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zinger chicken burger recipe

This Zinger Chicken Burger recipe is a homemade copycat of the famous KFC sandwich. Featuring crispy, spicy fried chicken, melted Muenster cheese, zesty Zinger sauce, and fresh lettuce all served on a toasted sesame seed bun, it's perfect for a satisfying dinner.
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Prep Time 4 hours 15 minutes
Cook Time 25 minutes
Total Time 4 hours 40 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces boneless, skinless chicken breasts (about 1 to 1.5 lbs each)
  • 1.5 cups buttermilk well shaken
  • 3 tablespoons hot sauce (your favorite brand, like Frank's RedHot)
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground white pepper
Breading
  • 1 cup self-rising flour
  • 2 teaspoons onion powder
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons ground white pepper
  • 0.5 teaspoon paprika
  • 0.5 teaspoon cayenne pepper
Zinger Sauce
  • 0.25 cup mayonnaise (your favorite brand)
  • 1.5 tablespoons ketchup (your favorite brand)
  • 1.5 tablespoons sriracha
Assembly
  • 6 cups vegetable oil for frying
  • 4 pieces sesame seed buns
  • 8 slices Muenster cheese
  • 1 head iceberg lettuce (optional topping, shredded)

Method
 

Preparation Steps
  1. Add the buttermilk, hot sauce, kosher salt, and white pepper to a small mixing bowl. Whisk the marinade to combine.
  2. Place the chicken in either a sealable container or a gallon-size ziplock bag. Pour the marinade over the chicken. If using a container, turn the chicken over to completely coat. If using the ziplock, tightly seal the bag and 'massage' the chicken to completely coat. Place in the refrigerator for at least 4 hours or overnight.
  3. Add the mayonnaise, ketchup, and sriracha to a small bowl. Whisk to completely incorporate. Cover and chill in the refrigerator until ready for garnishing the sandwiches.
  4. Just before frying the chicken, add the self-rising flour, onion powder, kosher salt, white pepper, paprika, and cayenne pepper to a shallow bowl or baking dish. Whisk to combine and set aside.
  5. Add the oil to a 4-5 quart stock pot. Heat the oil over medium-high to high heat. Use a candy/deep frying thermometer to monitor the temperature. Heat the oil to 330-350°F (340°F seems to be the sweet spot).
  6. Just before the oil reaches 325°F, remove 1 piece of chicken at a time from the marinade. Allow some of the marinade to drip off. Dredge the coated chicken in the flour mixture, ensuring it's fully coated.
  7. Immediately add the coated chicken to the heated oil. You should be able to cook 2 pieces of chicken at a time. Keep a close eye on the temperature, adjusting the stovetop temp up and down to keep the oil at the appropriate temperature (the oil temp will fluctuate when you add the chicken). Fry the chicken for 5-7 minutes per side.
  8. Once the chicken is a deep golden brown and the internal temperature reaches 165°F, remove the chicken to a baking dish lined with paper towels. Repeat the steps for the remaining 2 pieces of chicken.
  9. While the 1st batch of chicken is draining, lay 2 slices of Muenster cheese over the hot chicken.
  10. Once all the chicken pieces have been cooked and cheese has been added, spread the Zinger sauce on the top bun. Place the chicken on the bottom bun and top with iceberg lettuce. Top with the bun and serve immediately.

Notes

Enjoy this homemade Zinger Burger with a side of crispy fries or a fresh coleslaw for a complete and satisfying meal!