Making Raising Cane’s Chicken Finger Combo At Home | But Better

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

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

Whisk together the buttermilk, salt, garlic powder, and ground white pepper in a large bowl until evenly combined. Add in the chicken and toss to evenly coat the chicken. Cover and marinate in the fridge for at least 1 hour but ideally overnight.

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

Fill a heavy bottom pot with 2.5 inches of frying oil, making sure not to fill the pot more than ¾ of the way up the sides. Heat the oil to 350°F.

One piece at a time, add the chicken to the flour and firmly press the flour into the chicken, making sure to coat it all over. Shake off any excess and place on a baking sheet.

When the oil is hot, add the chicken, 3 to 4 pieces at a time to avoid overcrowding the pan, and fry for 5-7 minutes or until deeply golden brown, crispy and fully cooked through. Transfer the chicken to a wire rack. Bring the oil back up to temperature and finish frying the remaining chicken.

Cut the potatoes into 0.25 inch thick batons and soak in cold, salted water for 30 minutes.

Drain the fries from the waterwater and pat dry with paper towels.

Lower the same oil the chicken was cooked in to 300°F.

In batches, cook the fries for 3 minutes or until they form a skin and soften; the fries will not take on color at this time. Place on a cooling rack set over a baking sheet and repeat with the remaining fries.

Raise the oil temperature to 400°F and fry the fries, in batches, for 1-2 minutes or until golden brown and crispy. Drain the fries from the oil, add to a large bowl and immediately season with salt. Toss to evenly coat the fries and then place on the same cooling rack to cool slightly. Repeat with your remaining fries.

In a small pan over medium heat melt the butter. Turn the heat off and stir in the garlic. Set to the side.

Toast the bread slices in a pan with melted butter on both sides until golden brown and crispy. Remove to a plate and brush with the garlic butter and flakey sea salt to taste. Cut in half on the diagonal.

To each plate add some fries, 1 slice of Texas toast, a ramekin of the slaw, a small ramekin of Cane sauce, and 2 fried chicken tenders. Repeat with the remaining 3 plates and serve!