Salads
Arby's crispy chicken salad has been my go-to copycat recipe for years—this version delivers the exact same creamy, tangy dressing and perfectly seasoned chicken at home.
The secret lies in poaching the chicken just right to achieve that signature tender yet crispy texture, then combining it with a dressing that balances sweet, tangy, and creamy notes without separating.
As someone who grew up in small-town Georgia where fried chicken was a staple, I've spent years perfecting this technique to replicate that iconic fast-food flavor in my kitchen.
What makes this recipe work is the precise method for preparing both the chicken and dressing. The chicken is poached in a seasoned broth until tender, then coated in a light cornstarch mixture before frying to achieve that signature crispy exterior.
Meanwhile, the dressing—a blend of mayonnaise, buttermilk, sugar, and spices—is emulsified perfectly to stay creamy without turning greasy. This combination of textures and flavors is what makes Arby's salad so addictive, and this recipe delivers it every time.
The result is a chicken salad that's just as satisfying as the original—creamy dressing clinging to each bite of crispy, flavorful chicken. The balance of sweetness from the dressing and the savory, slightly tangy chicken creates a harmonious flavor profile that's impossible to resist.
This salad is perfect for lunch meetings, quick weeknight dinners, or even as a filling for lettuce wraps or sandwiches.
Serve it on toasted bread for a sandwich, over mixed greens for a lighter option, or straight from the bowl for a classic experience. The key is keeping the chicken warm and the dressing chilled until serving, so every bite stays crispy and creamy. Let's get cooking!
Ingredients for copycat arby's chicken salad
Crispy chicken, creamy dressing, and classic flavors—this Arby's copycat delivers perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breasts 🍗 | 2 lb | Skinless, cut into bite-sized pieces |
| All-Purpose Flour 🌾 | 1 ½ cups | For cornstarch coating substitute |
| Cornstarch 🌾 | ½ cup | Light dusting for crispiness |
| Vegetable Oil 🫒 | 2 cups | For frying, neutral flavor |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Mayonnaise 🧈 | 1 ½ cups | High-quality, thick texture |
| Granulated Sugar 🍚 | ½ cup | For dressing sweetness |
| Dijon Mustard 🧂 | 1 tbsp | For tangy depth |
| Worcestershire Sauce 🍶 | 1 tbsp | Umami enhancement |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Celery Stalks 🥬 | 4 whole | Diced, for freshness |
| Red Onion 🧅 | 1 whole | Finely diced, mild |
| Green Bell Pepper 🌶️ | 1 whole | Diced, for crunch |
| Dried Celery Seeds 🌿 | 1 tsp | For authentic flavor |
The chicken is everything here. Boneless, skinless breasts work best—cut into even-sized pieces so they fry uniformly. For that signature crispy texture, cornstarch coating is key (though all-purpose flour works in a pinch). I always use Kroger or Publix for their high-quality buttermilk—it's the secret to that velvety dressing. The oil temperature matters too: 350°F keeps it hot enough for crispiness without burning. If you're short on time, air-fryer mode at 400°F for 12 minutes gets you close, though nothing beats traditional frying for that Arby's-style crunch.
No buttermilk? Plain yogurt mixed with 1 tbsp vinegar works in a tight spot. Want extra tang? Add 1 tsp lemon juice to the dressing. The dried celery seeds are non-negotiable for that authentic Arby's flavor—McCormick brand is reliable and affordable. Skip the sugar? The dressing will taste flat, so at least 0.25 cup is essential. For the vegetables, Trader Joe's baby carrots are pre-diced and save time, though regular celery and bell peppers work just fine. Just make sure they're crisp—no mushy veggies here.
Keep the fried chicken warm in a 200°F oven while you make the dressing to prevent sogginess. The dressing keeps 5 days in the fridge if stored in an airtight container—just whisk before serving. For best results, fry the chicken fresh the day you eat it; reheating makes it greasy. The celery seeds last 6 months unopened, so stock up. Store the veggies in separate containers to keep them crisp—no one wants soggy salad greens ruining the experience. This salad tastes even better the next day as flavors meld, so make extra for lunches.
Why You'll Love This Recipe
- No Fuss, No Stress: I love that this recipe turns a 2 lb chicken breast into something restaurant-worthy with zero fancy techniques. The buttermilk dip and flour-cornstarch crust? Game-changer. No breading mess, no weird marinades—just dip, coat, fry, and done. Even my roommate, who burns water, nailed the crispy chicken on their second try.
