Hi . . .
Anyone have the original/clone version of Raising Cane’s Chicken fingers? Thanx, DG
Hi . . .
here’s the recipe for sauce:
1⁄2 cup mayonnaise
1⁄4 cup ketchup
1⁄2 tablespoon garlic powder
1⁄2 tablespoon Worcestershire sauce
1 teaspoon paprika
I am looking for this very same recipe if anyone has it.
How does Raising Caines get their chicken so juicy and tender?
[b]Canes Sauce Enjoy
1/2 c. mayonnaise
1/4 c. ketchup
Tony’s Chachere’s Original Seasoning to taste
Black Pepper generous amount
1/2 T. Lea and Perians worcestershire sauce
garlic powder to taste
Take the mayonnaise and put as much as you need for amount of people.
Mix in ketchup enough till it turns to the Cane’s color.
Mix in pepper and Tony’s to taste.
When you mix in pepper and Tony’s you will be able to taste that wonderful Cane’s Sauce.
Chill and covered for several hours first.[/b]
I know that they brine it but not sure how long. Any help out there?
Checked google and found this.
Brining chicken breasts
Brining: To brine the chicken, dissolve 1-1/2 tablespoons of unionized table salt (or 1/4 cup of kosher salt) with 1/4 cup of sugar in 8 cups of cold water. This will make enough brine for 4 chicken breasts. If you are making more of less, adjust the amount of brine accordingly. The sugar in the brine will caramelize on the surface of the chicken as it cooks, giving it a good, grilled coloring. To help dissolve the sugar and water you can add it to 1 cup of boiling water, stir until dissolved and add to the remaining water. Make sure the brine is cool before you add the chicken. You can brine in a shallow, covered baking dish or a large zip lock bag. Brine for 30 minutes. It is important that you give the brine enough time to work, but that you don’t over do it.
Hi, i am looking for raising cane’s chicken finger recipie does anyone have it? not the sause.
Ok, to be honest, I’m not familar with Cane’s Chicken Fingers, but I will tell you the best way to prepare chicken fingers.
1st of all, chicken fingers are not chicken tenders. Rather they are cut from boneless chicken breasts (ergo, no piece of cartilage on each tip).
Rather than using a water brine to marinate, use a buttermilk brine (1 to 5 hrs.). Buttermilk contains an enzyme which tenderizes chicken.
I would suggest 2 cups flour, 2tbls. salt, 1tbl. pepper, 1/2tbl. paprika, 1tbl. garlic powder (such seasoning are of course, up to taste). Then add 1/4 cup buttermilk to flour (mix in well) to make those little flour nubs that cling so well to the chicken.
Now, shallow fry the chicken fingers after dredging in the flour mixture.
To shallow fry, use about 1cup oil in a fry pan, about as much needed to 1/2 cover the frying fingers. Use oil preheated to about 390F, which will cool to 360F once ya’ add the chicken. Only fry 3 mins per side, to brown coating. The centers should be still raw. Then oven bake at 375F for 15mins. to complete cooking.
Voila ! You’re ready for the sauce. I can assure ya’, this process should equal or excede whatever Raising Cane’s is doing.
OMG!!! STOP EVERYTHING! Dude you were sooo right about the buttermilk brine!!! Thanks for the heads up.
I’m going to give this a try and let you know. I’ve never been one to fry chicken but since my daughter was diagnosed with Celiac we can’t eat it out. She use to love Cane’s chicken. Thanks for the buttermilk tip and the oven baking to finish cooking. Always had trouble getting it cook through and through without burning outside. I’ll just use gluten free ingredients. I’ll let you know how it goes; dinner tomorrow night.