Copycat Zaxby’s Kickin’ Chicken Sandwich on Texas Toast

Why You’ll Love This Recipe

• Spot-on imitation of the beloved Kickin’ Chicken flavors with a balanced heat and cooling ranch.
• Shatteringly crisp chicken fingers thanks to a buttermilk soak and a flour–cornstarch dredge.
• Buttery, griddled Texas toast gives every bite a rich, toasty crunch.
• Simple pantry hot sauce that tastes restaurant-quality and comes together in minutes.

Grocery List

• Produce: Fresh chives or parsley (optional garnish), 1 lemon (optional for ranch)
• Dairy: Buttermilk, provolone slices, unsalted butter, sour cream (if making quick ranch)
• Pantry: Chicken tenders or breasts, Texas toast, vegetable or peanut oil, cayenne hot sauce, ketchup, honey, Worcestershire, mayo (if making quick ranch), all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, cayenne

Full Ingredients

Crispy Chicken Fingers

• 1.5 lb chicken tenders, or boneless skinless chicken breasts cut into 12 strips
• 1 cup buttermilk
• 1 tsp cayenne-style hot sauce
• 1 tsp kosher salt
• 1 1/2 cups (180 g) all-purpose flour
• 1/2 cup (60 g) cornstarch
• 1 tsp baking powder
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 6 cups vegetable or peanut oil, for frying

Tongue Torch–Style Hot Sauce

• 1/4 cup cayenne pepper hot sauce
• 1 tbsp ketchup
• 1 tbsp honey
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 tbsp unsalted butter
• Optional: 1–2 tsp water to thin, pinch extra cayenne for more heat

Quick Ranch (or Store-Bought)

• Option A: 1/2 cup store-bought ranch dressing
• Option B (Quick Ranch): 1/4 cup mayonnaise, 2 tbsp sour cream, 2 tbsp buttermilk, 1/2 tsp dried chives or parsley, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1/8 tsp kosher salt, 1/8 tsp black pepper, 1 tsp lemon juice (optional)

Texas Toast & Assembly

• 8 slices thick-cut Texas toast
• 3 tbsp unsalted butter, softened
• 4 slices provolone cheese
• Chopped chives or parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Marinate the chicken

In a medium bowl, whisk the buttermilk, hot sauce, and kosher salt. Add the chicken strips, turning to coat. Cover and refrigerate for 30 minutes (up to 24 hours for deeper seasoning).

Step 2: Make the Tongue Torch–style sauce

In a small saucepan over medium-low heat, combine the cayenne hot sauce, ketchup, honey, Worcestershire, garlic powder, and smoked paprika. Bring to a gentle simmer for 1–2 minutes, then remove from heat and whisk in the butter until glossy. If you prefer a thinner drizzle, whisk in 1–2 teaspoons of water. Keep warm on the lowest heat setting or rewarm before assembling.

Step 3: Set up the dredge and bread the chicken

In a shallow dish, mix the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne. Lift each piece of chicken from the marinade, letting excess drip off. Dredge in the flour mixture, pressing firmly so the coating adheres. Place coated chicken on a wire rack and let it rest for 10 minutes; this helps the crust set and stay crisper after frying.

Step 4: Fry the chicken fingers

Pour oil into a Dutch oven or deep, heavy pot to a depth of 2 inches. Heat to 350°F over medium-high heat. Fry chicken in batches, without crowding, maintaining the oil between 325–350°F, for 4–5 minutes total, turning once, until deep golden and an instant-read thermometer reads 165°F in the thickest piece. Transfer to a wire rack set over a sheet pan and sprinkle lightly with salt while hot.

Step 5: Toast the Texas toast

Spread softened butter on both sides of each slice of Texas toast. Heat a large skillet or griddle over medium heat. Toast bread 1–2 minutes per side until the surfaces are evenly golden and crisp at the edges.

Step 6: Build the sandwiches

For each sandwich, place one slice of toast on a plate. Stack three hot chicken fingers on the toast and top with one slice of provolone. For extra melt, slide under a broiler for 20–30 seconds, watching closely. Drizzle 1–2 tablespoons of the Tongue Torch–style sauce over the chicken, followed by 1–2 tablespoons of ranch. Crown with the second slice of toast. Garnish with chopped chives or parsley if you like.

Step 7: Serve and customize the heat

Serve immediately with extra sauce and ranch on the side. If you want more kick, sprinkle a pinch of cayenne over the chicken before saucing, or add a dash of hot sauce directly to the ranch for a spicy-cool finish.

Pro Tips

• For maximum crunch, the cornstarch and a 10-minute rest after dredging are key.
• Use a thermometer to keep oil near 350°F; let it return to temp between batches.
• Drain fried chicken on a wire rack, not paper towels, to keep the coating crisp.
• Warm sauces flow and coat better; keep the hot sauce just warm for a glossy drizzle.
• Want a perfectly melted cheese layer? Broil the chicken and provolone briefly before saucing.

Variations

• Air-Fryer Version: Spray breaded chicken with oil and air-fry at 400°F for 10–12 minutes, flipping halfway, until 165°F.
• Pepper Jack & Jalapeño: Swap provolone for pepper jack and add a few pickled jalapeño slices before saucing.
• Extra Hot: Stir an extra 1/4–1/2 tsp cayenne or a few drops of habanero sauce into the hot sauce.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead. The hot sauce keeps 7–10 days in the refrigerator; rewarm gently to serve. Quick ranch keeps 5 days. Fried chicken fingers are best fresh but can be cooled, refrigerated up to 3 days, and reheated at 400°F in an oven or air fryer for 7–10 minutes until crisp. Toast the bread just before assembling so it stays buttery and crisp.

Nutrition (per serving)

Approximate for one sandwich with sauces: 980 calories; 53 g fat; 78 g carbohydrates; 38 g protein; 5 g fiber; 1,870 mg sodium. Values will vary based on oil absorption, bread brand, and sauce amounts.