Chicken fingers. To most, they are the ubiquitous food of children. Pre-formed bits of chicken squished together into an oblong shape and fried. Not to me. You see, I grew up in the South.
In the South, we love chicken fingers made of strips of real chicken breast that is hand-breaded and fried to a golden brown. In fact, there are whole restaurants that only sell chicken fingers.
Yep, you heard me right. The entire menu is made up of chicken fingers, french fries, coleslaw, and toast. That’s it. My favorite of these is Guthrie’s. Deep-fried deliciousness at its best. The other awesome thing about Guthrie’s is their delicious dipping sauce. I loved it and could drink it by the gallon if given the chance.
Then I moved to Canada where chicken fingers are not all that. At least not at most places. I broke down a few weeks ago and bought frozen Southern Style chicken fingers from Superstore. They were actually pretty good which sent my brain back to Guthrie’s. And that sauce. I had to make my own and soon.
Little did I know that it is made up of a host of ingredients that I have in my refrigerator at all times. This does not bode well for my waistline. This dip is super easy to make and it is so tasty. It may actually be BETTER with fries. If you want to experience a little bit of Southern, stir up some of this super yummy dip for the next time you make chicken fingers or fries.
This weekend, I made a batch of Guthrie’s Sauce. I skipped the chicken fingers altogether and used it as fry sauce. We had leftover pulled pork in the fridge. I air-fried a batch of crinkle cut fries, sprinkled it with shredded cheese and topped it with pulled pork. A drizzle of Guthrie’s sauce brought everything together.
Basically, this is the quite possibly the yummiest condiment EVER.
Guthrie’s Sauce or Fry Sauce Printable Recipe
- 1/2 cup mayonaise
- 1/4 cup ketchup
- 1/2 tsp garlic powder
- 1/2 tsp Worchestershire sauce
- 1 Tbsp black pepper, see instructions
- Optional: Frank's Red Hot Sauce to taste
- Mix first 4 ingredients in a small bowl.
- Grind fresh ground ground pepper on to the sauce until the top is covered.
- Repeat another coating of pepper. Stir.
- Let sit for 2 hours for flavors to mingle.
Nutrition Information:Yield: 10
Amount Per Serving: Calories: 85 Saturated Fat: 1g Cholesterol: 4mg Sodium: 128mg Carbohydrates: 2g Sugar: 1g