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What do you put on your fried chicken?

I love condiments and think it's interesting which people prefer for different foods. What's your favorite condiment for fried chicken? For fried chicken, I'm a hot sauce girl - Texas Pete or Crystal.

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  1. BBQ sauce for me, if I do anything.

    1 Reply
    1. Hot sauce.... Tapatio, sriracha, Cholula, I'm an equal opportunity hot sauce eater- use them frequently but loyal to none. With all the peppers I'm growing I think I'll work on my own as a summer project.

      2 Replies
      1. re: weezieduzzit

        I've always wanted to make my own hot sauce, good luck. I imagine it'll be a fun project.

        1. re: weezieduzzit

          Tapatio is my new favorite hot sauce. fairly thick, great color, not crazy hot

        2. I love maple syrup warmed w a little sriracha stirred in.

          6 Replies
            1. re: rjbh20

              Maple syrup with Sriracha (or other hot sauces) really isn't that odd. It's just like chicken 'n waffles, which is generally eaten with maple syrup and often with a dash of something hot and spicy.

              1. re: Breadcrumbs

                never thought about doing this but it makes so much delicious sense. thanks for the tip... i'll try to remember it for the next fried chicken run.

                  1. re: Breadcrumbs

                    I am trying to imagine how that would taste and my brain just won't connect the dots on this one. I am going to try it soon. It sounds intriguing.

                  2. A variety of hot sauces, but I love cream gravy too.

                    4 Replies
                    1. re: TXMandy

                      +1 on cream gravy, made with the dripping from frying the chicken, of course

                        1. re: TroyTempest

                          Wow, I had forgotten about that. I will risk a stroke for this
                          especially if it has some sausage fat in it and a ton of pepper

                        2. re: TXMandy

                          Yum, me too. With tons of black pepper.

                        3. I like to crumble the dried seaweed snack sheets from TJ's/Costco over fried chicken when it's hot. Haven't tried it over cold chicken though.

                            1. After frying, cook again in "feed grade" honey with lost of salt.

                              3 Replies
                                  1. re: Puffin3

                                    Honey that's considered only suitable to be fed right back to the bees.
                                    Dark, heavy, thick.

                                  1. re: HillJ

                                    Oh yea, I do that too with usually anything that's come out of a fryer.

                                      1. re: James Cristinian

                                        If it's been seasoned properly, it needs neither.

                                    1. Usually cream gravy, but if not, then pure maple syrup.

                                      1. Yikes. Good fried chicken with condiments? Never. Gravy is for mashed potatoes and syrup goes on waffles.

                                        6 Replies
                                        1. re: Bkeats

                                          You've never eaten chicken and waffles together?

                                          1. re: latindancer

                                            I've never tried that, although I am intrigued by the combo. Don't think I'd put any syrup on the chicken, though.

                                            1. re: latindancer

                                              Yes I have and I still don't put anything on the chicken if its good FC.

                                            2. re: Bkeats

                                              Amen. Spending the time and effort to get a perfectly fried & crispy bird and then watching someone drown it in some commercial glop out of a bottle is really disheartining. Might as well pour ketchup on on a torchon of foie gras.

                                                1. re: rjbh20

                                                  Well, it's not exactly 'drowned' and nobody's saying that it is.

                                                  Just a few drops that've accidentally made their way over from the waffles and the combination is pretty amazing for many of us.
                                                  Roscoe's, the home to chicken 'n waffles, is testimony to that.

                                                  Anyone who'd let ketchup come within close proximity to foie gras has a screw loose.

                                              1. I have always eaten hot fried chicken with ketchup or a few dashes of hot sauce. Cold fried chicken, on the other hand, gets dipped in a bit of mayo.

                                                1. traditional southern fried chicken I like as is. Occasionally an extra sprinkle of salt

                                                    1. It hasn't occurred to me to add toppings to fried chicken. A well seasoned dredge or marinade is all I need. It is fun to see the answers, though -- shriracha and maple syrup sounds pretty tasty!

