The Secret Behind Why Raising Cane's Chicken Tastes So Good

Though Raising Cane's was expected to fail, it managed to beat the odds, building an empire on its chicken fingers that stay juicy right through the center. There has been a surge of hungry foodies reaching for Raising Cane's chicken fingers, so much so that the chain rose to third place in the ranking of the largest chicken chains, by sales, in America, according to CNBC. 

There's a secret behind why its chicken tastes so good — and it's not just because of the sauce, which you can order in a hefty 32-ounce serving. But boy, does it help. It's all due to the extensive 24-hour marinating process, where the chicken is submerged in a mysterious recipe. Raising Cane's chicken is first prepared by marinating, and then it's hand-battered. Plus, every piece of chicken is fresh and straight-from-the-fryer hot, as it's cooked right after you order.

While we don't know for sure what's in Raising Cane's marinade, a lot of people suspect buttermilk, along with a variety of spices like Cajun seasoning, garlic powder, black pepper, onion powder, and a blend of other ingredients that might hit the nail. Whatever's in it, we hope the chain continues crafting it the same way. 

There's a science behind marinades and how they enhance flavor, and it all boils down to using a variety of ingredients, where each ingredient has its own role. Acid makes meat softer, while oil ensures it stays succulent. Spices, of course, boost the flavor. Through a properly crafted marinade that has all three core elements, tender and juicy meat is created. But that's not all a marinade does. After marinated meat hits the pan and undergoes the Maillard reaction, the marinade encourages more robust notes, while helping build a perfectly charred outer layer, which contributes to a satisfying texture.

Raising Cane's 24-hour-long marinating process sets the chicken up for successful flavor absorption. The time-intensive method also creates a tastier piece of meat — as opposed to soaking it in a marinade for only an hour or two — helping the poultry achieve more caramelization and impart umami you wouldn't get otherwise. However, it's not always better to marinate food for longer. The USDA advises keeping it around six to 24 hours to avoid changing the texture of the poultry. But depending on who you ask, the whole-day timeframe might be overkill, as the acids in the marinade could make the meat mushy. So it's highly probable that Raising Cane's marinade goes easy on the acids — but, alas, we don't currently know.