What is Cane's chicken made of?

The restaurant only uses chicken breast tenderloins, which are never frozen and are a strip of meat on the underside of a chicken breast that is considered a premium cut in the poultry industry.

How is Cane's chicken prepared?

Raising Cane's, like the popular burger chain, uses fresh ingredients and a secret sauce. The chicken is fried fresh and made to order, so it lacks the greasy texture that you might find elsewhere.

What does Raising Cane's fry their chicken in?

All of Raising Cane's fried foods are cooked in an all-vegetable, trans fat-free blend of soybean and canola oil. According to the FDA, highly refined soybean oil is not allergenic and should not be labeled as such. If you have a food allergy, please notify the Manager.

Why Is Raising Cane's Chicken so tender?

Raising Canes is a popular restaurant for its chicken fingers. Raising Cane's Chicken Tenders are the best because they use fresh, never frozen chicken that is hand battered and fried in 100% vegetable oil. This one tenderizes and flavors the chicken with buttermilk, egg, and garlic powder.

Crispy Raising Cane’s Chicken Fingers (With Cane's Sauce)

Description

You’ve been missing out if you’ve never tried Raising Cane’s Chicken Fingers! These crispy chicken fingers are made with juicy chicken breast and served with Cane’s sauce.

Ingredients

For the Chicken Fingers

▢1 lb boneless skinless chicken breast cut into strips

For the Marinade

▢1 cup milk
▢3/4 teaspoon lemon juice
▢1 teaspoon sugar
▢2 teaspoons cornstarch
▢1/2 teaspoon salt
▢1/4 teaspoon freshly ground black pepper

For the Crispy Coating

▢1/2 cup Panko breadcrumbs
▢1/2 regular breadcrumbs
▢1/2 cup all-purpose flour
▢1 tablespoon onion powder
▢1 teaspoon salt
▢1/2 teaspoon freshly ground black pepper
▢canola oil for frying

Instructions

Cut the chicken breasts into thin strips against the grain to make chicken fingers. Put the strips in a zip-top bag and set them aside.
In a medium mixing bowl, whisk together the milk, lemon juice, and sugar. Mix in the cornstarch, salt, and pepper. Combine thoroughly.
Marinate the chicken by pouring the marinade into a zip-top bag and gently shaking it until the chicken is completely coated. Marinate the chicken for 20-30 minutes in the refrigerator. (Not to exceed one hour.)
Heat the oil: In a large pot (or a deep fryer), heat about 2 inches of oil to 350°F.
In the meantime, in a shallow bowl, combine Panko breadcrumbs, regular breadcrumbs, flour, onion powder, salt, and pepper.
Coat the chicken: Take a few chicken strips from the bag at a time and coat them. Coat them thoroughly with the breadcrumb mixture. I recommend lightly pressing the coating onto the chicken with your hands. Rep until all of the chicken is coated.
Fry the chicken fingers: When the oil is hot, carefully add the chicken strips to the pot and cook for 3-4 minutes per side. Avoid overcrowding the pot. With a slotted spoon, remove the fried chicken fingers from the oil and place them on a plate lined with paper towels. Repeat until all of the chicken has been cooked. Serve immediately with Cane’s sauce.

Notes

Marinating your chicken will result in juicier and more tender fingers. Marinating the meat prevents it from drying out and becoming chewy when fried.

Deep frying chicken is best done with oil that has a high smoke point. We recommend using canola or vegetable oil.

Keep the oil temperature between 300 and 350 degrees Fahrenheit. The chicken will burn if the oil is too hot, and your fingers will not be crispy if it is not hot enough.

Avoid overcrowding your pot to ensure that all of your chicken fingers cook properly. For best results, cook a few pieces at a time.

Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 5195kcal
Sugar: 6g
Sodium: 1834mg
Fat: 559g
Saturated Fat: 43g
Unsaturated Fat: 509g
Carbohydrates: 39g
Fiber: 2g
Protein: 22g
Cholesterol: 70mg

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