Indulge in the mouthwatering delight of homemade Cane's Chicken Fingers, Crinkle Cut Fries, Buttered Bread, and Cane's Sauce with this irresistible copycat recipe. Recreating the iconic flavor profile, tender chicken tenders are marinated in a blend of secret spices, ensuring each bite bursts with savory goodness. Coated in a crispy, golden-brown batter, these succulent chicken strips offer a satisfying crunch that rivals the original. Served alongside a creamy, tangy dipping sauce that perfectly complements the seasoned chicken, this recipe brings the beloved taste of Cane's straight to your kitchen. Whether enjoyed as a crowd-pleasing appetizer or a satisfying main course, this homemade rendition captures the essence of Cane's Chicken Fingers, delivering a culinary experience that is sure to delight taste buds and evoke fond memories of this beloved fast-food favorite.
Ingredients: (Serves 3) Double recipe if feeding a family of 6
For the Chicken
1 pound chicken tenderloins, cut into long strips
1/2 cup buttermilk
1/2 egg
1/4 tbsp salt
1/4 tbsp pepper
1/2 tbsp garlic powder
oil, for frying (canola oil, vegetable oil)
For the Breading on the Chicken
1/2 cup buttermilk
1/2 cup all-purpose flour
1/2 tbsp cornstarch
1/4 tbsp black pepper
1/4 tbsp kosher salt
1/2 tbsp paprika
1/2 tbsp garlic powder
1/2 tbsp onion powder
For the Raising Cane’s Sauce
1/4 cup mayonnaise
2 tbsp ketchup
1/4 tsp Worcestershire sauce
salt and pepper, to taste
1/4 tsp garlic powder
1/4 tsp Tony Chachere’s Creole Seasoning
For the Bread:
4 large slices of Brioche Bread, sliced into 1.5 inch slices (pretty thick!)
1 tsp garlic salt
4 tbsp unsalted butter, melted in the microwave
For the Fries:
3 servings frozen fries, heated in the oven (or air-frier). Just buy frozen crinkle cut fries from the frozen section at your supermarket! I heated mine in the oven by following the instructions on the bag.
Recipe:
Start by making the sauce. Add in your mayonnaise, ketchup, Worcestershire sauce, garlic powder, creole seasoning, salt and pepper. Mix it all together. Put it in the fridge for 5+ hours (overnight is best!). If you don't have time to do 5+ hours, that's okay! Put it into the freezer right after you mix it together while you cook this meal so that it can be cold by the time you're done cooking.
Start on your fries. Heat up your oven and follow the instructions on the package for baking these fries. Usually this takes about 20-25 minutes, so starting now will help the meal all finish on time.
Put your chicken tenderloins into a large bowl and mix with the buttermilk, egg, garlic powder, salt and pepper. Mix around and then put into the fridge.
Heat a deep pot with oil on medium heat. Fill oil up just enough to cover the chicken. Add buttermilk to one large bowl. Add your flour, cornstarch, paprika, garlic powder, onion powder, salt and pepper to a separate large bowl.
Remove your chicken from the fridge and dip each piece into the buttermilk and then the flour mixture. Set on a large sheet of tinfoil/wax paper near the stove. Once you've breaded all of the chicken tenders and placed them on the tinfoil/wax paper, place each piece of chicken into the oil and let cook. This will take about 8ish minutes on each side.
Slice your bread into 4 1.5 inch pieces (pretty thick pieces) and then cut the bread in half, longways. Heat a cast iron skillet up on medium heat. Take 4 tbsp of butter and melt it for 45 seconds in the oven in a microwave safe bowl. Add in your garlic salt to the butter and mix around. Coat your bread in this butter by spreading it around on each side of the bread. Place the bread onto the cast iron skillet and let cook for about 2-3 minutes per side (or until golden brown on each side).
Make sure that your chicken is golden brown and 165 degrees F internally before removing from the stove. When removing from the stove, put on a wire rack to let cook and let any excess oil drop off.
Serve the fried chicken, fries, and bread, along with your Cane's sauce. Enjoy!
Comments