Marinating the Chicken:
- Place the chicken tenders in a bowl and pour the buttermilk over them. Let them marinate for at least 30 minutes to an hour in the refrigerator.
Preparing the Coating:
- In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Frying the Chicken:
- Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C).
- Remove the chicken tenders from the buttermilk, allowing excess to drip off.
- Dredge each piece of chicken in the seasoned flour mixture, ensuring they are well-coated.
- Fry the chicken tenders in batches for 5-7 minutes or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oil and place them on a paper towel-lined plate to drain excess oil.
Making Cane’s Sauce:
- In a small bowl, whisk together mayonnaise, ketchup, garlic powder, Worcestershire sauce, salt, and black pepper.
- Adjust the seasonings to taste.
Serve:
- Serve the crispy chicken fingers with Cane’s sauce on the side for dipping.
Enjoy these homemade copycat Raising Cane’s chicken fingers with their signature sauce. They are perfect for a delicious and satisfying meal that brings the Cane’s experience to your own kitchen!