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Zaxby’s Kickin’ Chicken Sandwich

Zaxby's Kickin' Chicken Sandwich
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This iconic sandwich features a crispy, juicy fried chicken breast coated in a spicy, sweet-hot glaze, layered with pickles and creamy coleslaw on a soft brioche bun. It’s a perfect balance of heat, tang, and crunch that delivers restaurant-quality flavor at home.

Ingredients

Scale
  • 4 boneless, skinless chicken breast halves (about 1 lb / 450 g total), pounded to 1/2-inch / 1.25 cm thickness
  • 1 cup / 240 ml buttermilk
  • 1 tbsp / 15 ml hot sauce (like Frank’s RedHot)
  • 1 tsp / 2 g garlic powder
  • 1 cup / 120 g all-purpose flour
  • 1/2 cup / 60 g cornstarch
  • 1 tsp / 3 g paprika
  • 1/2 tsp / 1 g cayenne pepper
  • 1 tsp / 6 g kosher salt
  • 1/2 tsp / 1 g black pepper
  • 1 large egg
  • 2 cups / 500 ml vegetable oil, for frying
  • 1/4 cup / 60 ml water
  • 2 tbsp / 30 ml hot sauce
  • 1/4 cup / 60 ml honey
  • 2 tbsp / 30 g brown sugar, packed
  • 1 tsp / 2 g chili powder
  • 1/2 tsp / 1 g garlic powder
  • 1/2 tsp / 1 g onion powder
  • 4 brioche hamburger buns, split and toasted
  • 12 dill pickle chips
  • 1 cup / 100 g prepared coleslaw (store-bought or homemade, see notes)

Instructions

  1. Pound each chicken breast between two sheets of plastic wrap to an even 1/2-inch / 1.25 cm thickness. This ensures uniform cooking and maximum crispiness. Aim for an oval shape roughly the size of your buns.
  2. In a medium bowl, whisk together buttermilk, 1 tablespoon hot sauce, and 1 teaspoon garlic powder. Add the pounded chicken, turning to coat, then cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours, to tenderize and infuse flavor.
  3. In a shallow dish, combine flour, cornstarch, paprika, cayenne pepper, 1 teaspoon kosher salt, and black pepper. Stir until well blended. In a separate shallow bowl, beat the egg with 1/4 cup water until frothy.
  4. Remove a chicken breast from the buttermilk, letting excess drip off. Dredge it in the flour mixture, pressing firmly to adhere. Dip into the egg wash, then return to the flour mixture for a second coating, ensuring every crevice is covered. Place on a wire rack. Repeat with remaining chicken.
  5. In a large, heavy-bottomed skillet (cast iron is ideal), heat the vegetable oil over medium-high heat until the oil shimmers and a pinch of flour dropped in sizzles immediately (about 350°F / 175°C if you’re using a thermometer). The oil should be about 1/2-inch / 1.25 cm deep.
  6. Carefully place two breaded chicken breasts into the hot oil. Fry for 4 to 5 minutes per side, turning once, until golden brown and cooked through. Use an instant-read thermometer to check the internal temperature reaches 165°F / 74°C. Avoid overcrowding the pan; adjust heat to maintain a steady sizzle.
  7. Transfer fried chicken to a clean wire rack set over a baking sheet to drain. Sprinkle lightly with an extra pinch of salt while hot. Repeat with the remaining chicken, making sure the oil returns to temperature between batches.
  8. While the chicken fries, prepare the kickin’ glaze. In a small saucepan over medium-low heat, combine 1/4 cup hot sauce, honey, brown sugar, chili powder, 1/2 teaspoon garlic powder, and onion powder. Stir until the sugar dissolves and the mixture is smooth, about 2 minutes. Remove from heat and keep warm.
  9. Toast the brioche buns on a dry skillet or in the oven at 350°F / 177°C for 3-4 minutes until golden and warm. This adds a buttery crunch and prevents sogginess from the glaze and slaw.
  10. Place the fried chicken into a large bowl. Pour the warm glaze over the top and toss gently until every piece is evenly coated. The glaze should cling to the crisp coating, not saturate it.
  11. Assemble each sandwich: on the bottom bun, layer 3 pickle chips. Place the glazed chicken on top. Add about 1/4 cup of coleslaw over the chicken, then cover with the top bun. Serve immediately while the chicken is still crispy and the bun is warm.
  12. For an oven-baked alternative, preheat oven to 400°F / 204°C. Place the breaded chicken on a lightly greased baking sheet, drizzle with a little oil, and bake for 18-20 minutes, flipping halfway, until internal temperature reaches 165°F / 74°C. Then glaze and assemble as directed.

Notes

Coleslaw: Use a creamy, vinegar-based coleslaw for authenticity. To make homemade: combine 1 cup shredded cabbage, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1 tsp sugar, and salt to taste. Chill for 30 minutes before serving. Storage: Cooked, unglazed chicken can be refrigerated in an airtight container for up to 3 days. Freeze unglazed fried chicken for up to 2 months. Reheat in a 375°F / 190°C oven for 8-10 minutes until crispy, then glaze. Glaze can be refrigerated for up to 1 week; reheat gently on the stove.

Nutrition

Keywords: chicken sandwich, spicy fried chicken, kickin chicken, Zaxby's copycat, crispy chicken, buttermilk chicken, fried chicken sandwich, sweet and spicy glaze, Southern fast food, homemade sandwich

Find it online: https://copycatkitchenco.com/zaxbys-kickin-chicken-sandwich/