Canes at Home - Chicken tenders + Canes sauce

Cane's Sauce: Stir all the ingredients together until evenly combined. Cover with plastic wrap and place in the fridge for at least 1 hour but for best results let it sit overnight.

Chicken Marinade: Whisk together the buttermilk, salt, garlic powder, and ground white pepper in a large bowl until evenly combined. Add in the chicken and toss to evenly coat the chicken. Cover and marinate in the fridge for at least 1 hour but ideally overnight

Chicken Tenders: In a medium bowl, whisk together the flour, salt, garlic powder, paprika, and pepper until evenly combined.

Fill a heavy bottom pot with 2.5” (6cm) of frying oil, making sure not to fill the pot more than ¾ of the way up the sides. Heat the oil to 350℉ (175℃).

One piece at a time, add the chicken to the flour and firmly press the flour into the chicken, making sure to coat it all over. Shake off any excess and place on a baking sheet.

When the oil is hot, add the chicken, 3 to 4 pieces at a time to avoid overcrowding the pan, and fry for 5-7 minutes or until deeply golden brown, crispy and fully cooked through. Transfer the chicken to a wire rack. Bring the oil back up to temperature and finish frying the remaining chicken.