Copy Cat Cane's Chicken Fingers and Sauce

YIELDS: 4 – 6 SERVING(S)

Ingredients

Chicken Tenders

• 1 large egg
• 1 ½ cups buttermilk
• 5 tsp. kosher salt, divided
• Freshly ground black pepper
• 2 lb. chicken tenders
• 2 ½ cups (300 g.) all-purpose flour
• ½ cup cornstarch
• 1 ½ tsp. paprika
• 1 tsp. garlic powder
• ½ tsp. onion powder
• Vegetable oil, for frying (4to 6 cups)

Cane's Sauce

• ¾ cup mayonnaise
• 3 Tbsp. ketchup
• 1 Tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• ¾ tsp. freshly ground black pepper
• ½ tsp. kosher salt
• ½ tsp. onion powder

Crinkle fries, for serving

Directions

Chicken Tenders

1. In a large bowl, whisk egg, buttermilk, 2 tsp. salt, anda few grinds of pepper. Add chicken and toss to coat. Cover bowl and refrigerate at least 2 hours and up to overnight.
2. In a large shallow bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, a few grinds ofpepper, and remaining 3 tsp. salt.
3. Into a large, heavy pot fitted with a deep-fry or candy thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 350°.
4. Working one at a time, remove chicken from marinade, letting excess drip off. Toss in flour mixture until coated. Dip into marinade again, then toss in flour mixture once more. Arrange on a baking sheet.
5. Working in batches and adjusting heat to maintain oil temperature, fry chicken, turning occasionally, untildeeply golden and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4minutes. Transfer to a wire rack.

Cane's Sauce

1. In a medium bowl, stir mayonnaise, ketchup, Worcestershire sauce, garlic powder, pepper, salt, and onion powder to combine.
2. Arrange chicken on a platter. Serve with sauce and fries alongside.

From: https://www.delish.com/cooking/recipe-ideas/a64644428/copycat-raising-canes-chicken-and-sauce-recipe/