Zaxby’s Chicken Fingers

Name: Zaxby's Chicken Fingers
Prep time: 20 min
Cook time: 12 min
Yield: 4
Ingredients: 1 1/2 pounds chicken breast tenderloins; 1 1/2 cups buttermilk; 1 tablespoon hot sauce; 2 cups all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; Vegetable oil for frying

Prep time: 20 minutes (plus 1 hour marinating) Cook time: 12 minutes Servings: 4

Zaxby’s built their entire brand around chicken fingers, and for good reason — they’re some of the best in the fast-food game. Each tender is hand-breaded with a well-seasoned coating that stays crunchy even after a few minutes on the plate, and the chicken inside is juicy and flavorful from a buttermilk marinade.

The double-dredge technique is optional but highly recommended. It creates a thicker, crunchier crust with more nooks and crannies for sauce to cling to. Combined with the buttermilk brine, you get chicken fingers that are moist, flavorful, and seriously crunchy.

Why Make It at Home?

A Chicken Fingerz Plate at Zaxby’s costs about $9.99 for 5 fingers with fries and toast. This recipe makes enough for 4 generous servings (about 4-5 fingers each) for about $8.00 total. Way more chicken per dollar.

Tips & Variations

Buttermilk soak is mandatory. It tenderizes the chicken through its acidity and seasons it from the inside out. Don’t skip this step, and give it at least an hour.
Double-dredge for maximum crunch. Buttermilk, flour, buttermilk, flour. The extra layer creates a significantly crunchier coating that holds up to dipping sauces.
Make Zax Sauce at home. Mix 1/2 cup mayo, 2 tablespoons ketchup, 1/2 teaspoon garlic powder, 1/2 teaspoon Worcestershire sauce, and a splash of hot sauce. That’s basically it.
Don’t overcrowd the fryer. Frying too many tenders at once drops the oil temperature, resulting in greasy, soggy coating instead of crispy, golden perfection.

Zaxby's Chicken Fingers