Raising Cane’s chicken fingers are legendary. Their crispy outside and juicy inside make them simply irresistible. But have you ever wondered what oil they use to fry their famous chicken? Read on to find out the secrets behind Raising Cane’s incredibly delicious fried chicken.
Raising Cane’s takes pride in using only the highest quality ingredients to prepare their menu items. When it comes to frying their chicken fingers, they use pure peanut oil. This may come as a surprise, as most restaurants opt for cheaper oils like canola or vegetable oil for frying. However, Raising Cane’s commitment to quality shines through in their choice of peanut oil.
Here’s why peanut oil is the perfect oil for getting Cane’s chicken fingers ultra crispy on the outside while keeping the inside incredibly moist and juicy
High Smoke Point
Peanut oil has a very high smoke point of 450°F. This means it can reach frying temperatures up to 450°F before starting to burn or smoke. The high heat allows the outside of the chicken to quickly crisp up and develop that perfect golden brown crust.
Neutral Taste
Unlike other oils like olive or canola, peanut oil has a very neutral flavor profile. This allows the delicious flavor of the chicken to shine through rather than being masked by the oil.
Less Oil Absorption
Foods fried in peanut oil absorb less oil than those fried in other oils This helps keep the chicken fingers relatively low in fat while maintaining a great texture,
Healthier Option
While fried food should still be enjoyed in moderation, peanut oil is lower in saturated fat than many other frying oils. So Cane’s chicken fingers fried in peanut oil make for a healthier fried food option.
In addition to frying the chicken in peanut oil, Cane’s coats each chicken finger in a light tempura-style batter. The batter helps seal in juices and adds an extra layer of crunch. Once fried, the chicken fingers are tossed in Cane’s signature spice blend. This unique blend adds a robust, peppery flavor that perfectly complements the crispy fried chicken.
Of course, no chicken finger meal from Raising Cane’s would be complete without their famous Cane’s sauce. The tangy, creamy sauce ties each element together and truly takes the chicken fingers to the next level.
So the next time you sink your teeth into a crunchy, juicy Raising Cane’s chicken finger, thank the power of peanut oil. It transforms simple chicken into the crispy, craveable fingers that have made Raising Cane’s famous across the country. The high quality oil combined with careful preparation and a secret spice blend make Raising Cane’s chicken fingers one of the best fried chicken options around.
Pluck, Pluck Fried Chicken Fingers
Ingredients for Chicken:
- 1 lb (two large halves) boneless, skinless chicken breasts*
- 1 cup cultured buttermilk
- 2 Tbsp Texas Pete’s Hot Sauce or similar brand such as Frank’s Hot Sauce
- Peanut oil for frying
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 egg, beaten, plus 2 Tbsp water
- 1 cup plain bread crumbs, more as needed
Method and Steps:
- Rinse, pat dry the chicken breasts. Remove any excess fat and tendons. Slice each chicken breast into 8 crosswise pieces. If desired, cut larger pieces in half. You should have about 16 chicken “fingers”.
- Combine cultured buttermilk and hot sauce in bowl large enough to fit in chicken. Add chicken fingers and mix to combine well. Cover and refrigerate overnight. Occasionally toss chicken pieces.
- When ready to fry, prepare breading mixes: For first breading, add flour, salt, paprika, garlic powder and onion powder to a bowl and stir to combine. Transfer part of the seasoned flour to a plate. For the second breading, beat the egg and water together in small bowl. For third breading, add about 1/2 cup plain bread crumbs to place. Place up the breading plates/bowl in a line. Cover a large baking sheet with parchment paper.
- Remove chicken fingers, one at a time, from buttermilk marinade and let excess drip off. Roll in seasoned flour to coat. Next dip in egg wash. Lastly, roll in plain bread crumbs. Place on parchment covered baking sheet. Replenish breadings on plate as needed.
- Add peanut oil to a large cast iron skillet or other heavy skillet to the depth of one inch. (Alternately, use a deep fat fryer, such as a Fry Daddy, and follow directions for adding and heating oil.) Heat oil to 350 degrees and adjust heat on stove to main temperature. Using a kitchen thermometer to gauge the temperature is recommended.
- Fry three or four fingers at a time for several minutes on each side until golden brown and cooked through. Transfer to plate lined with paper towel to drain. Repeat with additional chicken fingers until all are cooked. Continue to adjust heat on stove and add more oil if needed.
- Best when served hot and with “Cocktail Dipping Sauce for Pluck, Pluck Fried Chicken Fingers.”
*NOTE: May increase or decrease chicken breasts in recipe as needed. For additional chicken, you made need additional breading ingredients, especially plain bread crumbs.
And for the Cocktail Dipping Sauce:
Making Raising Cane’s Chicken Finger Combo At Home | But Better
FAQ
What oil is used to fry canes of chicken?
They fry in a soybean and canola oil blend and state in their allergen listing that they aren’t going to list items that “merely” contain soybean oil. I have to give them credit for being so forthright, but it does concern me as to what our kids could actually eat at this restaurant.
What does Chick-fil-A fry their chicken in?
Does Canes use a separate fryer for their fries?
I’m not big on chicken so I just ordered fries and coleslaw. Fries are fried in a dedicated fryer. Enjoyed my meatless/no gluten meal!