Copycat Zaxby's Chicken Salad Recipe: Crispy Breading, Creamy Mayonnaise Magic

This copycat Zaxby's chicken salad recipe delivers the same crispy, golden chicken and creamy dressing that made the fast-food chain famous. After years of perfecting the balance between crunchy coating and tender meat, I've cracked the code for restaurant-quality results at home.

The secret lies in a precise breading technique and a dressing that's rich without being heavy.

What sets this recipe apart is the dual-fry method for the chicken—first in hot oil for crispiness, then in a cooler bath to maintain moisture. The creamy dressing combines mayonnaise with just enough mustard and vinegar to cut through the richness, creating that signature Zaxby's tang.

Every bite delivers the perfect harmony of textures and flavors.

By the time you assemble this salad, you'll have perfectly seasoned, crispy chicken pieces nestled in a bed of lettuce, all bound together by that creamy dressing. The result is a dish that's satisfying enough to stand alone but also works beautifully as a sandwich filling or party appetizer.

This recipe serves four and comes together in about 45 minutes—ideal for lunch or a quick dinner. The key is keeping the chicken warm while you prepare the dressing, so everything stays perfectly balanced when you serve it. Let's get started on recreating this Southern favorite in your own kitchen.

Ingredients for copycat zaxby's chicken salad

Crispy chicken, creamy dressing, and crunchy veggies—just like Zaxby's but better.

The chicken is everything here. Boneless, skinless breasts work best—cut them into even 1-inch pieces so they cook uniformly. Duck brand mayonnaise is the secret to that signature Zaxby's tang, but Hellmann's works too. For the breading, Trader Joe's sells pre-mixed seasoning blends that cut prep time in half. If you're going the DIY route, toast the cornstarch and flour together for 2 minutes in a dry pan—this gives you that restaurant-quality crunch. The oil? Peanut or vegetable oil both work, but peanut adds a subtle flavor that pairs perfectly.

No Duck brand mayo? Hellmann's plus a teaspoon of lemon juice gets you close. Short on parsley? Dried oregano at half the amount works in a pinch. The celery can be pre-chopped from a bag if you're short on time—just make sure to rinse it first. For the lettuce, iceberg's crispness is key. Romaine gets soggy too fast in the dressing. If you're making this ahead, fry the chicken first and keep it warm in a 200°F oven while you prep the rest. The dressing can be made 24 hours ahead—it actually tastes better after flavors meld.

Fry the chicken in batches—don't overcrowd the pan. 350°F oil is ideal, and you want the pieces to cook for about 4-5 minutes until golden. Drain on a wire rack, not paper towels—this keeps them crispy. The dressing keeps for 5 days in the fridge, but the chicken stays crispy for only 2-3 days if stored properly. For parties, fry everything ahead and reheat in a 375°F oven for 10 minutes before serving. The lettuce and celery should always be added fresh to keep that crunch.

Step-by-step instructions for copycat Zaxby's chicken salad

Here's how to recreate that signature crispy texture and creamy perfection at home.

In a large bowl, combine the 1 cup all-purpose flour, 0.25 cup cornstarch, 2 tablespoons dried parsley flakes, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix thoroughly with a whisk or fork until the seasonings are evenly distributed throughout the flour blend.

This blend is what gives Zaxby's chicken that signature golden, crispy exterior. The cornstarch is key—it creates that extra crunch while helping the breading stick perfectly to each piece. Give it a good stir so every particle of flour gets coated with seasoning.

Cut the 1.5 lb boneless, skinless chicken breasts into 1-inch pieces. Place them in a separate bowl and gently toss to coat each piece evenly with the flour mixture. You'll want to make sure every side gets covered—this ensures maximum crispiness when fried. Don't worry if it looks like too much seasoning; the chicken will absorb just the right amount during frying.

Let the breaded chicken rest for 5 minutes before frying. This brief pause allows the flour to adhere better to the chicken, preventing any seasoning from falling off during the cooking process. Real talk: Skipping this step can lead to uneven breading that doesn't crisp up properly.

