Raising Cane's Style Chicken Tenders at Home

Ingredients

• 2 lbs (0.9 kg) chicken breast, sliced into strips (or use tenderloins)
• 2 cups buttermilk
• 1/3 cup pickle juice
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• Neutral oil, for frying
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 2 tsp garlic powder
• 2 tsp paprika
• 2 tsp salt
• 2 tsp black pepper
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tsp Worcestershire sauce
• 1 tsp seasoning salt

Method

1. Slice chicken breasts into strips about 1 inch thick and 3-4 inches long.
2. Whisk together buttermilk, pickle juice, and chicken seasonings in a bowl.
3. Add chicken to the marinade, toss to coat, cover, and refrigerate at least 2 hours or overnight.
4. Combine flour, cornstarch, baking powder, and remaining seasonings in a large bowl.
5. Heat 2-3 inches of neutral oil in a large pot or deep skillet to 350°F.
6. Drizzle a little of the marinade into the flour mixture and stir to form crispy flaky bits.
7. Shake excess marinade off each piece of chicken, coat thoroughly in the flour mixture, and shake off excess.
8. Carefully place coated chicken into the hot oil, leaving undisturbed for 1-2 minutes to set the crust.
9. Fry for 7-10 minutes total until golden brown and cooked through, then drain on a paper towel-lined rack.
10. Mix all sauce ingredients together in a bowl and refrigerate until ready to serve.
11. Serve the fried chicken with the sauce and texas toast.