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Recreating Zaxby's signature chicken at home delivers that signature crispy coating and saucy perfection you crave after every bite. The secret lies in a buttermilk brine that keeps the meat juicy while a double-frying technique locks in that legendary crunch.
I've perfected this method after countless batches—no shortcuts, just restaurant-quality results on your stovetop.
The process starts with a foolproof breading technique using seasoned flour and cornstarch for that signature texture. Frying in two stages (first at lower temp, then higher) ensures the coating stays crispy while the chicken stays tender inside.
The buttermilk marinade works its magic overnight, guaranteeing juicy meat that won't dry out during frying.
What makes this recipe shine is the saucy element—just like Zaxby's, you'll have options for ranch or buffalo sauce. The breading absorbs the sauce perfectly, creating that addictive combination of crispy, saucy, and saucy again.
Every bite delivers the same satisfaction as the original, but with the flexibility to adjust spice levels to your taste.
Serve with classic sides like waffle fries or coleslaw for the full experience. This recipe proves you don't need a restaurant visit to enjoy Zaxby's iconic flavors—just follow these steps for crispy, saucy perfection at home.
Ingredients for zaxby's chicken
Foolproof buttermilk brine and double-frying secret for restaurant-quality crispiness and juicy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Pounded to even thickness |
| Buttermilk 🥛 | 2 cups | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 1 ½ cups | For breading base |
| Cornstarch 🌾 | ½ cup | For extra crunch |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning flour |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For seasoning |
| Onion Powder 🧅 | 1 tsp | For seasoning |
| Paprika 🌶️ | 1 tsp | Smoked for depth |
| Vegetable Oil 🫒 | 4 cups | For frying (high smoke point) |
| Ranch Dressing 🥛 | 1 cup | For dipping sauce |
| Hot Sauce 🌶️ | ¼ cup | For buffalo sauce |
| Butter 🧈 | 2 tbsp | Melted for buffalo sauce |
| Lemon Juice 🍋 | 1 tbsp | For tang in sauce |
The chicken breasts are the foundation—look for plump, evenly sized cuts at the grocery store, like Perdue or Tyson. Pounding them to even thickness ensures they cook uniformly. Buttermilk is non-negotiable here; the full-fat version gives the best flavor and texture. If you can't find it, substitute whole milk with 1 tbsp vinegar or lemon juice. The flour and cornstarch blend is where the magic happens—Diamond Crystal kosher salt is my go-to because it dissolves perfectly without graininess. For the oil, vegetable or peanut oil works best due to their high smoke points.
No buttermilk? Mix 2 cups whole milk with 2 tbsp vinegar or lemon juice and let it sit for 5 minutes. Running short on ranch? Mix mayo with sour cream and a bit of lemon juice for a quick substitute. The hot sauce can be adjusted—Frank's RedHot is classic, but Sriracha works too if you prefer a sweeter heat. For the buffalo sauce, melt the butter first to avoid curdling, then whisk in the hot sauce and lemon juice. The key is to balance the heat with a touch of tang. If you're frying and the coating isn't crisping, pat the chicken dry with paper towels before breading—this makes all the difference.
This chicken stays crispy for about 20 minutes after frying, so serve it immediately. Store any leftovers in an airtight container in the fridge for up to 3 days, but reheat in the oven (not microwave) to keep the coating crispy. The sauces can be prepped ahead—store them separately and mix just before serving. For a crowd, double the batch and fry in batches to avoid overcrowding the pan. The breading absorbs sauce beautifully, so don't skip this step—it's what makes Zaxby's taste so iconic.
Why You'll Love This Recipe
- Two-Ingredient Magic: I swear by the buttermilk marinade—just salt, flour, and cornstarch mixed into that tangy milk. The chicken soaks up the flavor while I prep the rest of dinner, no fancy steps.
- Crispy Without Fuss: That cornstarch coating? It’s the secret to the golden, shatter-crisp crust Zaxby’s nails. No deep-frying here—just a hot pan and 10 minutes of attention, and you’ve got restaurant-level crunch.
- Leftovers That Don’t Suck: Honestly, the second day is even better. The buttermilk keeps it juicy, and I toss the crispy bits into salads or wraps all week. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Skinless chicken breasts stretch further than you’d think, and I’ve fed six people for under $15. The flour and salt are pantry staples—no specialty shopping, just pure savings.
