Raising Cane's at Home

Name: Raising Cane's at Home
Cuisine: American
Ingredients: 2 lbs chicken breast, sliced into strips (or use tenderloins); 2 cups buttermilk; 1 1/3 cup pickle juice; 1 tsp garlic powder; 1 tsp paprika; 1 tsp onion powder; 1 tsp salt; 1 tsp black pepper; Neutral oil, for frying; 2 cups all-purpose flour; 1 1/2 cup cornstarch; 1 tsp baking powder; 2 tsp garlic powder; 2 tsp paprika; 2 tsp salt; 2 tsp black pepper; 1 1/2 cup mayonnaise; 1 1/4 cup ketchup; 2 tsp Worcestershire sauce; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tsp black pepper; 1 tsp seasoning salt

Serves 1

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Raising Cane's at Home

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Serves 1

Directions

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

Ingredients

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

Serves 1

tiktok.com

Raising Cane's at Home

tiktok.com

Serves 1

Directions

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

Ingredients

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