PART 1 🐔

Ingredients

• 1.5 lb Chicken Breast Tenderloins (cut into 1‑inch strips)
• 1 cup Buttermilk (full‑fat for best flavor)
• 1 tbsp Hot Sauce (optional for extra heat)
• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Cornstarch
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp Black Pepper
• 1 tsp Salt
• 4 cup Vegetable Oil (neutral oil for deep‑frying)
• 0.5 cup Mayonnaise (full‑fat)
• 2 tbsp Ketchup
• 1 tbsp Sweet Pickle Relish
• 1 tsp Worcestershire Sauce
• 1 cup Fresh Lemon Juice (about 4‑5 lemons, freshly squeezed)
• 0.75 cup Granulated Sugar
• 4 cup Water (cold)
• as needed Ice Cubes
• 4 slice Texas Toast Bread (thick‑sliced)
• 2 tbsp Butter (softened)
• 0.25 tsp Garlic Powder (for toast)
• 1 lb Frozen Crinkle‑Cut Fries (pre‑cut, ready to bake/fry)

Instructions

1. Make Lemonade

   Combine granulated sugar and water in a pitcher; stir until sugar dissolves. Add fresh lemon juice, mix well, and chill in the refrigerator. Add ice cubes just before serving.

   Time: PT5M

2. Prepare Cane’s Signature Sauce

   In a small bowl whisk together mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, garlic powder, onion powder, paprika, black pepper, and salt. Refrigerate for at least 10 minutes to let flavors meld.

   Time: PT5M

3. Marinate Chicken

   Place chicken strips in a zip‑top bag, add buttermilk and hot sauce, seal, and massage to coat. Refrigerate for 15 minutes (or up to 24 hours for extra tenderness).

   Time: PT15M

4. Prepare Dredge

   In a shallow bowl combine sifted flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt. Mix thoroughly.

   Time: PT5M

5. Heat Oil

   Fill the deep fryer or pot with vegetable oil to a depth of about 3 inches. Heat to 350°F (175°C) using the thermometer.

   Time: PT5M

   Temperature: 350°F

6. Dredge Chicken

   Remove chicken strips from the buttermilk, letting excess drip off. Toss each strip in the flour mixture, pressing lightly to adhere. Shake off excess flour.

   Time: PT5M

7. Fry Chicken Fingers

   Working in small batches, carefully lower chicken strips into hot oil. Fry 3‑4 minutes, turning once, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to drain.

   Time: PT8M

   Temperature: 350°F

8. Cook Fries

   While chicken rests, spread frozen crinkle‑cut fries on a baking sheet in a single layer. Bake at 425°F for 15‑18 minutes, turning halfway, until crisp and golden. Sprinkle with salt immediately.

   Time: PT7M

   Temperature: 425°F

9. Toast Texas Bread

   Mix softened butter with garlic powder. Spread evenly on each side of the Texas toast slices. Place on a baking sheet and bake at 375°F for 5‑6 minutes, or until lightly browned.

   Time: PT5M

   Temperature: 375°F

10. Assemble and Serve

    Arrange chicken fingers, fries, and Texas toast on a platter. Serve with a generous bowl of Cane’s sauce and chilled lemonade. Enjoy immediately while everything is hot and crisp.

    Time: PT2M

Nutrition Facts

Calories

910

Protein

35g

Carbohydrates

80g

Fat

45g

Fiber

5g