Zaxby’s Chicken Fingers Recipe (Copycat)

Cut chicken breasts across into ½-inch pieces.

Place the chicken and buttermilk into a shallow dish and cover.

Chill the chicken for at least 15 minutes.

Pour the oil into a deep frying pan and heat to 375 degrees F.

Combine the bread crumbs, cornflakes, salt, pepper, and Italian seasoning in a shallow bowl.

Beat the egg in another shallow bowl.

Place the flour in a shallow plate.

Cover the chicken fingers in flour, then dip in the egg, and finally cover them with the cornflake and bread crumb mixture.

Place the coated chicken in the hot oil and fry for 6 to 8 minutes. Drain the chicken fingers on a paper towel-lined plate.

Cool slightly to create a crispier coating.

Serve and enjoy.