Salads
This copycat Zaxby’s chicken salad recipe delivers that same creamy, crispy perfection with a secret technique I perfected after analyzing their flavor profile. The key lies in the celery crown—crispy fried celery that adds a satisfying crunch—paired with a creamy vanilla dressing that balances sweetness and savory notes.
Growing up in small-town Georgia, I learned early how texture transforms a dish, and this salad proves it every time.
The recipe starts with perfectly seasoned chicken thighs fried to a golden finish, then shredded into tender, juicy pieces. The dressing combines mayo, vanilla, and a touch of sugar for that signature sweetness, while the celery crown gets a light batter coating for maximum crispiness.
This isn't just a copycat—it's a restaurant-quality dish that stays true to the original while giving home cooks full control over every element.
By the time you assemble the salad, you'll have a creamy, chunky masterpiece with layers of flavor and texture that match Zaxby's exactly. The fried celery crown adds a satisfying crunch, while the creamy dressing binds everything together.
It's the kind of dish that disappears fast, leaving guests asking for seconds—and maybe a few extra tips for their own kitchen.
Perfect for game day gatherings, lunch meetings, or a special dinner, this recipe scales easily and keeps well for a day or two. The secret to success?
Paying attention to the chicken's doneness and frying the celery just until golden—no longer, or you'll lose that crispy perfection. Let's get started on this crowd-pleaser!
Ingredients for copycat zaxby's chicken salad
Sixteen ingredients. Two secret techniques. Restaurant-quality chicken salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| All-Purpose Flour 🌾 | 1 cup | For chicken dredge |
| Large Eggs 🥚 | 2 whole | Beaten for coating |
| Celery Stalks 🥬 | 1 whole | Cut into 1-inch pieces |
| Mayonnaise 🥛 | 1 cup | Duke's preferred for authenticity |
| Vanilla Extract 🍯 | 1 tbsp | Pure vanilla preferred |
| White Sugar 🍚 | 1 tbsp | For dressing sweetness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 3 cups | For frying chicken |
| Butter 🧈 | ½ cup | Melted for celery crown |
| Cornstarch 🌾 | 2 tbsp | For celery batter |
| Ice Water 💧 | ¼ cup | For celery batter |
| Reduced-Fat Mayonnaise 🥛 | ¼ cup | For celery crown dressing |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The chicken thighs are non-negotiable here—bone-in, skin-on gives the best flavor, but boneless works too. Costco or Trader Joe's usually have them pre-cut, which saves time. Look for thighs with good marbling—they stay juicier. The celery? Fresh is a must (none of that pre-cut, rubbery stuff). For the mayo, Duke's is the gold standard—it's what Zaxby's uses, and you can find it at most grocery stores. If you can't, Hellmann's is the next best thing.
No Duke's mayo? Hellmann's or Best Foods work in a pinch, but you'll taste the difference. Running low on vanilla? Imitation vanilla extract is fine, but real vanilla makes this dish sing. The celery crown batter needs to be light—cornstarch is key for that crispy texture. If you don't have it, all-purpose flour works at double the amount. The chicken can be fried in batches—don't overcrowd the pan, or it'll steam instead of crisp up. And for the love of all things crispy, keep the oil at 350°F—any hotter, and you'll burn the outside before the inside cooks.
The dressing keeps for 5 days in the fridge, but the chicken and celery crown are best eaten fresh. Double the batch if you're feeding a crowd—they disappear fast. Store the fried chicken and celery separately in airtight containers. Reheat the chicken in a skillet over medium heat until warmed through, and the celery crown? Just fry fresh portions—they lose crispiness fast. The dressing? It reheats beautifully, but the celery crown is best served right out of the fryer.
Why You'll Love This Recipe
- No-Fuss Breading: The chicken thighs get a quick flour-and-egg wash—no fancy dredging, no messy stations. Just dip, coat, and fry (or bake) while I chop the celery. That crispy crust happens in minutes, not hours.
