Copycat Chick-fil-A Sauce (Sweet, Smoky, Tangy)

Why You’ll Love This Recipe

• Fast, foolproof, and no-cook: whisk and chill.
• Hits all the notes—creamy, sweet, smoky, and lightly tangy.
• Uses pantry staples you probably have on hand.
• Perfect for chicken tenders, waffle fries, burgers, and veggie trays.

Grocery List

• Produce: 1 lemon
• Dairy: None
• Pantry: Mayonnaise, barbecue sauce, honey, yellow mustard, Dijon mustard, smoked paprika, garlic powder, onion powder, fine salt, cayenne or hot sauce (optional)

Full Ingredients

Base

• 1/2 cup mayonnaise (120 g), full-fat for best body and sheen
• 3 tablespoons barbecue sauce (about 45 g), smoky-sweet style

Sweet & Tangy

• 2 tablespoons honey (42 g)
• 1 tablespoon yellow mustard (15 g)
• 2 teaspoons Dijon mustard (10 g)
• 2 teaspoons fresh lemon juice (10 ml)

Seasonings & Balance

• 1/4 teaspoon smoked paprika
• 1/4 teaspoon fine salt (reduce if your barbecue sauce is very salty)
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

Optional Heat & Consistency

• Pinch cayenne or 1/4 teaspoon hot sauce
• 1–2 teaspoons water, to thin as desired

Step-by-Step Instructions

Step 1: Set up your mixing station

Grab a medium mixing bowl, a whisk, and a silicone spatula. For easy measuring, use a digital scale or level off spoon measurements. If your honey is thick, warm the jar briefly in a bowl of warm water so it flows easily.

Step 2: Whisk the creamy base

Add the mayonnaise and barbecue sauce to the bowl. Whisk until the color is even and the mixture looks smooth and slightly glossy. This creates a stable base that will prevent separation later.

Step 3: Build sweet-tangy layers

Whisk in the honey, yellow mustard, Dijon mustard, and lemon juice. Keep whisking for 30–45 seconds until the sauce turns glossy and ribbons off the whisk. You should see a pale apricot-gold color and a silky texture.

Step 4: Season and balance

Add smoked paprika, salt, garlic powder, onion powder, and optional cayenne or hot sauce. Whisk to combine. Taste: add 1/2 teaspoon honey if you prefer sweeter, or 1/2 teaspoon lemon juice if you want more tang. A tiny pinch of salt can brighten everything if flavors seem muted.

Step 5: Adjust consistency

For a perfect dipping texture that clings to fries and chicken, thin with 1–2 teaspoons water, whisking after each addition. Aim for a sauce that leaves slow, smooth ribbons and lightly coats the back of a spoon without feeling heavy.

Step 6: Chill to meld and serve

Transfer to a jar or covered bowl and refrigerate for 30 minutes at 37–40°F (3–4°C). Resting allows the spices to bloom and the acidity to mellow. Serve chilled. For food safety, keep the sauce at or below 40°F and limit time at room temperature to under 2 hours.

Pro Tips

• Barbecue sauce choice matters: a smoky, molasses-forward Kansas City–style works best. If using a tangy vinegar-heavy sauce, you may need a touch more honey.
• Use full-fat mayonnaise for the classic richness and sheen; light mayo will be thinner and less glossy.
• Fresh lemon juice has brighter flavor than bottled and keeps the sauce lively.
• Rest time is flavor time: even 15 minutes helps, but 30 minutes yields the smoothest, most rounded taste.
• Need smokier notes? Add an extra pinch of smoked paprika instead of more barbecue sauce to avoid thinning.

Variations

• Spicy: Add 1–2 teaspoons hot sauce or 1/4–1/2 teaspoon chipotle powder for a deeper heat and subtle smokiness.
• Maple-Dijon: Swap honey for pure maple syrup and increase Dijon by 1 teaspoon for a woodsy, sharper profile.
• Lighter: Replace 1/4 cup of the mayonnaise with 1/4 cup plain Greek yogurt; add an extra 1/2 teaspoon honey to balance tang.

Storage & Make-Ahead

Refrigerate in a sealed jar for up to 7 days (3 days if using homemade mayonnaise with raw egg). Keep at or below 40°F. Do not freeze—mayonnaise-based sauces can separate after thawing. Make it a day ahead for the best integrated flavor.

Nutrition (per serving)

Approximate for 2 tablespoons: 125 calories; 11 g fat; 9 g carbohydrates; 0 g protein; 260 mg sodium.