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Raising Cane’s Recipe: Chicken Tenders, Texas Toast, & Sauce

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Everyone knows and loves Raising Cane’s for its crispy, golden chicken tenders, buttery Texas toast, and addicting signature sauce. It’s a simple yet perfect meal that keeps people coming back. Since I wanted to recreate this meal at home, I did a deep dive into Reddit threads where former Cane’s employees shared their insights. Using their tips, I crafted the most accurate copycat chicken tender recipe I could, ensuring the perfect crispy coating and juicy interior.

The bread was another challenge—I wanted that soft, pull-apart texture similar to Cane’s, but their supplier, Klosterman BBQ sesame bread loaves, is sold only in bulk. Instead of buying a case, I developed my own hybrid milk bread and brioche recipe that closely mimics the original’s texture. Now, you can make the entire Cane’s meal from scratch in your own kitchen!

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Why Brine Chicken?

Brining is key to achieving the ultra-juicy, flavorful chicken tenders that Cane’s is known for. The salt in the brine breaks down muscle fibers, allowing the chicken to retain moisture, while the MSG and vinegar enhance umami and tenderness. Letting the tenders soak overnight ensures every bite is succulent, well-seasoned, and never dry. If you’ve ever wondered how restaurants get their chicken so tender, brining is the secret.

Why You’ll Love This Recipe

  • Authentic Taste: This recipe closely mimics Cane’s crispy tenders, buttery toast, and signature sauce.
  • Ultra-Crispy Coating: This recipe creates the iconic craggy, crunchy texture.
  • Juicy, Flavorful Chicken: The brine locks in moisture, so your tenders stay tender and never dry.
  • Homemade Bread Upgrade: Instead of store-bought loaves, you’ll get freshly baked, soft, pillowy Texas toast.
  • The Perfect Sauce: No Cane’s meal is complete without that zesty, peppery, garlicky sauce, and this version nails it.
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The Bread: A Hybrid Between Milk Bread & Brioche

Cane’s Texas toast is not just regular white bread—it has a soft, slightly sweet, pull-apart texture that soaks up the garlic butter perfectly. Their supplier, Klosterman, makes a BBQ sesame loaf used for Cane’s, but since I didn’t want to buy a bulk case of loaves, I recreated it myself.

To get that iconic fluffy texture, I made a hybrid between Japanese milk bread and brioche. This ensures the bread is rich but still airy and tender, making it perfect for toasting. The slight sweetness and ultra-soft crumb make this bread even better than the original.

Why Use the Tangzhong Method?

Tangzhong is a Japanese bread-making technique where a small amount of flour is cooked with liquid to form a thick paste (roux) before being added to the dough. This method:

  • Increases moisture retention → The bread stays soft for days instead of drying out.
  • Creates a fluffy, pillowy texture → Exactly what Cane’s toast has.
  • Improves elasticity → The bread has that perfect pull-apart quality instead of being dense.

Using Tangzhong makes all the difference in getting restaurant-quality Texas toast at home.

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How to Get the Crispiest Chicken Coating

One of the biggest secrets to Cane’s chicken tenders is their signature crispy, rippled coating. Here’s how to replicate it:

  1. Create Flaky Flour Bits: Drizzling a small amount of wet batter into the dry mix creates crispy crags and extra crunch when fried.
  2. No Rest Time Before Frying: Instead of letting the coated tenders sit before frying, drop them straight into the hot oil. This helps the breading stick better and stay light.

Oil Temperature Matters

Frying at the right temperature makes all the difference. Too low, and your tenders absorb oil and turn greasy. Too high, and the coating burns before the inside is fully cooked. The sweet spot is:

  • 350°F (175°C) → Keeps the coating light and crispy while cooking the chicken through.
  • Use a thermometer to maintain the correct oil temp between batches.
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Make It a Full Cane’s Meal at Home

Want the ultimate Raising Cane’s experience at home? Here’s how to serve it up:
✅ Crispy Chicken Tenders – Juicy, perfectly seasoned, and crunchy.
✅ Garlic Butter Texas Toast – Soft, fluffy, and pan-toasted with garlicky butter.
✅ Cane’s Sauce – The essential dipping sauce that brings it all together.
✅ Crinkle-Cut Fries – Serve with seasoned salt for an authentic touch.
✅ Iced Sweet Tea or Lemonade – The classic Cane’s drink pairing.

With this homemade version, you don’t need to hit the drive-thru to enjoy perfectly crispy tenders, buttery toast, and tangy sauce. Everything is made fresh, and honestly? It might be even better than the original!

