It’s almost New Year’s and that means it’s almost time for our traditional Southern Style Chicken Strip feast with my in-laws! It’s probably one of the meals I look forward to most each year. Part of it is because the night is so low key and we play games all evening. And then of course there is the food. The chicken strips are so tender, crisp, and juicy. And I can’t forget the hand cut fries and other sides like onion tangles and coleslaw. But the star of the show is the sauces, for both the chicken and the fries – usually at least 4 homemade sauces. And I’ve finally come up with a suitable copycat for Raising Cane’s sauce.
Well I didn’t really come up with it. There’s this guy name Todd Wilbur who writes cookbooks called “Top Secret Recipes” where he creates copycat version of famous restaurant food. I bought his cookbook Top Secret Recipes Step by Step just because it had a copycat version of Raising Cane’s Cane’s Sauce. I had tried some of his other recipes and I trusted this would come pretty close. About the only ‘tweak’ I made to the instructions is increasing the chilling time because the flavors just weren’t melding after only 20 minutes.
I’ll be honest, I haven’t had this sauce side by side with Cane’s sauce but I do think my chicken strips are better and with this sauce it definitely satisfies the Cane’s fix. I’ve decided that with copycat recipes, I don’t always have to have them taste 100% perfect, because sometimes I like to tweak the recipes for my own personal taste. Bottom line, it has to taste good and satisfy that fix or craving you’re looking for.
Here’s what you need:
This recipe is really easy. All you do is add all the ingredients to a bowl: mayo (I like Hellman’s light), ketchup, Worcestershire, black pepper, paprika, garlic powder and onion powder. The black pepper is really what makes the sauce – please, please, please use fresh ground pepper. I promise you’ll notice the difference.
And whisk them together.
Here’s the one tweak I made, the recipe says to chill for 20 minutes, but I tasted it after 20 and I think it needs a solid 2 hours in the fridge before it’s ready. Stir again before serving.
Tastes great with chicken strips or fries.
- 1 ½ c Hellman’s light mayonnaise
- ½ c + 1 T ketchup
- 2 T Worcestershire sauce
- 1¼ t ground black pepper
- ¾ t paprika
- ¾ t garlic powder
- ¼ t + ⅛ t onion powder
- Whisk all ingredients together in a bowl.
- Cover and chill for at least 2 hours. Stir before serving.