From Our Editors
Guthrie’s slathers its golden chicken fingers in a sauce invented by a 10-year-old. The youngster was Hud Guthrie, and he crafted his condiment in 1978 for a competition between the Guthrie children. The question to be settled: who could concoct the most delicious enhancement for the family restaurant’s chicken fingers?
More than 30 years later, Hud’s exact formula continues to drizzle Guthrie’s chicken throughout the South, complementing bucketfuls of golden fried chicken or plates heaped with fries, slaw, and texas toast. Kitchens also whip up lighter fare, such as grilled chicken sandwiches, which ride rivers of sweet tea toward stomach satisfaction. Afterward, desserts of fried pie sweeten repasts more effectively than cutlery whittled from candy canes.