In a medium mixing bowl, whisk together the milk, lemon juice, and sugar to make the marinade. Then stir in the cornstarch, salt, and pepper. Combine thoroughly. Pour the marinade into the zip-top bag and gently shake to coat the chicken completely. Marinate the chicken for 20-30 minutes in the refrigerator.
Transfer to the buttermilk mixture, making sure to coat all sides. Place the breaded chicken strips to a wire rack or baking sheet lined with parchment paper. Repeat steps 4-5 with the remaining chicken strips. Once the oil is hot, gently drop the breaded chicken strips and fry until fully cooked and golden.
One 120-calorie chicken finger, for example, has less calories, fat, and sodium than the same thing from KFC, as well as three more grams of protein. Just keep in mind that those innocent numbers can quickly rise depending on what size basket you're ordering. In terms of fries, a Raising Cane's order is also better for you than the same thing ...
Our Concept. Our concept is simple and unique. We only have ONE LOVE - quality chicken finger meals! At Raising Cane's you get an exceptionally craveable product served quickly and conveniently. We can do this because we offer a focused menu. The specialized systems developed by Raising Cane's allow us to maintain a level of quality unmatched ...
In the summer of 2019, Raising Cane's Chicken Fingers hosted a very specific event — Lemonade with a Cop at the Surprise, Arizona location. The event starred the Surprise Police Department for two hours on the evening of July 9, and involved live music, Cane's prizes, of course chicken fingers and free lemonade.
The 3 Finger Combo (3 Chicken Fingers, Fries, Cane’s Sauce, Texas Toast & Regular Drink – 22 oz.) $6.38: The Caniac Combo (6 Chicken Fingers, Fries, Coleslaw, 2 Cane’s Sauces, Texas Toast & Large Drink – 32 oz.) $9.98: The Sandwich Combo (3 Chicken Fingers, Cane’s Sauce, Lettuce, Kaiser Roll, Fries & Regular Drink – 22 oz.) $5.98
It's served with a yummy, tangy sauce. The Box Combo comes with 4 chicken fingers, fries, cole slaw, Texas toast, and a drink. The cole slaw is crunchy and tangy and goes well with the chicken. The fries are crinkle cut and the toast is soft and buttery. This is a big box with big portions!
Set up your dredging station: flour, buttermilk, flour, wire rack to rest. Begin to heat your canola oil over medium high heat. First remove the chicken from the marinade. Dip into the seasoned flour mix then into the dredge (3/4 cup buttermilk + 1 tbsp seasoning blend) and back into the flour mix once more.
Place the breadcrumbs and seasonings in the second bowl. Combine the flour and baking powder in last bowl. Dredge the chicken in the flour first, then dip it in the eggs and finally coat in the breadcrumbs. Deep fry at 350 degrees F. Leave in the pan for about 10 minutes, until the skin is golden.
Raising Cane’s Dipping Sauce has to be one of my new loves. It is a tangy, rich sauce that is packed full of flavor, and it is a little tough putting your finger on exactly what it is to make it so special. One thing is for certain, you are going to love this copycat Raising Cane’s sauce recipe for your homemade chicken tenders!