Prepare the chicken marinade: In a large bowl, whisk together the buttermilk, egg, garlic powder, onion powder, paprika, salt, and black pepper until fully combined. Add the chicken tenderloins and gently stir to coat each piece evenly. Cover and refrigerate for at least 30 minutes; marinating longer helps keep the chicken juicy and flavorful.

Make the flour coating: In a separate shallow bowl, mix the all-purpose flour and cornstarch until evenly blended. This combination creates the signature light yet crispy coating similar to Raising Cane’s chicken.

Coat the chicken: Remove the marinated chicken from the refrigerator. One piece at a time, dredge each tender in the flour mixture, pressing lightly so the coating sticks well. Shake off any excess flour and place the coated chicken on a plate. Let it rest for about 5 minutes to help the coating adhere better during frying.

Fry the chicken: Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Carefully lower the chicken tenders into the hot oil, frying in batches to avoid overcrowding. Cook for 6–8 minutes, turning occasionally, until golden brown, crispy, and fully cooked through. Transfer to a wire rack or paper towel-lined plate to drain excess oil.

Prepare the Cane’s sauce: While the chicken rests, combine mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and salt in a small bowl. Stir until smooth and creamy. Cover and refrigerate for at least 15 minutes to allow the flavors to blend, creating that classic Cane’s-style taste.

Serve: Arrange the crispy chicken fingers on a serving plate and serve warm with the chilled Cane’s sauce on the side for dipping.