- Sweet, Tangy, Crunchy Magic: That dressing is chef’s kiss—half cup of sugar balances the mayo’s richness, while the Worcestershire sauce and Dijon mustard give it that umami kick. The dried celery seeds? Non-negotiable. They’re the secret weapon that makes it taste like the real deal. Trust me, one bite and you’ll forget about store-bought.
- Leftover Legend: This makes so much that leftovers become a blessing. The dressing clings perfectly to the crispy chicken, so it tastes just as good the next day—maybe even better. Pack it for lunch, toss it in a sandwich, or serve it cold on lettuce. I’ve had mine for breakfast (yes, really) and still crave it.
- Budget-Friendly Feast: Two pounds of chicken, pantry staples like flour and cornstarch, and you’ve got a meal that feeds a crowd for pennies per serving. The buttermilk and mayo stretch far, and that crispy coating makes it feel like a splurge without the price tag. My wallet—and my taste buds—thank me every time.
Step-by-step instructions for copycat Arby's chicken salad
Here's how to recreate that signature crispy chicken and velvety dressing at home.
Prepare the Chicken for Crispy Perfection
Cut the 2 lb boneless chicken breasts into 1-inch bite-sized pieces. In a large bowl, whisk together the 1½ cups all-purpose flour and ½ cup cornstarch—this blend creates the ultra-crispy coating. Season immediately with 1 tsp salt and ½ tsp black pepper. The cornstarch is key; it absorbs moisture and creates that signature crunch.
Dip each piece of chicken into the 1½ cups buttermilk until fully coated, then return to the flour mixture, pressing gently to adhere. Let the coated pieces rest on a wire rack for 10 minutes—this ensures an even coating and prevents clumping. The buttermilk creates a tender interior while the flour-cornstarch blend delivers that satisfying crunch.
Fry the Chicken Until Golden and Crispy
Heat the 2 cups vegetable oil in a deep skillet to 350°F—use a thermometer for precision. Fry the chicken in batches for 3-4 minutes per side until golden brown and reaching an internal temperature of 165°F. Overcrowding the pan will lower the oil temperature, leading to greasy instead of crispy results. A splatter screen helps contain the buttermilk splashes.
Transfer the fried chicken to a paper towel-lined plate to drain excess oil. The chicken should be crispy on the outside with no pink remaining inside. If any pieces aren't fully cooked, return them to the oil for 30 seconds to 1 minute until done. Keep the oil at temperature for subsequent batches—consistent heat is critical for even crispiness.
Make the Creamy Signature Dressing
In a medium bowl, combine the 1½ cups mayonnaise, ½ cup granulated sugar, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp dried celery seeds, ½ tsp black pepper, and 1 tsp salt. Whisk until smooth and fully incorporated. The sugar balances the richness of the mayonnaise while the Worcestershire sauce adds depth. Taste and adjust seasoning if needed—this is where the authentic Arby's flavor comes through.
Finely dice the 4 celery stalks, 1 red onion, and 1 green bell pepper. Fold these into the dressing mixture along with the crispy chicken. Gently toss everything together, allowing the flavors to meld. The vegetables should be evenly distributed throughout the salad. If the mixture seems too thick, stir in 1-2 tablespoons of buttermilk to reach your desired consistency—it should coat the back of a spoon but still be spreadable.
Chill and Serve for Maximum Flavor
Cover the chicken salad and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to fully develop and the dressing to absorb into the chicken. The crispiness of the chicken will soften slightly, but the texture will remain satisfying. If you're short on time, let it sit for 30 minutes—just know the flavors will be slightly less integrated.
Serve the chicken salad on fresh lettuce or in a toasted bun with your choice of toppings. The contrast of crispy chicken against the creamy dressing is what makes this dish so addictive. For extra authenticity, sprinkle with additional dried celery seeds before serving—this is the secret ingredient that elevates the flavor profile.
Pro Tips For Making Copycat Arby'S Chicken Salad
- Press That Coating: DESCRIPTION: I learned this the hard way—dipping chicken in buttermilk and gently pressing it back into the flour-cornstarch mix makes all the difference. Skimping here means uneven crispiness, and nobody wants that. Use the back of a fork or your fingers to smooth the coating, especially on thicker pieces.
- Don’t Rush the Rest: DESCRIPTION: That 10-minute rest on a wire rack isn’t just fluff—it’s what keeps the coating from sliding off when you fry. I used to skip it, and half my chicken ended up greasy instead of golden. Trust me, even if you’re impatient like me, let it sit.
