Buffalo Chicken Finger Plate from Zaxby's features tender, crispy chicken fingers tossed in spicy buffalo sauce, served with fresh celery sticks and creamy ranch dressing, delivering a bold and satisfying flavor experience.
Equipments
- Deep fryer
- Tongs
- Mixing bowls
- Sauce pan or mixing bowl for tossing sauce
- Serving plate or platter
- Knife
- Cutting board
- Small ramekins (for ranch dressing)
- Tray or basket (for serving)
- Paper towels (for draining)
Ingredients
- 1 lb (450g) chicken tenderloins
- 1 cup all-purpose flour
- 1 cup buttermilk
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Vegetable oil (for frying)
- 1/2 cup buffalo wing sauce
- 2 tablespoons unsalted butter
- Celery sticks
- Ranch dressing
When preparing your Buffalo Chicken Finger Plate, use fresh chicken tenderloins for optimal tenderness and flavor. Ensure the buttermilk is cold to properly marinate the chicken, which helps the coating adhere better during frying. Choose high-quality, crispy panko breadcrumbs to achieve the signature crunch reminiscent of Zaxby's. Adjust the cayenne pepper according to your preferred spice level, as it significantly impacts the buffalo sauce's heat. Your Buffalo Chicken Finger Plate from Zaxby's copycat menu will offer a deliciously bold flavor paired with creamy ranch and crisp celery sticks.
Instructions
- Preheat deep fryer to 350°F (175°C).
- Set up three bowls: one with flour, one with beaten eggs and buttermilk combined, one with panko breadcrumbs mixed with salt, pepper, garlic powder, paprika, and cayenne.
- Dredge chicken tenderloins in flour, dip in egg-buttermilk mixture, then coat with seasoned panko breadcrumbs.
- Fry coated chicken tenders in batches for 5–7 minutes until golden brown and fully cooked.
- Drain cooked tenders on paper towels.
- Melt buffalo wing sauce and butter together in saucepan or microwave-safe bowl; mix well.
- Toss fried chicken fingers in buffalo sauce mixture until evenly coated.
- Cut celery sticks.
- Arrange buffalo chicken fingers on platter with celery sticks.
- Serve with ramekins of ranch dressing on the side.
Substitution
The Buffalo Chicken Finger Plate from Zaxby's copycat menu offers a crispy, spicy delight that you can recreate at home with accessible ingredients. If buttermilk is unavailable, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar to achieve a similar tenderizing effect. When frying, maintain oil temperature around 350degF (175degC) to ensure crispy, evenly cooked chicken fingers without excessive oil absorption. Buffalo wing sauce can be adjusted in heat level by mixing in more butter for a milder flavor or extra cayenne pepper for added spice. Use paper towels to drain excess oil after frying to keep the chicken fingers crispy and less greasy for your serving plate.
Tips
Ensure the oil maintains a consistent temperature of 350degF (175degC) during frying to achieve a crispy exterior without undercooking the chicken. Do not overcrowd the fryer, as this can lower the oil temperature and cause greasy, soggy chicken fingers. Use paper towels to drain excess oil immediately after frying to keep the coating crisp and prevent sogginess. When tossing chicken in buffalo sauce, do it gently and quickly to evenly coat each piece without breaking the crust.
Nutritions
The Buffalo Chicken Finger Plate from Zaxby's provides a good source of protein from the tender chicken tenderloins, essential for muscle maintenance and repair. The breading, made with panko breadcrumbs, adds carbohydrates that contribute to your energy needs, while the buffalo sauce combines butter and spicy elements that offer flavor but also increase the calorie content. Celery sticks add a low-calorie, fiber-rich vegetable component, supporting digestion and hydration. The creamy ranch dressing adds fats and calcium, enhancing both taste and satiety in your meal.
Storage
Store any leftover Buffalo Chicken Fingers in an airtight container and refrigerate promptly to maintain their crispy texture and spicy flavor. Keep celery sticks fresh by wrapping them in a damp paper towel inside a sealed plastic bag or container. For best taste, reheat chicken fingers in an oven or air fryer to preserve the breading and tenderness before serving again.
Variation or Alternatives
For a milder flavor, consider substituting buffalo wing sauce with a barbecue or honey mustard sauce. You can swap panko breadcrumbs for crushed cornflakes or crushed tortilla chips to create an extra crunchy coating. Instead of deep frying, bake the chicken tenders at 400degF (200degC) for 20 minutes, flipping halfway through, to reduce oil usage. Your ranch dressing can be replaced with blue cheese dressing for a tangier dip that complements the buffalo sauce.
Allergies
The Buffalo Chicken Finger Plate from Zaxby's contains common allergens such as eggs, wheat (from all-purpose flour and panko breadcrumbs), and dairy (from buttermilk, unsalted butter, and ranch dressing). The frying process may also involve vegetable oil, which could be a concern for individuals with specific oil allergies. Your careful review of ingredient labels and communication with the restaurant can help manage any potential allergic reactions.
Why this recipe?
The Buffalo Chicken Finger Plate from Zaxby's is celebrated for its perfectly crispy chicken fingers paired with a tangy buffalo sauce that delivers a balanced kick of heat and flavor. Each plate comes with seasoned fries and a side of celery, enhancing the authentic taste experience you crave. Making a copycat version allows you to customize the spice levels and sauces to suit your preferences, providing a fresh twist on a beloved classic. Your effort to recreate this dish at home ensures a rewarding, flavorful meal that matches Zaxby's signature quality without the wait.