Ok I’ve never eaten Raising Canes in my life HOWEVER I HAD TO TRY THIS. People buy this sauce by the litre so for me it was a must. Fried chicken of course has my heart always too.
Notes
Make sure you give the chicken plenty of time to marinade as this will tenderise the chicken and make it extra juicy.
I’ve used chicken thighs, but you can use breasts, I just find thighs give juicer results. Breasts will need a longer fry.
I’ve added pickle juice to the marinade for sweetness and tanginess however you can just add extra lemon if you don’t have pickles in.
Make the sauce first! Rumour has it (well according to reddit) the longer the sauce has to sit the better it tastes – I can confirm it completely improves the flavour!
Ingredients:
Marinade:
6 boneless skinless chicken thighs
350ml whole milk
3 tbsp pickle juice
Juice of half a lemon
1 tbsp onion powder
1 tbsp garlic powder
1 tsp all-purpose seasoning
2 tsp salt
1 tbsp white pepper
1 tsp sweet paprika
Dredge:
225g plain flour
2 tsp garlic powder
2 tsp white pepper
2 tsp sweet paprika
1 tsp onion powder
1 tsp all-purpose seasoning
1 tsp salt
Texas Toast:
A loaf of fluffy white sandwich bread, thickly sliced
115g butter, melted
3 cloves of garlic, grated
Canes Sauce:
225g Mayo
70g Ketchup
1 tbsp Worcestershire Sauce
1 tsp black pepper
1 tsp garlic powder
1 tsp MSG (optional)
Beef Brined French Fries:
1kg fluffy potatoes, peeled and chopped into fries
2 beef stock cubes
1 tbsp salt
Vegetable oil for frying
Directions:
FOR THE SAUCE
Combine all the ingredients in a small bowl, cover and leave in the fridge. Apparently 24hrs is the optimum time for this to sit however I think anything over 4hrs is good!
FOR THE MARINADE
Make your own buttermilk by whisking together the milk, pickle juice and lemon juice and letting it sit for 5 minutes.
Slice the chicken thighs in half lengthways to create strips and add to a medium mixing bowl.
Sprinkle all the seasonings and salt over the chicken and mix until all the chicken is coated.
Pour over the buttermilk, cover and leave to marinade in the fridge for 4-6hrs.
FOR THE FRIES
Add the fries to a large mixing bowl and fill with water until the fries are totally submerged.
Crumble in the stock cubes and add the salt, stir until dissolved.
Leave the fries to brine for 1hr.
FOR THE DREDGE
Whisk together all the ingredients in a shallow bowl.
Add a few tbsps of the marinade and mix to create scraggly bits. This will make the chicken crispier!
Dip the chicken fingers one by one in the dredge making sure they are thoroughly coated in the flour and scraggly bits of dredge.
Fry at 170c for 4-5 minutes or until at an internal temp of 65c and golden on the outside.
Set aside in a low oven to keep warm and crispy while you finish the fries.
FOR THE TEXAS TOAST:
Combine the melted butter with the garlic and set aside.
FOR THE FRIES:
Remove from the brine and dry thoroughly between tea towels.
Fry at 180c until golden and crispy.
Toss immediately with salt when removed from the frier. You can keep these warm and crispy in the oven while you finish the toast.
FOR THE TEXAS TOAST:
Toast the thickly sliced bread, I used a grill because the slices were too thick for my toaster!
Brush both sides of the bread with garlic butter.
TO SERVE:
Get your chicken fingers, fries and Texas toast on a plate with a little pot of canes sauce! Serve everything hot and enjoy immediately.