Step-by-step instructions for Zaxby's-style crispy chicken
Here's how to recreate that iconic restaurant crunch and flavor at home.
Prepare the Chicken and Buttermilk Marinade
Place the 2 lb boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken to an even ½-inch thickness throughout. This ensures even cooking and maximum crispiness. Real talk: Don't skip this step—uneven thickness leads to some pieces overcooked and others underdone.
In a shallow dish, combine the 2 cups buttermilk. Add the pounded chicken and turn to coat completely. Let it marinate in the refrigerator for at least 2 hours, or preferably overnight. The acid in the buttermilk tenderizes the chicken while creating a perfect foundation for the crispy breading. You'll know it's ready when the chicken absorbs the buttermilk and the surface looks slightly cloudy.
Create the Seasoned Breading Mixture
In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1.5 tsp diamond crystal kosher salt, 1 tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika. The cornstarch is crucial here—it creates that signature extra crunch that makes this recipe stand out. Stir well to combine all the dry ingredients thoroughly, breaking up any lumps in the cornstarch.
Remove the chicken from the buttermilk and let any excess drip off. Working in batches if needed, dredge each piece of chicken in the seasoned flour mixture, pressing gently to adhere the coating evenly. Here's the thing—don't overcrowd the bowl or the coating will become soggy. Let the breaded chicken rest for 10 minutes before frying to allow the flour to set and create a better barrier between the chicken and hot oil.
Fry to Golden Perfection
Heat 4 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a thermometer to monitor the temperature—this is critical for consistent results. The oil should be hot enough to maintain 350°F even when you add the chicken. If it drops below 340°F, wait for it to recover before proceeding.
Fry the breaded chicken in batches for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. You'll know it's ready when the breading is a deep golden color with no white spots remaining. Don't be tempted to flip too early—the chicken needs that initial cooking time to set the breading properly. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
Prepare the Sauces
For the ranch sauce, simply combine the 1 cup ranch dressing with 2 tbsp melted butter in a small bowl. Whisk until smooth and set aside. This simple combination creates that perfect creamy balance that cuts through the crispy chicken.
For the buffalo sauce, melt the 2 tbsp butter in a small saucepan over medium heat. Add the 0.25 cup hot sauce and 1 tbsp lemon juice, stirring constantly for 2-3 minutes until the mixture is heated through. The lemon juice brightens the heat from the hot sauce, creating a more complex flavor profile. Keep both sauces warm until serving.
Serve Immediately with Sauces
Serve the crispy chicken immediately with both sauces on the side. The chicken should be piping hot with a crackling golden crust that gives way to tender, juicy meat inside. Here's where it gets fun—let everyone customize their own dipping experience with either ranch for a creamy contrast or buffalo for a spicy kick.
This is the moment that matters: the contrast between the crispy exterior and tender interior, paired with the perfect sauces. The chicken will stay crispy for about 15 minutes, so serve it right away while it's at its peak. Real talk: if you make this ahead, the breading will soften—this isn't a make-ahead recipe where you can reheat successfully.
Pro Tips For Making Zaxby'S Chicken
- CRANK THE HEAT: Zaxby’s breading needs a screaming-hot pan—350°F oil, not simmering. I learned this the hard way after frying limp, greasy chicken; now I wait 5-10 minutes for the oil to shimmer before dropping in pieces. The first batch will puff instantly—if it doesn’t, your oil’s too cool.
- BRINE THE CHICKEN: Skip the buttermilk soak if you want dry, rubbery results. Instead, dissolve 1 tablespoon Diamond Crystal kosher salt in 4 cups cold water, submerge chicken for 30 minutes, then pat thoroughly dry. This locks in moisture while keeping the crust crisp—no soggy surprises here.
- DON’T OVERMIX THE BREADING: The magic is in the clumps. Mix 1 cup flour + 2 tablespoons cornstarch + 1 teaspoon salt, then gently stir in ½ cup buttermilk until just combined—lumpy, not smooth. Overmixing turns it into glue; you want a shaggy, uneven crust that clings like Zaxby’s.
