I'm grateful to all who have been so willing to share their knowledge with me. Many pioneers and innovators spent countless years refining their craft/technique/recipes and now that information can be passed on with the click of a few buttons.
That being said, I'd like to offer a small contribution of my own. There's a highly successful chicken finger restaurant chain known as Raising Canes that started near LSU back in the late 90's. They've since gone on to open locations nationwide, with the furthest being Las Vegas, Nevada as far as I know.
Their second location was opened in my very own hometown of Lafayette, only a few blocks away from my home.
They offer a very small menu of chicken fingers, a few sides, sweet tea and fresh lemonade.
They don't offer ranch, bbq sauce or honey mustard. Instead, they offer a highly popular dipping sauce that is very reminiscent of what us "coonasses" (read:cajun) often use as a dip for boiled crawfish.
The recipe is passed off as top secret, but I'm here to tell you, it's not nearly as well guarded as the CocaCola recipe or Colonel Sander's original recipe.
If you'd like to make it at home, you can use the following recipe, I've been making it for years.
P.S. - It goes well with more than just chicken.
1 cup Kraft Mayonaise (Regular, not light)
1/2 cup Heinz Ketchup
1 Tbsp Lea & Perrins Worcestershire Sauce
1 tsp McCormick Garlic Powder
1 tsp McCormick Coarse Ground Black Pepper
Mix it up and set in the fridge overnight. The flavors need time to meld. It won't taste right if you try to use it right away.
Merry Christmas guys and gals!
That being said, I'd like to offer a small contribution of my own. There's a highly successful chicken finger restaurant chain known as Raising Canes that started near LSU back in the late 90's. They've since gone on to open locations nationwide, with the furthest being Las Vegas, Nevada as far as I know.
Their second location was opened in my very own hometown of Lafayette, only a few blocks away from my home.
They offer a very small menu of chicken fingers, a few sides, sweet tea and fresh lemonade.
They don't offer ranch, bbq sauce or honey mustard. Instead, they offer a highly popular dipping sauce that is very reminiscent of what us "coonasses" (read:cajun) often use as a dip for boiled crawfish.
The recipe is passed off as top secret, but I'm here to tell you, it's not nearly as well guarded as the CocaCola recipe or Colonel Sander's original recipe.
If you'd like to make it at home, you can use the following recipe, I've been making it for years.
P.S. - It goes well with more than just chicken.
1 cup Kraft Mayonaise (Regular, not light)
1/2 cup Heinz Ketchup
1 Tbsp Lea & Perrins Worcestershire Sauce
1 tsp McCormick Garlic Powder
1 tsp McCormick Coarse Ground Black Pepper
Mix it up and set in the fridge overnight. The flavors need time to meld. It won't taste right if you try to use it right away.
Merry Christmas guys and gals!
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