Raising Cane’s Dipping Sauce Recipe


What makes a great sauce? Is it the tang? The spice? The secret recipe of ingredients that you have a hard time matching at home? When I think about amazing sauces, I think about the sauces where I actually can’t stop myself from licking the container. The sauces I want to put on everything from meats to fries to veggies. The recipes that have me trying to stuff as much of the sauce on each bite as I can. And when I visit Raising Cane’s, I find customers, and myself, doing all of these embarrassing yet satisfying acts with the Cane’s sauce.

The first time I had Raising Cane’s chicken fingers, I fell in love. They were dripping with juice, crunchy, and full of flavor and the Cane’s sauce…was awesome! The sauce fit in perfectly with the blend of fried chicken, crinkle cut fries, Texas Toast, coleslaw, and Dr. Pepper I ordered. I felt like I was finally back in the South getting a good dose of fried-coma food. Raising Cane’s uses fresh, never frozen chicken tenderloins and even marinates their chicken fingers for a full 24 hours before they’re served to you!

The wonderful tenderness and flavor of the meat, the great flavor the breading adds, and the juice…it’s like they add extra juice to it after they fry it. I’m not sure how they’re able to keep the chicken so moist and fresh, but these fingers are probably some of the best I’ve ever had.

As someone who’s visited Raising Cane’s numerous times, I can fully vouch that the chicken is never overcooked, dry, or contains any hard parts. You know those chicken fingers you get at some restaurants or fast food chains where the ends are so hard you can’t even chew them? The ones where the breading either falls off immediately or clings for dear life to the chicken. This is nothing like those. Each batch is the same and all batches are tasty whether you go through the drive-thru, buy them inside the restaurant, or want to reheat your leftovers the next day.

Nothing goes better with fresh-from-the-fryer tenders than a great creamy, flavorful sauce. Raising Cane’s did an excellent job coming up with the simple yet complex-tasting recipe for their Cane’s sauce. You’d think there was more to it than just six ingredients with the way it complements the chicken and sides.

The initial tasty impression that the sauce left with me encouraged my taste buds and brain to perform a taste analysis. I bet this sauce is mostly mayo, I thought to myself. And low and behold once I found the recipe online from Copy Kat.com, I found out the sauce is basically flavored mayo. The bite of ketchup and pepper pair well with the creamy and fattiness of the mayo. Cutting in the Worcestershire sauce and garlic powder give the sauce a little bit and kick to round out all the notes you want to hit in your mouth. Seems so simple to make such a great signature side.

Raising Cane’s super secret Cane’s sauce recipe is on lock-down. Even most of the employees don’t know the secret recipe and will never be taught how to make the sauce. If you want to make this sauce at home, the recipe below is quick, easy, and most of the ingredients you probably already have around your house.

As for nutrition facts for this mayo-heavy sauce, Raising Cane’s is working on it. On their website they have the following information regarding the nutrition of their entire menu:

“At this time, Raising Cane’s is in the process of performing nutritional value testing on the food we serve. Thus, we are unable to provide you with the nutritional content information you’ve requested. Raising Cane’s uses a trans fat free soybean oil. We can tell you that each chicken finger weighs approximately 1.5 to 1.7 oz and a serving of our crinkle cut French Fries is approximately 5 oz. Since portion size also plays a key role in a healthy diet, we hope that this information allows you to plan appropriately for your individual diet needs.”

So if you were hoping to find out how many points or calories or upset stomachs this sauce may cause you, you’ll have to use the try-and-see method or wait until Raising Cane’s updates their nutrition content. I think it’s safe to say that since the sauce is mostly mayo, it’s not going to be the healthiest condiment out there. They do provide an Allergen Information PDF if you are worried you may be allergic to some of the ingredients they include.

The recipe below has been adjusted from CopyKat.com’s recipe to be the serving size that Raising Cane’s gives you with an order of their chicken fingers. It’s also easy to double or triple this recipe if you’re making a large amount of dip for your family or a party. I honestly try to finish the entire serving with the chicken fingers and fries, but I typically end up getting full from the food before I can eat all the sauce. Which is fine with me because when I reheat the chicken the next day, I still have Cane’s sauce to enjoy! 

