Dinner · 45 min · american

Copycat Chicken Finger Plate (Zaxby’s style)

This is the kind of American dinner you’ll make on repeat — chicken breast tenders and low-fat buttermilk, 45 minutes, big payoff. Each serving lands at 630 calories with 52g of protein, so it eats like a much heavier meal. Naturally high-protein, it scales cleanly if you are cooking for more than one.

Ingredients

• 1 1/4 lb Chicken breast tenders
• 1 cup Low-fat buttermilk
• 3/4 cup All-purpose flour
• 1 tsp Garlic powder
• 1 tsp Paprika
• 1 lb Russet potatoes
• 2 Texas toast slices
• 3 tbsp Light mayo
• 2 tbsp Nonfat Greek yogurt
• 1 tbsp Ketchup
• 1 tsp Worcestershire sauce
• 2 cups Shredded cabbage slaw mix
• 1 tbsp Apple cider vinegar

Steps

1. Brine the tenders in buttermilk with a teaspoon of salt for at least 30 minutes; Zaxby’s fingers are juicy because the marinade goes all the way in.
2. Season the flour with paprika, garlic powder, salt, and pepper; dredge the tenders firmly and rest them 10 minutes so the coating hydrates and sticks.
3. Air-fry at 400°F for 11 to 13 minutes, flipping once, until the crust is craggy and deep gold.
4. Cut the potatoes into thick wedges — a crinkle cutter if you have one — toss with a teaspoon of oil and salt, and bake at 425°F until crisp at the ridges.
5. Whisk the mayo, yogurt, ketchup, Worcestershire, garlic powder, and black pepper into a lighter Zax Sauce; fold the cabbage with vinegar, a pinch of sugar, and salt for a bright slaw.
6. Griddle the Texas toast with a whisper of butter until golden.
7. Plate five fingers per person with fries, slaw, toast, and a ramekin of sauce in the middle — the ramekin placement is half the ritual.

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