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Raising Cane's Chicken Finger Combo (But Better)

The coveted chicken finger combo from Raising Canes, secret Cane's sauce and all, being done completely homemade. Yes, we made the fries...

The coveted chicken finger combo from Raising Canes, secret Cane's sauce and all, being done completely homemade. Yes, we made the fries and even the Texas toast. Please enjoy.


SUPPLIES USED:


INGREDIENTS:

Cane's Sauce:

  • 3/4 cup 150g mayonnaise

  • 5 Tbsp 90g ketchup

  • 1.5 Tbsp Worcestershire sauce

  • 3 cloves fresh grated garlic or 2 teaspoons garlic powder

  • 1 tsp fresh ground black pepper

  • 1.5 tsp 5g salt


Slaw:

  • 1/2 cup mayo

  • 1/4 cup buttermilk

  • 1 bunch chives thin sliced

  • 1 clove grated garlic

  • 1/4 cup chopped pickled onions

  • Juice and zest of 1 lemon

  • Salt and pepper to taste

  • 1/2 head green cabbage, thin sliced

  • 2 carrots, grated

  • 2 dill pickled grated


Marinade:

  • 4 chicken breast, cut in half lengthwise

  • 1.5 cups 350ml buttermilk

  • 1 Tbsp 10g kosher salt

  • 1 Tbsp 10g garlic powder

  • 1 Tbsp 6g ground white pepper


Dredge:

  • 1.5 cups (225g) all-purpose flour

  • 2 tsp (8g) garlic powder

  • 2 tsp (4g) white pepper

  • 2 tsp (3g) Spanish paprika

  • 1 tsp (10g)kosher salt


Homemade Fries:

  • 2.5lb russet potatoes

  • Oil for frying (vegetable, or peanut)

  • Salt to taste


Texas Toast:

  • 1 loaf brioche bread

  • 1/2 cup unsalted butter

  • 2 cloves garlic

  • 1 teaspoon salt


INSTRUCTIONS:

Cane Sauce Method:

  1. In a bowl, add and whisk together mayonnaise, ketchup, worcestershire sauce, grated garlic, kosher salt, and fresh cracked black pepper. Cover and fridge until use.

Slaw Method:

  1. In a large bowl, add and combine mayonnaise, buttermilk, thinly sliced chives, grated garlic, chopped pickled onions, juice and zest of a lemon, grated carrots, and grated dill pickles.

  2. Once full combined, add in thinly sliced cabbage lettuce with salt and pepper to taste and toss together.


Chicken Tenders Method:

  1. Start by slicing chicken breasts lengthwise.

  2. Separately whisk together buttermilk, kosher salt, garlic powder, ground white pepper.

  3. Add in the chicken, cover and let marinade for 1 hour or overnight.

  4. In a medium bowl, add in all-purpose flour, kosher salt, garlic powder, paprika, ground white pepper and whisk to combine.

  5. Add the chicken into the flour, pressing the flour into the chicken.

  6. Fill a heavy bottom pot with 2.5” of frying oil (don’t fill ¾ of the way up) and heat to 350F.

  7. Fry the chicken in batches for 5-7 minutes. Place on a wire rack to cool.


Homemade Fries Method:

  1. Peel and cut russet potatoes into batons and soak in salted water for 30 minutes.

  2. Drain the fries from the water. Pat dry with paper towels.

  3. Lower the oil to 300F.

  4. In batches, deep fry the fries for 3 minutes. Place on a wire rack

  5. Raise the oil to 400F and fry the fries again for 1-2 minutes or until golden brown.

  6. Place into a bowl and immediately season with salt. Place on a wire rack to cool.


Texas Toast Method:

  1. In a small pan, add in unsalted butter and heat over medium heat until melted.

  2. Turn off the heat and add grated garlic. Swirl around to incorporate. Set to the side.

  3. Slice the desired bread into 1” thick slices. Toast in a pan with butter on both sides.

  4. Once toasted, brush with garlic butter and top with flaky salt.

9 Comments


Ian Reinard
Ian Reinard
Jul 03

I don't know where the comment I made some time ago disappeared to, but I'll make it again. I found that when there is a substitution to the Cane's Sauce recipe, I find it improves the flavor quite a bit. Instead of using ketchup/catsup, try using Heinz 57 Steak Sauce instead in the same amount. It's still a tomato based sauce, but the flavor it brings to the dipping sauce it creates using the recipe listed here, really improves it. When I have had the two variations made, one with the original version using ketchup and the one with the 57 Sauce instead, the latter has been unanimously preferred by my testers.

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Cynthia Bennett
Cynthia Bennett
Jan 08, 2023

I thought the cole slaw was quite bitter from the lemon zest. I had to add sugar to counteract it and am hoping it helps, made it today and will eat it tonight. Thank you for the other recipes, chicken is marinating and hopefully will have good results.

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Tyler Senitz
Tyler Senitz
Feb 08
Replying to

You may be zesting your lemons too deep and collecting the pith. Lemon zest shouldn’t be bitter at all.

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Blaze Boren
Blaze Boren
Sep 29, 2022

How much will this serve?

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Aboufiras Alamo
Sep 08, 2022

II will try tomorrow.

thank you Joshua.

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deanatamayo
Jul 06, 2022

How long does the sauce last in the refrigerator?

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Nifty Biscuit (Shocktroop199)
Nifty Biscuit (Shocktroop199)
Jan 09, 2023
Replying to

I have found It really depends on the mayo you use. If you use store bought mayo with preservatives, it can last a few weeks. If you make fresh mayo on the spot, it will last only a few days.

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