This is a copycat recipe of Raising Cane’s chicken and sauce. I love this with honey in a sandwich, my kids like it with just the sauce and served with a side of fries.
- ⏲️ Prep time: 2 hours
- 🍳 Cook time: 30 mins
- 🍽️ Servings: 4 servings
Ingredients
Sauce:
- 3/4 cup mayonaise
- 5 Tbsp ketchup
- 1 1/2 Tbsp Worcestershire sauce
- 3 cloves of garlic, minced or grated
- 1 tsp salt
- 1/4 tsp pepper
Chicken Marinade:
- 4 boneless, skinless chicken breasts, sliced into two thin halves
- 1 1/2 cups buttermilk
- 1 Tbsp salt
- 1 Tbsp garlic powder
- 1 Tbsp ground white pepper
Chicken Dredge:
- 1 1/2 cups all-purpose flour
- 1 Tbsp salt
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp ground white pepper
Also:
- Canola oil for deep frying
Directions
- Make the sauce first by combining all the ingredients. I like to make this in a squeeze bottle with a large tip. Put in the fridge to let the flavours blend.
- In a large bowl or glass storage container whisk the buttermilk, salt, garlic powder, and white pepper. Add the chicken and turn to coat all sides. Cover and marinate the chicken for an hour or more.
- Combine all dredge ingredients in a wide shallow container.
- Fill a large frying pan halfway with oil and heat over medium heat. Monitor the temperature closely until it reaches 350 degrees.
- While the oil heats up, dredge each piece of marinated chicken in the flour mixture. Coat it all over, press it into the meat. When coated, shake off the excess and place on a baking sheet.
- When the oil is at the correct temperature add the chicken pieces in batches. Fry 3-4 minutes on each side. Coating should be deeply golden brown. Transfer cooked chicken to a wire rack with paper towel underneath to catch oil drips.
- Serve warm with sauce drizzled on top or on the side. In the restaurant it is served with texas toast, coleslaw, and french fries. I like it in a toasted bun with the Cane sauce and a drizzle of honey and a bit of lettuce. Oh pickles would be good too!