Zaxby's-Style Chicken Fingers & Buffalo Wings
Recreate the iconic Zaxby's chicken fingers and buffalo wings at home — crispy buttermilk-marinated tenders paired with saucy, tangy buffalo wings for a crowd-pleasing main course loaded with protein and bold Southern flavor.
25m
4
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Ingredients
- 1.5 lbs chicken tenderloins (about 8–10 pieces)
- 1.5 lbs chicken wings, split into flats and drumettes (about 12 pieces)
- 2 cups buttermilk
- 1 tablespoon hot sauce (such as Frank's RedHot), for marinade
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1.5 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1.5 teaspoons salt
- Vegetable oil, for frying (about 4 cups)
- 1/2 cup Frank's RedHot sauce, for buffalo sauce
- 3 tablespoons unsalted butter, melted, for buffalo sauce
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- Ranch or blue cheese dressing, for serving
- Celery sticks, for serving
Instructions
- 1
Marinate the Chicken
In a large bowl, whisk together the buttermilk and 1 tablespoon of hot sauce. Add the chicken tenderloins and wings to the mixture, making sure all pieces are fully submerged. Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor and tenderness.
- 2
Prepare the Seasoned Flour Coating
In a large shallow dish or baking tray, whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and salt until evenly combined. This seasoned coating is the key to achieving that signature crispy crust.
- 3
Dredge the Chicken
Remove the chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure an even, thick coating. For extra crunch, dip pieces back into the buttermilk and then into the flour a second time. Place coated pieces on a wire rack and let them rest for 5 minutes.
- 4
Heat the Oil
Pour vegetable oil into a large heavy-bottomed pot or deep skillet to a depth of about 2–3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer to monitor the temperature throughout frying for consistent results.
- 5
Fry the Chicken Wings
Working in batches, carefully lower the chicken wings into the hot oil. Fry for 10–12 minutes, turning occasionally, until deeply golden brown and cooked through (internal temperature of 165°F). Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Do not crowd the pot, as it will lower the oil temperature and result in greasy chicken.
- 6
Fry the Chicken Fingers
In the same hot oil (return it to 350°F if needed), fry the chicken tenderloins in batches for 5–7 minutes per batch, turning once halfway through, until they are crispy, golden, and reach an internal temperature of 165°F. Drain on the wire rack alongside the wings.
- 7
Make the Buffalo Sauce
In a small saucepan over low heat, combine the Frank's RedHot sauce, melted butter, honey, and Worcestershire sauce. Stir until the butter is fully incorporated and the sauce is smooth and glossy, about 2 minutes. Remove from heat.
- 8
Toss the Wings in Buffalo Sauce
Transfer the fried chicken wings to a large mixing bowl. Pour the buffalo sauce over the wings and toss vigorously until every piece is evenly coated in the glossy, tangy sauce. The chicken fingers can be served plain for dipping or lightly sauced as well.
- 9
Serve
Arrange the buffalo wings and crispy chicken fingers together on a large serving platter. Serve immediately alongside ranch or blue cheese dressing for dipping and fresh celery sticks. For the full Zaxby's experience, offer extra hot sauce on the side.
Chef's Tips
For the crispiest coating, make sure your oil is at a steady 350°F before adding chicken — use a thermometer. Double-dredging (buttermilk → flour → buttermilk → flour) gives you a thicker, crunchier crust just like the restaurant. Let the coated chicken rest on a wire rack for a few minutes before frying to help the coating adhere better. If you prefer baked wings, bake at 425°F on a wire rack for 45–50 minutes, flipping halfway. Leftover chicken reheats best in an air fryer at 375°F for 5–6 minutes to restore crispiness.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this zaxby's-style chicken fingers & buffalo wings
How long does it take to make Zaxby's-Style Chicken Fingers & Buffalo Wings?
This recipe takes 1H total time, including 25 minutes prep time and 35 minutes cooking time.
How many servings does this Zaxby's-Style Chicken Fingers & Buffalo Wings recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Zaxby's-Style Chicken Fingers & Buffalo Wings recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Zaxby's-Style Chicken Fingers & Buffalo Wings recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this zaxby's-style chicken fingers & buffalo wings ahead of time?
Yes! You can prepare this zaxby's-style chicken fingers & buffalo wings up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover zaxby's-style chicken fingers & buffalo wings?
Store leftover zaxby's-style chicken fingers & buffalo wings covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with zaxby's-style chicken fingers & buffalo wings?
This zaxby's-style chicken fingers & buffalo wings pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze zaxby's-style chicken fingers & buffalo wings?
Yes, this zaxby's-style chicken fingers & buffalo wings freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.