@studiolinkmillionaire

3 large russet potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon salt (optional)

Sauce

½ cup light mayonnaise

¼ cup sugar free ketchup

¼ teaspoon Worcestershire sauce

½ teaspoon black pepper, ground

½ teaspoon garlic powder

¼ teaspoon Creole seasoning

Chicken Tenders

3 chicken breasts, cut into strips or 1.5 pounds chicken strips

3 Eggs

1 ½ tablespoons Cajun or Creole seasoning, divided

1 ½ cups flour

1 tablespoon cornstarch

1 teaspoon baking soda

2 cups seasoned cornflakes (salt, pepper)

Instructions

Prepare the Fries

1. Preheat the Oven:
   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Prepare the Potatoes:
   • Wash and peel the russet potatoes (or leave the skins on for added fiber). Cut them into thin strips, about ¼-inch thick.
3. Season the Fries:
   • In a large bowl, toss the potato strips with olive oil until evenly coated.
   • Sprinkle in the garlic powder, paprika, black pepper, and salt (if using). Toss again to evenly distribute the seasonings.
4. Bake the Fries:
   • Spread the seasoned potato strips in a single layer on the prepared baking sheet. Avoid overcrowding.
   • Bake for 25-30 minutes, flipping halfway through, until the fries are golden brown and crispy.

Make the Sauce

1. Mix the Ingredients:
   • In a medium bowl, combine the light mayonnaise, sugar-free ketchup, Worcestershire sauce, black pepper, garlic powder, and Creole seasoning.
   • Stir until the sauce is smooth and well-blended.

1. Chill the Sauce:
   • Cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.

Prepare the Chicken

1. Set Up the Breading Station:
   • In a shallow dish, mix the flour, cornstarch, baking soda, and 1 tablespoon of Cajun or Creole seasoning.
   • In another dish, beat the eggs and mix in the remaining ½ tablespoon of seasoning.
   • Place the crushed seasoned cornflakes in a third dish.
2. Coat the Chicken:
   • Dredge each chicken strip in the flour mixture, shaking off any excess.
   • Dip the floured chicken into the egg mixture, then press it into the crushed cornflakes, coating it thoroughly.
3. Bake or Air Fry the Chicken:
   • Oven: Preheat your oven to 400°F (200°C). Place the breaded chicken strips on a baking sheet lined with parchment paper. Lightly spray the tops with cooking spray. Bake for 15-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
   • Air Fryer: Preheat your air fryer to 375°F (190°C). Place the breaded chicken strips in the air fryer basket, ensuring they don’t overlap. Air fry for 10-12 minutes, flipping halfway through, until crispy and cooked through.

Serve:

• Serve the chicken tenders hot with the baked fries and a side of Cane’s sauce for dipping. Enjoy your healthier version of Raising Cane’s at home!