                                                      1. Hot sauce and salt. Sliced dill pickles go well with it and cut through the grease somewhat. I like some A1 steak sauce nearby too in case, it goes well on fried chicken. The chicken needs to be hot as possible right out of the frier. I like it when it exudes steam as you cut into it

                                                        1. Good fried chicken only needs fingers. Hot or cold.

                                                          1 Reply
                                                          1. re: INDIANRIVERFL

                                                            While I find nothing wrong with condiments on fried chicken, I eat it straight up.

                                                          2. Normally nothing BUT had the best fried chicken of my life at Greene's in Roswell, GA about a year ago and theirs is served with a little honey/lemon drizzle. Dang, that was tasty!

                                                            2 Replies
                                                            1. re: hambone

                                                              Same with me, I would never think to serve a condiment with fried chicken EXCEPT when I get it at our local southern style place. They give you a cup of their secret sauce, which I'm guessing is Cattleman's Gold salad dressing with hot pepper flakes, whatever it is it's very tangy and spicy. Ha that's their name as a matter of fact, Spicy's!

                                                              1. re: coll

                                                                Oops, just realized the Cattleman's is BBQ sauce. It really is gold colored though, which is what threw me.

                                                            2. Shark Brand (sriracha) sauce ... Crystal for the money is good on fried chicken as well.

                                                              1. I'm sitting here thinking who on earth would put honey or maple syrup on fried chicken?
                                                                Then the mind goes back thirty years to when McDonalds came to town.
                                                                'Chicken McNuggets' with your choice of little plastic 'dippers'. My favorite was the 'Honey-mustard'. LOLOLO

                                                                3 Replies
                                                                1. re: Puffin3

                                                                  I've never had anything in those little plastic 'dipper' things and most likely never will.

                                                                  1. re: latindancer

                                                                    Well, it's not like you're going to spoil the flavor of a McNugget with it.

                                                                2. In Washington, DC, we eat our fried chicken wings with mambo sauce.


                                                                  1. ketchup/tabasco mixture or just pickled peppers on the side

                                                                    1. The best fried chicken I've had anywhere was in Banda Aceh, Indonesia. I'm not sure what the ingredients were, but there was a pleasant hint of mustard and chilies.

                                                                      As a result of that meal, I try to dip fried chicken in a variety of mustards. Clearly it's not the same, but I haven't been disappointed yet.

                                                                      1. Nothing for traditional fried chicken. For boneless fried chicken pieces (nuggets, strips, etc), I like honey.

                                                                        1. Usually naked. But I'm not opposed to the maple syrup/sriracha, or honey, or honey with read pepper flakes, or cream gravy, or jalapeno jelly, etc.

                                                                          1. Pepper Salt!

                                                                            It's a Taiwanese powdered condiment that has finely ground pepper, finely powdered salt and some other stuff I'm not 100% sure of - I think cinnamon may involved. In any event, it's the go to topping for breaded deep fried food, and is provided in little packets for fries at Burger King. Sometimes some cayenne powder is added for extra heat.

                                                                            1. I love fried chicken dragged through homemade chunky blue cheese dressing. I do it with roast chicken, too.
                                                                              Got that habit from making Buffalo chicken.

                                                                              12 Replies
                                                                              1. re: kitchengardengal

                                                                                I've been told by more than a few in-laws (from the Buffalo area) that the blue cheese is for the celery/carrots, NOT the chicken. (FWIW, I agree with you but if you ever find yourself stuck in Buffalo and the only thing open is a local bar, and you get wings...)

                                                                                1. re: hambone

                                                                                  I'd put blue cheese on just about anything, so Buffalo will just have to accept my rebellious eating habits!
                                                                                  Do your in-laws only dip their celery in the blue cheese? Would they put it on their wings if they had a hankerin' for it, or is that not done? This is the first I've heard of that rule! I'm interested to see what other Hounders say about it.

                                                                                  1. re: kitchengardengal

                                                                                    I think it is like putting mayo on an Italian combo/Godfather hero.

                                                                                    Nobody is going to tell you you can't... but no tried and true Brooklyner would do it.

