Raising Cane’s-Style Fried Chicken with Special Sauce

Ingredients

• 2 cup Water (For the marinade)
• 2 tbsp Sugar (For the marinade)
• 1 tbsp Salt (For the marinade)
• 1 tsp Chili powder (For the marinade)
• 1 tsp Onion powder (For the marinade)
• 0.5 tsp Ground ginger (For the marinade)
• 1.5 lb Chicken breast strips (Cut into strips; marinate for 3 hours)
• 1 cup Mayonnaise (For the sauce)
• 0.5 cup Ketchup (For the sauce)
• 1 tbsp Worcestershire sauce (For the sauce)
• 0.5 tsp Garlic powder (For the sauce)
• 0.5 tsp Coarsely ground black pepper (For the sauce)
• 0.5 tsp Old Bay Seasoning (For the sauce)
• 2 cup All-purpose flour (For the breading)
• 1 tbsp Powdered chicken bouillon (For the breading)
• 1 tsp Paprika (For the breading)
• 1 tsp Ground black pepper (For the breading)
• 1 tsp Garlic powder (For the breading)
• 0.5 tsp Ground ginger (For the breading)
• 0.5 tsp Ground white pepper (For the breading)
• 2 Eggs (Beaten, for dredging)
• 1 L Vegetable oil for frying (Approximate amount for deep-frying; actual consumption will be lower)

Steps

1. 1

   Prepare the marinade by mixing the water, sugar, salt, chili powder, onion powder, and ginger in a large container until the salt and sugar are completely dissolved.

2. 2

   Add the chicken strips to the marinade and make sure they are completely covered. Cover the container and refrigerate for 3 hours.

3. 3

   While the chicken marinates, prepare the sauce: mix the mayonnaise, ketchup, Worcestershire sauce, garlic powder, coarsely ground black pepper, and Old Bay Seasoning until smooth. Refrigerate until ready to serve.

4. 4

   Prepare the breading by mixing the flour, chicken bouillon, paprika, black pepper, garlic powder, ginger, and white pepper in a large, shallow container.

5. 5

   Beat the eggs in another container until the whites and yolks are fully combined.

6. 6

   Remove the chicken strips from the marinade and let the excess drain off. Dredge each strip in the seasoned flour, then gently shake off the excess.

7. 7

   Dip each floured strip into the beaten egg, coating it completely.

8. 8

   Return the strips to the seasoned flour and press them lightly to form an irregular, crispy coating.

9. 9

   Place the breaded chicken on a baking sheet and refrigerate for 15 minutes before frying. This resting time helps the breading adhere better.

10. 10

    Heat the vegetable oil to approximately 175 °C. Fry the strips in batches without overcrowding the pot for about 6 minutes, or until golden brown, crispy, and they reach 74 °C in the center.

11. 11

    Remove the chicken and drain it on a wire rack or paper towels. Serve hot with Raising Cane’s-style sauce.

Notes

The quantities were not mentioned in the audio, so they are estimates for 4 servings. For greater safety, verify that the chicken reaches 74 °C at its thickest part. The listed oil represents the approximate amount used for frying; not all of it is absorbed.

Nutrition per serving

• main course
• fried chicken
• American cuisine
• fried
• crispy
• with sauce
• high-protein