Crunchy Fried Chicken (Raising Cane's Style)
Crunchy Fried Chicken (Raising Cane's Style)
Ingredients
For the Brine
- 4 cups water
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 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 Texas Toast
- 8 slices Texas toast bread
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley flakes
Instructions
- 1
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 teaspoon of Cajun seasoning, and 1 tablespoon of hot sauce. Mix well until all ingredients are dissolved.
⏱️ 3 min
- 2
Add the trimmed chicken tenderloins to the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for 30 minutes.
⏱️ 2 min
- 3
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
- 4
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
- 5
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
- 6
Transfer the chicken from the dry batter to the wet batter, ensuring it's fully covered.
⏱️ 1 min
- 7
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
- 8
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
- 9
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
- 10
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.
⏱️ 2 min
- 11
While the chicken is frying or resting, prepare the Texas toast. In a small bowl, combine the melted butter, garlic powder, and parsley flakes. Mix well.
⏱️ 2 min
- 12
Brush one side of each slice of Texas toast bread generously with the garlic butter mixture.
⏱️ 2 min
- 13
Heat a large skillet or griddle over medium heat. Place the buttered side of the Texas toast down onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 6 min
- 14
Serve the crunchy fried chicken immediately with the warm Texas toast.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Fried Chicken (Raising Cane's Style)
For the Brine
- 4 cups water
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 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 Texas Toast
- 8 slices Texas toast bread
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley flakes
Instructions
- 1
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 teaspoon of Cajun seasoning, and 1 tablespoon of hot sauce. Mix well until all ingredients are dissolved.
⏱️ 3 min - 2
Add the trimmed chicken tenderloins to the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for 30 minutes.
⏱️ 2 min - 3
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 - 4
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 - 5
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 - 6
Transfer the chicken from the dry batter to the wet batter, ensuring it's fully covered.
⏱️ 1 min - 7
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 - 8
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 - 9
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 - 10
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.
⏱️ 2 min - 11
While the chicken is frying or resting, prepare the Texas toast. In a small bowl, combine the melted butter, garlic powder, and parsley flakes. Mix well.
⏱️ 2 min - 12
Brush one side of each slice of Texas toast bread generously with the garlic butter mixture.
⏱️ 2 min - 13
Heat a large skillet or griddle over medium heat. Place the buttered side of the Texas toast down onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 6 min - 14
Serve the crunchy fried chicken immediately with the warm Texas toast.
⏱️ 1 min