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Recreating Zaxby's signature crispy, juicy chicken at home is easier than you think—this recipe delivers the same legendary texture and bold flavors you know and love.
The secret lies in a precise buttermilk brine and a foolproof battering technique that ensures every bite stays tender inside while achieving that signature golden crust.
I've perfected this method over years of testing, and it's now a staple in my kitchen for game days, family dinners, or whenever cravings strike.
The process starts with a simple but critical step: brining the chicken in buttermilk for at least 4 hours (overnight works best) to guarantee moisture and flavor penetration. From there, a light cornstarch-based batter creates the iconic crispiness without overwhelming the natural taste of the chicken.
The result is chicken sticks that are irresistibly juicy on the inside and perfectly crispy on the outside, just like Zaxby's. No deep-frying skills required—this recipe is designed for home cooks.
What sets this apart is the attention to detail in every step, from the brine composition to the frying temperature. The chicken cooks in just 3-4 minutes per batch, ensuring it stays hot and crispy until served.
Pair it with the included signature dipping sauces—spicy, mild, or honey mustard—and you've got a meal that rivals any fast-food joint. The best part? You'll have leftovers that taste just as good the next day, reheated in the oven to restore that perfect crunch.
Serve these crispy, juicy chicken sticks with classic sides like fries or a loaded sandwich for the full Zaxby's experience. This recipe is designed to impress without requiring restaurant-level equipment, making it perfect for weeknight dinners or entertaining guests. Let's get cooking!
Ingredients for zaxby's chicken
Game day magic starts with these 14 ingredients—crispy, juicy, and packed with Zaxby's secret sauce flavors!
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1.5-inch strips |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 1 cup | For light, crispy batter |
| Cornstarch 🌽 | ¼ cup | Key for signature crunch |
| Salt 🧂 | 1 tbsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For extra flavor depth |
| Paprika 🌶️ | ½ tsp | Smoked for authentic taste |
| Vegetable Oil 🫒 | 2 cups | For frying, 350°F |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Hot Sauce 🔥 | 2 tbsp | For dipping sauce |
| Mayonnaise 🥫 | ½ cup | For mild dipping sauce |
| Honey 🍯 | 2 tbsp | For honey mustard sauce |
| Dijon Mustard 🍯 | 1 tbsp | For honey mustard sauce |
The chicken thighs are non-negotiable—skinless, boneless cuts ensure even cooking and that signature juiciness. Trader Joe's or Costco often have pre-cut strips, but if you're cutting your own, keep them 1.5 inches long for perfect bite-sized pieces. Buttermilk matters too—full-fat is a must—it tenderizes the meat and adds that tangy flavor. For the best results, grab organic buttermilk from the refrigerated section, not the shelf-stable kind. The cornstarch in the batter is what gives you that iconic crunch—don't skip it!
No cornstarch? Arrowroot powder works 1:1, but it won't be quite the same. Running short on buttermilk? Mix 1 cup milk + 1 tbsp vinegar or lemon juice and let it sit for 5 minutes. For the dipping sauces, Frank's RedHot is the hot sauce I always use, but any good-quality hot sauce will do. The honey mustard sauce is where you can get creative—substitute yellow mustard if you're out of Dijon, or add a pinch of cayenne for extra heat. The key is balancing the sweet and tangy flavors, so taste as you go!
This chicken stays crispy for 20-30 minutes after frying, so work in batches if you're serving a crowd. For leftovers, reheat in a 350°F oven for 10-15 minutes to restore that perfect crunch. The dipping sauces keep for 1 week in the fridge, but the hot sauce will last much longer. Pro tip: Double the batter ingredients if you're making a big batch—it keeps well in the fridge for 2 days and freezes for 3 months!
Why You'll Love This Recipe
- Finger-Lickin’ Simple: The buttermilk marinade does all the heavy lifting—just let the thighs soak while you prep the rest. No fancy techniques, no stress, and honestly? That’s my kind of cooking.
