Zaxby’s Chicken Finger Plate Copycat Recipe
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| Bring home that craveable fast-food comfort with crispy chicken tenders, buttery Texas toast, cool slaw, and a tangy creamy sauce made for dipping. |
If you love the crispy, juicy comfort of a Zaxby’s Chicken Finger Plate, this easy homemade version is for you. It has tender chicken strips, a well-seasoned crunchy coating, crinkle fries, Texas toast, and a creamy dipping sauce that brings it all together. Best of all, you can make it right in your own kitchen with simple ingredients.
This copycat Zaxby’s Chicken Finger Plate recipe is made for busy home cooks in the USA who want that restaurant-style meal without leaving the house. It is family-friendly, beginner-friendly, and easy to customize too.
Why People Love Zaxby’s and the Chicken Finger Plate
Zaxby’s is a popular fast-casual restaurant known for chicken fingers, wings, fries, and sauces. It started in Georgia and built a loyal fan base by serving crispy chicken with bold flavor and a fun Southern fast-food feel. For many people, a trip to Zaxby’s means comfort food that hits the spot every single time.
The Chicken Finger Plate is one of its most loved meals. It usually comes with golden chicken fingers, crinkle fries, Texas toast, coleslaw, and dipping sauce. What makes it so iconic? It is all about the mix of textures and flavors. You get the crunch from the breading, the juiciness from the chicken, the buttery warmth of the toast, and that cool, creamy sauce on the side. It is salty, savory, crispy, and comforting all at once.
This recipe is inspired by that experience. It is not the original recipe, and it is not affiliated with or endorsed by Zaxby’s. “Zaxby’s” is a trademark of its respective owner.
What This Copycat Recipe Tastes Like
Think of this plate like your favorite weekend takeout, but fresher. The chicken is marinated in buttermilk so it stays tender. The coating fries up crisp and craggy, which helps every bite hold onto a little extra flavor. The sauce is creamy, tangy, a little peppery, and just rich enough to make you want one more bite.
And let’s be honest, is there anything better than dunking hot chicken fingers into a cold dipping sauce? That contrast is part of the magic.
Ingredients You’ll Need
Serves: 4
Prep time: 25 minutes, plus 1 to 4 hours marinating time
Cook time: 20 to 25 minutes
For the chicken marinade:
- 2 pounds chicken tenderloins, or chicken breasts cut into strips
- 2 cups buttermilk
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
For the breading:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
For frying:
- Vegetable oil, peanut oil, or canola oil, enough for 2 to 3 inches in a heavy pot
For the copycat dipping sauce:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon seasoned salt
For the plate sides:
- Frozen crinkle-cut fries
- 4 thick slices Texas toast or thick white bread
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- Optional: prepared coleslaw for serving
Approximate Nutrition Per Serving
These numbers are estimates and can change based on the brands you use and how much oil the chicken absorbs.
- Calories: 880
- Protein: 42g
- Carbohydrates: 68g
- Fat: 47g
- Fiber: 4g
- Sugar: 7g
- Sodium: 1450mg
How to Make Zaxby’s Chicken Finger Plate at Home
If frying chicken feels a little intimidating, don’t worry. Once you do it step by step, it is very manageable. Think of it like setting up a little assembly line.
Step 1: Marinate the chicken.
In a large bowl, whisk together the buttermilk, egg, salt, black pepper, and garlic powder. Add the chicken tenderloins and stir to coat them well. Cover the bowl and place it in the fridge for at least 1 hour. If you have time, marinate for up to 4 hours for more tender chicken.
Food safety tip: Always marinate chicken in the refrigerator, never on the counter.
Step 2: Make the dipping sauce.
In a small bowl, stir together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and seasoned salt. Cover and chill until serving time. This quick sauce gets even better after it sits for a bit, so making it early is a smart move.
Step 3: Prepare the breading station.
In a shallow dish or baking pan, mix the flour, cornstarch, seasoned salt, paprika, garlic powder, onion powder, black pepper, and cayenne if using. The cornstarch helps create that crisp outer layer, kind of like giving the breading a little extra snap.
Step 4: Bread the chicken.
Remove the chicken from the marinade one piece at a time. Let the extra marinade drip off, then press the chicken firmly into the flour mixture. Coat each piece well. For a thicker crust, dip the floured chicken back into the marinade quickly, then back into the flour mixture for a second coat.
Place the breaded chicken pieces on a sheet pan or large plate and let them rest for 10 minutes. That short rest helps the coating stick better during frying.
Step 5: Heat the oil.
Pour oil into a heavy pot or deep skillet until it is about 2 to 3 inches deep. Heat the oil to 350°F. Use a thermometer if you have one. That makes a big difference. If the oil is too cool, the breading gets greasy. If it is too hot, the outside browns before the inside cooks through.
Step 6: Fry the chicken.
Carefully lower a few pieces of chicken into the hot oil. Do not crowd the pot. Fry for 4 to 6 minutes, turning as needed, until the chicken is deep golden brown and cooked through. The exact time depends on the thickness of your chicken strips.
Transfer the cooked chicken to a wire rack set over a sheet pan or to a paper towel-lined plate. Repeat with the remaining chicken, making sure the oil returns to 350°F between batches.
Important food safety note: Chicken should reach an internal temperature of 165°F in the thickest part. Use an instant-read thermometer to check.
Step 7: Bake the fries.
While the chicken fries, bake the crinkle fries according to the package directions. If you want them extra crisp, spread them in a single layer and give them a few extra minutes, keeping an eye on them near the end.
Step 8: Make the Texas toast.
Mix the melted butter with the garlic powder. Brush both sides of the bread lightly with the butter mixture. Toast in a skillet over medium heat or under the broiler until golden brown on both sides.
