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Copycat KFC Georgia Gold BBQ Sauce

This mustard and vinegar-based BBQ sauce kicks your mouth’s ass. With flavor.

KFC Georgia Gold BBQ Sauce Copycat Recipe

We are head over heels in love with KFC’s “Georgia Gold” BBQ sauce. With a base of yellow mustard and vinegar, it’s like honey mustard for grown-ups; not too sweet, and bringing tons of flavor without adding heat.

KFC Georgia Gold BBQ Sauce Copycat Recipe

So what do you do if, like us, the nearest KFC is a forty minute drive away, and your chicken gets soggy by the time you get it home to eat it in private in a windowless room, silently and quickly, like a feverish rodent? You make it yourself.

KFC Georgia Gold BBQ Sauce Copycat Recipe

KFC Georgia Gold BBQ Sauce Copycat Recipe

Making KFC’s famous “Georgia Gold” copycat BBQ sauce is easier than you think, and it uses ingredients you probably already have in your pantry, if your pantry is both well-stocked and you have a pantry. You don’t even need to turn on the stove. If you even have a stove.

KFC Georgia Gold BBQ Sauce Copycat Recipe

KFC Georgia Gold BBQ Sauce Copycat Recipe

Use this sauce as a baste for cooking ribs, brush it onto fried chicken, or hell, dip frozen microwaved chicken tenders into it. This Georgia Gold BBQ sauce recipe has the power to elevate any meal to rockstar status. Enjoy.

Copycat KFC "Georgia Gold" BBQ Sauce
Yields 2
KFC's zippy mustard-and-vinegar bbq sauce is easy to make at home, and is the perfect accompaniment to chicken or pork.
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Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Ingredients
  1. 1 cup yellow mustard (French's or similar)
  2. 2/3 cup apple cider vinegar
  3. 1⁄4 cup molasses
  4. 1/2 cup honey
  5. 2 Tablespoons dark brown sugar
  6. 2 teaspoons Worcestershire sauce
  7. 2 teaspoons mild hot sauce (Frank's Red Hot or similar)
Instructions
  1. Combine all ingredients in a large bowl. Stir or whisk to combine thoroughly.
Spork & Barrel http://sporkandbarrel.com/
KFC Georgia Gold BBQ Sauce Copycat Recipe

Written by Malcolm Bedell

Malcolm is the author of “Eating in Maine: At Home, On the Town, and On the Road,” as well as a frequent contributor to Serious Eats, Down East Magazine, The L.A. Weekly, The Guardian, The Huffington Post, and more. When not poisoning his body with garbage and then posting sardonic commentary about it on the Internet, he also owns and operates the ‘Wich, Please food truck, named Eater.com’s “Hottest Restaurant in Maine” for 2015.

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