Raising Cane’s-Inspired Crispy Chicken Sandwich

Ingredients

• 2 lb boneless chicken breast (Cut into thick strips and patted dry)
• oil (For frying)
• 1 cup buttermilk (For the wet batter)
• salt and pepper (To taste; for the wet batter)
• 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)
• 1 cup all-purpose flour (For the dry batter)
• salt and pepper (To taste; for the dry batter)
• 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 Raising Cane’s-inspired sauce)
• 2 tbsp ketchup (For the sauce)
• 1 tbsp Worcestershire sauce (For the sauce)
• 1 tbsp garlic powder (For the sauce)
• salt and pepper (To taste; for the sauce)
• 4 bread loaves or buns (For assembly)
• 2 tbsp butter (For toasting the buns)
• prepared Raising Cane’s-inspired sauce (For assembly; use the sauce prepared from the listed sauce ingredients)
• 1 cup lettuce (Leaves, for assembly)
• 0.5 cup pickled dill chips (For assembly)

Steps

1. 1

   Cut the chicken breast into thick strips, pat the strips dry, and set them aside.

2. 2

   Make the wet batter in a mixing bowl by combining the buttermilk, salt and pepper, Cajun seasoning, garlic powder, onion powder, and baking powder. Mix well.

3. 3

   Add the chicken strips to the wet batter and let them marinate for 2–3 hours.

4. 4

   In a separate bowl, combine the all-purpose flour, salt and pepper, garlic powder, onion powder, and Cajun seasoning for the dry batter. Mix well.

5. 5

   Remove the chicken strips from the wet batter and coat them in the dry batter, pressing the flour mixture onto the chicken until it is well coated. Place the coated strips on a tray.

6. 6

   If desired, freeze the coated chicken at this point for later use.

7. 7

   Heat oil in a pan over high heat. Once the oil is hot, add the chicken strips.

8. 8

   Reduce the heat to medium and fry the chicken strips for 10–12 minutes, or until fully cooked and crispy.

9. 9

   Make the sauce by combining the mayonnaise, ketchup, Worcestershire sauce, garlic powder, salt, and pepper in a mixing bowl.

10. 10

    Toast the buns by spreading butter on both sides and toasting them.

11. 11

    Add lettuce leaves, fried chicken strips, and dill pickles to the toasted buns.

12. 12

    Top the sandwiches with the sauce and close them.

13. 13

    Serve warm with fries and more sauce.

Notes

The source does not specify the frying oil type, frying vessel size, oil temperature, or a measured safe internal temperature for the chicken. If freezing the coated chicken, the source does not specify storage duration or thawing instructions.

Nutrition per serving

• main
• sandwich
• fried
• chicken
• American
• Cajun-seasoned
• high-protein