Marinade

• 2 Cups Buttermilk
• 1 tbsp Garlic Powder
• 1 tsp black pepper

Chicken breading

• 2 Cups Flour
• 1 Cup Seasoned Bread Crumbs
• 2 tsp Salt
• 2 tsp Baking Powder
• 2 Egg

Canes Sauce

• 1 Cup Mayonnaise
• ⅔ Cup Ketchup
• 1 Tbsp Worcestershire Sauce
• 1 tsp Garlic Powder
• 2 tsp Freshly Ground Black Pepper
• 1 tsp Fresh Lemon Juice

Combine marinade ingredients and chicken in a resealable gallon bag, and rest in refrigerator 4 hours to overnight.

Preheat fry oil to 375°F.

Combine breading dry ingredients in a bowl. Whisk eggs in a separate bowl. Wash chicken pieces in egg mixture, and then coat in breading. Gently place coated chicken pieces in oil and fry til golden brown, about 5 minutes.