Imported from Instagram

Crispy Chicken Sandwiches with Raising Cane’s-Style Sauce

Name: Crispy Chicken Sandwiches with Raising Cane’s-Style Sauce
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb Boneless chicken breast (Cut into thick strips and patted dry); Oil for frying (Amount not specified); 1 cup All-purpose flour (For the wet batter); Salt (For the wet batter, to taste); Black pepper (For the wet batter, to taste); 1 tbsp Cajun seasoning (For the wet batter); 1 tbsp Garlic powder (For the wet batter); 1 tbsp Onion powder (For the wet batter); 1 tbsp Baking powder (For the wet batter); 0.75 cup Water (Use less or more as needed to make a thick batter); 1 cup All-purpose flour (For the dry batter); Salt (For the dry batter, to taste); Black pepper (For the dry batter, to taste); 1 tbsp Garlic powder (For the dry batter); 1 tbsp Onion powder (For the dry batter); 1 tbsp Cajun seasoning (For the dry batter); 0.5 cup Mayonnaise (For the sauce); 2 tbsp Ketchup (For the sauce); 1 tbsp Worcestershire sauce (For the sauce); 1 tbsp Garlic powder (For the sauce); Salt (For the sauce, to taste); Black pepper (For the sauce, to taste); 4 Bread loaves or buns (For assembling the sandwiches); 2 tbsp Butter (For toasting both sides of the buns); Raising Cane’s-style sauce (Prepared sauce, for assembling and serving; amount not specified); 1 cup Lettuce (Use as lettuce leaves for assembly); 0.5 cup Pickled dill chips (For assembly)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy Cajun-seasoned chicken strips are coated in a thick wet batter and seasoned dry batter, fried until crunchy, and served in toasted buns with lettuce, pickles, and a creamy tangy sauce.

4 servings48 minAmerican

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Ingredients

2 lb Boneless chicken breast (Cut into thick strips and patted dry)
Oil for frying (Amount not specified)
1 cup All-purpose flour (For the wet batter)
Salt (For the wet batter, to taste)
Black pepper (For the wet batter, to taste)
1 tbsp Cajun seasoning (For the wet batter)
1 tbsp Garlic powder (For the wet batter)
1 tbsp Onion powder (For the wet batter)
1 tbsp Baking powder (For the wet batter)
0.75 cup Water (Use less or more as needed to make a thick batter)
1 cup All-purpose flour (For the dry batter)
Salt (For the dry batter, to taste)
Black pepper (For the dry batter, to taste)
1 tbsp Garlic powder (For the dry batter)
1 tbsp Onion powder (For the dry batter)
1 tbsp Cajun seasoning (For the dry batter)
0.5 cup Mayonnaise (For the sauce)
2 tbsp Ketchup (For the sauce)
1 tbsp Worcestershire sauce (For the sauce)
1 tbsp Garlic powder (For the sauce)
Salt (For the sauce, to taste)
Black pepper (For the sauce, to taste)
4 Bread loaves or buns (For assembling the sandwiches)
2 tbsp Butter (For toasting both sides of the buns)
Raising Cane’s-style sauce (Prepared sauce, for assembling and serving; amount not specified)
1 cup Lettuce (Use as lettuce leaves for assembly)
0.5 cup Pickled dill chips (For assembly)

Steps

1
Cut the boneless chicken breast into thick strips. Pat the strips dry and set them aside.
2
Prepare the wet batter in a mixing bowl by combining the all-purpose flour, salt, pepper, Cajun seasoning, garlic powder, onion powder, and baking powder. Mix well.
3
Add the water to the wet-batter mixture, using less or more as needed to make a thick batter. Whisk until smooth and fluffy.
4
Prepare the dry batter in a separate bowl by combining the all-purpose flour, salt, pepper, garlic powder, onion powder, and Cajun seasoning. Mix well.
5
Coat each chicken strip in the wet batter, then coat it in the dry batter. Place the coated strips on a tray.
6
If desired, freeze the coated chicken strips at this point for later use.
7
Heat oil in a pan over high heat until hot.
8
Once the oil is hot, add the chicken strips. Reduce the heat to medium and fry for 15–18 minutes, or until the chicken is fully cooked and crispy.
9
Make the sauce by combining the mayonnaise, ketchup, Worcestershire sauce, garlic powder, salt, and pepper in a mixing bowl.
10
Toast the buns by spreading butter on both sides and toasting them.
11
Assemble each sandwich with lettuce leaves, fried chicken strips, and pickled dill chips.
12
Top the sandwiches with the sauce and close the buns. Serve warm with fries and more sauce.

Notes

The source does not specify the amount of frying oil, the exact frying temperature, or a measured amount of prepared sauce used per sandwich. Ensure the chicken is fully cooked before serving.