- FREEZE THE BREADING: Chill your breaded chicken on a wire rack for 15 minutes before frying—yes, even if you’re impatient. Cold breading = better adhesion and less oil splatter. Pro move: Use a second rack in the freezer for 5 minutes if you’re really pressed; it’ll still work.
Perfect pairings for this zaxby's chicken
Saucy Side Dishes
Zaxby's isn't just about the chicken—it's the waffle fries that complete the experience. For the full effect, serve with crispy homemade waffle fries cut into thick sticks, fried until golden, and tossed with 1 tbsp melted butter and a pinch of salt.
I like to double-fry them too: first at 325°F for 3 minutes, then at 375°F for 2 minutes to achieve that perfect crunch. 🍟
Classic Ranch Dip
Skip the bottled ranch and make your own creamy dip that's even better than Zaxby's. Mix 1 cup mayonnaise, ½ cup sour cream, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp smoked paprika.
Chill for 30 minutes before serving to let the flavors meld. This dip is the perfect balance of tangy and creamy to cut through the crispy chicken. 🥛
Spicy Buffalo Sauce
The buffalo sauce is where the heat comes in, and it's all about the balance. Use ½ cup Frank's RedHot mixed with ¼ cup melted butter and 1 tbsp lemon juice for that signature tangy-spicy kick.
For extra richness, add 1 tbsp sour cream to the sauce before serving. I like to keep it warm in a slow cooker on low heat so it's ready whenever someone wants more. 🌶️
Sweet & Tangy Coleslaw
A classic coleslaw adds freshness to the meal. Shred 4 cups cabbage and 2 carrots, then toss with ½ cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, ½ tsp celery seed, and a pinch of salt.
Let it sit for 15 minutes before serving to allow the flavors to develop. The crunchy texture contrasts perfectly with the crispy chicken. 🥬
Extra Crispy Onion Rings
For an extra indulgent pairing, add homemade onion rings. Cut 2 large sweet onions into ½-inch rings, separate them, and soak in cold water for 30 minutes to remove excess sugar.
Dredge in 1 cup flour mixed with 1 tsp salt, then fry at 375°F for 2-3 minutes until golden. Serve with the same ranch or buffalo sauce for dipping. 🧅
Sweet Tea Pairing
No Zaxby's experience is complete without sweet tea. Brew a strong batch of black tea, then sweeten it with ½ cup sugar per quart and let it steep overnight in the fridge.
Serve it cold for that perfect Southern touch. The sweetness balances the spicy buffalo sauce beautifully, making every bite of crispy chicken even more satisfying. 🍹
Nutrition facts
Frequently asked questions
Why does Zaxby's chicken get so crispy?
The secret lies in the double-frying technique and cornstarch blend. First frying at 350°F sets the coating, while the second fry (or resting period) locks in crispiness. The cornstarch in the breading creates that signature extra crunch that regular flour can't match. Plus, the buttermilk marinade keeps the meat juicy so it doesn't dry out during frying.
Can I make this recipe without a deep fryer?
Use a heavy-bottomed pot or Dutch oven with 2-3 inches of oil. Keep the oil temperature at 350°F using a thermometer, and fry in batches to avoid overcrowding. For extra crispiness, transfer fried pieces to a wire rack to drain excess oil. A deep skillet works too, but expect slightly less even cooking.
How do I keep the breading from falling off?
Pat the chicken very dry before breading—this is non-negotiable! Let the buttermilk-coated chicken rest for 10 minutes after breading to let the flour set. Also, don't overcrowd the frying pan—this causes steam that weakens the coating. Fry at the right 350°F (not too hot) and remove pieces promptly when golden.
What's the best way to reheat leftover Zaxby's-style chicken?
Reheat in a 350°F oven for 10-12 minutes on a wire rack to restore crispiness. Microwaving makes the breading soggy. For extra crunch, broil for 1-2 minutes at the end. Leftovers stay best for 3 days in the fridge—after that, the texture starts to degrade. The sauces can be reheated separately.
Can I use chicken thighs instead of breasts?
Yes, but adjust cooking times! Thighs stay juicier longer, so fry for 5-6 minutes per side until internal temp reaches 165°F. The skin-on version adds extra flavor, but remove it before breading. For best results, trim excess fat and pat dry thoroughly. Thighs work especially well with the buffalo sauce since they handle heat better.