{"id":"7fc5b7ef-0d71-40fe-9753-99a23501606d","url":"https://recipestripper.com/recipes/7fc5b7ef-0d71-40fe-9753-99a23501606d","source_url":"https://www.joshuaweissman.com/recipes/crispy-raising-canes-tenders-copycat-recipe","title":"Comments & Ratings","ingredients":[{"text":"¾ cup (150g) mayonnaise","item":"mayonnaise","quantity":0.75,"unit":"cup","metric_alternate":{"quantity":150,"unit":"g"}},{"text":"5 Tbsp (90g) ketchup","item":"ketchup","quantity":5,"unit":"tbsp","metric_alternate":{"quantity":90,"unit":"g"}},{"text":"1.5 Tbsp (20g) Worcestershire sauce","item":"Worcestershire sauce","quantity":1.5,"unit":"tbsp","metric_alternate":{"quantity":20,"unit":"g"}},{"text":"3 cloves garlic, finely grated","item":"garlic, finely grated","quantity":3,"unit":"clove"},{"text":"1.5 tsp (5g) kosher salt","item":"kosher salt","quantity":1.5,"unit":"tsp","metric_alternate":{"quantity":5,"unit":"g"}},{"text":"Freshly ground black pepper, to taste","item":"Freshly ground black pepper","preparation":"to taste"},{"text":"½ cup (100g) mayo","item":"mayo","quantity":0.5,"unit":"cup","metric_alternate":{"quantity":100,"unit":"g"}},{"text":"¼ cup (59ml) buttermilk","item":"buttermilk","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":59,"unit":"ml"}},{"text":"1 bunch chives, thinly sliced","item":"chives","quantity":1,"unit":"bunch","preparation":"thinly sliced"},{"text":"1 clove garlic, finely grated","item":"garlic, finely grated","quantity":1,"unit":"clove"},{"text":"¼ cup pickled onions, finely chopped","item":"pickled onions","quantity":0.25,"unit":"cup","preparation":"finely chopped"},{"text":"1 lemon, zested and juiced","item":"lemon, zested and juiced","quantity":1},{"text":"2 carrots, peeled and grated on the large side of the box grater","item":"carrots","quantity":2,"preparation":"peeled and grated on the large side of the box grater"},{"text":"2 dill pickles, grated on the large side of the box grater","item":"dill pickles","quantity":2,"preparation":"grated on the large side of the box grater"},{"text":"½ head green cabbage, thinly sliced","item":"green cabbage","quantity":0.5,"unit":"head","preparation":"thinly sliced"},{"text":"Kosher salt and pepper, to taste","item":"Kosher salt and pepper","preparation":"to taste"},{"text":"4 boneless, skinless chicken breasts, cut in half lengthwise","item":"boneless, skinless chicken breasts, cut in half lengthwise","quantity":4},{"text":"1.5 cups (350ml) buttermilk","item":"buttermilk","quantity":1.5,"unit":"cup","metric_alternate":{"quantity":350,"unit":"ml"}},{"text":"1 Tbsp (10g) kosher salt","item":"kosher salt","quantity":1,"unit":"tbsp","metric_alternate":{"quantity":10,"unit":"g"}},{"text":"1 Tbsp (10g) garlic powder","item":"garlic powder","quantity":1,"unit":"tbsp","metric_alternate":{"quantity":10,"unit":"g"}},{"text":"1 Tbsp (6g) ground white pepper","item":"ground white pepper","quantity":1,"unit":"tbsp","metric_alternate":{"quantity":6,"unit":"g"}},{"text":"1.5 cups (225g) all-purpose flour","item":"all-purpose flour","quantity":1.5,"unit":"cup","metric_alternate":{"quantity":225,"unit":"g"}},{"text":"1 Tbsp (10g) kosher salt","item":"kosher salt","quantity":1,"unit":"tbsp","metric_alternate":{"quantity":10,"unit":"g"}},{"text":"2 tsp (8g) garlic powder","item":"garlic powder","quantity":2,"unit":"tsp","metric_alternate":{"quantity":8,"unit":"g"}},{"text":"2 tsp (3g) paprika","item":"paprika","quantity":2,"unit":"tsp","metric_alternate":{"quantity":3,"unit":"g"}},{"text":"2 tsp (4g) ground white pepper","item":"ground white pepper","quantity":2,"unit":"tsp","metric_alternate":{"quantity":4,"unit":"g"}},{"text":"Marinated chicken","item":"Marinated chicken"},{"text":"2.5 lb (1.1kg) russet potatoes, cleaned and optionally peeled","item":"russet potatoes, cleaned and optionally peeled","quantity":2.5,"unit":"lb","metric_alternate":{"quantity":1.1,"unit":"kg"}},{"text":"Salt, to