Raising Cane’s at Home

• 2 chicken breast, sliced into strips (or use tenderloins)
• 2 cup buttermilk
• 1/3 cup pickle juice
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• Neutral oil, for frying
• 2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 2 tsp garlic powder
• 2 tsp paprika
• 2 tsp salt
• 2 tsp black pepper
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp seasoning salt

1. 1

   Slice the chicken breasts into strips about 1 inch thick and 3–4 inches long (roughly tender-sized). In a bowl, whisk together the buttermilk, pickle juice, and chicken seasonings until fully combined. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for extra tender chicken.

2. 2

   In a large bowl, combine the flour, cornstarch, baking powder, and flour mixture seasonings. Mix.

3. 3

   Add neutral oil to a large pot or deep skillet until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C. Keeping the oil around this temperature ensures crispy chicken without burning the coating.

4. 4

   Drizzle a little buttermilk marinade into the flour mixture and stir to create flaky, crispy bits. Shake excess marinade off the chicken, then coat each piece thoroughly in the flour mixture. Shake off any extra flour and gently place into the hot oil.

5. 5

   Don’t touch them for the first 1–2 mins, that’s how you get the perfect crust. Fry for 7–10 mins, or until golden brown and cooked through. Transfer the chicken to a paper towel-lined rack to drain.

6. 6

   In a bowl, combine all the sauce ingredients then refrigerate.

7. 7

   Serve the chicken with a side of sauce, texas toast

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