Raising Cane's Buttermilk Chicken Fingers

In large bowl, whisk to combine...

• 1 egg
• 1 1/2 cups buttermilk
• 2 tsp salt
• pinch of black pepper

Add to the mixture and refrigerate for at least an hour or overnight...

• 2 lb chicken tenders

Note: Remove any white tendons from the tenders before marinating.

Prepare dry batter: In a large bow, whisk to combine...

• 2 1/2 cups all purpose flour
• 1/2 cup cornstarch
• 1 tbsp salt
• 1/2 tbsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder

Remove the chicken from the marinade and fully pat dry as much as possible until barely any buttermilk mixture remains.

Toss dried chicken in the flour mixture until fully coated, then dip the chicken back into the marinade and then return it to the flour mixture for a second coating, pressing the flour firmly into the meat.

Place the chicken on a wire rack and rest for 15–20 minutes. Resting allows the coating to dry and adhere to the chicken, ensuring a crispier chicken.

Fill a large heavy bottomed pot to about 1 1/2 inches with...

• 4 cups frying oil

Heat oil to 350º F or until a wooden chopstick inserted into the oil starts to bubble. Then fry chicken for about 3-4 minutes or until chicken reaches internal temperature of 165º F.

Serve with Raising Cane's Dipping Sauce. Enjoy!