From what gather, the clones of the original Guthrie’s such as Zaxby’s, RC’s, Billy Bob’s and others have retained the simple process of brining fresh chicken with MSG and single coating in unseasoned flour. The remoulade sauce or others they provide is what makes up for the flavor. I’ve never had any of them unil recently, so I’m clueless beyond what I’ve read about their process and marketing that seem to be pivot around their sauces rather then the taste and seasoning of the chicken.
Any independent assessment of the chicken? Is it just salty or bland? I do hear that Zaxby’s does season their fries and some of their other products unlike the others and has a much expanded menu, otherwise the core product/ chicken strips and original sauces varies very little between the chains.
Next time I’m up in TN, I’m going to make a point of trying Zaxby’s which I understand has popped up everywhere.
Any comments on the core sides such as the cole slaw (sweet or vinegary ?), TX toast/Garlic Bread or fries? I keep hearing references to the cole slaws and fries tasting like bulk Sysco/foodservice institutional offerings. Are the breads frozen fare as well?