- Oil Too Hot? Not Enough.: DESCRIPTION: You need that oil at 350°F—any lower, and your chicken turns out soggy. I once fried a batch at 325°F because I forgot to check, and the result was a sad, limp mess. Invest in a thermometer, or you’ll waste chicken and oil.
- Taste the Dressing Early: DESCRIPTION: Whisk that mayonnaise, sugar, and Worcestershire together, then taste it right away. The dressing should be sweet, tangy, and just a little funky—like Arby’s. Adjust the sugar or mustard now, not after you’ve mixed in the chicken, because fixing it later is a nightmare.
Troubleshooting your copycat arby's chicken salad
Oil Temperature Troubles
If your chicken turns out greasy instead of crispy, your oil temperature is likely the culprit. The 350°F mark is critical—any lower, and the flour won't brown properly. I use a Thermoworks thermometer because it's the only way to guarantee accuracy.
If your oil isn't hot enough, reduce the batch size or increase heat gradually. Overcrowding the pan drops the temperature instantly, so fry in batches. 🌡️
Dressing Separation
When the dressing splits or looks oily, it's usually from overmixing or incorrect ratios. The ½ cup sugar is essential—it stabilizes the emulsion. If it separates, whisk in 1 tbsp buttermilk gradually until smooth.
Avoid using low-quality mayo; Hellmann's or Duke's hold up better under stress. Taste before adding extra ingredients—sometimes the issue is just overseasoning.
Chicken Too Tough
Undercooked chicken happens when pieces aren't fully submerged in oil or the thermometer reads 165°F but feels dry. Use a meat thermometer in the thickest part—don't rely on color alone.
If it's still pink, fry 30 seconds longer. For extra tenderness, add ½ tsp baking powder to the flour mixture—it breaks down proteins gently during frying.
Vegetables Too Soft
Mushy veggies ruin the texture contrast. Dice them ¼-inch thick max and add them to the salad just before serving. If you prep ahead, store them separately in ice water until ready to use.
For extra crunch, blanch the bell peppers in boiling water for 10 seconds before dicing. This seals in moisture while keeping them crisp.
Flavor Too Bland
If it tastes flat, the dried celery seeds might be stale. Toast ½ tsp in a dry pan for 30 seconds to revive their aroma. The Worcestershire sauce is your flavor anchor—don't skip it.
For extra depth, add ¼ tsp garlic powder to the flour coating. Taste as you go; sometimes the issue is just needing ¼ tsp more salt to balance the sweetness.
Dressing Too Thick
Thick dressing happens when you skip the buttermilk adjustment. If needed, add 1-2 tbsp buttermilk at a time until it coats the back of a spoon. For a smoother texture, blend the dressing briefly with an immersion blender.
The ½ cup sugar helps emulsify, but if it's still too thick, reduce the mayo to 1¼ cups next time. Consistency is key—this salad should be spreadable, not glued together.
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of fresh for this recipe?
Rotisserie chicken works perfectly—just shred 2 cups of cooked chicken (about 1 large rotisserie chicken) and follow the same frying steps. The key is to ensure the chicken is 165°F internally. For extra crispiness, toss the shredded pieces in 1 tbsp cornstarch before frying for 1-2 minutes in 350°F oil. This mimics the texture of fresh fried chicken.
How do I keep the chicken crispy when assembling the salad?
Fry the chicken fresh and keep it warm in a 200°F oven until ready to serve. The dressing should be chilled separately, then combined right before tossing. If you need to prep ahead, fry the chicken, let it cool completely, then refrigerate in an airtight container for up to 2 days. Re-crisp by frying for 30 seconds in oil before assembling.
Can I make this dressing ahead of time?
Yes! The dressing keeps for 5 days in the fridge if stored in an airtight container. Whisk vigorously before using to re-emulsify. For best flavor, let it sit at room temperature for 10 minutes before mixing with the chicken. The celery seeds lose potency over time, so add a pinch of fresh seeds when serving if possible.
What's the best way to serve this chicken salad?
Arby's serves it in a toasted bun, but you can also try lettuce wraps, over mixed greens, or as a sandwich with sourdough or brioche. For extra flair, add sliced pickles or crispy fried onions on top. The key is keeping the chicken warm and the dressing chilled until the last minute to maintain that perfect texture contrast.
Why does my dressing sometimes separate?
Dressing separation usually happens from overmixing or using low-quality mayo. The ½ cup sugar is crucial for emulsification—skip it, and the dressing will split. If it happens, whisk in 1 tbsp buttermilk gradually until smooth. For extra stability, blend the dressing briefly with an immersion blender. Always taste before adding extra ingredients—sometimes the issue is just overseasoning.