Not only am I giving you a delicious copycat of Raising Cane’s Sauce Recipe, I am also giving you the best chicken nuggets I’ve ever made.
Raising Cane’s Sauce Recipe
Raising Cane’s is a chain restaurant, and until last weekend, I’ve never tried it. They are building one in the town next to me that hopes to be open in the fall. While everyone liked the chicken, it was the SAUCE that everyone was loving.
The original Raising Cane’s sauce comes in at a whopping 190 calories and 20 grams of fat per small container. Mine comes in at 59 calories and 0 grams of fat. What I found in most copycat recipes online was that they used mayonnaise – upwards of two cups in a single recipe. Knowing that I was going to be using nonfat Greek yogurt, I balanced out the tartness with wait for it . . . sugar free pancake syrup! Don’t run away! I promise this is really good.
Substitutions to Raising Cane’s Sauce Recipe
If you don’t like the idea of using all nonfat Greek yogurt, you can substitute full fat or low fat mayo for half of the yogurt.
- 1/4 cup sugar free pancake syrup
- 2 tablespoons yellow mustard
- 1/4 cup spicy bbq sauce
- 1 tablespoon lemon juice
- 1 tablespoon dill pickle juice
- 1/2 cup nonfat Greek yogurt
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Mix everything together. That’s it!
On #teampurple and #teamblue, this is 0 points per 1/4 cup. On #teamgreen it’s 1 point. If you count calories or macros, each serving is 59 calories, .5 fat, 9.9 carbs, .7 fiber and 4.1 protein.
Next up is chicken fingers. Over the years I’ve made so many versions of chicken nuggets or chicken fingers. Mainly because my daughter LOVES chicken nuggets, and if it’s available on a menu, even at almost 30 years old, she will most likely order them.
What is the secret to the best chicken nuggets?
In my opinion, it is the dredging from flour/wet/back to flour. These are also pan fried in oil, which helps in the overall taste. One question I get asked over and over again is how I count points for fried food. When I fry at home, I control the temperature and because of this, the oil sears the outside of the food I am cooking and it doesn’t get greasy. Since I did a shallow fry, I placed a wooden spoon in my skillet and when I see bubbles immediately form around the wooden spoon, I know I am at the right temperature. Could I have air fried these? Probably. I would just spray with avocado oil spray and cook for 8-10 minutes at 360.
- 8 ounces chicken breast, boneless, skinless and diced into bite sized pieces
- Dry dredging ingredients:
- 1/2 cup flour (but you will only use 1/3)
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Wet dredging ingredients:
- 1/4 cup flour
- 2 tablespoons unsweetened almond milk
- pinch of salt and pepper
- Oil for Frying (about 1 cup – I used vegetable oil)
- Heat oil in skillet over medium heat. You will know when the oil is ready when you put a wooden spoon in the skillet and bubbles immediately form around the spoon.
- Mix the dry dredge together in one bowl, and the wet dredge in another. Dip the chicken into the dry, then the wet, then back into the dry dredge. Use your fingers to make sure the chicken is completely covered and there are no wet spots.
- Fry in oil for 3-4 minutes a side, or until the chicken reaches an internal temperature of 160 degrees. Let the chicken sit for 5 minutes or until it reaches 165 degrees.
- Serve with Raising Cane Sauce for dipping, carrots and pretzels.
On #teampurple and #teamblue – each chicken serving is 4 points. On #teamgreen it’s 6 points. If you count calories or macros, it’s 265 calories, 5.6 fat, 24 carbs, .9 fiber and 27.3 protein.
Not going to lie here, this was the best combo plate of chicken nuggets and dipping sauce I’ve made to date. WINNING! Do I recommend frying every day? No, but done properly you can easily slide this recipe into your weekly meal plan.
This buffalo chicken tender recipe is a close second though. Just sayin. 😁
Let me know if you make this Raising Cane’s Sauce Recipe! I’d love to hear what you think in the comments.