taste","item":"Salt","preparation":"to taste"},{"text":"Vegetable or peanut oil, for frying","item":"Vegetable or peanut oil, for frying"},{"text":"½ cup (112g) unsalted butter, plus more for toasting bread","item":"unsalted butter","quantity":0.5,"unit":"cup","preparation":"plus more for toasting bread","metric_alternate":{"quantity":112,"unit":"g"}},{"text":"1-3 cloves garlic, finely grated","item":"garlic, finely grated","quantity":1,"quantity_max":3,"unit":"clove"},{"text":"Four 1” (2.5cm) thick slices of crusty sourdough or brioche bread","item":"1” (2.5cm) thick slices of crusty sourdough or brioche bread","quantity":4},{"text":"Flakey sea salt, to taste","item":"Flakey sea salt","preparation":"to taste"}],"instructions":[{"number":1,"text":"Stir all the ingredients together until evenly combined. Cover with plastic wrap and place in the fridge for at least 1 hour but for best results let it sit overnight."},{"number":2,"text":"In a large bowl, stir together the mayonnaise, buttermilk, chives, garlic, pickled onions, lemon zest and juice, carrots, and pickles."},{"number":3,"text":"Fold in the cabbage and season with salt and pepper to taste. Set aside."},{"number":4,"text":"Whisk together the buttermilk, salt, garlic powder, and ground white pepper in a large bowl until evenly combined. Add in the chicken and toss to evenly coat the chicken. Cover and marinate in the fridge for at least 1 hour but ideally overnight."},{"number":5,"text":"In a medium bowl, whisk together the flour, salt, garlic powder, paprika, and pepper until evenly combined."},{"number":6,"text":"Fill a heavy bottom pot with 2.5” (6cm) of frying oil, making sure not to fill the pot more than ¾ of the way up the sides. Heat the oil to 350℉ (175℃)."},{"number":7,"text":"One piece at a time, add the chicken to the flour and firmly press the flour into the chicken, making sure to coat it all over. Shake off any excess and place on a baking sheet."},{"number":8,"text":"When the oil is hot, add the chicken, 3 to 4 pieces at a time to avoid overcrowding the pan, and fry for 5-7 minutes or until deeply golden brown, crispy and fully cooked through. Transfer the chicken to a wire rack. Bring the oil back up to temperature and finish frying the remaining chicken."},{"number":9,"text":"Cut the potatoes into ¼” (6mm) thick batons and soak in cold, salted water for 30 minutes."},{"number":10,"text":"Drain the fries from the water and pat dry with paper towels."},{"number":11,"text":"Lower the same oil the chicken was cooked in to 300℉ (149℃)."},{"number":12,"text":"In batches, cook the fries for 3 minutes or until they form a skin and soften; the fries will not take on color at this time. Place on a cooling rack set over a baking sheet and repeat with the remaining fries."},{"number":13,"text":"Raise the oil temperature to 400℉ (204℃) and fry the fries, in batches, for 1-2 minutes or until golden brown and crispy. Drain the fries from the oil, add to a large bowl and immediately season with salt. Toss to evenly coat the fries and then place on the same cooling rack to cool slightly. Repeat with your remaining fries."},{"number":14,"text":"In a small pan over medium heat melt the butter. Turn the heat off and stir in the garlic. Set to the side."},{"number":15,"text":"Toast the bread slices in a pan with melted butter on both sides until golden brown and crispy. Remove to a plate and brush with the garlic butter and flakey sea salt to taste. Cut in half on the diagonal."},{"number":16,"text":"To each plate add some fries, 1 slice of Texas toast, a ramekin of the slaw, a small ramekin of Cane sauce, and 2 fried chicken tenders. Repeat with the remaining 3 plates and serve!"}],"date_published":"2026-10-29T23:42:16.012723+00:00","date_modified":"2026-10-29T23:42:16.012723+00:00"}