- Crispy-Creamy Magic: The cornstarch coating delivers that perfect crunch, while the buttermilk keeps the inside juicy. It’s the kind of balance that makes you second-guess ordering takeout ever again.
- Game for Any Meal: Toss it in a wrap for lunch, serve it over rice for dinner, or pile it high on a platter for game day. Between us, it’s my go-to when I’m too tired to plan—and somehow always hits the spot.
- Budget-Friendly Feast: Chicken thighs stretch further than breasts, and this recipe costs next to nothing to make. Plus, leftovers reheat like a dream—crispy outside, tender inside, every single time.
Step-by-step instructions for Zaxby's-style chicken sticks
Here's how to create that signature crispy, juicy texture with homemade secret sauce magic.
Prepare the Chicken Strips for Maximum Crispiness
Cut the 1.5 lb boneless, skinless chicken thighs into 1.5-inch strips—this size ensures even cooking and that perfect bite. Pat each piece completely dry with paper towels, pressing firmly to remove any moisture. Wet chicken won't crisp properly, so don't skip this step.
Place the chicken strips in a large bowl and pour in the 1 cup buttermilk. Gently toss to coat evenly, making sure every strip absorbs the liquid. Let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor. Here's the thing—the buttermilk tenderizes the meat while creating that signature crispy exterior we're after.
Create the Crunchy Battering Station
In a separate shallow dish, whisk together the 1 cup all-purpose flour, 0.25 cup cornstarch, 1 tbsp salt, 0.5 tsp black pepper, 1 tsp garlic powder, and 0.5 tsp paprika. The cornstarch is key here—it creates that signature crunch that sets Zaxby's apart from regular fried chicken.
Remove the chicken from the buttermilk and let any excess drip off. Working in batches, shake each piece gently to remove excess buttermilk, then dredge thoroughly in the flour mixture, pressing lightly to adhere. Tap off any excess flour—you want a light, even coating, not a thick layer. This ensures maximum crispiness without gummy batter.
Fry to Golden Perfection
Heat 2 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a deep-fry thermometer to monitor the temperature—this is critical for consistent results. Once hot, carefully add the battered chicken strips in a single layer, being careful not to overcrowd the pan. Fry for 4-5 minutes until golden brown and cooked through.
You'll know they're done when the chicken reaches an internal temperature of 165°F and the coating is a beautiful golden brown. Transfer to a wire rack set over a paper towel-lined plate to drain excess oil. Don't stack them—they'll steam and lose crispiness. Let them rest for 2-3 minutes while you prepare the sauces.
Whip Up the Signature Sauces
For the hot sauce, simply whisk together the 2 tbsp hot sauce and 1 tbsp lemon juice in a small bowl. This tangy, spicy sauce cuts through the richness of the fried chicken beautifully. For the honey mustard sauce, combine the 0.5 cup mayonnaise, 2 tbsp honey, and 1 tbsp Dijon mustard in another bowl and mix until smooth.
Here's where it gets fun—taste both sauces and adjust to your preference. You can add more hot sauce for extra heat or a touch more honey if you prefer it sweeter. The sauces should be thick enough to cling to the chicken but still drizzle nicely. Serve immediately while the chicken is still crispy and juicy!
Pro Tips For Making Zaxby'S Chicken
- PAT THE THIGHS DRY: Zaxby’s chicken relies on that crispy crust, and wet skin is its worst enemy. Grab paper towels and really dry those thighs before buttermilk—no shortcuts here. I used to skip this, and my flour coating always looked sad and greasy instead of golden.
- USE CORNSTARCH LIKE A BARRIER: That extra cornstarch in the flour mix isn’t just for texture—it’s the secret to locking in that crunch. Mix it thoroughly with the flour, or you’ll end up with uneven crispiness. I learned this after my first batch turned out lumpy in spots.
- DON’T OVERMIX THE BUTTERMILK BATH: Dredge the thighs in flour, dip in buttermilk, then gently return to flour—no tossing like salad. Overmixing makes the coating fall off during frying. I was aggressive at first, and half my chicken ended up naked in the oil.
