In a large mixing bowl, add the sliced chicken strips and the buttermilk. Use tongs or a spoon to make sure every piece is submerged.

Add the garlic powder, onion powder, black pepper, smoked paprika, and salt directly into the bowl, then mix everything together until the seasoning is fully combined and no clumps remain at the bottom, with every strip evenly coated

Cover the bowl tightly with cling film (or transfer to an airtight container) and refrigerate for at least 2 hours. For the juiciest, most flavourful result, marinate overnight. The extra time really makes a difference in both tenderness and flavour.

In a separate shallow dish, whisk together the flour, cornflour, garlic powder, black pepper, smoked paprika, and salt until evenly distributed. This is your dredging station, so make sure the dish is wide enough to easily coat each strip.

Remove a chicken strip from the marinade, letting any excess buttermilk drip off slightly. Press it into the flour mixture, turning to coat all sides evenly and pressing the flour gently into the chicken with your fingers.

Dip the floured strip back into the buttermilk marinade for just a few seconds, fully coating it again.

Press the strip back into the flour mixture one more time, really pressing the coating on for maximum thickness and crunch. This double-dredge is the secret to that iconic Cane's-style crust! Repeat with all the chicken strips and set them aside on a tray.

Pour oil into a deep, heavy-bottomed pan until it's about 5-7cm deep. Heat to 175°C (350°F), use a cooking thermometer for accuracy, as this temperature is key to a crispy, rather than greasy, result.

Carefully lower the coated chicken strips into the hot oil in small batches, being careful not to overcrowd the pan. Fry for 8-10 minutes total, turning once halfway through, until deep golden brown and cooked through (internal temperature should reach 74°C/165°F).

Remove the chicken with tongs and place on a wire rack set over a baking tray, rather than paper towels, this keeps the bottom crispy instead of going soggy from trapped steam

In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, smoked paprika, and salt until completely smooth and evenly combined.

Let the sauce chill in the fridge for at least 15-20 minutes before serving. This short rest allows the flavours to meld together beautifully, it tastes noticeably better after even a short chill!

Plate the hot, crispy chicken fingers alongside your chilled dipping sauce and chips of choice. Dip generously and enjoy every crispy, juicy bite. Congrats you just made a delicious version of Raising Cane's chicken fingers :)