A lean chicken patty needs the fat that mayo brings, so most chicken sandwich sauces start there. From that base, a sauce adds sharpness, sweetness, or both. Chicken carries sweet better than beef, which is why honey mustard and maple turn up on chicken and rarely on burgers.
The variables
- Fat. Mayo, on both buns or as the base of a blended sauce.
- Sharp. Yellow mustard, or a hot chili for heat.
- Sweet. Maple syrup, honey, or sweet pickles.
- Placement. A thick sauce goes on the bun. A thin drizzle goes over the patty, where it seasons the crust without soaking it.
Options
| Option | Pick it when | Ratio |
|---|---|---|
| Mayo | The classic; any build | On both buns |
| Mayo and mustard, separate | Deluxe builds, with pickles and onion | Mayo on the buns, mustard on the patty |
| Spicy maple mustard | Sweet pickles and slaw (The ATL special) | About 2:2:1 mayo, mustard, maple syrup, with ground hot chilies to taste; thin enough to drizzle |
| Marinara | The Italian build, with mozzarella | Simple marinara or Marinara sauce, warm, on the patty |
| BBQ | Softer, unbreaded patties | Sweet, smoky sauce with raw onion; it softens a crust |
How it fails
- Soggy crust: too much sauce on the patty. Drizzle it, or move it to the bun.
- Flat: mayo with nothing sharp. Add mustard or a sour pickle.