6 Chicken Fingers, Crinkle-Cut Fries, 2 Cane’s Sauce®, Texas Toast, Coleslaw, Large Fountain Drink/Tea (32 oz.)

In a bowl, mix flour, cornstarch, baking powder, salt, and black pepper. In another bowl, whisk together eggs and buttermilk. Dip chicken fillets into the egg mixture, then coat with the flour mixture. Heat oil in a deep fryer or large pot to 350°F (175°C) and fry chicken fingers until golden brown and cooked through, about 5-7 minutes.

Prepare the Chicken Fingers

Prepare frozen crinkle-cut fries according to package instructions, usually baking in the oven at 425°F (220°C) for about 20-25 minutes.

Cook the Fries

In a bowl, combine mayonnaise, ketchup, garlic powder, Worcestershire sauce, and black pepper. Mix well and set aside.

Make the Cane's Sauce

Spread butter on both sides of the bread slices and sprinkle with garlic powder. Grill or toast on a skillet until golden brown and crispy.

Prepare the Texas Toast

In a large bowl, combine shredded cabbage and carrots. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, and salt. Pour the dressing over the cabbage mixture and toss to combine.

Make the Coleslaw

Chicken breast fillets

All-purpose flour

Cornstarch

Baking powder

Salt

Black pepper

Eggs

Buttermilk

Vegetable oil

Frozen crinkle-cut fries

Mayonnaise

Ketchup

Garlic powder

Worcestershire sauce

Thick-sliced bread

Butter

Green cabbage, shredded

Carrots, shredded

Apple cider vinegar

Sugar

Large fountain drink or tea

The Caniac™ Combo

the caniac™ combo

Recipe information

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