Begin with the brine: In a medium bowl, whisk together the buttermilk and the egg until completely combined and slightly frothy. Add the chicken tenders, ensuring each piece is fully submerged. Cover the bowl and place it in the fridge for at least 30 minutes. You'll notice the chicken absorbing the liquid, plumping up slightly.

Build the coating: In a separate, wide, shallow dish, combine the plain flour, cornflour, salt, black pepper, smoked paprika, garlic powder, cayenne pepper, and dried oregano. Whisk the dry ingredients thoroughly until the spices are evenly distributed and the mixture smells wonderfully aromatic.

Set up your dredging station: Remove the chicken from the fridge. Have your bowl of flour mixture, a clean plate, and your frying pan ready. Working one piece at a time, lift a tender from the buttermilk, letting the excess drip off. Place it into the flour mixture and press the coating firmly onto all sides. The chicken should look completely dry and dusty, with no wet patches showing through.

Heat the oil: Pour oil into your large frying pan to a depth of about 1.5cm. Heat over a medium-high flame until a small piece of flour dropped in sizzles immediately. The oil should shimmer but not smoke — this usually takes about 3-4 minutes. You want a temperature around 175°C if using a thermometer.

Fry in batches: Gently lay 3-4 coated tenders into the hot oil, being careful not to overcrowd the pan. You should hear a lively, steady sizzle. Fry for 4-5 minutes on the first side, until the underside is a deep golden brown and the edges look lacy and crisp.

Flip and finish: Using tongs, carefully turn each tender over. Fry for another 3-4 minutes. The chicken should feel firm to the touch, and the coating will have developed a beautiful, craggy texture. The kitchen will be filled with the warm, peppery scent of fried chicken.

Drain and rest: Transfer the cooked tenders to a wire rack set over a baking tray. This keeps them crisp, unlike paper towels which can steam the coating. Let them rest for 2-3 minutes while you prepare the sauce.

Make the Cane's Sauce: In a small bowl, stir together the mayonnaise, ketchup, Worcestershire sauce, black pepper, garlic powder, and smoked paprika. Whisk until the sauce is a uniform, pale coral colour and completely smooth. Taste and adjust the pepper if desired.