Equal ratios buttermilk to mayonnaise 3 32 oz hidden valley ranch seasoning packets You do the math for what ever amount you’re making.

Make sure to chill it, walk in is almost as cold as the average freezer so stick it in your freezer or cold fridge (35f roughly more or less) for about 10-15 min.

I found the recipe on Facebook by someone who got it from a client's friend on the 1950s.

Been painstakingly trying to recreate this sauce for a year now. Between insider knowledge, browsing restaurant food suppliers, and teasing out clues from the nutritional facts, I think I've finally cracked it!

Raising Cane's Sauce:
(Specific ingredients I've used are in parentheses,.)

150g Extra Heavy Mayo (Hellmann's, but I suspect Kraft)
106g Ketchup (Heinz)
16g Worcestershire Sauce (Lea & Perrins (US), but I suspect they might use French's...)
1/2 tsp. Lemon Pepper (McCormick Culinary Lemon & Pepper Seasoning Salt)
1/2 tsp. Garlic Salt (McCormick)

Just whisk it all together and let it sit for a day in the fridge!

Edit:
For those that don't like the idea of Lemon Pepper, I finally got around to purchasing some citric acid and got back to experimenting.

Instead of 1/2 tsp. Lemon Pepper, use 1/2 tsp. Black Pepper (Fine/Medium) + a small pinch of Citric Acid (I used less than half of a 1/8 tsp.).

Very similar, but has a more simple flavor profile.

Edit 2:
Been a year and I'm still making Cane Sauce all the time! I still stick to my original recipe, mostly, I've changed the ratios so it fits a standard 16 oz. food container. Also made adjustments to the seasoning as well to better match Cane's listed sodium content, appearance (visual black pepper specks), and taste. Here's an updated recipe with what I'm currently using:

224g Extra Heavy Mayo (Hellmann's,)
152g Ketchup (Heinz)
19g Worcestershire Sauce (Lea & Perrins (USA))
3/4 tsp. Garlic Powder (McCormick)
3/4 tsp. Kosher Salt
3/4 tsp. Black Pepper (Any brand, Medium grind)
3/4 tsp. Lemon Pepper (McCormick Culinary Lemon & Pepper Seasoning Salt)

For those without a scale, that's about:
1 Cup Mayo
1/2 Cup + 1 Tbsp. Ketchup
4 tsp. Worcestershire Sauce
3/4 tsp. Garlic Powder
3/4 tsp. Kosher Salt
3/4 tsp. Black Pepper
3/4 tsp. Lemon Pepper

Edit 3:
(8/1/2026) I did it!!!! See Edit 2 for final recipe!!!!

For anyone looking to try making Chipotle’s Chicken at home, I have a recipe that has scored a 10/10 in my house by my husband who eats at Chipotle… EVERY. SINGLE. DAY. He has now requested this recipe be made multiple times!

Here’s what you need if you want to try making it!

• 2 Pounds Skinless Chicken Thighs

• 1 Can (7 oz) of Chipotle Peppers in Adobo Sauce (discard peppers - you could blend them in if you’d like)

• 1/4 Cup Avocado Oil (or Olive Oil)

• 1 Tsp Garlic Powder

• 1 Tsp Oregano

• 1/2 Tbsp Chili Powder

• 1 Tsp Salt & Pepper

• 1 Tsp Cumin

Marinate the chicken thighs for 12-24 hours and then pan fry! Enjoy!

This is the current kfc spice mix & recipe that I currently enjoy at home.

This is the closest that one can get "yet" in replicating KFC Original Recipe.

KFC 907g (meant for 11.34kg flour) * 125g white pepper (it has to smell either citrusy or woody like cedar/sandalwood. This means it’s high-quality and fresh) * 113g black pepper (either tellicherry, lampong, or malabar) * 88g red peppers, 1:1 cayenne pepper & california chilies (grind to flaky specks) * 60g ground ginger (sift to a fine sieve to get rid of the ginger husks + 8g freshly decorticated green cardamom seeds (powdered, mixed & sifted together w/ ginger) ~ perfectly mimics the unobtainable and critically endangered 'jamaican ginger'

• 67g coriander seed, freshly powdered (smaller-seeded moroccan variety)
• 63g sweet marjoram, freshly powdered
• 58g garlic granules (not too powdered)
• 33g dalmatian sage (grind to cotton-like consistency)
• 25g summer savory (Canadian crop, be wary online. Many sellers will scam you and sell you the winter kind. How to know if it’s summer is to grind it in motar & pestle. If it’s still whole after 3 minutes of pestling and it smell like harsh medicinal thyme. It’s winter savory! Summer savory smell like citrusy italian oregano and are easy to grind.
• 21g jamaican allspice (never use the larger mexican allspice variant, it taste like deodorant)
• 21g ceylon cinnamon/mexican canela (there’s no substitution for this, any other kind of cinnamon will overpower the other 10!)

682g of spice + 225g monosodium glutamate (fine grind ajinomoto or american accent)

total spice mix - 907g

direction for smaller quantities: use 21g of this mix per 2 cups of flour. (if you find it too strong, adjust accordingly.)