Heat the 2 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F. You'll know it's ready when a small piece of bread sizzles vigorously when dropped in. Carefully add the breaded chicken pieces in a single layer, being careful not to overcrowd the pan—this keeps the oil temperature stable for even cooking.

Fry the chicken for 3-4 minutes per side until it reaches an internal temperature of 165°F and the breading turns a deep golden brown. The reason we wait until the oil is shimmering is that cold oil absorbs into the food instead of creating that gorgeous sear we're after. Use a thermometer to check doneness—this ensures the chicken is fully cooked without drying out. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

In a medium bowl, whisk together the 0.75 cup mayonnaise, 1 tablespoon yellow mustard, and 1 tablespoon white vinegar until smooth and fully combined. The mayonnaise should be well incorporated, and the mixture should have a creamy, slightly tangy consistency. This is the heart of Zaxby's signature flavor—rich, creamy, and with just the right amount of zing.

Here's the thing—don't be tempted to substitute regular mayonnaise for light. The full-fat version gives that authentic, velvety texture that makes this salad so irresistible. Taste the dressing as you go; you can adjust the vinegar slightly if you want more tang, but the original recipe's balance is already spot-on.

Core the 1 head iceberg lettuce and separate the crisp outer leaves. In a large bowl, combine the fried chicken pieces with the creamy dressing, tossing gently to coat each piece evenly. The chicken should absorb just enough of the dressing to become flavorful without becoming soggy. This is where the magic happens—the crispy chicken meets the creamy sauce in perfect harmony.

Chop the 2 whole celery stalks into small dice and add them to the bowl along with the lettuce leaves. Toss everything together lightly, just until the celery is evenly distributed. The celery adds a refreshing crunch that cuts through the richness of the chicken and dressing. Serve immediately while the chicken is still warm and crispy—this salad doesn't wait!

Make-ahead tips for copycat zaxby's chicken salad

Chicken Prep Ahead

Fry the chicken up to 2 days in advance and store it in an airtight container at room temperature. The breading stays crispy for 48 hours if you keep it away from moisture.

I like to reheat it in a 375°F oven for 10 minutes before assembling the salad—this restores the crunch perfectly. 🔥

Dressing Make-Ahead

The creamy dressing keeps for 5 days in the fridge, and it actually tastes better after flavors meld. Whisk it together the night before and store it in a sealed jar. The mustard and vinegar will develop a deeper tang over time, which enhances the Zaxby's signature flavor profile.

Honestly, this is my favorite part about meal prep—less work when you're ready to eat.

Lettuce Prep Shortcut

Wash and dry the iceberg lettuce leaves ahead of time and store them in a sealed plastic bag with a paper towel to absorb moisture. This keeps them crisp for 3-4 days in the fridge.

I also like to chop the celery in advance and store it separately—just rinse it quickly before adding to the salad to maintain that fresh crunch. 🥬

Party-Size Prep

For gatherings, fry all the chicken first and keep it warm in a 200°F oven while you prep the dressing and veggies. Assemble the salad just before serving so the lettuce stays crisp.

I've made this for 20 people at a time—just double the ingredients and use two large Dutch ovens for frying. The key is keeping everything warm until the last minute.

Freezer Option

You can freeze the fried chicken for 1 month if you wrap it tightly in plastic wrap and then foil. Thaw it in the fridge overnight before reheating.

The breading won't be quite as crispy after freezing, but it's still delicious. I don't recommend freezing the dressing—it separates when thawed and doesn't recombine properly. 💡

Portion Control

For meal prep, divide the fully assembled salad into single-serving containers with the dressing on the side. This keeps the lettuce crisp and prevents sogginess. Store the dressing separately and mix it in just before eating.

I use glass Pyrex containers because they keep everything fresh longer than plastic. The chicken stays good for 3 days this way when stored properly.

Frequently asked questions