Ingredients
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1/2
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1/4
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1/2
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1/4
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1/2 - 1
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Directions
Zaxby’s Chicken Fingers Dipping Sauce,This recipe was posted in the Atlanta Journal Constitution newspaper. Zaxby’s fans have tried to duplicate the restaurant chain’s core dipping sauce. This one posted on Recipelink.com. Zaxby’s co-founder Tony Townley took a look, saying the recipe was about half-right. Try it to see if you don’t think it’s almost right! The cooking time is the refrigeration time for this recipe since there is actually no cooking involved.,Proportions as stated result in incorrect blend. Adjust as follows: 3/4 cup mayo 1/2 cup ketchup 1 tsp garlic powder 1 tsp black peper ~2 tsp (more or less to flavor) Worcestershire sauce I can’t vouch for missing ingredients, but I compared it to a sample batch of actual Zaxby’s sauce using only the listed. This balance is pretty close.,Since the recipe for the sauce and the concept for a chicken fingers, fry, slaw and toast restaurant was originally stolen by a former employee of a Guthrie’s restaurant (established 1965 in Alabama), perhaps some should consider giving the originator of the concept a try… Juicier chicken and tastier fries for sure at Guthrie’s, but the sauce is the same since the recipe was stolen. What a shame.
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Steps
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1
Done
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Mix Together the Mayo, Ketchup, and Garlic Powder, Blending Well. Add Worcestershire Sauce and Blend Well. Cover the Surface of Sauce With Lots of Black Pepper Until Just Coated. Blend Well. Repeat Process Covering Surface With Black Pepper and Stir Until Belnded Well. Refrigerate For at Least Two Hours Prior to Use to Allow the Flavors to Mingle. Serve With Chicken Fingers. |
