Ingredients
Chicken Marinade
- 2 lbs chicken tenderloins
- 2 cups buttermilk
- 1 large egg
- 1 tsp garlic powder
- 1 tsp Cajun seasoning
- 1 tsp onion powder
Dredge for the Chicken
- 2.5 cups all-purpose flour
- 1 tbsp baking soda
- 1 tbsp corn starch
- 1 tbsp salt
- 1 tbsp garlic powder
- 3 tsp Cajun seasoning
- to taste Fresh black pepper
Cane’s Sauce
- 1/2 cup mayo
- 1/4 cup ketchup
- 1/2 tsp garlic salt
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
Method
Preparation
- 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 2 hours.
- 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).
Frying
- Take one piece of chicken at a time out of the marinade and place it in the dredge mixture, ensuring it's fully coated. Set the coated chicken on a wire rack to rest for at least 10 minutes. Dredge it again in the flour mixture. Repeat the process for all the chicken pieces.
- Once the oil is ready, fry the chicken for 3-5 minutes per 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.
Sauce Preparation
- Make the sauce by combining all the ingredients together in a bowl. Serve and enjoy!
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 30gProtein: 40gFat: 35gSaturated Fat: 8gSodium: 800mgFiber: 2gSugar: 4g
Notes
Marinate the chicken overnight for even more flavor. Use a thermometer to check the oil temperature for perfect frying. Don't overcrowd the pot while frying. Fry in batches for the best results. You can also add some hot sauce to the marinade or Cane's Sauce for an extra kick!
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