Cane’s Sauce Recipe
Raising Cane’s Chicken Fingers was founded in Baton Rouge, Louisiana, in 1996. The founder, Todd Graves, wanted to serve quality chicken fingers with a sauce so special it would leave customers craving more. Cane’s Sauce quickly became a signature item, drawing in fans not just for the chicken but for its irresistible, bold-flavored companion.
Equipment
- A medium-sized mixing bowl
- A whisk or spoon
- Measuring cups and spoons
- An airtight container for storage
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Optional: a pinch of cayenne pepper for extra spice
Instructions
- Gather IngredientsStart by gathering all your ingredients and ensuring your measuring tools are clean and ready.
- Combine IngredientsIn a medium-sized mixing bowl, combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, paprika, and black pepper. If you prefer a spicy kick, add a pinch of cayenne pepper.
- Mix ThoroughlyUse a whisk or spoon to mix the ingredients until fully combined. The sauce should be creamy and evenly colored with no streaks of ketchup or mayo.
- Taste and AdjustTaste the sauce and adjust the seasonings if necessary. For a tangier flavor, add a few extra drops of Worcestershire sauce or a tiny bit of lemon juice.
- Chill the SauceTransfer the sauce into an airtight container and refrigerate for at least 1–2 hours. This step isn’t mandatory but helps the flavors meld together for a more authentic taste.
- Serve and EnjoyServe your Cane’s Sauce as a dip for chicken fingers, fries, burgers, or anything that could use a flavorful boost.