Raising Cane’s Recipe: Chicken Tenders, Texas Toast, & Sauce

Sastojci

texas toast - tangzhong

25 g bread flour

120 g milk

texas toast - main dough

450 g bread flour

120 g milk

40 g heavy cream

7 g instant dry yeast

50 g granulated sugar

2 tsp salt

2 eggs

55 g butter

texas toast - egg wash

1 egg

1 tbsp milk

sesame seeds (for topping)

texas toast - garlic butter

4 tbsp salted butter

1 tsp garlic powder

CHICKEN TENDERS

1 1⁄2 lb chicken tenders

chicken tenders - brine

1000 ml water

1 tbsp salt

1 tsp MSG

1 tbsp vinegar

1⁄2 tbsp black pepper

chicken tenders - wet batter

2 eggs

1 cup milk

chicken tenders - dry coating

100 g all purpose flour

50 g cornstarch

1 tsp baking powder

1 tsp salt

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

CANE'S SAUCE

1⁄2 cup mayo

1⁄4 cup ketchup

1 tsp black pepper

1 tsp garlic powder

1 tsp Worcestershire sauce

Upute

In a small saucepan, whisk together 25g flour and 120g milk over medium heat.

Stir constantly until it thickens into a paste-like consistency (similar to mashed potatoes).

Remove from heat and let it cool to lukewarm.

Activate the Yeast:

In a separate bowl, warm the remaining 120g milk and 40g heavy cream to about 110°F (43°C).

Stir in sugar and yeast. Let sit for 5–10 minutes until foamy.

Make the Dough:

In a large bowl or stand mixer, combine flour and salt.

Add Tangzhong, yeast mixture, and eggs, then mix until combined.

Knead on low speed until a shaggy dough ball forms.

Incorporate Butter:

Add butter and knead for 10–15 minutes on medium speed until the dough is smooth, elastic, and passes the windowpane test.

First Rise:

Shape your dough into a smooth, taut ball. Place the dough in a bowl, cover, and let it rise for 1½ to 2 hours or until doubled in size.

Shape & Second Rise:

Punch down the dough and divide into 8 equal balls. Shape the balls so they are smooth and taut. Cover and let them rest for another 15 minutes. (We let them rest again so the dough is more relaxed and easier to roll and shape)

Roll out each ball into rectangles, then roll tightly into a log shape.

Place in a parchment paper lined pan (I used a 9x9 in pan) with the logs slightly touching and let rise for 45–60 minutes until puffy.

Preheat oven to 350°F (175°C).

Brush top of bread with an egg wash (egg + milk whisked) and sprinkle with sesame seeds.

Bake for 25–30 minutes until golden brown.

Let cool slightly before pulling apart.

Toast:

Mix melted butter and garlic powder.

Brush on both sides of the bread and toast on a pan until golden and crispy.

Brine the Chicken:

In a bowl, combine brine ingredients (water, salt, msg, vinegar, black pepper) and submerge the chicken.

Cover and let marinate overnight in the fridge.

The next day, drain out the liquid and pat the tenders dry.

Prepare the Breading:

Whisk together milk and eggs in one bowl.

In another bowl, mix flour, cornstarch, baking powder, salt, cayenne pepper, garlic powder, and onion powder.

Drizzle a small amount of the egg mixture into the dry ingredients and mix to create flaky flour bits (for extra crispiness).

Fry the Tenders:

Heat oil to 350°F (175°C).

Dredge each chicken tender in egg mixture, then coat in dry mixture, making sure it is fully covered.

Shake off excess flour and immediately drop into the oil.

Do not move the tenders for the first 1–2 minutes to allow the coating to set.

Fry for 8–10 minutes or until golden brown and fully cooked (internal temp 165°F).

Remove and place on a paper towel-lined rack.

CANE'S SAUCE

Mix the mayo, ketchup, pepper, garlic powder, and worcestershire sauce together until fully combined.

Let it sit for at least 30 minutes for flavors to develop.

Serve and Enjoy

Serve the crispy chicken tenders alongside the Texas toast, Cane’s sauce and some crinkle cut fries!