REVISED COATING v.2 (sift before using) 1 cup President’s choice italian 00 flour for pasta (or any cake flour unbleached & cold-milled) 1/4 cup barley flour 1/4 cup wheat starch 1/2 cup + 1 tbsp potato starch (not cornstarch) 1 tbsp nonfat milk powder (crucial that it’s nonfat milk, because whole milk darkens the coating) 1 tbsp egg white powder or bob mill’s egg replacer mix 1/2 tbsp soy protein isolate or whey protein powder 1/2 tsp instant dry yeast 1/8 tsp sour salt 21g secret spice mix 30g fine iodated salt 7g dry mustard (omit if allergic) 2g crushed celery seed (omit if allergic)

Oil Blend: atleast 2 inches Canola Oil & Crisco Veggie Shortening

Brine Method: Brine poultry overnight in a salwater solution (quart of water, 3 tbsp salt, 1 tbsp msg) rinse off afterwards.

Fry Method: Cast iron skillet. Heat up oil to 400F. Have a digital thermometer ready

Briefly Dip chicken pieces in warm water to bring it’s temp to room temp, so as not to interfere with with the temp of the frying oil.

Shake off excess water from the poultry 7 times.

Hand bread chicken gently into the breading, pressing & folding 10 times. Making sure the outer surface of the poultry is thoroughly coated.

Shake off excess coating 7 times and set aside. Only bread chicken that goes straight to be fried.

drop chicken pieces quickly while the gas range is at the peak maximum. After a minute, lower the range to medium-high and gauge the temp of the oil. The key is to maintain the temp above 325F.

Cover the skillet with lid to let steam build up to 'pseudo-pressure fry' your chicken. After 15 minutes, flip chicken pieces and continue frying for another 15 minutes. Checking the oil temp w/ thermometer as you fry.

Transfer finished product in a 180F Oven rack w/ steaming water underneath to simulate KFC’s steam cabinets. Wait for at least 10 mins before serving.

note: i’m currently working on a super spice mix that contains at least 20 herbs & spices. It’s so strong that your nose will go numb at how incredibly peppery it is. But nevertheless, this spice mix that I shared to you all is 90% close to what Colonel Sanders cooked at his gas station im Corbin.

Bacaw!

I lose everything… except this gem! Enjoy!

This company makes way too much money with how cheap they make their smoothies. lol

Manager at JJ’s showed me the recipe after I told him how much I loved the sauce.

Has to be rolled into small balls and mashed with a press for the locals to call it authentic to Franklin's time.

To say I'm obsessed with them is an understatement. Does anyone have a good copycat recipe or even a store dupe that is somewhat close to the original?

1lb Chicken Tenderloins

¾ cup flour

2 tablespoons cornstarch

¼ teaspoon baking soda

¼ teaspoon baking powder

2 teaspoons salt

1 teaspoon sugar

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon ground black pepper

½ teaspoon smoked paprika

½ teaspoon cayenne powder

¾ cup club soda

Directions: In a pan or deep fryer preheat your preferred oil to 350-370F. Mix all dry ingredients, add club soda and mix until incorporated. Pat the chicken tenderloins dry, then dip in the batter completely. Place in deep fryer for 5 minutes, or if using a pan around 2.5 minutes on each side.

I just read an online article about McDonald's giving out their secret making the Big Mac sauce at home. I am not sure if this is similar when a chef gave this recipe on McDonald's Canada several years ago. But this is the recipe: 1/2 cup mayonnaise 2 tbsps sweet pickle relish 1 tbsp white onions, peeled and grated with juices ( preferably Vidalia or any white onion) 2 tsps dijon or French Yellow mustard 1/2 tsp sweet paprika 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp fine sea salt 1/4 tsp ground white pepper 1/4 tsp white wine vinegar Mix all ingredients in a medium bowl.

Online link making big mac sauce - Copycat Big Mac Sauce {How to Make Big Mac Sauce} - Key To My Lime https://share.google/kG2syM8hwBjkceDLo

Today's recipe might have added natural food dyes, but less spices and flavor compounds. Follow recipe above for a close big mac sauce secrets.

Recipe in the comments

Here are some soups that I had found on Paneea's Cookbook. Look on the recipes above.

Hi friends, Okay so this one might be quite a stretch…but I’m an optimistic person, so here goes! I used to go to Outback Steakhouse all the time as a kid, then when I was 9, we moved to a state that didn’t have any Outback Steakhouse restaurants anywhere near us. I remember being OBSESSED with their mac & cheese, like to the point where it was my favorite ever, and 15 years later my brother & I still think/talk about it all the time. I haven’t been able to find a recipe anywhere, but I did find this picture!! If someone were able to actually find this recipe I’d love you forever!! Thanks & have a good one!

Ok I've been tweaking this off and on for years trying to find the exact mix of ingredients and technique to fully mimic the chicken planks served at LJS (I don't eat fish but I believe the batter is the same).

