There’s something oddly nostalgic about that little KFC dipping cup. Creamy, golden, just the right mix of sweet and tangy. It clings perfectly to a crispy strip, feels a little indulgent, and somehow tastes like summer fairs and road trip pit stops. This KFC Honey Mustard Sauce copycat gets you all of that, minus the drive-thru wait.
Whether you’re dipping fresh-from-the-oven chicken tenders, drizzling over a sandwich, or giving your roasted veggies a fast-food upgrade, this sauce brings KFC’s smooth, mellow magic right to your kitchen. It’s rich from real egg and mayo, sweetened with honey and just a touch of corn syrup (for that fast-food gloss), and rounded out with Dijon mustard, vinegar, and warm spice.
Once you make it, you’ll want to keep a jar in the fridge at all times.
Table of Contents
How to Make KFC Honey Mustard Sauce
Start with a base of whole-egg mayo and Dijon mustard. Blend in golden honey and light corn syrup until glossy and smooth. Add just the right amount of white vinegar to brighten it up without turning it sharp. A pinch of paprika, garlic, and turmeric give it that signature KFC golden hue. Let it rest overnight so the flavors settle into that familiar creamy-sweet tang.
Nutrition Facts (per 2-tbsp serving, ~30g)
- Calories: 130
- Total Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 9 g
- Sugar: 7 g
- Protein: 0.5 g
- Sodium: 220 mg
Ingredients
Prep Time: 5 minutes
Chill Time: 8–12 hours
Total Time: 5 minutes (plus chilling)
Servings: About 8 (makes 1 cup)
- ½ cup (128 g) mayonnaise (whole-egg, not light)
- 3 tbsp (55 g) honey
- 1 tbsp + 1 tsp (20 g) light corn syrup
- 1 tbsp (25 g) Dijon mustard
- 2½ tsp (12 g) white wine vinegar
- 1 tsp (6 g) distilled white vinegar
- ½ tsp (2 g) fine sea salt
- ⅛ tsp garlic powder
- ⅛ tsp sweet paprika
- Tiny pinch turmeric (optional, for color)
- 1 tsp water (adjust texture)
- Optional: ⅛ tsp MSG or a pinch of umami seasoning
Tools You’ll Need
- Small mixing bowl
- Whisk
- Measuring spoons
- Silicone spatula
- Jar or airtight container for storing
- Small tasting spoon
Instructions
Whisk the base
In a small bowl, combine the mayonnaise and Dijon mustard. Whisk until completely smooth.
Add sweeteners and vinegar
Pour in the honey and corn syrup. Whisk until glossy. Add both vinegars and salt, and stir again until fully emulsified.
Add the seasonings
Mix in garlic powder, paprika, and turmeric. Taste and adjust seasoning if needed.
Adjust the texture
If the sauce is too thick for dipping, add a teaspoon of water and whisk until silky.
Let it rest
Cover and refrigerate for at least 8 hours (overnight is best). This step is crucial to mellow the mustard and blend the sweet and tangy notes.
Serve
Use as a dipping sauce, sandwich spread, or drizzle. Keep refrigerated in a sealed jar for up to 7 days.
Tips
- For the most authentic taste, use full-fat mayo and Dijon with white wine. It gives the right body and subtle sharpness.
- Let the sauce rest overnight. The flavor on day one is fine, but day two is peak KFC.
- A small splash of water keeps the sauce pourable without thinning it too much.
- Want to boost the yellow-gold color? Add a tiny pinch more turmeric or a drop of yellow mustard.
- For a thicker texture that clings to tenders like the KFC packet, whisk in a dusting of xanthan gum or blend in ½ tsp instant vanilla pudding mix (yes, really).
What to Serve With
Crispy fried chicken – Naturally. This is its soulmate. Whether you’re air frying tenders or going full southern fry, this sauce is made for golden, crunchy bites.
Chicken sandwiches – Spread a spoonful on brioche buns, layered with pickle chips and crispy chicken. It’s better than mayo and hits all the fast-food notes.
Waffle fries or crinkle-cut fries – Thick-cut salty fries are perfect for scooping and dipping. That combo of sweet mustard and salt? Totally craveable.
Grilled chicken skewers – A great way to balance out charred flavor with creamy sweetness. Perfect for summer cookouts.
