Homemade Raising Cane's Chicken and Cane's Sauce

Instructions

1. 1
   In a bowl, soak chicken tenderloins in buttermilk. Cover and refrigerate for 30 minutes up to 4 hours.
2. 2
   In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika.
3. 3
   Remove each chicken tender from the buttermilk, letting extra drip off. Dredge in seasoned flour, pressing to coat fully. Set aside.
4. 4
   Heat 1 inch of vegetable oil in a large skillet to 350°F. Fry chicken in batches for about 4–5 minutes per side, or until deep golden and cooked through.
5. 5
   Drain on a wire rack or paper towels.
6. 6
   In a bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, onion powder, and paprika for the Cane’s Sauce.
7. 7
   Serve chicken tenders hot with plenty of Cane’s Sauce for dipping!