Tuesday, November 3, 2009

Fakin' Canes: Cookin' Salami Style

Raising Cane's is one of my favorite fast food restaurants. I've raved about them before, but the closest one is now in Boston. What's up with that? New Brunswick, home of the famous Rutgers grease trucks, could use a Cane's! But until then, I'll show you how to make a homemade facsimile.
For every six tenders, you will need 1 egg, 1/3 cup flour, 1/4 cup each panko and regular unseasoned bread crumbs, and Tony Chachere's Creole seasoning or Slap Ya Mama, or some other spicy salt/pepper seasoning of your own concoction. You'll need more for the dipping sauce, that comes later. Set up a bowl with whisked eggs, add water to stretch it if necessary; one plate of flour mixed with the seasoning, and one plate of the panko and crumbs mixed together. Dredge the chicken pieces in the flour until it feels dry, then coat it in egg, and finally panko/crumbs.
Place directly into a cast iron pan with a 1/4" of canola oil in the bottom, after a water drop will sizzle in it. Medium-low heat! Don't make it super hot. And if it catches on fire, throw flour on it or use an extinguisher. As Mythbusters demonstrates, water on a grease fire = human torch costume winner of the year.
While that's cooking- 3 to 4 mins per side, use a timer- make the dipping sauce. You'll need 1/4 cup REAL mayo (I prefer Hellman's) 3 tbsp ketchup (only Heinz will do), a few tsp of Worcestershire sauce, a few heavy dashes of Tony's seasoning (or garlic salt + black pepper) and a few splashes of Tabasco. (If you use Frank's Red Hot, you will be dragged to hell by a lamia, the black goat demon of the gypsies. Likewise if you use Tabasco on Buffalo wings). Just mix it all up in a bowl until it gets that gooey pink consistency.
Don't forget to flip your tenders with tongs. I used wheat panko, so mine are darker than they would be if I used plain panko. If you're paranoid like me, after 6 mins, take one out and cut it open to look for pink. Don't over cook them. Mine were juicy and tender, the flour seals in the juices. I used Trader Joe's chicken tenderloins. You can cut up chicken breasts if you prefer.
Let them cool and eat with Texas Toast. I skipped the toast to cut carbs, but you can use pre-made Texas Toast or make your own, to soak up the rest of that sauce or make li'l sammiches. Bring nakkins, you're gonna need 'em. Serves one.

4 comments:

firecracker said...

yeah. you'll need to make this again. when i'm there.

Tommy Salami said...

It's quick and easy, I can make it for a game night any time.

Cindy said...

Wow! thanks for including our seasoning in your recipe! We are always excited to hear how our customers use us in their own recipes! Thanks for sharing with the world!

Cindy Adams-Ardoin
Food Scientist
Tony Chachere's
http://twitter.com/cindyaardoin

Tommy Salami said...

Thanks for commenting! Tony Chachere's seasoning is a STAPLE in my house now. "Firecracker" up there and I met 3 years ago, and now this Yankee is hooked on Tony's. I just ordered some from cajungrocer.com because it's hard to find up north!

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