If you’re looking to make Cane’s sauce regularly at your home, this recipe is exactly like what you get at the chain; just as creamy, delectable, and perfect on any fried food. 

If you’re looking for something to dip in your Cane’s sauce other than chicken fingers, try making Fried Mac and Cheese Balls. Their gooey and divine cheesy center will melt with the sauce and provide an ultimate comfort food coma.

 

Raising Cane's Secret Cane's Sauce Recipe
Serves 1
Raising Cane's excellent condiment for their chicken fingers
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. • ¼ cup mayonnaise
  2. • 1/8 cup ketchup
  3. • ¼ TB (Tablespoon) plus ¼ TS (Teaspoon) Worcestershire sauce
  4. • ¼ TS garlic powder
  5. • Pinch of salt
  6. • ¼ TS black pepper
Instructions
  1. For the sauce: Gather ingredients and mix them in a small bowl
So Good Blog http://www.sogoodblog.com/
Recipe Category: Condiment

Recipe Cuisine: American

 

Mix it:

  • Gather up ingredients and a small mixing bowl
  • Add all of the ingredients to the bowl

Cane's Sauce Recipe mayo

Cane's Sauce Recipe ketchup

Cane's Sauce Recipe worcestershire

Cane's Sauce Recipe garlic powder

Cane's Sauce Recipe salt

Cane's Sauce Recipe pepper

Cane's Sauce Recipe mixed together

  • Mix all ingredients until fully combined and use as your new favorite dipping sauce with chicken fingers, fries, meatballs, onion rings, fried mac and cheese balls, or whatever else you think of to put this amazing sauce on!

Cane's Sauce Recipe finished 1

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Mandy Ellis

I am in deep-fried love with food and travel. With Italian roots, I have a weakness for bread, marinara, and mozzarella. I’ll try anything once and am constantly searching for intriguing places to visit. When I'm not savoring the last bite or organizing my next trip, I'm indulging my inner bookworm and writing about my adventures. If you turn on college football and give me a local craft beer, you’ll see the happiest Hokie on the West coast.
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Recipe Name
Cane's Sauce
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2.51star1star1stargraygray Based on 57 Review(s)

14 Responses

  1. Glenn Williams

    “1/4 tablespoon plus 1/4 teaspoon” of worcestershire? It would be a lot easier to say 1 teaspoon, which is the exact same thing.

    Reply
    • Gina

      i use this exact recipe as a dip for when we have boiled seafood in the south. Goes great with boiled crawfish and when I am close to being done I mix the rest with the dip and eat it as a salad like that.

      Reply
  2. Emily

    Ive heard that what really makes the sauce great is letting it sit for 24 hrs or maybe just overnight…just to let the sauce really meld together.

    Reply
  5. Chris

    HAHA!! Thiss recipe is Wrong! Im from Baton Rouge where Canes originated. There are 2 more ingredients. 🙂

    Reply
  6. Chris

    HAHA!! This recipe is Wrong! Im from Baton Rouge where Canes originated. There are 2 more ingredients.

    Reply
  7. alanna

    close enough, but there’s way more ingredients that just that. and in response to a previous comment–to reheat cane’s, just pop it in the oven around 300 for about 10-15 min–just keep an eye on it. because we all know, you can’t reheat canes in the microwave—-yuk!

    Reply
  8. Deborah

    i just made this now. I love it. I tweeked it to my own taste. A little less garlic. I used Blue Plate Mayo and the rest of this recipe. I love it!

    Reply
  10. Laurie

    This recipe is pretty much our recipe for the dipping sauce when we boil crawfish. PS leftover from Canes? Y’all must be crazy! We never have any, gone in no time and we’re always wanting more!

    Reply
  11. E

    Verified. Swap the Garlic Powder for Garlic Salt, and it’s spot on. It may have not been altered since then, though.

    Reply

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