Prep Time1 hr 30 minsCook Time30 minsTotal Time2 hrs
This recipe is trying to recreate chicken from Raising Cane's fast-food restaurant chain. This restaurant chain was founded in Baton Rouge, Louisiana by Todd Graves and Craig Silvey in 1996. Don't forget that you can serve this with delicious homemade french fries and also that legendary Cane's sauce.
Ingredients
Marinade
4 chicken breast
350 ml buttermilk
1 tbsp salt
1 tbsp garlic(powder)
1 tbsp white pepper(ground)
Dredge
225 g all-purpose flour
2 tsp garlic(powder)
2 tsp white pepper
2 tsp smoked spanish paprika
1 tsp salt
Directions
Preparation of marinade
1
- Butterfly chicken to evenly sized strips.
- Separately whisk together buttermilk, kosher salt, garlic powder, ground white pepper.
- Add in the chicken, cover and let marinade for 1 hour or overnight.
Preparation of dredge
2
- In a medium bowl, add in all-purpose flour, kosher salt, garlic powder, paprika, ground white pepper and whisk to combine.
- Add the chicken into the flour, pressing the flour into the chicken.
Deep frying
3
- Fill a heavy bottom pot with 2.5” of frying oil (don’t fill ¾ of the way up) and heat to 350F
- Fry the chicken in batches for 5-7 minutes. Place on a wire rack to cool.
Ingredients
Marinade
4 chicken breast
350 ml buttermilk
1 tbsp salt
1 tbsp garlic(powder)
1 tbsp white pepper(ground)
Dredge
225 g all-purpose flour
2 tsp garlic(powder)
2 tsp white pepper
2 tsp smoked spanish paprika
1 tsp salt
Directions
Preparation of marinade
1
- Butterfly chicken to evenly sized strips.
- Separately whisk together buttermilk, kosher salt, garlic powder, ground white pepper.
- Add in the chicken, cover and let marinade for 1 hour or overnight.
Preparation of dredge
2
- In a medium bowl, add in all-purpose flour, kosher salt, garlic powder, paprika, ground white pepper and whisk to combine.
- Add the chicken into the flour, pressing the flour into the chicken.
Deep frying
3
- Fill a heavy bottom pot with 2.5” of frying oil (don’t fill ¾ of the way up) and heat to 350F
- Fry the chicken in batches for 5-7 minutes. Place on a wire rack to cool.