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.
Marinade
4chicken breast
350mlbuttermilk
1tbspsalt
1tbspgarlic(powder)
1tbspwhite pepper(ground)
Dredge
225gall-purpose flour
2tspgarlic(powder)
2tspwhite pepper
2tspsmoked spanish paprika
1tspsalt
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.