                                                                                    1. re: hambone

                                                                                      That's okay. I'm not from Brooklyn, either.
                                                                                      Now, if you try and put ketchup on your Chicago dog, well, there's a reason to take your food away from you till you learn how to eat right!

                                                                                      1. re: kitchengardengal

                                                                                        Once you get your first 'man hair' you should be banned from putting ketchup on a hot dog.

                                                                                        1. re: hambone

                                                                                          Boy am I glad I'm a woman. I like my hot dog with ketchup and mustard. Screw relish.

                                                                                          1. re: linguafood

                                                                                            ketchup and mustard?

                                                                                            If I'm in New England I'll go native and put ketchup and mustard on my burger...

                                                                                            Whenever possible, I'll put yellow and brown mustard on my street pretzel.

                                                                                            IMHO, relish is only fit for dressing on a Reuben.

                                                                                            1. re: hambone

                                                                                              I honestly can't even remember the last time I had a hot dog. I had them more often when I was a kid -- it was either a hot dog from the bowling alley or a (fantastic) cheeseburger from the "ranchkeller".

                                                                                              Those weren't fancy dogs, either. The only way they worked for me, in that cottony, flavorless bun, was with ketchup and mustard = a little sweetness and a joke of heat to battle the inherent saltiness of crappy, cheap-ass hot dogs.

                                                                                              Gee, I wonder why I eat them so rarely these days :-D

                                                                                              1. re: hambone

                                                                                                "IMHO, relish is only fit for dressing on a Reuben."

                                                                                                It depends on the relish and why would you put in on a Reuben?

                                                                                                  1. re: grampart

                                                                                                    A Reuben has Russian dressing which has relish (right?)

                                                                                                    1. re: hambone

                                                                                                      My Russian dressing contains no relish. Some folks use Thousand Island which often contains relish. A recipe for either may call for some chopped pickle, but that's a far cry from spooning some nasty hot dog relish out of a jar.

                                                                                  2. <What's your favorite condiment for fried chicken?>

                                                                                    Aside from the salt and pepper... I suppose gravy is ok (smothered). Really, I just like them as they are -- usually.

                                                                                    1. I'm a bit of a purist when it comes to fried chicken -- if it's perfectly golden brown crunchy on the outside and juicy on the inside, I don't *need* anything with it to make me happy.

                                                                                      That said, a squeeze of lemon can sometimes be nice, hot sauce is kind of a given (tho I'm not crazy about buffalo-style)... and the magic sauce for me these days is a mix of oyster sauce, lime juice and scotch bonnet sauce, courtesy of the NYT recipe for Trini-Chinese chicken. Addictive stuff.

                                                                                      1 Reply
                                                                                      1. re: linguafood

                                                                                        Chicken like this don't need no stinkin' sauce.

                                                                                      2. I love it with Frank's Original Red Hot Sauce. In fact, I keep a bottle in the house ONLY for use on fried chicken. We use Sirachi, Tabasco, or Louisiana most of the time - but fried chicken requires Frank's.

                                                                                        1. I'm with you....Texas Pete or Crystal. I really like Texas Pete Hotter hot sauce as well.

                                                                                          Another nice dipping sauce is the Korean wing sauce from Modernist Cuisine, even with Southern-style fried chicken.


                                                                                            1. Nothing but salt and pepper- I'm a purist. 8^)

                                                                                                  1. If I can find quality, spicy fried chicken, then nothing. But that's rare so I usually put a little peanut butter on it. It melts into the grooves of the breading and tastes like a good thai chicken in peanut sauce. It can also mask the taste of overused cooking oil.

                                                                                                    1 Reply
                                                                                                    1. re: linxi

                                                                                                      Oh. I like the sound of that. Or spicy peanut butter even, like a saté sauce....

                                                                                                    2. true confession time....i dip it in mayo that has been doused in tabasco. yum!

                                                                                                      1. my preference is plain but we have a fried chicken truck that puts a vinegar/honey sauce on theirs that is really really good. I am reluctant to call it a "sauce" - it is more of a gastrique, in that it is pretty thin.