Zaxby's-Style Chicken Fingers & Buffalo Wings
Recreate the iconic Zaxby's chicken fingers and buffalo wings at home with a perfectly seasoned crispy breading and tangy Zax sauce, delivering restaurant-quality flavor at around 520 calories per serving.
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25m
4
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Ingredients
- 1 lb boneless skinless chicken breasts, sliced into thick finger-sized strips
- 1.5 lbs chicken wings, split into flats and drumettes
- 2 cups buttermilk
- 2 teaspoons hot sauce (such as Texas Pete), divided
- 2 cups all-purpose flour
- 1 tablespoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil, for frying (about 4 cups)
- 1/2 cup Frank's RedHot sauce
- 3 tablespoons unsalted butter, melted
- 1 tablespoon Worcestershire sauce
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon garlic powder (for Zax sauce)
- 1/2 teaspoon black pepper (for Zax sauce)
- Celery sticks and ranch dressing, for serving
Instructions
- 1
Marinate the Chicken
In a large bowl, whisk together the buttermilk and 1 teaspoon of hot sauce. Add the chicken finger strips and wing pieces to the buttermilk mixture, making sure all pieces are fully submerged. Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum tenderness and flavor.
- 2
Make the Zax Sauce
In a small bowl, whisk together the mayonnaise, ketchup, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and remaining 1 teaspoon hot sauce until smooth and well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve — the sauce improves as it sits.
- 3
Prepare the Buffalo Sauce
In a medium saucepan over low heat, combine the Frank's RedHot sauce, melted butter, and Worcestershire sauce. Stir until fully combined and slightly warmed. Remove from heat and set aside. Do not boil the sauce or the butter may separate.
- 4
Set Up the Breading Station
In a wide shallow bowl or baking dish, whisk together the all-purpose flour, seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper. Remove the chicken from the buttermilk marinade, allowing any excess to drip off, but do not pat dry — the wet surface helps the breading adhere.
- 5
Bread the Chicken
Working in batches, dredge each piece of chicken thoroughly in the seasoned flour mixture, pressing firmly to ensure a thick, even coating on all sides. For an extra-crispy crust, dip the floured piece briefly back into the buttermilk and dredge in flour a second time. Set breaded pieces on a wire rack and let rest for 10 minutes to help the coating set.
- 6
Heat the Oil
Pour vegetable oil into a large heavy-bottomed pot or deep skillet to a depth of about 3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer for accuracy. Maintain this temperature throughout frying, adjusting the heat as needed between batches.
- 7
Fry the Chicken Wings
Carefully lower the wing pieces into the hot oil in a single layer, working in batches to avoid crowding. Fry for 10–12 minutes, turning occasionally, until the wings are deep golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and immediately toss with the buffalo sauce in a large bowl.
- 8
Fry the Chicken Fingers
Allow the oil to return to 350°F between batches. Fry the chicken finger strips for 5–7 minutes, turning once halfway through, until they are golden brown, crispy, and cooked through to 165°F (74°C) internally. Transfer to the wire rack and allow to rest for 2 minutes before serving.
- 9
Serve
Arrange the crispy chicken fingers and buffalo wings on a large platter. Serve immediately alongside the homemade Zax dipping sauce, ranch dressing, and fresh celery sticks. Offer extra buffalo sauce on the side for dipping if desired.
Chef's Tips
For the crunchiest coating, let the breaded chicken rest on a wire rack for 10 minutes before frying — this helps the flour hydrate and adhere. Keep finished pieces warm in a 200°F oven on a rack while you fry remaining batches. The Zax sauce tastes even better the next day, so make it ahead when possible. For extra heat, add more cayenne to the flour or a splash of additional hot sauce to the buffalo coating.
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?
The listed total time is 55 minutes. Prep time is 25 minutes and cooking time is 30 minutes. Follow the instructions for any resting or chilling steps.
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?
The listed difficulty level is medium.