Copycat Raising Cane's Chicken

A couple days ago I uploaded my recipe for Texas Toast. That was with the promise that I would share my recipe for Raising Cane’s chicken too. Now I can tell you, this Raising Cane’s recipe is a keeper. It is the exact copycat of the franchise and you guys are going to love how crunchy, crispy and juicy this chicken is!!!! You won’t be able to stop at just one piece. Say goodbye to the diet!

Another little side note: if you watch the video, there isn’t a video version of the coleslaw. Thats because I had a large mishap and cut off the tip of my finger while cutting the cabbage for the coleslaw and was not allowed to make the coleslaw anymore (my mum wouldn’t allow it). Aasiya (my sister) took over the coleslaw after that. 

Preparation Time 20 minutes 

Marination Time 12 hours- overnight 

Cook Time 30 minutes 

Serves 6 

Ingredients 

Recipe for Texas Toast here 

Chicken Tenders 

3 lbs/ 1.4 kg chicken tenders 

Brine 

2 litres water 

2 tablespoons salt 

2 teaspoons MSG (optional)

2 tablespoons vinegar 

1 tablespoon black pepper 

Chicken Tender Wet Batter 

4 eggs 

2 cups milk 

Dry Coating 

200 grams flour 

100 grams cornstarch 

2 teaspoons baking powder 

2 teaspoon salt 

2 teaspoon cayenne 

2 teaspoon garlic powder 

2 teaspoons onion powder 

Raising Cane Sauce 

1 cup mayonnaise 

1/2 cup ketchup 

2 teaspoon black Pepper 

2 teaspoons garlic powder 

2 teaspoons Worcestershire sauce 

Coleslaw 

1/2 head purple cabbage- sliced 

1/2 head green cabbage- sliced 

1/2 cup mayonnaise 

1 tablespoon vinegar 

1 teaspoon sugar 

Salt and pepper- to taste 

Instructions 

1. Brine: in bowl, combine the brine ingredients and submerge the chicken. Marinate the chicken overnight in the fridge. The next day, drain out all the liquid and pat the chicken tenders dry. 

2. Prepare the breading: whisk together the milk and eggs in a bowl. 

3. In another bowl, mix the flour, cornstarch, baking powder, salt, cayenne, garlic powder and onion powder. 

4. Drizzle a small amount of the wet batter in the dry ingredients and mix it to create flakey flour bits. 

5. Fry the tenders: heat oil for deep frying to 175c. Dredge each piece of the chicken in the egg mixture then in the dry coating. Shake off the excess dry flour. Fry the chicken for 1-2 minutes without moving them. Then continue frying them for 8-10 minutes until golden brown and crispy.

6. Remove the chicken from the pan and place it on a wire rack. 

7. Combine the ingredients for the sauce, mix well and let it sit for 30 minutes for the flavours to develop. 

8. Combine the ingredients for the coleslaw, mix well and chill in the fridge until ready to serve.

9. Serve the chicken with crinkle fries and Texas toast.