Today I'm showing you how to make the ULTIMATE Raising Cane's Box Combo Meal....right at home! Everyone loses it over this place so I wanted to show you how to make it at home if you don't have one in your city (like me 😭)
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RECIPES ⬇️
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Cane’s Sauce
🥘 Ingredients
1 cup mayonnaise
½ cup ketchup
1 tbsp Worcestershire sauce
2 cloves fresh grated garlic or 1 tsp garlic powder
Salt & black pepper to taste
✍️ Instructions
Combine all ingredients in a glass jar, mix until fully combined, cover with a lid and store in the fridge for up to 2 weeks!
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Cane’s Coleslaw (that doesn’t suck)
🥘 Ingredients
16 oz premade tri-color coleslaw mix (green cabbage, red cabbage, carrots)
3-4 tbsp chives (thinly sliced)
½ cup mayo
½ cup sour cream
1 tbsp vinegar (I’m using white vinegar)
Freshly squeezed lemon juice (to taste)
2 tsp white sugar
Salt & black pepper (to taste)
✍️ Instructions
Add all ingredients in a bowl, mix to combine, cover, and store in the fridge for up to a week!
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Texas Toast
🥘 Ingredients
2 slices of Texas toast bread (thick cut white bread)
4 tbsp unsalted butter
1 clove freshly grated garlic
Flakey salt
✍️ Instructions
Preheat your pan over medium-low and melt 2 tbsp of butter. Once melted, toast your bread on both sides until golden brown. Add the remaining 2 tbsp of butter to the pan and melt, grate in garlic, mix, and let cook over medium-low heat for about 30 seconds. Brush the melted garlic butter over both sides of your toasted bread, and season with flakey salt!
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Air Fryer French Fries
The credit for this recipe goes to @AmericasTestKitchen
Find their recipe here:
• Crispy Air-Fryer French Fries
I seasoned my fries with salt, pepper, garlic powder, onion powder, paprika, and a little bit of cayenne for a spicy kick.
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Cane’s Chicken Tenders (using @thegoldenbalance method)
🥘 Ingredients
2 large chicken breasts (cut into tenders)
¼ cup flour
Oil for frying (I’m using peanut oil)
Batter
3 cups all purpose flour
1 cup cornstarch
3 tbsp baking powder
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
12 oz COLD sparkling water or club soda
✍️ Instructions
Add your sliced chicken tenders to a bowl and coat with ¼ cup of flour. Make sure to mix and evenly coat every chicken tender. Do this about 20 minutes before frying.
For the batter combine flour, cornstarch, baking powder, and the seasonings listed above in a bowl and whisk to combine. Move about ⅓ of your mix to another mixing bowl and slowly whisk in COLD soda water (or club soda) until you get a thin pancake batter consistency. Drizzle some of the wet batter into the dry batter.
Keeping one wet hand and one dry hand, dip your chicken tenders in the wet batter until fully coated, shake off any excess, and then into the dry batter, pressing and squeezing the chicken tenders to fully coat in the flour. Repeat that process one more time before setting on a cooling rack and repeating with all of your tenders.
Preheat a high heat cooking oil to 350 fahrenheit in a deep pot or a fryer. I filled my cast iron dutch oven about ⅓ of the way with peanut oil. When that’s preheated, SLOWLY lower each piece of chicken away from you and fry at 350 for 6-8 minutes, or until the chicken is fully cooked.
When that’s done, remove the chicken, increase the heat to 375 fahrenheit, and fry again for about 30 seconds to get them golden brown and extra crispy.
When they’re done, immediately season with the same seasonings from the batter!
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