RAISING CANE’S CHICKEN FINGERS

This chicken finger chain was born in Baton Rouge, Louisiana, in 1996 near the campus of LSU serving only fried chicken pieces, along with a top secret dipping sauce and a few sides. Perhaps it is the surprisingly simply menu that has helped this chain grow to more than 150 stores in fifteen states. To get moist and tender chicken fingers like those you find at Raising Cane’s, use chicken tenders and marinate the chicken in a brine for 24 hours, or at least overnight. Also, if your tenders are thicker than 1 inch wide, be sure to slice them in half lengthwise so that they better absorb the brine and are cooked all the way through when the outside reaches a nice golden brown color.

BRINE
2 cups water
1 teaspoon salt
1 teaspoon MSG (such as Accent seasoning)
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
8 skinless chicken tenders
4 to 12 cups canola oil
1 large egg, beaten
1 cup milk

CHICKEN BREADING
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon MSG (such as Accent seasoning)
1 teaspoon baking powder
¾ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon onion powder


Cooking method

1-Make the brine by combining all of the ingredients in a medium bowl. Add the chicken tenders (slice any tenders that are very thick in half lengthwise), cover the bowl, and marinate them for 24 hours.

2-When the chicken has marinated for 24 hours, remove it from the brine and rinse off each piece. Blot dry with paper towels.

3-
Preheat the oil in a deep fryer or a large saucepan (the oil should be at least 3 to 4 inches deep) to 325 degrees F.

4-Combine the beaten egg with the milk in a medium bowl. Combine all of the breading ingredients in a shallow bowl or pie pan.

5-Bread each chicken tender by first tossing the chicken in the dry breading. Submerge the chicken in the egg/milk mixture, let some of the liquid drip off, then place it back in the dry blend. Roll the chicken around in the breading while pressing down so that a thick coating of breading forms on the chicken. Let the chicken sit for 5 minutes or so in the dry ingredients so that the breading sticks.

6-Gently drop each tender (if your fryer or saucepan is big enough you can cook 4 at a time) into the hot oil and fry for 5 to 6 minutes or until the chicken is golden brown. Drain the fillets on a rack or a plate lined with paper towels for 1 minute, then serve hot with a dipping sauce ofyour choice....

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