Copycat Zaxby’s Zax Sauce and Gluten Free Chicken Finger Plate Recipe

Steam curls up from the valve and your stomach starts talking back. You spot that float valve pop up, signaling pressure build is just about done. Your kitchen fills with a scent kinda like a southern diner but homier and more personal.

You catch your fingers tapping impatiently. That quick release is tempting but you hold off, letting some natural release happen for that juicy tenderness in the chicken fingers. The wait feels like forever but you know it’s worth it.

Once the float valve drops and you open up your cooker, the golden crispy chicken fingers steam in the heat, the sauce glistens with that tangy zing. You get your plate ready knowing the first bite will be satisfying in a way no fast food ever matched.

The Real Reasons You Will Love This Method

• You get chicken fingers that stay juicy inside thanks to slow release and natural release steps.
• The gluten-free coating crisps up perfect without frying forever.
• You control every ingredient so you avoid the mystery stuff.
• Zax sauce is super easy to mix and keeps you coming back for more.
• Using your pressure cooker speeds up cooking but locks in flavor real good.
• The quick release keeps your kitchen from getting all steamed up and sticky.
• You can plate it up fancy or just dig right in with your fingers anywhere you want.

All the Pieces for This Meal

• 1 cup mayonnaise, the creamy base that smooths out the sauce.
• 1/4 cup ketchup adds that tangy tomato kick you’re craving.
• 1/2 teaspoon garlic powder for deep flavor that sneaks up on you.
• 1/2 teaspoon Worcestershire sauce that makes the sauce rich and complex.
• 1/4 teaspoon black pepper for a little heat without overpowering.
• 1 tablespoon white vinegar to give it that bright, fresh bite.
• 1 tablespoon sugar balances out the tang and spices just right.
• 2 pounds gluten-free chicken tenders as the star of the show.
• 1 cup gluten-free all-purpose flour, plus 1/2 cup cornstarch, paprika, salt, pepper, and onion powder for the crispy coating.

Don’t forget 2 eggs and 1/4 cup milk mixed to dip your chicken fingers before dredging. And finally, plenty of vegetable oil to get your fryer or skillet nice and hot so that coating crisps up quick.

How It All Comes Together Step by Step

First, you mix the sauce. Just toss mayo, ketchup, garlic powder, Worcestershire, black pepper, vinegar, and sugar in a bowl. Stir it all up good, then cover and stash it in the fridge so flavors meld while you prep the chicken.

Next, combine that gluten-free flour, cornstarch, paprika, salt, pepper, and onion powder in a shallow dish. This is gonna be your crunchy capsule for each tender.

Whisk eggs and milk together in another bowl. You want the egg coating just right to help that flour mixture stick.

Dip each chicken tender into the egg mix, then dredge in the flour blend. Make sure they’re coated real good with no bare spots.

Heat your vegetable oil in a deep skillet or fryer on medium-high until it hits around 350°F. Carefully drop chicken pieces in batches so they don’t crowd, frying each for about 6 to 8 minutes till golden and crisp.

Drain the fingers on paper towels to lose extra oil. Plate up, and bring out your Zax sauce from the fridge. Now you’re ready for that first bite that hits everywhere just right.

Time Savers That Actually Work

• Mix your Zax sauce ingredients the night before so it’s extra tasty and ready to go.
• Prep your flour dredge mix in a zip-lock bag for quick dipping and less mess.
• Use two forks to handle chicken in and out of egg and flour to keep fingers clean.
• Heat your oil while you mix the coating to cut down on wait time.
• Fry chicken in small batches so oil temp stays stable, making each piece crispier and cooking faster.

The Flavor Experience Waiting for You

The first thing you notice is that tangy, creamy hit from the Zax sauce. It kinda dances on your tongue with that perfect sweetness and just a hint of spice.

Then your teeth sink into the crispy coating that’s light but sturdy enough to hold tons of juicy chicken inside. It’s the kind of crunch that satisfies without feeling too heavy.

Every bite brings a flavor balance that’s both comforting and exciting. The garlic powder and Worcestershire sauce create deep background notes you didn’t even realize you needed.

Dip back into that sauce with every bite and it gets better. It’s like each piece was made to be enjoyed hand-held with sauce dripping just right.

Smart Storage That Actually Works

If you got leftovers, put the chicken fingers in an airtight container and pop them in the fridge. They keep well for a couple days but you’ll want to eat them quick for best crunch.

Zax sauce stores real good in a sealed jar or container in the fridge. Just give it a stir before serving since some ingredients might settle.

When reheating chicken, you gotta avoid the microwave if you want that crispy coating. Instead, use an oven or air fryer at 350°F for 5-7 minutes to get it heated through and crunchy again.

What People Always Ask Me

• Can I make this recipe fully in the pressure cooker? The chicken fingers fry outside the cooker but you can speed up part of cooking by using the pressure cooker for warming the sauce or keeping your sides warm.
• Is this recipe really gluten-free? Yep, as long as you use certified gluten-free flour and cornstarch. Always double-check your labels!
• What if I don’t have cornstarch? You can try tapioca starch as a substitute but the coating might not get quite as crispy.
• Can I bake instead of fry? Sure, but the texture changes; baking won’t get you quite the same crunch but it’s easier and less messy.
• How long does the sauce last in the fridge? It should keep for up to a week sealed in a container. If it smells off or looks funny, toss it out.
• Can I make this sauce spicier? Yep, add a pinch of cayenne pepper or a dash of hot sauce to boost that heat to your liking.

For more recipes to satisfy your chicken cravings, try our Copycat Raising Cane’s Chicken & Sauce, Easy Copycat KFC Chicken Recipe, and Easy Costco Chicken Bake Copycat Recipe Lorraine Elliott.