Ingredients
Scale
- 2 lbs of chicken tenderloins
- 2 cups buttermilk
- 1 egg
- 1 tsp garlic powder
- 1 tsp Cajun seasoning
- 1 tsp onion powder
- 2 ½ cups all-purpose flour
- 1 tbsp baking soda
- 1 tbsp corn starch
- 1 tbsp salt
- 1 tbsp garlic powder
- 3 tsp Cajun seasoning
- Fresh black pepper to taste
- ½ cup mayo
- ¼ cup ketchup
- ½ tsp garlic salt
- 1 tsp Worcestershire sauce
- ½ tsp black pepper
- ¼ tsp smoked paprika
- ¼ tsp onion powder
Instructions
- In a bowl, combine all the marinade ingredients except the chicken. Place the chicken pieces into a large gallon-sized resealable bag, then pour the marinade over the chicken. Seal the bag and let it sit in the fridge for at least 120 minutes.
- In another bowl, combine all the ingredients for the dredge, mixing them thoroughly.
- In a frying pot, heat 5 cups of oil to 350°F (175°C).
- Take one piece of chicken from the marinade and coat it in the dredge mixture. Make sure it’s fully coated and then set it on a wire rack to rest for at least 10 minutes. Dredge it again in the flour mixture. Repeat for all the chicken pieces.
- Once the oil is ready, fry the chicken for 3-5 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove and place on a wire rack to drain.
- Repeat the frying process until all the chicken is done.
- To make the sauce, combine all the ingredients together in a bowl. Serve and enjoy!
Notes
Marinating the chicken longer enhances flavor and tenderness. For extra crunch, consider double-dredging the chicken.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: chicken tenders, Cane's sauce, frying, homemade, crispy chicken