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  • Raising Cane's just raised the bar for chicken strips to heights I never fathomed reachable for this familiar finger food. Chicken strips, chicken tenders- call them what you will. The name won't add any juice or flavor to these boneless pieces of white meat, coated in bread crumbs then deep-fried to mask their dry texture and dull nature. Ironically, in the middle of the parched Nevada desert, I found the moistest chicken strips I've ever had. The chicken was coated in a crunchy cover of breading and broke apart lightly. It came with an orange-colored, slightly tangy secret sauce that might have been some house version of thousand island. The crinkle-cut fries were cooked medium to medium-well, slightly crispy on the outside; ordinary, but they fulfill their purpose as a filler. The Texas toast was a unique surprise, a thick slice of buttery brioche slightly toasted outside while fluffy as feathers on the inside. The menu at this small fast-food chain from Louisiana is simple: 3 pieces (The 3 Finger), 4 pieces (The Box), 6 pieces (The Caniac), or 3 pieces inside a Kaiser roll (The Sandwich). All come with the toast, fries, and a drink; the 4 and 6-piece combos also have the addition of coleslaw. I got the 3 Finger Combo which was a good-sized lunch. For 6 bucks and some change, I learned that chicken tenders can be tender, and that food can be fast and affordable and still fit the bill for great grub.
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