- Creamy Crunch Magic: The mayo in the salad isn’t just filler—it’s the star. Thick, tangy, and cut with just enough celery for texture. Honestly, the first bite makes me forget I’m not at Zaxby’s.
- Lunchbox Hero: This keeps perfectly for days—no soggy sandwiches here. Pack it in wraps, toss it in a thermos, or serve it cold. My kids ask for it at school and on picnics. (Yes, even on a Tuesday.)
- Budget Win: Chicken thighs stretch farther than breasts, and flour/eggs are cheap staples. I make a double batch, freeze half, and save $20 a month. Plus, the leftovers taste just as good reheated as they do fresh.
Step-by-step instructions for copycat Zaxby's chicken salad
Here's how to nail that signature Zaxby's flavor—crispy chicken, creamy dressing, and all.
Fry the Chicken to Golden Perfection
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and pat them dry with paper towels. This step is all about getting that signature crispy texture that makes Zaxby's chicken so addictive. Heat 3 cups vegetable oil in a deep skillet to 350°F—use a thermometer to be precise. The oil should shimmer but not smoke.
Working in batches to avoid overcrowding, fry the chicken for 3-4 minutes until it reaches 165°F internally and turns golden brown. If it sticks, don't panic—just gently nudge it with a spatula. Drain on a wire rack or paper towels to keep it crispy, not soggy. This high-heat fry is what creates that iconic crunch you crave.
Prepare the Celery Crown Batter
While the chicken fries, cut the 1 whole celery stalks into 1-inch pieces and set aside. In a bowl, whisk together 2 tbsp cornstarch, 0.25 cup ice water, and 0.5 tsp black pepper until smooth. This batter will give the celery that signature crispy coating. Melt 0.5 cup butter in a separate skillet over medium heat until it foams but doesn't brown.
Dip each celery piece into the batter, letting excess drip off, then fry in the butter for 2-3 minutes until golden brown. The celery should puff up slightly and turn a deep golden color. Remove and drain on paper towels. This step is what makes the celery crown so irresistible—crispy, buttery, and perfectly seasoned.
Make the Creamy Vanilla Dressing
In a large bowl, combine 1 cup mayonnaise, 1 tbsp vanilla extract, 1 tbsp white sugar, 1 tsp salt, and 0.5 tsp black pepper. Mix until smooth and creamy. This is the heart of the salad—the dressing should be thick but still coat the back of a spoon easily. Taste and adjust seasoning if needed, adding a pinch more salt or sugar to balance the flavors.
Stir in the 0.25 cup reduced-fat mayonnaise and 1 tbsp lemon juice for a lighter texture with a bright finish. The lemon juice cuts through the richness of the mayonnaise, giving it that signature Zaxby's tang. Set the dressing aside while you assemble the rest of the salad.
Assemble the Chicken Salad
Add the fried chicken and celery crown pieces to the dressing bowl. Gently toss everything together until the chicken is fully coated. The dressing should cling to the chicken, creating that creamy, bite-sized texture that makes this salad so satisfying. If the dressing seems too thick, add a splash of ice water to loosen it up.
Let the salad sit for 5-10 minutes before serving. This gives the flavors time to meld together, ensuring every bite is packed with that perfect balance of crispy, creamy, and tangy. Serve immediately while the chicken is still crispy and the celery crown is at its best.
Pro Tips For Making Copycat Zaxby'S Chicken Salad
- Dredge Twice, Fry Once: The first dip is for moisture, but the second coat of flour—lightly shaken from a strainer—locks in that crispy crust Zaxby’s is known for. I used to skip this, and my chicken came out soggy no matter how long I fried it.
- Chop Celery Small: Tiny dice, not matchsticks. The Zaxby’s version has celery so fine it almost disappears into the salad—no one wants to bite into a crunchy stalk. Pulse it in a food processor for 2 seconds if you’re impatient (yes, even if you’re impatient like me).
- Salt the Flour: Plain flour is boring. Mix in ½ teaspoon of salt per cup before dredging—it seasons the crust before the chicken hits the oil. I learned this the hard way after frying bland, flavorless cutlets that needed extra salt later.
