Raising Cane's at Home

Serves 1
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Directions

  1. 1Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized).
  2. 2Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized).
  3. 3Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized).
  4. 4In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined.
  5. 5In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined.
  6. 6In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined.
  7. 7Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.
  8. 8Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.
  9. 9Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.
  10. 10In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix.
  11. 11In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix.
  12. 12In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix.
  13. 13Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep.
  14. 14Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep.
  15. 15Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep.
  16. 16Heat the oil to 350°F / 175°C.
  17. 17Heat the oil to 350°F / 175°C.
  18. 18Heat the oil to 350°F / 175°C.
  19. 19Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits.
  20. 20Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits.
  21. 21Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits.
  22. 22Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture.
  23. 23Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture.
  24. 24Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture.
  25. 25Shake off any extra flour and gently place into the hot oil.
  26. 26Shake off any extra flour and gently place into the hot oil.
  27. 27Shake off any extra flour and gently place into the hot oil.
  28. 28Don’t touch them for the first 1–2 mins, that’s how you get the perfect crust.
  29. 29Don’t touch them for the first 1–2 mins, that’s how you get the perfect crust.
  30. 30Don’t touch them for the first 1–2 mins, that’s how you get the perfect crust.
  31. 31Fry for 7–10 mins, or until golden brown and cooked through.
  32. 32Fry for 7–10 mins, or until golden brown and cooked through.
  33. 33Fry for 7–10 mins, or until golden brown and cooked through.
  34. 34Transfer the chicken to a paper towel-lined rack to drain.
  35. 35Transfer the chicken to a paper towel-lined rack to drain.
  36. 36Transfer the chicken to a paper towel-lined rack to drain.
  37. 37In a bowl, combine all the sauce ingredients then refrigerate.
  38. 38In a bowl, combine all the sauce ingredients then refrigerate.
  39. 39In a bowl, combine all the sauce ingredients then refrigerate.
  40. 40Serve the chicken with a side of sauce, texas toast & crinkle fries… Enjoy :)
  41. 41Serve the chicken with a side of sauce, texas toast & crinkle fries… Enjoy :)
  42. 42Serve the chicken with a side of sauce, texas toast & crinkle fries… Enjoy :)

Ingredients

  • 2 lbs chicken breast, sliced into strips (or use tenderloins)
  • 2 lbs chicken breast, sliced into strips (or use tenderloins)
  • 2 lbs chicken breast, sliced into strips (or use tenderloins)
  • 2 cups buttermilk
  • 2 cups buttermilk
  • 2 cups buttermilk
  • 1 1/3 cup pickle juice
  • 1 1/3 cup pickle juice
  • 1 1/3 cup pickle juice
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • Neutral oil, for frying
  • Neutral oil, for frying
  • Neutral oil, for frying
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1 1/2 cup cornstarch
  • 1 1/2 cup cornstarch
  • 1 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 1 1/2 cup mayonnaise
  • 1 1/2 cup mayonnaise
  • 1 1/2 cup mayonnaise
  • 1 1/4 cup ketchup
  • 1 1/4 cup ketchup
  • 1 1/4 cup ketchup
  • 2 tsp Worcestershire sauce
  • 2 tsp Worcestershire sauce
  • 2 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp seasoning salt
  • 1 tsp seasoning salt
  • 1 tsp seasoning salt

Equipment

large potdeep skilletbowl

Tips

  • Refrigerate the chicken in the buttermilk marinade overnight for extra tender chicken.
  • Keeping the oil around 350°F / 175°C ensures crispy chicken without burning the coating.
  • Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits.
  • Don’t touch the chicken for the first 1–2 mins when frying to get the perfect crust.
Raising Cane's at Home | Clip Recipe