This Zaxby’s-style seasoning is a savory, slightly spicy blend that replicates the signature flavor of the chain’s famous fries. It’s a simple mix of common spices that comes together in minutes, giving you that crave-worthy taste at home. Use it on crispy fries, chicken, or even roasted vegetables for an instant flavor boost.
Ingredients
- 3 tablespoons (24 g) paprika
- 2 tablespoons (16 g) garlic powder
- 1 tablespoon (8 g) onion powder
- 1 tablespoon (8 g) chili powder
- 1 teaspoon (2 g) cayenne pepper (adjust to taste)
- 1 teaspoon (6 g) salt
- 1 teaspoon (2 g) black pepper
- 1 teaspoon (2 g) white pepper
- 1 teaspoon (2 g) dried oregano
- 1 teaspoon (2 g) dried thyme
- 1 teaspoon (2 g) dried basil
- 1 teaspoon (2 g) celery salt
- 1 teaspoon (2 g) sugar (optional, for a touch of sweetness)
Instructions
- In a small bowl, combine all the spices: paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, black pepper, white pepper, oregano, thyme, basil, celery salt, and sugar (if using).
- Whisk or stir with a fork until the mixture is evenly blended and no clumps remain.
- Transfer the seasoning to an airtight container or a shaker jar. Use immediately or store for later.
- To use on fries: toss freshly cooked hot fries with 1–2 tablespoons of the seasoning per serving, or sprinkle generously to taste.
- For chicken or other proteins, rub the seasoning onto the surface before cooking, or sprinkle over cooked items while still hot.
Tips
- Adjust the cayenne pepper to control heat. Start with 1/2 teaspoon for a milder blend, or add up to 2 teaspoons for extra spice.
- If you don’t have celery salt, use 1/2 teaspoon salt and 1/2 teaspoon ground celery seed instead.
- For a finer texture, pulse the seasoning in a spice grinder or mortar and pestle for a few seconds. This helps it stick better to fries.
- Store in a cool, dark place and use within 6 months for best flavor. Shake well before each use, as spices can settle.
Serving Suggestions
This seasoning is perfect for French fries, sweet potato fries, or curly fries. It also works great on roasted potatoes, grilled chicken, fried chicken, popcorn, or even sprinkled over mac and cheese for a savory kick.
Variations
- Smoky version: Replace paprika with smoked paprika for a deeper, smoky flavor.
- Lemon-pepper twist: Add 1 tablespoon of dried lemon zest and reduce the salt by half for a citrusy, zesty version.
- Ranch-style: Add 1 tablespoon dried dill, 1 teaspoon dried parsley, and 1/2 teaspoon garlic powder extra for a ranch-like seasoning.
- Extra spicy: Increase cayenne pepper to 2 teaspoons and add 1/2 teaspoon crushed red pepper flakes.
Storage and Reheating
Store the seasoning in an airtight container at room temperature for up to 6 months. Keep it away from heat, light, and moisture. There is no reheating needed for the seasoning itself; simply sprinkle it on freshly cooked foods. If you’ve seasoned fries and they go cold, reheat them in an oven at 400°F (200°C) for 5–7 minutes to crisp them up again.
Frequently Asked Questions
Can I use this seasoning on other foods besides fries? Absolutely! It’s great on chicken, pork, roasted vegetables, eggs, and even in burger patties.
Is this seasoning very spicy? It has a mild to medium heat, mainly from the chili powder and cayenne. Adjust the cayenne to your preference.
Can I make a larger batch? Yes, simply double or triple the recipe and store in an airtight jar. It will keep for up to 6 months.
What if I don’t have all the spices? You can omit or substitute some spices. For example, use Italian seasoning instead of oregano, thyme, and basil, or use seasoned salt instead of celery salt.
Why does my seasoning clump? Clumping is usually caused by moisture. Make sure your container is completely dry, and consider adding a few grains of rice to absorb any excess moisture.
Can I use this as a dry rub for grilled chicken? Yes, it works wonderfully as a dry rub. Apply it generously to chicken pieces and refrigerate for at least 30 minutes before grilling or baking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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