DIY Giant Raising Cane’s Chicken Tender

Instructions

1. 1

   Begin with butterflying the chicken breasts by slicing lengthwise down from top to bottom, but only cutting half way threw so that the chicken breast can be opened up. This makes the chicken breast twice the size but half the thickness. Using a meat tenderizer, lightly pound the chicken breasts to create an even thickness throughout and create the desired chicken tender shape.

2. 2

   Preheat Sous Vide Water Bath to 140°F. Preheat oven to 350°F., Preheat deep fryer to 350 °F.

3. 3

   Individually place one chicken breast into a vacuum seal bag (or a large zip lock bag) make sure to keep the chicken as flat as possible in the bag, remove as much air as possible while still maintaining the flat chicken breast "chicken tender" shape.

4. 4

   Place bagged chicken breasts into the water bath and cook for a minimum of 45 mins to insure the chicken is completely cooked.

5. 5

   Make the Canes Sauce by mixing together all the ingredients. Place into the refrigerator to allow the flavors to come together while the chicken is cooking.

6. 6

   Stab potatoes with a fork, place into microwave and cook for 6 minutes. Remove from microwave and cut them into the crinkle cut fries shape using a crinkle cutter, remember we are making them large, each potato will only make a few fries.Place in Ice Water until ready to fry.

7. 7

   Texas toast time, Take 4 thick sliced bread slices and remove the crust from one side of each, so that when placed together they create one large 'Slice". On a silicone mat lined sheet pan sprinkle shredded cheddar cheese to create a glue base for the bread. Arrange bread slices on-top of the cheese so that all interior crustless edges are fully touching. Brush with melted butter and season with garlic salt, garlic powder and Parsley Flakes. Bake in 350 degree oven for 5 mins or until golden brown.

8. 8

   Remove the chicken breasts from water bath and place into an ice bath to stop the cooking process and instantly cool down the chicken.

9. 9

   Create a breading station:

10. 10

    Wet: whisk together Eggs, Buttermilk and Garlic Powder.

11. 11

    Dry: In a separate container combine Flour, Seasoned Bread Crumbs, Salt and Baking Powder

12. 12

    Remove cooked chicken breasts from bag and pat dry with paper towels. Place chicken into the wet mixture

13. 13

    Remove fries from water and pat dry with paper towels, Drop fries into preheated 350 degree oil and cook for 4 mins or until just slightly turning golden brown. Remove from fryer and allow to cool on a sheet pan until ready to fry again.

14. 14

    Remove the chicken breasts one at a time from the wet and place into the dry. Completely coat the chicken breast in the dry mixture. Shake off all extra breading

15. 15

    Toss chicken back into the wet mixture, quickly remove

16. 16

    Toss chicken back into the dry mixture and toss one last time, they should have a beautiful double coat

17. 17

    Deep fry for 3-4 minutes at 350°F or until golden brown.

18. 18

    Drop the fries in the hot oil for the second fry and cook until golden brown, 2-3 mins. Remove from fryer and season fries with salt

19. 19

    Plate Up the dish, first Texas Toast, Fries and then Chicken Tenders. Serve with the Famous Canes Sauce.