I did a little reading about the chain and the sauce last evening after posting. Most postings are convinced the ingredients are what TXcajun posted although I did find a few from past employees that claimed they used to mix it on location with a non-disclosure agreement, but confirmed the same ingredients. Some claim it’s identical or a ripoff of an AL restaurant called Guthrie’s.
A couple of other employees claim the the other employees on record are wrong and missing about 2 other ingredients. Not having tasted it, I don’t know, but I would suspect that a Creole/Cajun Remoulade would have a bit of a noticable kick beyond the amount of black pepper & ingredients above even with the addition of paprika and lemon juice. We tried so many variations on this theme a few years for the sandwich station and gave up on a mayo/catsup based sauce.
With all of the web info and inquiries on the sauce, I’m surprised that there is so little interest in the marinade or the breader if the chicken strips are so spectacular. Only thing that I found was one ex-employee claimed that it was nothing more then iced chicken mixed with water and msg and the breader was nothing more then a flour finer then AP.
The streamlined simplicity of the menu I find interesting in a day that established QSR’s that have traditionally focused on doing a few things right are now being forced to diversify. Yet startups seem to be praised for very basic menus with few choices that seem to be the current formula for success.