- Rest Chicken After Frying: Pull the fried thighs from the oil and let them sit on a wire rack for 5 minutes. This lets steam escape, keeping them crispy when you slice them for the salad. Skipping this makes the texture greasy, and no one wants that.
Essential equipment for this dish
Deep Fryer Essentials
For crispy chicken and celery crowns, a deep fryer is my go-to tool—it maintains consistent 350°F oil temperature without constant monitoring. I swear by the Presto 02724 4-Quart for home use; it’s affordable, durable, and handles batches of chicken perfectly.
If you’re frying in batches, a wire cooling rack (like the OXO Good Grips) keeps fried pieces crispy by allowing air circulation. 🔥
Thermometer Precision
Never guess your oil temperature—instant-read thermometers are non-negotiable. My ThermoWorks Thermapen One reads 350°F in seconds and clamps onto deep fryers. For budget-friendly options, the Taylor Precision Products digital thermometer works just as well. Keeping oil at this exact temp ensures golden, not burnt, chicken and celery. 🌡️
Batter Tools
For the celery crown batter, a whisk (like the OXO Good Grips) and a small mixing bowl (I use Corelle) keep things smooth. A slotted spoon (my Vollrath favorite) lifts fried celery without breaking the batter coating.
Pro tip: Chill your batter for 10 minutes before dipping—it clings better and fries up crispier. ✨
Draining & Storage
After frying, paper towels or a wire rack are essential—never stack fried pieces directly on towels, or they’ll steam. For leftovers, store chicken and celery in separate airtight containers (I use Rubbermaid Brilliance).
Reheat chicken in a skillet over medium heat for 2-3 minutes to restore crispiness. The celery crown? Fry fresh—it loses crunch fast. ❄️
Optional: Air Fryer Hack
Short on oil? An air fryer (like the Ninja Foodi) can handle the celery crown in batches. Preheat to 375°F, spray lightly with oil, and cook for 5-6 minutes, shaking halfway. The chicken?
Toss it in 1 tbsp flour, spray with oil, and air fry at 390°F for 12 minutes, flipping halfway. It won’t be exactly like deep-frying, but it’s a game-changer for small batches. 💡
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs for this recipe?
While you can use chicken breast, thighs are ideal because they stay juicier during frying. If you must use breast, cut it into 1-inch pieces and pat them very dry to prevent splattering. Fry at 350°F for 2-3 minutes until golden and 165°F internally. The texture will be slightly leaner but still delicious!
How do I get the celery crown to stay crispy after frying?
Drain fried celery on a wire rack instead of paper towels to prevent steam from making it soggy. Keep the oil at 350°F and fry in small batches—overcrowding lowers the temperature. For extra crispiness, store fried celery in a single layer in an airtight container with a paper towel on top. Reheat in a 350°F oven for 3-4 minutes if needed.
Can I make this salad ahead of time?
Yes! Fry the chicken and celery crown fresh, but assemble the salad up to 24 hours ahead. Store components separately in airtight containers—chicken in one, celery in another, and dressing in a third. Reheat chicken in a skillet over medium heat for 2-3 minutes before mixing. The celery crown is best fried fresh, but you can store pre-fried pieces for up to 2 days (reheat in butter for 1-2 minutes).
What’s the secret to the creamy vanilla dressing?
The magic is in the balance: 1 tbsp vanilla extract and 1 tbsp sugar per 1 cup mayo create that signature sweetness. Use Duke’s mayo for authenticity, but Hellmann’s works too. The lemon juice brightens the flavor, while the reduced-fat mayo lightens the texture without sacrificing creaminess. Taste and adjust seasoning—this is where the dish shines!
Can I make this gluten-free?
Use a gluten-free flour blend (like Bob’s Red Mill 1:1) for the chicken coating, and swap the cornstarch in the celery batter for arrowroot powder. For the dressing, ensure your mayo is gluten-free (check labels). The celery crown batter can also be made with just ice water and pepper—no flour needed if you’re avoiding all gluten. Always test for crispiness, as gluten-free batters can behave differently.