Raising Canes at Home

Name: Raising Canes at Home
Cuisine: American
Ingredients: 2 lbs chicken breast, sliced into strips (or use tenderloins); 2 cups buttermilk; 0.33 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; 0.5 cup cornstarch; 1 tsp baking powder; 2 tsp garlic powder; 2 tsp paprika; 2 tsp salt; 2 tsp black pepper; 0.5 cup mayonnaise; 0.25 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 Canes at Home

youtube.com

Serves 1

Directions

1Slice the chicken breasts into strips about 1 inch thick and 3 T–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 T–3 inches deep. Heat the oil to 350 T°F / 175 T°C.
6Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits.
7Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture.
8Shake off any extra flour and gently place into the hot oil.
9Fry for 7 T–10 mins, or until golden brown and cooked through.
10Transfer the chicken to a paper towel-lined rack to drain.
11In a bowl, combine all the sauce ingredients then refrigerate.
12Serve the chicken with a side of sauce, texas toast & crinkle fries.

Ingredients

2 lbs chicken breast, sliced into strips (or use tenderloins)
2 cups buttermilk
0.33 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
0.5 cup cornstarch
1 tsp baking powder
2 tsp garlic powder
2 tsp paprika
2 tsp salt
2 tsp black pepper
0.5 cup mayonnaise
0.25 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 skilletpaper towel-lined rack

Tips

For extra tender chicken, refrigerate the chicken in the buttermilk mixture overnight.
Keeping the oil around 350 T°F / 175 T°C ensures crispy chicken without burning the coating.
Don T’t touch the chicken for the first 1 T–2 minutes during frying to get the perfect crust.

Raising Canes at Home

Serves 1

youtube.com

Raising Canes at Home

youtube.com

Serves 1

Directions

1Slice the chicken breasts into strips about 1 inch thick and 3 T–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 T–3 inches deep. Heat the oil to 350 T°F / 175 T°C.
6Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits.
7Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture.
8Shake off any extra flour and gently place into the hot oil.
9Fry for 7 T–10 mins, or until golden brown and cooked through.
10Transfer the chicken to a paper towel-lined rack to drain.
11In a bowl, combine all the sauce ingredients then refrigerate.
12Serve the chicken with a side of sauce, texas toast & crinkle fries.

Ingredients

2 lbs chicken breast, sliced into strips (or use tenderloins)
2 cups buttermilk
0.33 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
0.5 cup cornstarch
1 tsp baking powder
2 tsp garlic powder
2 tsp paprika
2 tsp salt
2 tsp black pepper
0.5 cup mayonnaise
0.25 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 skilletpaper towel-lined rack

Tips

For extra tender chicken, refrigerate the chicken in the buttermilk mixture overnight.
Keeping the oil around 350 T°F / 175 T°C ensures crispy chicken without burning the coating.
Don T’t touch the chicken for the first 1 T–2 minutes during frying to get the perfect crust.