Zaxby's Chicken Finger Plate

Name: Zaxby's Chicken Finger Plate (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Organic, free-range chicken breasts; 1 cup Buttermilk; 1 tbsp Hot sauce; 1 tsp Salt; 1/2 tsp Black pepper; 2 cups Cake flour; 1 cup Cornstarch; 1 tsp Baking powder; 1 tsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Cayenne pepper; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 cup Homemade mayonnaise; 2 tbsp Dijon mustard; 1 tbsp Honey; 1 tsp Lemon juice; 1 lb Duck fat french fries; 1 cup Creamy truffle coleslaw

⏱1h 30m

👥4

🔥800 cal

Hard

🍽️American

A premium take on the classic, featuring a double-dredge for extra crispiness, a refined honey mustard aioli, and gourmet sides.

1.5 lbs Organic, free-range chicken breasts

1 cup Buttermilk

1 tbsp Hot sauce

1 tsp Salt

1/2 tsp Black pepper

See all 20 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥800 cal

Hard

🍽️American

A premium take on the classic, featuring a double-dredge for extra crispiness, a refined honey mustard aioli, and gourmet sides.

#chicken #fried #finger foods #gourmet #comfort food

Instructions

Cut chicken breasts into finger-sized strips.
Combine all Marinade ingredients in a bowl. Add chicken and marinate for at least 4 hours, or overnight.
In a bowl, combine all Breading ingredients.
Remove chicken from marinade, dredge in breading, then dip back into marinade, and dredge again for a double coating.
Heat peanut oil in a large, heavy-bottomed pot to 350°F (175°C).
Fry chicken strips in batches for 4-5 minutes, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Drain on a wire rack.
Prepare duck fat french fries according to recipe.
Prepare creamy truffle coleslaw.
In a small bowl, whisk together all Sauce ingredients.
Serve chicken fingers with french fries, coleslaw, and dipping sauce.

Ingredients

1.5 lbs 680 g Organic, free-range chicken breasts
1 cup 240 mL Buttermilk
1 tbsp 15 mL Hot sauce
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
2 cups 240 g Cake flour
1 cup 120 g Cornstarch
1 tsp 5 mL Baking powder
1 tsp 5 mL Smoked paprika
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1/2 tsp 2.5 mL Cayenne pepper
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/2 cup 120 mL Homemade mayonnaise
2 tbsp 30 mL Dijon mustard
1 tbsp 15 mL Honey
1 tsp 5 mL Lemon juice
1 lb 450 g Duck fat french fries
1 cup 240 mL Creamy truffle coleslaw

Equipment

Large pot
Thermometer
Wire rack
Bowls
Whisk

Instructions

Cut chicken breasts into finger-sized strips.
Combine all Marinade ingredients in a bowl. Add chicken and marinate for at least 4 hours, or overnight.
In a bowl, combine all Breading ingredients.
Remove chicken from marinade, dredge in breading, then dip back into marinade, and dredge again for a double coating.
Heat peanut oil in a large, heavy-bottomed pot to 350°F (175°C).
Fry chicken strips in batches for 4-5 minutes, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Drain on a wire rack.
Prepare duck fat french fries according to recipe.
Prepare creamy truffle coleslaw.
In a small bowl, whisk together all Sauce ingredients.
Serve chicken fingers with french fries, coleslaw, and dipping sauce.

Nutrition per serving

Calories 800

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Zaxby's Chicken Finger Plate

Zaxby's Chicken Finger Plate

Ratings & Reviews

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