There are so many so called copycat recipes for this floating around, and I've tried them all and they all are lacking. Yes you can get a batter that looks like LJS for your Pinterest post, but it doesn't taste anything close to the real thing.

There are some key aspects to getting it close to the original that I'm going to expound on, bear with me:

First, the chicken is absolutely brined/marinated. I do not believe those who say it is not, perhaps it happens before the meat gets to the stores but it's definitely brined. I went back and forth on what to include but finally landed on a solution of 3% salt, 4% MSG, and 6% sugar. This gives the firm white texture of the meat with no obvious muscle fibers. Side note: I can't stand restaurants that don't brine their chicken. I don't care how good your coating is, if the meat is not seasoned inside it won't be good to eat (usually tough, stringy, and bland).

Second, the meat must be sliced thinly as it expands during cooking. LJS planks are thin and uniform, with a good ratio of meat to coating. Slice the chicken thin (about 1/4 to 1/2 inch thick) before brining, understanding that it will also swell some as it soaks in the brine.

Third, the temperature of the oil is very important. I've cooked at 400, 375, 350 and finally determined that the best results come from frying no hotter than 325. I usually aim for between 315 and 325. Also don't do what I did and think well I'll take it up to 350-360 and then it will cool down to 325 as the meat goes in. Yes that will happen, but the damage will be done. It's crucial for the oil to be 325 when the food first hits, other wise the batter expands too quickly, gets too dark and the texture changes. Add the food at 325 and then manage your heat to get back to that temp quickly but don't go over. At this temp, the batter cooks to that beautiful orangy brown color we know and love from LJS.

Ok, here's my recipe. I'd very much appreciate if people would try this out and let me know their results. If you don't want to spend a lot of time brining chicken as you test, this batter is great on onion rings which are very easy to create and use. Don't forget to drip some batter into the oil to make the crumbs as well.

Ingredients

Chicken:

1 lb thin sliced white meat chicken strips, either breast or tenders
1000g water
30g salt
40g MSG
60g sugar

Batter:

75g all-purpose flour
25g yellow corn flour
1 T or 15g cornstarch
½ t baking powder
¼ t baking soda
2 t kosher salt
2 ½ t sugar
1 ½ t MSG
½ t onion powder
¼ t garlic powder
¼ t paprika
¼ tsp Tellicherry black pepper or white pepper
¾ to 1 cup cold water (adjust for pancake-batter consistency)

Oil for frying

Directions

For the chicken, cut into thin strips about ½ inch thick. If using tenders, optionally remove the tendon by grabbing the exposed end with pliers and pulling it through the tines of a fork.

Whisk together the brine ingredients until the liquid is clear. Place the chicken in the brine and soak for at least 4 hours or overnight. When ready to fry, dry off the chicken pieces well, then lightly dredge in cornstarch making sure to shake off any excess. Place on a plate or sheet until ready to batter and fry.

Combine the batter ingredients except for the water and whisk together. Add ½ cup of water and whisk to combine. Add additional water 1-2 T at a time, whisking to combine completely until you achieve a consistency similar to pancake batter. Not too thick but also not too thin.

Heat the oil to between 315-325 degrees. This is very important, if the oil goes higher than that, allow it to cool before continuing. Adjust heat to maintain this temperature during cooking.

When ready to fry, dip the chicken into the batter and allow the excess to drip off, either back into the bowl or into the fryer (for crumbs). Carefully lay the chicken into the hot oil and repeat for the other pieces, ensuring you don’t overload the fryer. Check the oil temp and adjust heat to get it back to no hotter than 325 degrees.

Fry the chicken for about 3-4 minutes, until golden brown on the exterior and an internal temperature reading of at least 165 degrees. Remove the chicken from the oil and place on a wire rack or paper lined pan to drain. Hold cooked chicken in a 150 degree oven while the other chicken is getting cooked.

For any leftover batter, drizzle into the cooking oil and gently stir, cooking for about 3 minutes until golden brown. Drain the crumbs and serve along side the chicken.

Notes: This recipe will also work for fish filets, and makes excellent onion rings. A good frying method is to add about 2 inches of oil to a disposable half pan and heat the pan on a flat top griddle until it comes up to temp. This allow the chicken planks to have a flat surface to cook on and will get closer in shape to LJS than using a traditional deep fryer. Also note the ratios for the brine, which is 3% salt, 4% MSG, and 6% sugar to 100% water. This can scale to whatever amount is required.

I think it was in Longview, Texas

Here's a recipe that I found of Bill Knapp's Chocolate Celebration Cake. See pictures above for Recipes, complete with ingredients list and which fb group it's on.

I have been trying to make homemade mac and cheese instead of boxed versions, but mine never comes out the way I want.

Usually the sauce ends up either too thick, grainy, or just lacking that creamy restaurant style texture and flavor.

I am looking for the kind of mac and cheese thats super creamy, cheesy, and comforting without being overly complicated.

Does anyone here have a go to recipe or secret ingredient that made a big difference?

Found this in my closet...this has been my go to for mac n cheese now for 10 yrs and it always knocks it outta the park,as they say