Raising Cane's at Home
Raising Cane's at Home
Ingredients
For the Chicken Tenders
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch thick strips
- 2 cups water
- 1/4 cup white vinegar
- 1 teaspoon MSG
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 large egg
- 1/2 cup milk
- 4 cups vegetable oil, for deep frying
For the Cane's Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
For the Texas Toast
- 4 dinner rolls, or thick-cut white bread slices
- 1 large egg
- 1 tablespoon water
- 2 tablespoons sesame seeds
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, finely chopped (optional)
For Serving
- 1 pound frozen french fries, cooked according to package directions
Instructions
- 1
Begin by brining the chicken tenders. In a large bowl, combine the chicken strips, 2 cups of water, 1/4 cup white vinegar, and 1 teaspoon of MSG. Mix well to ensure all chicken is submerged. Cover the bowl and refrigerate to brine overnight, or for a minimum of 8 hours.
⏱️ 5 min
- 2
Prepare the Cane's Sauce. In a small bowl, combine the mayonnaise, ketchup, black pepper, Worcestershire sauce, and 1/4 teaspoon garlic powder. Stir until all ingredients are thoroughly combined and the sauce is smooth. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 3
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 4
For the Texas Toast, whisk together 1 large egg and 1 tablespoon of water in a small bowl to create an egg wash. Place the dinner rolls on the prepared baking sheet. Brush the tops of each roll generously with the egg wash, then sprinkle evenly with sesame seeds.
⏱️ 5 min
- 5
Bake the rolls in the preheated oven for 8-12 minutes, or until golden brown and lightly toasted. Remove from the oven and set aside.
⏱️ 10 min•🌡️ 375
- 6
While the rolls are baking, prepare the garlic butter. In a small bowl, combine the softened unsalted butter, 1/2 teaspoon garlic powder, and optional chopped parsley. Mix until well combined.
⏱️ 3 min
- 7
After the chicken has brined, drain the chicken strips and pat them dry with paper towels.
⏱️ 2 min
- 8
Prepare the dry coating for the chicken. In a large mixing bowl, combine the all-purpose flour, cornstarch, cayenne pepper, 1 teaspoon onion powder, 1 1/2 teaspoons salt, and 1 teaspoon garlic powder. Whisk thoroughly to combine all the dry ingredients.
⏱️ 3 min
- 9
In a separate mixing bowl, crack 1 large egg and add 1/2 cup milk. Whisk until well combined to create the wet coating.
⏱️ 2 min
- 10
Heat the vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Ensure there is enough oil for the chicken to be mostly submerged.
⏱️ 5 min•🌡️ 350
- 11
Coat the chicken. Take each brined chicken strip, first dip it into the wet egg and milk mixture, ensuring it's fully coated. Then, transfer the wet chicken strip to the dry coating mixture, pressing firmly to ensure a thick and even coating. Repeat for all chicken strips.
⏱️ 10 min
- 12
Carefully place 3-4 coated chicken tenders into the hot oil using tongs, being careful not to overcrowd the pan. Fry for 5-7 minutes, or until golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C). Remove the cooked tenders and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 13
To finish the Texas Toast, take a baked bread roll and generously spread the prepared garlic butter on one side. Heat a large skillet or griddle over medium heat.
⏱️ 2 min
- 14
Place the buttered side of the bread roll down onto the hot pan. Cook for 1-2 minutes, or until the buttered side is golden brown and toasted. Repeat for all rolls.
⏱️ 5 min
- 15
Arrange the cooked chicken tenders, a serving of hot french fries, and the toasted Texas toast on individual plates. Serve with the prepared Cane's sauce for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Raising Cane's at Home
For the Chicken Tenders
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch thick strips
- 2 cups water
- 1/4 cup white vinegar
- 1 teaspoon MSG
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 large egg
- 1/2 cup milk
- 4 cups vegetable oil, for deep frying
For the Cane's Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
For the Texas Toast
- 4 dinner rolls, or thick-cut white bread slices
- 1 large egg
- 1 tablespoon water
- 2 tablespoons sesame seeds
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, finely chopped (optional)
For Serving
- 1 pound frozen french fries, cooked according to package directions
Instructions
- 1
Begin by brining the chicken tenders. In a large bowl, combine the chicken strips, 2 cups of water, 1/4 cup white vinegar, and 1 teaspoon of MSG. Mix well to ensure all chicken is submerged. Cover the bowl and refrigerate to brine overnight, or for a minimum of 8 hours.
⏱️ 5 min - 2
Prepare the Cane's Sauce. In a small bowl, combine the mayonnaise, ketchup, black pepper, Worcestershire sauce, and 1/4 teaspoon garlic powder. Stir until all ingredients are thoroughly combined and the sauce is smooth. Cover and refrigerate until ready to serve.
⏱️ 5 min - 3
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 4
For the Texas Toast, whisk together 1 large egg and 1 tablespoon of water in a small bowl to create an egg wash. Place the dinner rolls on the prepared baking sheet. Brush the tops of each roll generously with the egg wash, then sprinkle evenly with sesame seeds.
⏱️ 5 min - 5
Bake the rolls in the preheated oven for 8-12 minutes, or until golden brown and lightly toasted. Remove from the oven and set aside.
⏱️ 10 min•🌡️ 375 - 6
While the rolls are baking, prepare the garlic butter. In a small bowl, combine the softened unsalted butter, 1/2 teaspoon garlic powder, and optional chopped parsley. Mix until well combined.
⏱️ 3 min - 7
After the chicken has brined, drain the chicken strips and pat them dry with paper towels.
⏱️ 2 min - 8
Prepare the dry coating for the chicken. In a large mixing bowl, combine the all-purpose flour, cornstarch, cayenne pepper, 1 teaspoon onion powder, 1 1/2 teaspoons salt, and 1 teaspoon garlic powder. Whisk thoroughly to combine all the dry ingredients.
⏱️ 3 min - 9
In a separate mixing bowl, crack 1 large egg and add 1/2 cup milk. Whisk until well combined to create the wet coating.
⏱️ 2 min - 10
Heat the vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Ensure there is enough oil for the chicken to be mostly submerged.
⏱️ 5 min•🌡️ 350 - 11
Coat the chicken. Take each brined chicken strip, first dip it into the wet egg and milk mixture, ensuring it's fully coated. Then, transfer the wet chicken strip to the dry coating mixture, pressing firmly to ensure a thick and even coating. Repeat for all chicken strips.
⏱️ 10 min - 12
Carefully place 3-4 coated chicken tenders into the hot oil using tongs, being careful not to overcrowd the pan. Fry for 5-7 minutes, or until golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C). Remove the cooked tenders and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 13
To finish the Texas Toast, take a baked bread roll and generously spread the prepared garlic butter on one side. Heat a large skillet or griddle over medium heat.
⏱️ 2 min - 14
Place the buttered side of the bread roll down onto the hot pan. Cook for 1-2 minutes, or until the buttered side is golden brown and toasted. Repeat for all rolls.
⏱️ 5 min - 15
Arrange the cooked chicken tenders, a serving of hot french fries, and the toasted Texas toast on individual plates. Serve with the prepared Cane's sauce for dipping.
⏱️ 3 min