Homemade Raising Cane's Chicken Tenders by Recipeincaption

Ingredients

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

Instructions

1. Slice chicken breasts into strips about 1 inch thick and 3–4 inches long. Whisk together buttermilk, pickle juice, and chicken seasonings in a bowl. Add chicken, toss to coat, cover, and refrigerate for at least 2 hours or overnight.
2. In a large bowl, combine flour, cornstarch, baking powder, and flour mixture seasonings.
3. Heat 2-3 inches of neutral oil in a large pot or deep skillet to 350°F (175°C).
4. Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky bits. Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture. Shake off extra flour.
5. Gently place coated chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 7–10 minutes, or until golden brown and cooked through. Transfer chicken to a paper towel-lined rack to drain.
6. Combine all sauce ingredients in a bowl and refrigerate until serving.
7. Serve chicken with sauce, Texas toast, and crinkle fries.