30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Raisin’ Cane’s Chicken Tender Toast Box
A refined take on the classic toast box, featuring brined and hand-breaded chicken tenders, truffle-infused fries, and a house-made aioli on artisanal sourdough toast.
Total Time
90
Yield
2
Calories
1100 cal
Difficulty
Hard
Cuisine
American
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What You'll Need
Equipment:
Large bowl, Baking sheet, Oven, Deep fryer or large pot, Slotted spoon, Small bowl, Mixing spoon •
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Instructions
Brine chicken tenders for at least 4 hours, or overnight.
Preheat oven to 400°F (200°C).
Remove chicken from brine and pat dry. Combine flour, cornstarch, garlic powder, paprika, cayenne pepper, salt, and pepper in a bowl.
Dredge chicken tenders in the flour mixture, ensuring they are fully coated.
Fry chicken tenders in hot oil (350°F/175°C) for 6-8 minutes, or until golden brown and cooked through.
Cut potatoes into fries and toss with olive oil and sea salt. Bake for 20-25 minutes, or until crispy. Toss with truffle oil after baking.
Combine all Aioli ingredients in a small bowl and mix well.
Brush sourdough bread slices with olive oil and toast until golden brown.
Assemble the toast box: Place two slices of sourdough toast on each plate. Top with truffle fries, then fried chicken tenders. Drizzle generously with Aioli.
