1. **Prepare the Sauce:** In a small bowl, combine ½ cup mayonnaise, ¼ cup ketchup, ¼ teaspoon Worcestershire sauce, ½ teaspoon black pepper, ½ teaspoon garlic powder, and @dkhawaiian Seasoning. Mix well and refrigerate until serving.
2. **Prepare the Marinade:** In a bowl, whisk together 1 cup buttermilk, 1 egg, and 1 tbsp garlic powder. Add the chicken strips, ensuring they are fully coated. Cover and marinate in the refrigerator for a minimum of 2 hours.
3. **Prepare the Seasoning Blend:** In a small bowl, mix together 1 tbsp black pepper, 1 tbsp kosher salt, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tbsp onion powder. Set aside.
4. **Prepare the Flour Mix:** In a large bowl, combine 1.5 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 1 cup food processed croutons, and 4 tablespoons of the prepared seasoning blend. Mix thoroughly.
5. **Prepare the Egg Wash:** In a shallow dish, whisk 2 eggs for the egg wash.
6. **Prepare the Dredging Station:** Set up three shallow dishes: one with the seasoned flour mix, one with the egg wash, and one with 1 cup Italian breadcrumbs mixed with the remaining 1 tablespoon of the prepared seasoning blend. Have a wire rack ready for resting the chicken.
7. **Heat Oil:** In a large, heavy-bottomed pot or deep fryer, heat canola oil to 345°F (175°C).
8. **Dredge the Chicken:** Remove chicken strips from the marinade, allowing excess to drip off. First, dip each strip into the seasoned flour mix, pressing to coat thoroughly. Next, dip into the egg wash, letting any excess drip off. Finally, coat generously with the seasoned Italian breadcrumbs, pressing gently.
9. **Rest Chicken:** Place the dredged chicken strips on the wire rack for a minimum of 10 minutes. This helps the coating adhere and prevents it from falling off during frying.
10. **Cook the Chicken:** Carefully place chicken strips into the hot oil, ensuring not to overcrowd the pot. Cook for approximately 6-8 minutes, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
11. **Serve:** Remove cooked chicken tenders from the oil and place them on a clean wire rack to drain excess oil. Serve immediately with the prepared Raising Cane's copycat sauce.
