Raising Cane’s Chicken Finger Combo

Ingredients

• ¾ cup (150g) mayonnaise
• 5 Tbsp (90g) ketchup
• 1.5 Tbsp (20g) Worcestershire sauce
• 3 cloves garlic, finely grated
• 1.5 tsp (5g) kosher salt
• Freshly ground black pepper, to taste
• ½ cup (100g) mayo
• ¼ cup (59ml) buttermilk
• 1 bunch chives, thinly sliced
• 1 clove garlic, finely grated
• ¼ cup pickled onions, finely chopped
• 1 lemon, zested and juiced
• 2 carrots, peeled and grated on the large side of the box grater
• 2 dill pickles, grated on the large side of the box grater
• ½ head green cabbage, thinly sliced
• Kosher salt and pepper, to taste
• 4 boneless, skinless chicken breasts, cut in half lengthwise
• 1.5 cups (350ml) buttermilk
• 1 Tbsp (10g) kosher salt
• 1 Tbsp (10g) garlic powder
• 1 Tbsp (6g) ground white pepper
• 1.5 cups (225g) all-purpose flour
• 1 Tbsp (10g) kosher salt
• 2 tsp (8g) garlic powder
• 2 tsp (3g) paprika
• 2 tsp (4g) ground white pepper
• 2.5 lb (1.1kg) russet potatoes, cleaned and optionally peeled
• Salt, to taste
• Vegetable or peanut oil, for frying
• ½ cup (112g) unsalted butter, plus more for toasting bread
• 1-3 cloves garlic, finely grated
• Four 1” (2.5cm) thick slices of crusty sourdough or brioche bread
• Flakey sea salt, to taste

Method

1. 1

   Stir all Cane's sauce ingredients together until evenly combined. Cover with plastic wrap and place in the fridge for at least 1 hour, or overnight for best results.

2. 2

   In a large bowl, stir together the mayonnaise, buttermilk, chives, garlic, pickled onions, lemon zest and juice, carrots, and pickles.

3. 3

   Fold in the cabbage and season with salt and pepper to taste. Set aside.

4. 4

   Whisk together the buttermilk, salt, garlic powder, and ground white pepper in a large bowl. Add the chicken, toss to coat evenly, cover, and refrigerate for at least 1 hour or overnight.

5. 5

   In a medium bowl, whisk together the flour, salt, garlic powder, paprika, and white pepper.

6. 6

   Fill a heavy-bottomed pot with 2.5 inches (6cm) of frying oil, keeping it under three-quarters full, and heat to 350°F (175°C).

7. 7

   One piece at a time, firmly press the marinated chicken into the flour mixture to coat thoroughly, shake off excess, and set on a baking sheet.

8. 8

   Fry the chicken in batches of 3 to 4 pieces for 5-7 minutes until deeply golden brown, crispy, and cooked through. Transfer to a wire rack.

9. 9

   Cut potatoes into ¼-inch (6mm) thick batons and soak in cold, salted water for 30 minutes, then drain and pat thoroughly dry.

10. 10

    Lower the frying oil temperature to 300°F (149°C) and par-cook the potatoes in batches for about 3 minutes until softened and a skin forms without browning. Transfer to a wire rack.

11. 11

    Increase oil temperature to 400°F (204°C) and fry the potatoes in batches for 1-2 minutes until golden brown and crisp. Drain, toss immediately with salt, and transfer back to the wire rack.

12. 12

    Melt the butter in a small pan over medium heat, remove from heat, and stir in the grated garlic.

13. 13

    Toast the bread slices in a pan with melted butter on both sides until golden brown and crispy, then brush with the garlic butter, sprinkle with flakey sea salt, and slice diagonally.

14. 14

    Assemble plates with french fries, Texas toast, slaw, Cane's sauce, and fried chicken tenders.