Cane’s Fried Chicken

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
 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

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.