Homemade Raising Cane's!

Описание: Bread reipce @aflavorfulbite

Sauce

1 cup mayonnaise
½ cup ketchup
1 Tbsp worcestershire sauce
2 cloves garlic, grated
1 tsp kosher salt
¾-1 tsp fresh cracked black pepper


Chicken Brine

9 chicken tenders or 3 chicken breast cut in three strips lengthwise
2 cups buttermilk
1 cup pickle juice
1 ½ Tbsp paprika
1 ½Tbsp garlic powder
1 tsp cayenne
2 tsp white pepper
1 tsp onion powder
1 Tbsp kosher salt

Dry Drede

2 ¼ cups all purpose flour
¾ cup potato starch
1 Tbsp paprika
1 ½ Tbsp garlic powder
1 tsp onion powder
1 tsp MSG (optional)
1 Tbsp kosher salt
1 tsp cayenne
2 tsp ground white pepper
1 tsp ground black pepper

Crinkle Cut Fries

2 russet potatoes, crinkle cut or normal cut
1.5 qt ice water
1.5 qt vegetable oil for frying
Creole seasoning



Slaw

3 Tbsp mayo
½ Tbsp apple cider vinegar
1 tsp granulated sugar
2 tsp dijon mustard
Kosher salt
2 cups green cabbage, very thinly sliced
2 Tbsp parsley chopped
1 small carrot, grated

Texas Toast

4 slices brioche, milk bread or sourdough
3 Tbsp salted butter, melted
2 cloves garlic, grated



1) Sauce: In a bowl mix, mayo, ketchup, worcestershire sauce, grated garlic, kosher salt and black pepper. Mix thoroughly, cover and set aside in the fridge.

2) Chicken Brine: To a large bowl add, buttermilk, pickle juice, kosher salt, black pepper, white pepper, garlic powder, onion powder, paprika, cayenne and MSG. Add your chicken, mix well to coat and set aside in the fridge for 1 hour to overnight. Or use right away.

3) Prep your Fries: to start, peel and cut your potatoes into planks, take those planks and slice them long ways into fries. In a large bowl add the cut potatoes and cover with ice water. Mix well to rinse off the starch. Set aside until needed.

4) Slaw: in a large bowl add, mayo, apple cider vinegar, kosher salt, granulated sugar and dijon. Mix well then add the cabbage, parsley and carrots. Mix again and set in the fridge.

5) Coat the chicken: in a large bowl add all purpose flour, potato starch, kosher salt, black pepper, white pepper, garlic powder, onion powder, paprika, cayenne and whisk to combine. Remove the chicken from the fridge. Coat the chicken in the dry dredge with no bald spots then dip back in the wet brine then back in the dry with no bald spots. Place your coated chicken on a wire rack and set aside.

6) Add your frying oil to a medium pot, set over medium heat and bring up to 350°F.

7) Once your oil is up to temp, fry your chicken, 2-3 tenders at a time for about 6-8 minutes, until fully cooked and golden brown and crispy. Remove to a wire rack and repeat with all your chicken.
Frying Your Fries: Add a towel to a sheet tray, add your potatoes on top and dry very thoroughly. If you leave too much moisture on the potatoes, your oil will boil over and you won't have a good time.

8) Heat your oil back to 350°F. Fry your potatoes just until golden and cooked though. 3-4 minutes. Remove to a wire rack and season generously with creole seasoning.

9) Texas Toast: Toast your bread in a pan with butter. In a small bowl add melted butter and garlic. Mix well and brush over your toast.

10) Assembly: On a plate add 2 chicken tenders, a handful of fries, a ramekin of sauce, your Texas toast and some of your slaw. Enjoy!