Knew Zaxby's Back When It Was Just Zax

While attending Georgia Southern in the very early 90's, my friends and I spent countless hours eating chicken fingers and wings at a restaurant on campus called Zax. The chicken fingers were the best, the wings pretty awesome. But the dipping sauce for the chicken was unbelievable. After graduation, I thought I was leaving Zax behind, one of those great college memories. I missed the chicken fingers and that fantastic sauce. Fortunately, teh missing didn't last long.

Seventeen years since that original Zax opened, there are now over 400 Zaxby's in ten states. The chain is growing, moving outside the Southeast. But they're staying true to the recipes that got them there. Including the secret Zax sauce.

This recipe, posted on Recipelink.com, is about "half-right", according to Zaxby's Co-founder Tony Townley...

Zaxby's Chicken Fingers Dipping Sauce (Zax Sauce)

• 1/2 cup mayonnaise
• 1/4 cup Heinz ketchup
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Worcestershire sauce
• lots of black pepper

Mix together the mayo, ketchup and garlic powder blending well. Add Worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well. Repeat process covering surface of sauce with black pepper and stir until blended well. Refrigerate for at least two hours prior to use to allow the flavors to mingle. Serve with chicken fingers.