Ingredients:

• 4 Chicken breasts, cut into strips, or use chicken tenders
• 2 eggs
• 1 cup milk
• Half a lemon, juiced
• 1 tablespoon each garlic powder, salt, and pepper

Breading:

• 2 cups flour
• 1 cup bread crumbs
• 2 teaspoons each salt, pepper, Tony’s Creole seasoning, and baking powder

Directions:

1. Mix the marinade ingredients together (eggs, milk, lemon juice, garlic powder, salt, and pepper).
2. Add chicken to the marinade and let it sit for at least 4 hours.
3. Combine the breading ingredients in a separate bowl.
4. Coat marinated chicken strips in the breading mixture. For extra crunch, coat a second time with marinade and breading.
5. Fry the chicken strips in oil until the internal temperature reaches 165°F.
6. Serve hot with Caine’s Sauce.

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Canie’s Sauce

From Shelbie Potter Mair

Sauce Ingredients:

• ½ cup mayonnaise
• ¼ cup ketchup
• ¼ teaspoon Worcestershire sauce
• 1 teaspoon each garlic powder, pepper, and Tony’s Creole seasoning

Sauce Directions:

1. Mix all sauce ingredients together in a bowl until smooth.
2. Refrigerate for 24 hours before serving for the best flavor. ☺

Tips:

For the authentic experience, don't skip the Raising Cane’s Sauce—it’s a must!