sheet with a wire rack to drain.
- Texas Toast: Heat a skillet over medium-high heat. Butter each piece of Texas toast and sprinkle with garlic salt. Add to the skillet and cook until browned.
- Serve chicken with fries, sauce, and Texas toast.