Raising Cane’s Chicken Fingers with Homemade Cane’s Sauce 🍗 This meal now costs over $15 at the restaurant, so I make it at home for a fraction of the price; and it feeds the whole family. Crispy chicken, golden fries, toasty seeded bread, and way more sauce than they’ll ever give you. Follow to eat better and spend less. Ingredients Marinade • 2 lbs chicken tenderloins • 2 cups buttermilk • 1 egg • 2 tbsp Creole seasoning • 1 tsp garlic powder • 1 tsp onion powder Dry Batter • 2½ cups all-purpose flour • 1 tbsp baking soda • 1 tbsp cornstarch • 1 tbsp salt • 1 tbsp garlic powder • 1 tbsp Creole seasoning • 1 tsp paprika • 1 tsp black pepper Homemade Cane’s Sauce • 1 cup mayo • ½ cup ketchup • 2 tsp Worcestershire sauce • 1 tsp garlic salt • 1 tsp black pepper • ½ tsp smoked paprika • ½ tsp Creole seasoning • ½ tsp onion powder Instructions 1. Add the chicken to a large bowl, pour in all the marinade ingredients, and mix until coated. Refrigerate for at least 2 hours or overnight for best flavor. 2. In another bowl, mix all the ingredients for the dredge until combined. 3. Heat oil in a deep pot to 350°F. Remove each piece of chicken from the marinade, coat it fully in the flour mixture, and set aside to rest for 10 minutes. 4. Fry the chicken in batches for 3–5 minutes per side, until golden and cooked through (165°F internal). 5. While the chicken rests, make the sauce by mixing all the ingredients together until smooth. 6. For the fries: cut 2 russet potatoes into thin fries and soak in an ice bath for 30 minutes. Pat completely dry. Air fry at 375°F for 15–18 minutes (shaking halfway), or fry in 350°F oil for 4–5 minutes until golden and crispy. Top with salt. 7. Serve the chicken fingers with a side of fries, Cane’s sauce, and toasted seeded bread #raisingcanes #chickenfingers #crispychicken #recipes #DinnerIdeas - @thecontrarianmoney