Homemade Raising Cane's Feast
Homemade Raising Cane's Feast
Ingredients
For the Texas Toast Buns
- 1 1/2 pounds bread dough, risen
- 1 egg, beaten, for egg wash
- 2 tablespoons sesame seeds
- 1/4 cup butter, melted
- 1 tablespoon honey
For the Chicken Marinade
- 2 cups buttermilk, with herbs (e.g., dill, chives)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 3 chicken breasts
For the Cane's Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, grated
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon cayenne pepper
For the French Fries
- 2 potatoes, medium, peeled and cut into 1/4-inch strips
- 2 cups ice
- 3 cups water
- 4 cups vegetable oil, for frying
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon paprika
For the Chicken Breading
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for frying
For the Coleslaw
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 3 cups white cabbage, shredded
- 1/2 cup carrot, grated
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
For the Texas Toast Buns: Punch down the risen bread dough. Transfer to a lightly floured surface and divide into 4 equal portions. Shape each portion into an elongated rectangular bun. Place the buns on a baking pan lined with parchment paper. Brush the tops with beaten egg wash and sprinkle generously with sesame seeds. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown. Once baked, remove from oven and immediately brush with 1/4 cup melted butter mixed with 1 tablespoon honey. Set aside to cool slightly.
⏱️ 30 min•🌡️ 375
- 2
For the Chicken Marinade: In a large bowl, combine buttermilk, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until well combined. Cut each chicken breast lengthwise into two strips. Add chicken strips to the marinade, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min
- 3
For the Cane's Sauce: In a glass bowl, combine mayonnaise, ketchup, Worcestershire sauce, grated garlic, 1/4 teaspoon black pepper, and cayenne pepper. Stir with a spoon until smooth and well combined. Cover and refrigerate until serving.
⏱️ 5 min
- 4
For the French Fries: Place the peeled and sliced potato strips into a clear glass bowl. Add ice cubes and cover with water. Let soak for at least 30 minutes to remove excess starch. Drain the potatoes thoroughly and pat very dry with paper towels.
⏱️ 5 min
- 5
Prepare the Chicken Breading: In a white bowl, whisk together all-purpose flour, cornstarch, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 5 min
- 6
Heat vegetable oil for frying in a large pot or deep fryer to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 7
Bread and Fry the Chicken: Remove chicken from the marinade. Take one chicken strip, let excess marinade drip off, then dredge it thoroughly in the dry breading mixture. Dip it back into the wet marinade, then return it to the dry breading for a second, complete coating. Place on a metal tray. Repeat with remaining chicken strips. Carefully place breaded chicken strips into the hot oil, frying in batches to avoid overcrowding, for 5-7 minutes per side, or until golden brown and cooked through. Remove with tongs and place on a metal rack set over a tray to drain excess oil.
⏱️ 20 min•🌡️ 350
- 8
Fry the French Fries: Carefully add the dried potato strips to the hot oil (maintain 350°F/175°C), frying in batches for 5-8 minutes, or until golden brown and crispy. Remove with a slotted spoon and place into a metal bowl. Season immediately with salt and paprika, shaking the bowl to distribute evenly.
⏱️ 15 min•🌡️ 350
- 9
For the Coleslaw: In a metal bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add shredded white cabbage, grated carrot, and chopped fresh parsley. Mix thoroughly by hand until all ingredients are evenly coated. Cover and refrigerate until serving.
⏱️ 10 min
- 10
Finish the Buns: Cut the baked buns in half lengthwise. Heat a small amount of oil or butter in a pan over medium heat. Place the cut sides of the buns face down in the hot pan and fry for 1-2 minutes until golden brown and slightly crispy. Remove from pan and brush again with the honey-butter mixture.
⏱️ 5 min
- 11
Assemble: Arrange the fried chicken, French fries, Cane's sauce, coleslaw, and Texas toast buns on a metal tray for serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Raising Cane's Feast
For the Texas Toast Buns
- 1 1/2 pounds bread dough, risen
- 1 egg, beaten, for egg wash
- 2 tablespoons sesame seeds
- 1/4 cup butter, melted
- 1 tablespoon honey
For the Chicken Marinade
- 2 cups buttermilk, with herbs (e.g., dill, chives)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 3 chicken breasts
For the Cane's Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, grated
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon cayenne pepper
For the French Fries
- 2 potatoes, medium, peeled and cut into 1/4-inch strips
- 2 cups ice
- 3 cups water
- 4 cups vegetable oil, for frying
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon paprika
For the Chicken Breading
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for frying
For the Coleslaw
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 3 cups white cabbage, shredded
- 1/2 cup carrot, grated
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
For the Texas Toast Buns: Punch down the risen bread dough. Transfer to a lightly floured surface and divide into 4 equal portions. Shape each portion into an elongated rectangular bun. Place the buns on a baking pan lined with parchment paper. Brush the tops with beaten egg wash and sprinkle generously with sesame seeds. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown. Once baked, remove from oven and immediately brush with 1/4 cup melted butter mixed with 1 tablespoon honey. Set aside to cool slightly.
⏱️ 30 min•🌡️ 375 - 2
For the Chicken Marinade: In a large bowl, combine buttermilk, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until well combined. Cut each chicken breast lengthwise into two strips. Add chicken strips to the marinade, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min - 3
For the Cane's Sauce: In a glass bowl, combine mayonnaise, ketchup, Worcestershire sauce, grated garlic, 1/4 teaspoon black pepper, and cayenne pepper. Stir with a spoon until smooth and well combined. Cover and refrigerate until serving.
⏱️ 5 min - 4
For the French Fries: Place the peeled and sliced potato strips into a clear glass bowl. Add ice cubes and cover with water. Let soak for at least 30 minutes to remove excess starch. Drain the potatoes thoroughly and pat very dry with paper towels.
⏱️ 5 min - 5
Prepare the Chicken Breading: In a white bowl, whisk together all-purpose flour, cornstarch, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 5 min - 6
Heat vegetable oil for frying in a large pot or deep fryer to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 7
Bread and Fry the Chicken: Remove chicken from the marinade. Take one chicken strip, let excess marinade drip off, then dredge it thoroughly in the dry breading mixture. Dip it back into the wet marinade, then return it to the dry breading for a second, complete coating. Place on a metal tray. Repeat with remaining chicken strips. Carefully place breaded chicken strips into the hot oil, frying in batches to avoid overcrowding, for 5-7 minutes per side, or until golden brown and cooked through. Remove with tongs and place on a metal rack set over a tray to drain excess oil.
⏱️ 20 min•🌡️ 350 - 8
Fry the French Fries: Carefully add the dried potato strips to the hot oil (maintain 350°F/175°C), frying in batches for 5-8 minutes, or until golden brown and crispy. Remove with a slotted spoon and place into a metal bowl. Season immediately with salt and paprika, shaking the bowl to distribute evenly.
⏱️ 15 min•🌡️ 350 - 9
For the Coleslaw: In a metal bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add shredded white cabbage, grated carrot, and chopped fresh parsley. Mix thoroughly by hand until all ingredients are evenly coated. Cover and refrigerate until serving.
⏱️ 10 min - 10
Finish the Buns: Cut the baked buns in half lengthwise. Heat a small amount of oil or butter in a pan over medium heat. Place the cut sides of the buns face down in the hot pan and fry for 1-2 minutes until golden brown and slightly crispy. Remove from pan and brush again with the honey-butter mixture.
⏱️ 5 min - 11
Assemble: Arrange the fried chicken, French fries, Cane's sauce, coleslaw, and Texas toast buns on a metal tray for serving.
⏱️ 5 min