Homemade Raising Cane's Chicken Fingers, Texas Toast, and Cane's Sauce
For Chicken Brine
For Cane's Sauce
For Chicken Marinade
For Dry Coating
For Wet Batter
For Texas Toast
Other
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Brine the Chicken
Place chicken tenders in a bowl. Add water, 1 tbsp vinegar, 1 tbsp salt, and 1 tbsp MSG (Chinese salt). Mix well to ensure chicken is fully submerged. Cover and refrigerate overnight to brine.
Prepare Cane's Sauce
In a bowl, combine 1 cup mayonnaise, 1/2 cup ketchup, 1 tbsp Worcestershire sauce, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp chili powder, and 1 tsp vinegar. all ingredients together until smooth and well combined. For best flavor, refrigerate the sauce overnight.
Marinate the Chicken
Drain the brined chicken tenders. In a clean bowl, add the drained chicken. Pour in 2 tbsp hot sauce, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper. Mix thoroughly to coat all chicken pieces evenly.
Prepare Dry Coating Mix
In a shallow dish, combine 2 cups all-purpose flour, 1/4 cup cornflour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp black pepper, and 1/2 tsp baking powder. Mix all dry ingredients until evenly distributed.
Prepare Wet Batter
In another shallow dish, crack 2 large eggs. Add 1/4 cup all-purpose flour and 1/2 cup sparkling water (or soda water). until a smooth, lump-free batter is formed. (Alternatively, use 1 cup milk mixed with 1 tbsp vinegar for a homemade buttermilk substitute).
Coat the Chicken Fingers
Take one chicken tender and first coat it thoroughly in the dry mix, shaking off any excess. Then, dip it into the wet batter, ensuring it's fully covered. Finally, return it to the dry mix and press firmly, then shake gently to create flaky crumbs on the chicken surface.
Deep Fry the Chicken Fingers
Heat 4-5 cups of frying oil in a deep pan or pot to approximately 175°C (approximately 345°F) (350°F (approximately 175°C)). Carefully place the coated chicken fingers into the hot oil, ensuring not to overcrowd the pan. Fry for , or until they are perfectly golden brown and crispy. Remove and place on a wire rack to drain excess oil.
Prepare Texas Toast
Slice the bread loaf into thick pieces. In a small bowl, mix 1/4 cup melted butter with 2-3 cloves of garlic (or 1 tsp garlic powder). Brush the garlic butter mixture generously onto both sides of the bread slices. Bake in a preheated oven at 180°C (approximately 355°F) (350°F (approximately 175°C)) for , or until golden brown and slightly crispy.
Serve
Serve the crispy chicken fingers and Texas hot with the prepared Cane's sauce and a side of french fries.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Mayonnaise?
- Plain Greek yogurt (1:1)
- Mashed avocado (1:1) — Best in dressings, sandwiches.
No Worcestershire sauce?
- Soy sauce + a dash of lemon juice
- Soy sauce + a pinch of sugar + a drop of hot sauce
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Brine the ChickenOvernight
Place chicken tenders in a bowl. Add water, 1 tbsp vinegar, 1 tbsp salt, and 1 tbsp MSG (Chinese salt). Mix well to ensure chicken is fully submerged. Cover and refrigerate overnight to brine.
- View Step 2Prepare Cane's SauceOvernight
In a bowl, combine 1 cup mayonnaise, 1/2 cup ketchup, 1 tbsp Worcestershire sauce, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp chili powder, and 1 tsp vinegar. Whisk all ingredients together until smooth and well combined. For best flavor, refrigerate the sauce overnight.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Refrigerate
Prepare the Cane's sauce a day in advance and refrigerate for the best flavor development.
- Refrigerate
For best flavor, refrigerate the sauce overnight.
Variations
Simple ways to adapt this recipe.
- For a healthier optionPreparation tip
Air fry the chicken fingers instead of deep frying. (Specific air frying instructions were not provided in the video but mentioned as an option).
Helpful Tips
Small details that can improve the final result.
Your Notes
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