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Description

Recreate the iconic Raising Cane’s meal at home with this authentic copycat recipe! Featuring perfectly crispy chicken tenders brined for extra juiciness, soft and buttery Texas toast made from scratch using the Tangzhong method, and the signature creamy Cane’s sauce with the perfect balance of tang and spice. This homemade version captures all the flavors and textures you love—without the drive-thru!

Ingredients
    TEXAS TOAST
    texas toast - tangzhong
  • 25 g bread flour
  • 120 g milk
    • texas toast - main dough
  • 450 g bread flour
  • 120 g milk
  • 40 g heavy cream
  • 7 g instant dry yeast
  • 50 g granulated sugar
  • 2 tsp salt
  • 2 eggs
  • 55 g butter
    • texas toast - egg wash
  • 1 egg
  • 1 tbsp milk
  • sesame seeds (for topping)
    • texas toast - garlic butter
  • 4 tbsp salted butter
  • 1 tsp garlic powder
    • CHICKEN TENDERS
  • 1 1/2 lb chicken tenders
    • chicken tenders - brine
  • 1000 ml water
  • 1 tbsp salt
  • 1 tsp MSG
  • 1 tbsp vinegar
  • 1/2 tbsp black pepper
    • chicken tenders - wet batter
  • 2 eggs
  • 1 cup milk
    • chicken tenders - dry coating
  • 100 g all purpose flour
  • 50 g cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
    • CANE'S SAUCE
  • 1/2 cup mayo
  • 1/4 cup ketchup
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Worcestershire sauce
Instructions
    TEXAS TOAST
  1. Make the Tangzhong (Flour Roux):

    1. In a small saucepan, whisk together 25g flour and 120g milk over medium heat.

    2. Stir constantly until it thickens into a paste-like consistency (similar to mashed potatoes).

    3. Remove from heat and let it cool to lukewarm.

  2. Activate the Yeast:

    1. Warm the remaining 120g milk and 40g heavy cream to 110°F (43°C).

    2. Stir in sugar and yeast. Let sit for 5–10 minutes until foamy.

  3. Make the Dough:

    1. In a large bowl or stand mixer, combine flour and salt.

    2. Add Tangzhong, yeast mixture, and eggs, then mix until combined.

    3. Knead on low speed until a shaggy dough ball forms.

  4. Incorporate Butter:

    Add butter and knead for 10–15 minutes on medium speed until the dough is smooth, elastic, and passes the windowpane test.

  5. First Rise:

    Place the dough in a greased bowl, cover, and let it rise for 1½ to 2 hours or until doubled.

  6. Shape & Second Rise:

    1. Punch down the dough and divide into 10 equal balls. Let rest for 15 minutes.

    2. Roll out each ball into rectangles, then roll tightly into a log shape.

    3. Place in a greased pan with the logs slightly touching and let rise for 45–60 minutes until puffy.

  7. Bake:

    1. Preheat oven to 350°F (175°C).

    2. Brush top of bread with an egg wash (egg + milk whisked) and sprinkle with sesame seeds.

    3. Bake for 25–30 minutes until golden brown.

    4. Let cool slightly before pulling apart.

  8. Toast:

    1. Mix melted butter and garlic powder.

    2. Brush on both sides of the bread and toast on a pan until golden and crispy.

    9. CHICKEN TENDERS
  9. Brine the Chicken:

    1. In a bowl, combine brine ingredients (water, salt, msg, vinegar, black pepper) and submerge the chicken.

    2. Cover and let marinate overnight in the fridge.

    3. The next day, drain out the liquid and pat the tenders dry.

     

  10. Prepare the Breading:

    1. Whisk together milk and eggs in one bowl.

    2. In another bowl, mix flour, cornstarch, baking powder, salt, cayenne pepper, garlic powder, and onion powder.

    3. Drizzle a small amount of the egg mixture into the dry ingredients and mix to create flaky flour bits (for extra crispiness).

  11. Fry the Tenders:

    1. Heat oil to 350°F (175°C).

    2. Dredge each chicken tender in egg mixture, then coat in dry mixture, making sure it is fully covered.

    3. Shake off excess flour and immediately drop into the oil.

    4. Do not move the tenders for the first 1–2 minutes to allow the coating to set.

    5. Fry for 8–10 minutes or until golden brown and fully cooked (internal temp 165°F).

    6. Remove and place on a paper towel-lined rack.

    12. CANE'S SAUCE

    1. Mix the mayo, ketchup, pepper, garlic powder, and worcestershire sauce together until fully combined.

    2. Let it sit for at least 30 minutes for flavors to develop.

    13. Serve and Enjoy

  13. Serve the crispy chicken tenders alongside the Texas toast, Cane’s sauce and some crinkle cut fries!

     

Read it online: https://erinscozykitchen.com/recipe/raising-canes-recipe-chicken-tenders-texas-toast-sauce/