Crunchy Fried Chicken (Raising Cane's Style) with Homemade Texas Toast
Crunchy Fried Chicken (Raising Cane's Style) with Homemade Texas Toast
Ingredients
For the Brine
- 4 cups water
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon hot sauce
For the Chicken
- 1 1/2 pounds chicken tenderloins, trimmed of excess fat
- 6 cups vegetable oil, for deep frying, or as needed
For the Wet Batter
- 2 eggs
- 1/2 cup milk
- 1 tablespoon hot sauce
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Cajun seasoning
- 1 teaspoon baking powder
- 1 teaspoon paprika
For the Homemade Texas Toast
- 2 1/4 teaspoon active dry yeast
- 1/2 cup warm water, 105-115°F
- 1 tablespoon granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley, optional
Instructions
- 1
First, prepare the homemade Texas Toast dough. In a small bowl, combine the warm water (105-115°F), 1 tablespoon of granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a large bowl, combine 2 1/2 cups of all-purpose flour and 1 teaspoon of salt. Once the yeast mixture is foamy, add it to the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
⏱️ 10 min
- 3
Lightly grease a clean bowl with a small amount of oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
While the Texas Toast dough is rising, prepare the chicken brine. In a large bowl, combine 4 cups of water, 1 tablespoon of salt, 1 tablespoon of granulated sugar, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper, and 1 tablespoon of hot sauce. Mix well until all ingredients are dissolved.
⏱️ 3 min
- 5
Add the trimmed chicken tenderloins to the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for 30 minutes.
⏱️ 30 min
- 6
While the chicken is brining, prepare the wet batter. In a separate bowl, whisk together 2 eggs, 1/2 cup of milk, and 1 tablespoon of hot sauce until well combined.
⏱️ 3 min
- 7
In another large bowl, combine 2 cups of all-purpose flour, 1/2 cup of cornstarch, 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 tablespoon of Cajun seasoning, 1 teaspoon of paprika, and 1 teaspoon of baking powder. Mix these dry ingredients thoroughly.
⏱️ 4 min
- 8
Remove the chicken from the brine and pat dry with paper towels. Take one chicken tenderloin and place it directly into the dry batter, coating it completely. Press firmly to create 'flakes'.
⏱️ 5 min
- 9
Transfer the chicken from the dry batter to the wet batter, ensuring it's fully covered.
⏱️ 1 min
- 10
Return the chicken to the dry batter for a second coat. Press firmly again to maximize the 'flakes' for a crunchier texture. Set aside on a plate or wire rack and repeat the dredging process for all remaining chicken pieces.
⏱️ 5 min
- 11
Heat approximately 6 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 12
Carefully place the breaded chicken pieces into the hot oil. Do not overcrowd the pot; fry in batches to maintain oil temperature. Fry for 5-7 minutes, or until the chicken is golden brown and crispy, and the internal temperature reaches 165°F using a meat thermometer.
⏱️ 15 min•🌡️ 350
- 13
While the chicken is frying, punch down the risen Texas Toast dough. Divide it into 4 equal pieces and shape each into a thick slice, about 3/4 inch thick. In a small bowl, combine the 2 tablespoons of melted butter, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried parsley (if using). Brush both sides of each bread slice with the butter mixture.
⏱️ 10 min
- 14
Heat a large skillet or griddle over medium heat. Place the buttered bread slices in the skillet and toast for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 5 min
- 15
Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Serve immediately with the freshly toasted homemade Texas Toast.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Fried Chicken (Raising Cane's Style) with Homemade Texas Toast
For the Brine
- 4 cups water
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon hot sauce
For the Chicken
- 1 1/2 pounds chicken tenderloins, trimmed of excess fat
- 6 cups vegetable oil, for deep frying, or as needed
For the Wet Batter
- 2 eggs
- 1/2 cup milk
- 1 tablespoon hot sauce
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Cajun seasoning
- 1 teaspoon baking powder
- 1 teaspoon paprika
For the Homemade Texas Toast
- 2 1/4 teaspoon active dry yeast
- 1/2 cup warm water, 105-115°F
- 1 tablespoon granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley, optional
Instructions
- 1
First, prepare the homemade Texas Toast dough. In a small bowl, combine the warm water (105-115°F), 1 tablespoon of granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a large bowl, combine 2 1/2 cups of all-purpose flour and 1 teaspoon of salt. Once the yeast mixture is foamy, add it to the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
⏱️ 10 min - 3
Lightly grease a clean bowl with a small amount of oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
While the Texas Toast dough is rising, prepare the chicken brine. In a large bowl, combine 4 cups of water, 1 tablespoon of salt, 1 tablespoon of granulated sugar, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper, and 1 tablespoon of hot sauce. Mix well until all ingredients are dissolved.
⏱️ 3 min - 5
Add the trimmed chicken tenderloins to the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for 30 minutes.
⏱️ 30 min - 6
While the chicken is brining, prepare the wet batter. In a separate bowl, whisk together 2 eggs, 1/2 cup of milk, and 1 tablespoon of hot sauce until well combined.
⏱️ 3 min - 7
In another large bowl, combine 2 cups of all-purpose flour, 1/2 cup of cornstarch, 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 tablespoon of Cajun seasoning, 1 teaspoon of paprika, and 1 teaspoon of baking powder. Mix these dry ingredients thoroughly.
⏱️ 4 min - 8
Remove the chicken from the brine and pat dry with paper towels. Take one chicken tenderloin and place it directly into the dry batter, coating it completely. Press firmly to create 'flakes'.
⏱️ 5 min - 9
Transfer the chicken from the dry batter to the wet batter, ensuring it's fully covered.
⏱️ 1 min - 10
Return the chicken to the dry batter for a second coat. Press firmly again to maximize the 'flakes' for a crunchier texture. Set aside on a plate or wire rack and repeat the dredging process for all remaining chicken pieces.
⏱️ 5 min - 11
Heat approximately 6 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 12
Carefully place the breaded chicken pieces into the hot oil. Do not overcrowd the pot; fry in batches to maintain oil temperature. Fry for 5-7 minutes, or until the chicken is golden brown and crispy, and the internal temperature reaches 165°F using a meat thermometer.
⏱️ 15 min•🌡️ 350 - 13
While the chicken is frying, punch down the risen Texas Toast dough. Divide it into 4 equal pieces and shape each into a thick slice, about 3/4 inch thick. In a small bowl, combine the 2 tablespoons of melted butter, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried parsley (if using). Brush both sides of each bread slice with the butter mixture.
⏱️ 10 min - 14
Heat a large skillet or griddle over medium heat. Place the buttered bread slices in the skillet and toast for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 5 min - 15
Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Serve immediately with the freshly toasted homemade Texas Toast.
⏱️ 2 min