A delicious and tasty way to skip the takeout line, this copycat Raising Cane’s chicken fingers and sauce recipe will satisfy your craving and is easier than you think to make at home.
Chicken Tenderloins | Egg Buttermilk | Spices SEASONED FLOUR COATING All Purpose Flour Corn Starch | Baking Powder Spices | Oil SAUCE Mayonnaise | Ketchup Worcestershire Sauce | Spices
Pour buttermilk into a large bowl. Mix in spices. Beat in the egg. Add chicken tenderloins, cover and refrigerate for a minimum of 2 hours to overnight.
Mix flour, corn starch, baking powder and remaining spices. Dip each tenderloin in egg mixture, then dredge in flour mixture. Do this twice for each tenderloin.
Fry chicken tenderloins in oil that has been pre-heated to 350°F. for 7-8 minutes, turning gently with tongs. Transfer to a large plate lined with paper towels to absorb excess oil.
In a medium bowl, combine all ingredients for the sauce. Mix to combine. Serve alongside chicken fingers for dipping.