Cane’s vs. Bailey’s
Battle to be finger lickin’ good
It tastes just like chicken; in fact, it is chicken, and it can be found at either Raising Cane’s or Bailey’s Chicken fingers.
Each establishing itself as a fast food chicken shack circa 1996, Cane’s came on to the scene about a week or so before Bailey’s.
“They didn’t have anything like it here [before then],” said Peyton Naquin, shift manager for Raising Cane’s No. 2, located at 202 W. Lee Dr.
With ten Cane’s locations branching out of Baton Rouge into Lafayette and Gonzales, as of this weekend, there is a surplus of chicken around every corner.
The Baton Rouge branch of Bailey’s, located at 3340 Highland Rd. and across the street from Cane’s No. 2, may only have one counterpart located in Hattiesburg, Miss., but its location and similar tastes compare strongly to that of Cane’s.
Both restaurants focus on the serving of chicken fingers and Texas Toast.
According to Naquin, Cane’s prepares its chicken by marinating it in MSG, water and salt for a period of 24 hours and then battering it in flour.
Bailey’s, like Cane’s, marinates its chicken, batters and fries it, said Mark Porta, shift manager for Bailey’s.
While Cane’s chicken has a lighter crust, Bailey’s uses a thicker crust coating and a sweeter-tasting chicken.
The Texas Toast served at Cane’s and Bailey’s, both painted in butter and garlic salt, differ in the fact that Bailey’s uses sliced bread where as Cane’s uses barbecued bread.
Other items on the menu, such as cole slaw and sandwich items, have similar tastes, textures and ingredients.
Each dinner offered on each menu is prepared with French fries, which actually do differ in taste.
Cane’s French fries are of the thinner and longer version, while Bailey’s has a thicker fry with a meatier consistency.
As for Bailey’s famous dipping sauce, which tastes incredibly similar to that of Cane’s dipping sauce, that’s where the secret of the sauce remains.
“I can’t reveal it,” Porta said jokingly. “I’ll have to kill [whoever it’s revealed to].”
Both fast food joints admit that its most popular order is its Box dinner, consisting of chicken fingers, French fries, cole slaw and Texas Toast.
Cane’s offers a variety of different sized dinners such as the Snak, Caniac, chicken sandwiches, and specials like the Tailgating pack.
While Bailey’s offers the same types of meals and deals under varying menu-listed names, Bailey’s also has chicken salads.
“[It’s] more for your money; it’s cheaper,” Porta said about Bailey’s menu.
Catering to the off-campus community of thousands, both Cane’s and Bailey’s see their share of patrons each day and hold similar business hours.
While Bailey’s opens a half an hour earlier each day of the week, opening at 10 a.m., Cane’s is open two hours later on Sundays, closing at midnight.
Both eateries close at midnight Monday through Wednesday and at 3 a.m. Thursday through Saturday.
Where each business does not seem to vary much when it comes to content and taste, the differences come in where service is concerned.
Cane’s, a larger place of operation housing dining tables and a drive-thru, carries its shifts with one manager and six staff members.
“Things are more organized as far as managers and crew members,” Naquin said. “We’re available to serve customers at all times.”
Bailey’s has only two workers for each shift and there is no dine-in facility.
It does, however, have two drive-thrus, for convenience and faster service.
“[It’s] the best service around here,” Porta said, in regards to what makes Bailey’s different from Cane’s.
When it comes to chicken, Baton Rouge won’t steer anyone wrong.
Whether it’s Raising Cane’s or Bailey’s Chicken Fingers, patrons are sure to get their dollar’s worth and find something to fill their hunger.
Whitney Pierce