Step 9: Build your plate.
Serve the crispy chicken fingers with crinkle fries, Texas toast, dipping sauce, and coleslaw if desired. That is your homemade Chicken Finger Plate, ready to enjoy.
Helpful Tips for the Best Copycat Chicken Fingers
- Use tenderloins if possible: They cook evenly and stay juicy.
- Don’t skip the marinating time: It helps the chicken stay moist and flavorful.
- Let the breaded chicken rest: This small step helps the coating stick.
- Use a thermometer: It takes the guesswork out of frying.
- Fry in batches: Crowding the pan lowers the oil temperature.
- Serve right away: Fried chicken is at its crispiest while hot and fresh.
Easy Shortcuts and Home Kitchen Options
Want to simplify this recipe even more? You absolutely can.
Air fryer option:
- Preheat the air fryer to 400°F.
- Spray the breaded chicken lightly with cooking spray.
- Cook in a single layer for 10 to 12 minutes, flipping halfway through.
- Cook until golden and the internal temperature reaches 165°F.
Oven-baked option:
- Place breaded chicken on a greased wire rack over a sheet pan.
- Spray lightly with cooking spray.
- Bake at 425°F for 18 to 22 minutes, flipping once.
- Check for 165°F internally before serving.
Time-saving ideas:
- Use store-bought coleslaw.
- Use frozen fries for convenience.
- Mix the sauce a day ahead.
- Cut your own Texas toast from thick sandwich bread if that is what you have.
Allergy-Friendly and Diet Preference Modifications
This is where a home recipe really shines. You can tweak it to fit your family’s needs much more easily than a restaurant meal.
Gluten-free:
- Use a good gluten-free all-purpose flour blend in place of regular flour.
- Make sure your cornstarch, seasoned salt, and Worcestershire sauce are certified gluten-free.
- Serve with gluten-free fries and gluten-free bread or skip the toast.
Dairy-free:
- Replace buttermilk with unsweetened plain almond milk or oat milk mixed with 2 teaspoons lemon juice or vinegar.
- Use dairy-free butter on the toast.
- Choose a dairy-free mayo for the sauce if needed.
Egg-free:
- Skip the egg in the marinade and use buttermilk alone.
- You can also use plain unsweetened dairy-free yogurt thinned with a little milk substitute.
- Check your bread and mayo labels for hidden egg.
Soy-free:
- Double-check mayonnaise, bread, and frozen fries, since soy often shows up there.
- Use a soy-free Worcestershire sauce or replace it with a splash of apple cider vinegar plus a pinch of extra salt.
Peanut-free:
- Fry in canola or vegetable oil instead of peanut oil.
- Always read labels on packaged sides and bread.
Lower-carb:
- Use crushed pork rinds mixed with a little almond flour instead of flour breading.
- Serve with a side salad or roasted green beans instead of fries.
- Skip the toast or use a low-carb bread option.
Paleo-inspired:
- Use chicken tenders marinated in unsweetened coconut milk with a splash of lemon juice.
- Coat with arrowroot starch and almond flour.
- Pan-fry in avocado oil.
- Serve with sweet potato fries and a paleo-friendly mayo-based dip.
Vegetarian idea:
- Swap the chicken for extra-firm tofu strips or cauliflower pieces.
- Use the same breading and bake or air fry until crisp.
- It won’t taste exactly the same, of course, but it gives you that same crunchy, dippable feel.
Spicier version:
- Add more cayenne to the flour.
- Mix a little hot sauce into the marinade.
- Stir a dash of hot sauce into the dipping sauce too.
What to Serve with Chicken Finger Plate
If you want the full restaurant-style meal at home, try these side ideas:
- Crinkle-cut fries
- Texas toast
- Creamy coleslaw
- Mac and cheese
- Pickles
- Celery sticks
- Sweet tea or lemonade
Storage and Reheating
To store: Keep leftover chicken in an airtight container in the fridge for up to 3 days.
To reheat: For the crispiest results, reheat in a 375°F oven or air fryer for a few minutes until hot. Avoid the microwave if you can, since it softens the breading.
To store sauce: Keep the dipping sauce in a sealed container in the fridge for up to 5 days.
Frequently Asked Questions
Can I use chicken breasts instead of tenderloins?
Yes. Just slice chicken breasts into even strips so they cook at the same rate.
What oil is best for frying chicken fingers?
Vegetable, canola, or peanut oil all work well because they handle heat nicely and have a neutral flavor.
Can I make the chicken ahead?
You can bread the chicken and refrigerate it briefly before frying, but it is best cooked fresh for the crispiest texture.
Can I freeze it?
Yes. Freeze the cooked chicken fingers on a tray, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer until hot and crisp and the center reaches 165°F.
Final Thoughts
This homemade Zaxby’s Chicken Finger Plate copycat recipe is the kind of meal that makes an ordinary night feel a little more fun. It is crispy, hearty, and full of that comfort-food charm people crave. Whether you make the full plate with fries and toast or just whip up the chicken and sauce for lunch, it is a satisfying recipe to keep in your rotation.
If you try this recipe, I’d love to hear how it turned out for you. Did you fry it, bake it, or use the air fryer? Did you add coleslaw or make it spicy? Leave a comment and share your version. And if this recipe hit the spot, please share it with friends and family too.
Disclaimer
This is a copycat recipe created for home cooks and is inspired by the flavors and presentation of a popular restaurant dish. It is not the actual recipe, and no knowledge of any proprietary recipe is implied. This post is not affiliated with, endorsed by, or sponsored by Zaxby’s or its parent company. “Zaxby’s” is a trademark of its respective owner.
Simply Copycat Recipes is also an Amazon affiliate. That means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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