Roasted sweet potatoes – Seriously underrated pairing. The honey in the sauce brings out the natural sweetness, while the mustard and vinegar cut through the richness.
Ham sliders or pork roast – This sauce isn’t just for chicken. It pairs beautifully with cured or roasted pork, especially with pickles or cheese in the mix.
Veggie trays – Use it as a dip for crunchy carrots, bell pepper strips, or steamed broccoli. The creaminess softens the raw edge of veggies while keeping them fresh.
Variations
Spicy Honey Mustard
Add ½ tsp cayenne pepper or a few dashes of hot sauce to give it a kick. Perfect if you like heat with your sweet.
Smoky BBQ Mustard Dip
Mix in 1 tsp smoked paprika and 1 tbsp BBQ sauce. Turns the sauce into a smoky-sweet mustard blend that’s great for ribs and burgers.
Low-Cal Version
Swap half the mayo with plain Greek yogurt. You’ll save fat, keep the creaminess, and add a light tang. It’ll be a little sharper, but still rich and dippable.
Carolina-Style Mustard Dip (Canada-style)
Use prepared yellow mustard with visible seeds instead of Dijon, skip the corn syrup, and blend in a little extra vinegar and mustard powder for a brighter, grainier version. Great for pulled pork.
Herby Honey Mustard
Stir in chopped fresh thyme or rosemary for a garden-fresh variation. Pairs beautifully with roasted vegetables or grilled meats.
Ingredient Substitutes
Mayonnaise
Original: Whole-egg mayo
Substitutes: Greek yogurt (for lower fat), sour cream (tangier), vegan mayo (for dairy-free)
Honey
Original: Clover or wildflower honey
Substitutes: Agave syrup, maple syrup, or brown rice syrup. Each will tweak the flavor slightly but still sweeten properly.
Light Corn Syrup
Original: Karo or glucose syrup
Substitutes: Simple syrup (1:1 sugar and water boiled), agave, or just more honey if you don’t mind a thicker finish
Dijon Mustard
Original: Smooth Dijon
Substitutes: Spicy brown mustard (for bolder heat), yellow mustard (for a tangier, less refined flavor), whole grain mustard (for texture)
Vinegar
Original: White wine and distilled vinegar blend
Substitutes: Apple cider vinegar (adds fruitiness), rice vinegar (for a softer tang), lemon juice (adds brightness but will thin the sauce)
Garlic Powder
Original: Fine garlic powder
Substitutes: Grated fresh garlic (use very sparingly), roasted garlic paste for mellow depth, or onion powder for a sweeter base
Paprika & Turmeric
Original: For color and warmth
Substitutes: Smoked paprika (adds earthiness), curry powder (tiny pinch for depth), or leave out for a paler but still flavorful sauce
Ingredients
- ½ cup (128 g) mayonnaise (whole-egg, not light)
- 3 tablespoons (55 g) honey
- 1 tablespoon + 1 teaspoon (20 g) light corn syrup
- 1 tablespoon (25 g) Dijon mustard
- 2½ teaspoons (12 g) white wine vinegar
- 1 teaspoon (6 g) distilled white vinegar
- ½ teaspoon (2 g) fine sea salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon sweet paprika
- Tiny pinch turmeric (optional, for color)
- 1 teaspoon water (adjust texture)
- Optional: ⅛ teaspoon MSG or a pinch of umami seasoning
Instructions
Whisk the base
In a small bowl, combine the mayonnaise and Dijon mustard. Whisk until completely smooth.
Add sweeteners and vinegar
Pour in the honey and corn syrup. Whisk until glossy. Add both vinegars and salt, and stir again until fully emulsified.
Add the seasonings
Mix in garlic powder, paprika, and turmeric. Taste and adjust seasoning if needed.
Adjust the texture
If the sauce is too thick for dipping, add a teaspoon of water and whisk until silky.
Let it rest
Cover and refrigerate for at least 8 hours (overnight is best). This step is crucial to mellow the mustard and blend the sweet and tangy notes.
Serve
Use as a dipping sauce, sandwich spread, or drizzle. Keep refrigerated in a sealed jar for up to 7 days.
Notes
Calories: 130 Total Fat: 10 g Saturated Fat: 1.5 g Carbohydrates: 9 g Sugar: 7 g Protein: 0.5 g Sodium: 220 mg
