The Caniac Combo from Raising Cane's features crispy golden chicken fingers paired with seasoned crinkle-cut fries, creamy coleslaw, Texas toast, and Cane's tangy dipping sauce, offering a satisfying blend of savory flavors and crunchy, tender textures.
Equipments
- Deep fryer
- Fry baskets
- Tongs
- Food thermometer
- Mixing bowls
- Chef’s knife
- Cutting board
- Colander
- Whisk
- Measuring cups and spoons
- Baking sheet
- Oven or toaster
- Basting brush
- Serving trays/plates
Ingredients
- Chicken Fingers:
- 2 lbs (900g) boneless, skinless chicken tenderloins
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- Vegetable oil (for frying)
- Crinkle-Cut Fries:
- 2 large russet potatoes
- Vegetable oil (for frying)
- Salt
- Coleslaw:
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon celery seed
- Salt
- Black pepper
- Texas Toast:
- 1 loaf thick-cut white bread
- 1/2 cup unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon parsley flakes
- Cane’s Dipping Sauce:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
When preparing the Caniac Combo, ensure you use fresh, boneless, skinless chicken tenderloins soaked in buttermilk to tenderize the meat and enhance flavor. Use a mix of all-purpose flour and cornstarch for a crisp, golden coating when frying the chicken. Choose large russet potatoes for the crinkle-cut fries to achieve the ideal texture and flavor. For the tangy Cane's dipping sauce, balance the mayonnaise and ketchup with Worcestershire sauce and garlic powder to perfectly complement your chicken fingers. Your homemade Caniac Combo from Raising Cane's copycat menu will capture the authentic taste and satisfying textures of the original meal.
Instructions
- Prepare buttermilk marinade and soak chicken tenderloins for at least 1 hour.
- Mix flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl for dredging.
- Remove chicken from marinade, dredge in flour mixture, and set aside.
- Preheat deep fryer oil to 350°F (175°C).
- Fry chicken tenders in batches until golden and cooked through (internal temp 165°F/74°C).
- Drain chicken on a rack or paper towels.
- Peel and cut potatoes with a crinkle cutter; soak in cold water for 30 minutes.
- Heat oil for fries to 350°F (175°C).
- Pat potatoes dry, fry until golden and crispy, then season with salt.
- Combine cabbage, carrots, mayonnaise, sour cream, apple cider vinegar, sugar, celery seed, salt, and black pepper for coleslaw; toss, chill.
- Mix softened butter with garlic powder and parsley flakes for Texas toast.
- Brush butter mixture onto bread slices.
- Toast bread in oven or toaster until golden brown.
- Mix mayonnaise, ketchup, garlic powder, Worcestershire sauce, and black pepper for Cane’s sauce.
- Plate chicken fingers, fries, coleslaw, and Texas toast; serve with Cane’s sauce.
Substitution
The Caniac Combo from Raising Cane's copycat menu replicates the iconic meal with crispy chicken fingers, seasoned crinkle-cut fries, creamy coleslaw, buttered Texas toast, and tangy Cane's dipping sauce. If buttermilk is unavailable, you can substitute it with a mixture of regular milk and a tablespoon of lemon juice or vinegar to achieve similar tenderness in the chicken. Russet potatoes are ideal for fries, but Yukon Golds can also provide a slightly creamier texture if needed. When preparing coleslaw, feel free to adjust the amount of celery seed and vinegar according to your taste preferences to balance tanginess and seasoning. Use a food thermometer to ensure chicken reaches a safe internal temperature of 165degF (74degC) for optimal food safety in your kitchen.
Tips
Ensure the chicken tenderloins are fully submerged in the buttermilk marinade for at least one hour to tenderize the meat and enhance flavor. Maintain the deep fryer oil temperature consistently at 350degF (175degC) during frying to achieve crispy chicken fingers and fries without greasiness. Use a food thermometer to confirm chicken reaches an internal temperature of 165degF (74degC) for safe consumption. When drying the crinkle-cut potatoes after soaking, pat them thoroughly with a clean towel to prevent oil splatters and ensure crispiness.
Nutritions
The Caniac Combo provides a hearty meal with about 1,200-1,500 calories, largely from the crispy fried chicken fingers and seasoned crinkle-cut fries, both cooked in vegetable oil. Your plate also includes coleslaw made with cabbage, carrots, and a dressing of mayonnaise and sour cream, adding vitamins and healthy fats while balancing the meal's richness. Texas toast brushed with garlic butter contributes additional carbohydrates and saturated fats, making the dish quite energy-dense. Cane's dipping sauce, a blend of mayonnaise, ketchup, and spices, offers flavor but adds extra calories and fats to be mindful of.
Storage
Store leftover chicken fingers and fries in airtight containers and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Keep coleslaw in a separate sealed container and consume within three days for optimal taste and texture. Your Texas toast and Cane's dipping sauce are best stored in the refrigerator, with the toast kept in a foil wrap to preserve moisture and the sauce in a sealed jar.
Variation or Alternatives
Try marinating your chicken fingers in a mixture of buttermilk and hot sauce for added tang and heat before dredging. Swap regular russet potatoes with sweet potatoes for your fries to introduce a sweeter, nutrient-rich alternative. For a lighter coleslaw, replace half of the mayonnaise with Greek yogurt, maintaining creaminess but reducing fat. You can toast the Texas toast with a blend of melted butter and chipotle powder to give it a smoky, spicy kick that pairs well with Cane's tangy dipping sauce.
Allergies
Your enjoyment of the Caniac Combo from Raising Cane's may be affected if you have allergies to common ingredients such as eggs, dairy, wheat, or soy found in the mayonnaise, buttermilk, and bread. The chicken fingers contain flour and cornstarch, which include gluten and potential cross-reactants for those sensitive to wheat. Individuals allergic to paprika, garlic, onion powders, or celery seed should also exercise caution due to their presence in the seasoning and coleslaw.
Why this recipe?
Raising Cane's Caniac Combo is popular for its generous portion size featuring five tender, crispy chicken fingers paired with crinkle-cut fries, Texas toast, coleslaw, and their signature Cane's sauce. The combo delivers a satisfying balance of flavors and textures that appeal to fans of high-quality comfort food. Your taste buds will appreciate the crave-worthy blend of crunchy, juicy, and savory elements that make it stand out from typical fast-food offerings. Trying to make a copycat version allows you to enjoy the iconic taste at home while customizing ingredients to suit your preferences.