Homemade Raising cane’s fried chicken with homemade toast and sauce

Ingredients :

• 600 g chicken tenders

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

• 1 tsp paprika

• 60 ml (¼ cup) buttermilk 

• 1tbsp lemon juice

• 120 g (1 cup) all-purpose flour

• 2 tbsp cornstarch (for extra crispiness)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ¼ tsp garlic powder

• Vegetable oil (enough for deep frying, about 1–2 inches in a pan)

Instructions

1.  Marinate the chicken

• Mix buttermilk, and the spices and lemon juice in a bowl.

• Add chicken tenders and coat well. Let it sit at least 30 minutes (or up to 2 hours) in the fridge.

2.  Prepare the breading

• In a shallow dish, mix flour, cornstarch, salt, pepper, paprika, and garlic powder.

3.  Coat the chicken

• Remove chicken from marinade, let excess drip off.

• Dredge in flour mixture, pressing lightly so it sticks. 

For extra crunch, double-dip: flour → buttermilk marinade → flour.

4.  Fry the chicken

• Heat oil to 175 °C (350 °F).

• Fry chicken in batches for 3–4 minutes per side, or until golden brown and internal temp reaches 75 °C (165 °F).

• let it sit on a wire rack for 3minutes before serving it.