Copycat Raising Cane’s Recipe
Ingredients
For the Fried Chicken Tenders
- BUBBL’R watermelon lime smash’r for serving
- 1 ½ lbs. chicken tenders
- 1 ½ cups buttermilk
- 1 ½ cups all purpose flour
- ¼ cup cornstarch
- 1 tsp. EACH: baking powder, cayenne pepper, garlic powder, salt, & onion powder
- frying oil, such as olive oil
For the Dipping Sauce
- 1 cup mayo or substitute half with plain yogurt
- juice of ½ lemon
- ¼ cup ketchup
- 1 tsp. EACH: black pepper, garlic powder, & worcestershire sauce
- honey, to taste optional
For the Texas Toast Milk Buns
- 3 tbsp. + 3 ¼ cups all purpose flour
- 1 cup whole milk divided
- 3 tbsp. heavy cream
- 1 packet instant yeast or 2 ¼ teaspoons
- ¼ cup granulated cane sugar
- 1 ½ tsp. fine salt
- 2 large eggs
- 4 tbsp. softened butter
- sesame seeds for garnishing
For the Candied Jalapenos
- 1 cup jalapeño peppers thinly sliced
- ½ cup apple cider vinegar
- ½ cup brown sugar
- ¼ cup honey or granulated cane sugar
Instructions
For the Fried Chicken Tenders
- Brine the chicken by making sure it’s fully soaked underneath the buttermilk in a bowl. Cover and place in the fridge overnight.
- Heat up 4” of frying oil in a skillet or large saucepan over medium high heat until glistening, or 350F.
- In a large bowl, whisk together the flour, cornstarch, and seasonings.
- Dredge each chicken tender through the flour mixture until very well coated and shaggy looking.
- Place in the hot oil to fry 5-7 minutes, until deeply golden on all sides.
- Remove with a slotted spoon to a paper towel lined plate to drain excess oils.
For the Dipping Sauce
- Combine all ingredients together. Season withsalt and black pepper to taste. Let sit in the fridge for at least 1 hour orovernight to help the flavors to develop.
For the Texas Toast Milk Buns
- In a saucepan over medium high heat, combine the ½ cup milk and 3 tbsp flour. Mix with a spatula until a paste, about 2-3minutes. Remove from heat to cool to room temperature. This is the tangzhong.
- Heat up the remaining ½ cup milk and heavy cream until warm to touch. Add to the bowl of a stand mixer fitted with the paddle attachment.
- Add the instant yeast and sugar, give it a quick stir, then let bloom for 5-10 minutes.
- Add the tangzhong, eggs, salt, and remaining 3 ¼cups flour to the stand mixer bowl. Mix on LOW speed until incorporated.
- Increase speed to Medium to slowly add the cubed butter. Once incorporated, knead for 8-10 minutes, until a soft and pliable dough.
- Transfer to greased bowl, cover, and set aside in a warm environment for 1-2 hours, until doubled in size.
- Divide the dough into 8 equal pieces. Roll out each piece into a ball, then use the palm of your hand against the counter to roll into a short log-shape.
- Place in a parchment paper-lined 9×9” square baking pan. Cover and let rest 30-45 minutes.
- Preheat oven to 350F.
- Brush the rolls with a beaten egg or milk, then garnish with sesame seeds.
- Bake for 25-30 minutes, rotating the pan halfway through baking, until deeply golden on top.
- Let cool at least 10 minutes.
For the Candied Jalapenos
- Combine the apple cider vinegar, brown sugar, and honey in a saucepan over medium high heat. Bring to a boil, then add the sliced jalapeños.
- Simmer for 5 minutes, then remove the jalapeños to a jar stir until the syrup is reduced by half, about an additional 4-6 minutes.
- Add the syrup to the candied jalapeños jar to store.
To Serve
- Slather each individual bread roll with butter on both sides. Toast in a skillet for 30 seconds on each, until deeply golden.
- Serve the Texas toast with the fried chicken, candied jalapeños, and copycat dipping sauce.
- Enjoy with BUBBL’R Watermelon Lime Smash’r for a complementary refreshment!