Raising Cane's Copycat Recipe
6 skinless, boneless, chicken breast halves cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, breadcrumbs, salt and baking powder.
Remove the chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
Heat oil in a large, heavy skillet to 375 degrees. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
1 cup mayonnaise
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
In a small bowl combine all ingredients and mix until well blended. Store in an airtight container for a few hours before serving. Will stay good in a container for up to 2 weeks. Makes 1 1/2 cups.
Raising Cane’s menu consists entirely of various combinations of batter fried chicken tenders, crinkle-cut fries, coleslaw, Texas toast and the chain’s signature tangy spicy Cane’s Sauce. Customers can choose from ordering three, four or six chicken fingers, or they can put three chicken tenderloins on a Kaiser roll for a sandwich, but that’s about it.