Raising Cane's Style Chicken Tenders

In a large bowl, combine 1.5 pounds of chicken tenders, 2 cups of buttermilk, 3 tablespoons of hot sauce, 3 tablespoons of pickle juice, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and 1 tablespoon of chili powder. Mix thoroughly to distribute the flavor.

Marinate the chicken for at least 30 minutes, or preferably longer (up to several hours or overnight) in the refrigerator.

In a separate large bowl, combine 2 cups of all-purpose flour, 2/3 cup of cornstarch, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and 1 tablespoon of chili powder. Mix well.

Take one marinated chicken tender, allow excess moisture to drip off. First, coat it thoroughly in the dry batter. Then, dip it back into the wet marinade. Finally, coat it again in the dry batter, ensuring it's fully covered for maximum crispiness. Repeat for all chicken tenders.

Heat cooking oil in a deep fryer or large pot to 350°F (175°C). Ensure there is enough oil to submerge the chicken tenders.

Carefully place the breaded chicken tenders into the hot oil. Do not overcrowd the fryer; fry in batches if necessary. Fry for approximately 7 minutes, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).

Once cooked, remove the chicken tenders from the oil and place them on a wire rack to drain excess oil. Immediately season the hot chicken tenders with your preferred salt or spice rub.

In a small container or bowl, combine 1/2 cup of ketchup, 1/2 cup of mayonnaise, 1 tablespoon of Worcestershire sauce, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mix until well combined.