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Ingredients:
For the Chicken Tenders:
- 1½ lbs chicken tenders or boneless chicken breasts, sliced into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon paprika
- Vegetable oil, for frying
For the Cane’s-Style Dipping Sauce:
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper (freshly ground is best)
Directions:
- Marinate the Chicken:
In a bowl, combine buttermilk with garlic powder, onion powder, salt, and pepper. Add chicken strips and coat well. Cover and refrigerate for at least 1 hour (or overnight for extra tenderness). - Prepare the Breading:
In another bowl, mix flour, cornstarch, and paprika. Remove chicken from marinade and let excess drip off. Dredge each piece in the flour mixture, pressing to adhere well. Set aside on a tray. - Fry the Tenders:
Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry chicken in batches for 5–6 minutes until golden brown and crispy. Drain on a wire rack or paper towels. Avoid overcrowding the pan to keep the oil temperature stable. - Make the Sauce:
In a small bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, onion powder, and black pepper until smooth. Chill for at least 20 minutes before serving for best flavor. - Serve:
Plate the chicken tenders hot with a side of the Cane’s-style dipping sauce and your favorite fries, coleslaw, or Texas toast!
Nutritional Information:
⏰ Prep Time: 15 mins + marinating | 🔥 Cook Time: 20 mins | ⏳ Total Time: 35–60 mins
⚡ Calories per serving: ~520 | 🍽️ Servings: 4
