Raising Cane’s chicken sandwich

Raising Cane’s Chicken Sandwiches are a favourite amongst fans for a good reason. It’s the perfect combination of taste and texture with a crispy and juicy chicken fillet and a soft and toasted bun. You can now recreate this delicious Sandwich with just a few easy steps.

We’ll show you how to make a delicious Raising Cane’s Chicken Sandwich. Tips will be provided to help ensure that the chicken is always crispy.

Ingredients you’ll need:

For the Chicken

• 2 skinless and boneless chicken breasts
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• Baking powder, 1 tablespoon
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 tablespoon paprika
• To taste: salt and pepper
• Buttermilk, 1 cup
• Add 1 tablespoon of hot sauce to your dish for extra spice.
• Vegetable Oil (for Frying)

For Cane’s sauce:

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• Half a teaspoon of garlic powder
• Half a teaspoon of onion powder
• Lemon juice, 1 tablespoon
• Salt and pepper pinch

Sandwiches:

• 2 soft buns (preferably toast)
• Pickles (optional but adds authenticity)

How to make Raising Cane’s Chicken Sandwich:

1. Prepare the chicken:

• Trim the Chicken. If your breasts of chicken are too thick, you can either cut them horizontally in half or pound them until they reach a uniform thickness.
• Marinate the chicken: Combine buttermilk with hot sauce, if desired. Submerge chicken breasts into the buttermilk mix and allow them to marinate for 30 minutes or an hour in the refrigerator. This will tenderize the meat and seal it in moisture to give you that juicy interior.

2. Prepare the breading:

• Combine flour, cornstarch and baking powder in a shallow dish. Add garlic powder, onion, paprika powder, salt and pepper.
• Coat the Chicken. After marinating the chicken, please remove it from the buttermilk mixture and allow any excess liquid to drip off. Then, coat the chicken with the flour mixture and press lightly to make sure it sticks. Double dipping will give you extra crispiness. First coat the chicken with flour, then dip in buttermilk, and coat in flour again.

3. Fried Chicken:

• Heat the Oil. Fill a deep pan or pot with enough vegetable oil to completely submerge the poultry. Heat the oil to 350degF (or 175degC). You can use a piece of bread to test the temperature if you do not have a thermometer. If it sizzles instantly, then it is ready.
• Fry the Chicken: Drop the chicken breasts carefully into the hot oil and cook for 4-5 mins per side or until golden brown. The chicken’s internal temperature should be 165degF.
• Drain Excess oil: Remove the cooked chicken from the oil and place it onto a plate lined with paper towels to drain the excess oil.

4. How to make Cane’s sauce:

Prepare the Cane’s Sauce while the chicken is frying. Combine mayonnaise, Worcestershire Sauce, ketchup and garlic powder in a small bowl. Add a pinch of pepper and salt. Mix all ingredients until smooth. If necessary, adjust the seasoning and set aside the sauce.

5. Build the chicken sandwich:

• Toast the Buns. Lightly butter your sandwich buns, and toast them in a skillet (or oven) for a few minutes until they are golden brown. This will give the buns a flavorful touch and keep them from becoming soggy.
• Assemble your Sandwich: Spread a generous quantity of Cane’s Sauce onto the bottom bun. On top of the sauce, place the crispy fried fillet. Pickle slices are optional but recommended to give the dish an authentic Cane’s feel. Then top with the second bun.

The Perfect Chicken Sandwich:

• Fresh Chicken Breasts: To get the most flavorful and juicy chicken, use fresh breasts instead of frozen ones. Use frozen chicken that has been thawed completely before marinating.
• Double breading: For a crunchy coating, use the double-breading technique. After the first coating of flour, dip it back into buttermilk and then coat it again in the flour mixture.
• Control the Temperature of the Oil: If the temperature is too high, the outside of the chicken will burn, and the inside will remain raw. If the oil is too cold, it will cause the chicken to become greasy. A temperature of 350degF will ensure a golden, crispy coating without absorbing too much oil.
• Rest the Chicken: Let the chicken rest after frying. The chicken will remain moist and tender as the juices are redistributed.

Serving Suggestions

• Serve your homemade Raising Cane’s Chicken Sandwich along with classic side dishes like crisp French fries, coleslaw or fresh salad to create a balanced meal.
• Extra Sauce: If sauce is your thing, you can keep extra Cane’s Sauce in the fridge to dip fries or sandwiches. This sauce is the perfect addition to any crispy, savoury meal.

Nutritional Information (approximate per Sandwich).

Nutrient: The amount per serving

Calories 600 kcal

Protein 35g

Carbohydrates 40g

It is a good idea to use 30g

Saturated fat 5g

Cholesterol 70mg

Sodium 900mg

Fiber 2g

Sugar 5g

Please note that these values are only estimates. They can change depending on the portion size and ingredients used.

The conclusion of the article is:

Raising Cane’s Chicken Sandwich is much easier to make at home than you think. It’s a great way to enjoy the classic dish without having to leave the house. This Sandwich will become a favourite with its crispy, tender, soft bun and creamy, tangy Cane’s Sauce. This recipe is perfect for feeding your family or if you want to treat yourself.

Raising Cane’s is now available in your kitchen!