Homemade Raising Cane's Chicken Fingers, Texas Toast, and Cane's Sauce

Step 1: 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.

Step 2: 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. Whisk all ingredients together until smooth and well combined. For best flavor, refrigerate the sauce overnight.

Step 3: 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.

Step 4: 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.

Step 5: 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). Whisk until a smooth, lump-free batter is formed. (Alternatively, use 1 cup milk mixed with 1 tbsp vinegar for a homemade buttermilk substitute).

Step 6: Coat the Chicken Fingers

Take one marinated 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.

Step 7: Deep Fry the Chicken Fingers

Heat 4-5 cups of frying oil in a deep pan or pot to approximately 175°C (≈345°F) (approximately 345°F) (350°F (≈175°C) (approximately 175°C)). Carefully place the coated chicken fingers into the hot oil, ensuring not to overcrowd the pan. Fry for 7-8 minutes, or until they are perfectly golden brown and crispy. Remove and place on a wire rack to drain excess oil.

Step 8: 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 minced 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 (≈355°F) (approximately 355°F) (350°F (≈175°C) (approximately 175°C)) for 5-10 minutes, or until golden brown and slightly crispy.

Step 9: Serve

Serve the crispy chicken fingers and Texas toast hot with the prepared Cane's sauce and a side of french fries.

• Brine the chicken overnight for the most tender and juicy results.

• Prepare the Cane's sauce a day in advance and refrigerate for the best flavor development.

• Using sparkling water or soda water in the wet batter helps achieve an extra crispy coating.

• If sparkling water is unavailable, you can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar and letting it sit for 5-10 minutes until it curdles.

• For a healthier option, air fry the chicken fingers instead of deep frying. (Specific air frying instructions were not provided in the video but mentioned as an option).