- FRY IN BATCHES, KEEP IT HOT: Crowd the pan, and your oil temp drops like a rock. Fry in small batches at 350°F (175°C) until golden, then bump to 375°F (190°C) for the last 30 seconds to seal the crust. After burning two batches, I finally got this right—patience pays off.
Dietary considerations for these flavors
Gluten-Free Adaptation
If you need a gluten-free version, replace the all-purpose flour and cornstarch with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. I recommend adding ½ tsp xanthan gum to the blend to mimic the crispiness of cornstarch.
The batter will still adhere well, though the texture might be slightly lighter. For extra crunch, coat the chicken in crushed gluten-free cornflakes before frying. 🌾
Dairy-Free Brine
For a dairy-free version, swap the buttermilk with a sour milk substitute: mix 1 cup unsweetened almond milk with 1 tbsp lemon juice and let it sit for 5 minutes to curdle.
This keeps the tenderizing effect while avoiding dairy. The flavor will be slightly less rich, but still delicious. Use the same frying and battering steps for consistent results. 🥛
Spicy Sauce Adjustments
If you're sensitive to heat, reduce the hot sauce to 1 tbsp or replace it with 1 tbsp sriracha mixed with 1 tbsp ketchup for a milder kick.
For the honey mustard, use Dijon mustard instead of regular mustard to avoid sulfites if needed. Both sauces can be made with dairy-free mayo if required. 🌶️
Allergen-Friendly Tips
To avoid cross-contamination, use separate utensils and fry in peanut-free oil (like vegetable or canola). For nut allergies, ensure your cornstarch and flour blends are processed in a nut-free facility.
Always check labels—some brands of cornstarch or flour may contain traces of allergens. Pro tip: Keep a dedicated allergen-free fryer basket for these adaptations. 💡
Lower-Carb Options
For a lower-carb version, skip the cornstarch and use ½ cup almond flour mixed with ½ cup all-purpose flour. The texture will be slightly different but still crispy.
You can also air-fry the chicken at 375°F for 8-10 minutes, flipping halfway, though the result won’t be as crispy as deep-frying. Pair with cauliflower fries for a full low-carb meal. 🥦
Kid-Friendly Tweaks
For picky eaters, reduce the spice in the batter by omitting the paprika or using ½ tsp mild paprika. Serve the honey mustard sauce separately so kids can choose their preferred level of sweetness.
Cut the chicken into smaller, bite-sized pieces for easier eating. This keeps the fun, crispy texture while making it more approachable. 👶
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken breasts will work, but thighs are ideal because they stay juicier during frying. If using breasts, pound them to ¼-inch thickness and marinate for no more than 1 hour to prevent drying out. For best results, cut them into ½-inch strips and fry at 340°F for 3-4 minutes instead of 350°F.
How do I keep the chicken crispy after frying?
Transfer fried chicken to a wire rack (not a plate) to drain excess oil, then place in a 200°F oven for 5-10 minutes while you finish cooking. This maintains crispiness. For serving, keep in a warm oven at 200°F until ready to eat. Never stack pieces—they'll steam and lose crunch.
What's the best oil for frying Zaxby's-style chicken?
Use vegetable, canola, or peanut oil—they have high smoke points (400°F+) and neutral flavors. Peanut oil is traditional but expensive; vegetable oil works just as well. Avoid olive oil (low smoke point) or butter (burns easily). For best results, reuse oil 2-3 times before discarding.
Can I bake this chicken instead of frying?
Yes! Preheat oven to 425°F and bake for 18-20 minutes on a wire rack over a baking sheet. Brush with 1 tbsp melted butter halfway through for crispiness. The texture won't be identical, but it's a lighter alternative. For extra crunch, broil for 2 minutes at the end.
Why did my chicken turn out greasy instead of crispy?
Overcrowding the fryer or using wet chicken are common culprits. Fry in small batches (3-4 pieces at a time) and ensure chicken is completely dry before battering. Also, maintain oil at 350°F—if it's too cool, the coating absorbs excess oil. Let chicken rest 2-3 minutes after frying to set the crust.