Raising Cane’s at Home

Ingredients

• 2 lb chicken breast (sliced into strips (or use tenderloins))
• 2 cup buttermilk
• 0.33 cup pickle juice
• 1 tsp garlic powder (for chicken marinade)
• 1 tsp paprika (for chicken marinade)
• 1 tsp onion powder (for chicken marinade)
• 1 tsp salt (for chicken marinade)
• 1 tsp black pepper (for chicken marinade)
• neutral oil (for frying)
• 2 cup all-purpose flour
• 0.5 cup cornstarch
• 1 tsp baking powder
• 2 tsp garlic powder (for flour mixture)
• 2 tsp paprika (for flour mixture)
• 2 tsp salt (for flour mixture)
• 2 tsp black pepper (for flour mixture)
• 0.5 cup mayonnaise
• 0.25 cup ketchup
• 2 tsp Worcestershire sauce
• 1 tsp garlic powder (for sauce)
• 1 tsp onion powder (for sauce)
• 1 tsp paprika (for sauce)
• 1 tsp black pepper (for sauce)
• 1 tsp seasoning salt

Steps

1. 1

   Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized).

2. 2

   In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings (1 tsp each of garlic powder, paprika, onion powder, salt, and black pepper) until fully combined.

3. 3

   Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.

4. 4

   In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings (2 tsp each of garlic powder, paprika, salt, and black pepper). Mix well.

5. 5

   Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C. Keeping the oil around this temperature ensures crispy chicken without burning the coating.

6. 6

   Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits.

7. 7

   Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture.

8. 8

   Shake off any extra flour and gently place the chicken into the hot oil.

9. 9

   Don’t touch the chicken for the first 1–2 minutes to ensure the crust sets perfectly.

10. 10

    Fry for 7–10 minutes, or until golden brown and cooked through.

11. 11

    Transfer the chicken to a paper towel-lined rack to drain.

12. 12

    In a bowl, combine all the sauce ingredients (mayo, ketchup, Worcestershire, and sauce seasonings) then refrigerate until ready to serve.

13. 13

    Serve the chicken with a side of sauce and Texas toast.

Notes

For the Texas toast mentioned in the transcript: give the dough an egg wash, sprinkle with sesame seeds, and bake, then brush with garlic butter and toast until golden.

Nutrition per serving

• main
• chicken
• fried chicken
• copycat
• fast food
• dinner