Zinger Burger

5 from 3 votes

This copycat KFC Zinger Burger recipe is easy to make at home using the classic spices and seasonings found on famous fast food menu. Chicken is marinated, breaded, and fried until golden brown, then served with lettuce, Zinger sauce and sandwiched in a bun.

Prep Time4 15

Cook Time25

Total Time4 40

Course: Dinner

Cuisine: American

Servings: sandwiches

Calories: 861kcal

Author: Jennifer Fishkind

Ingredients

4 (1 - 1 ½ lbs) skinless, boneless chicken breast (or 4 thighs - the cruncher burger is made with thighs and the zinger is made with chicken breast)

Marinade

1½ cups buttermilk well shaken
3 tablespoons hot sauce (your favorite brand, I used Frank’s red hot original)
1 teaspoon kosher salt
½ teaspoon ground white pepper

Coating

1 cup self rising flour
2 teaspoons onion powder
1½ teaspoons kosher salt
1½ teaspoons ground white pepper
½ teaspoon paprika
½ teaspoon cayenne pepper
6 cups vegetable oil for frying

Zinger sauce

¼ cup mayonnaise (your favorite brand)
1½ tablespoons ketchup (your favorite brand)
1½ tablespoons sriracha
4 sesame seed buns
8 slices muenster cheese
Iceberg lettuce (optional topping)

Instructions

Add the buttermilk, hot sauce, kosher salt and white pepper to a small mixing bowl. Whisk the marinade to combine.
Place the chicken in either a sealable container or a gallon size ziplock bag. Pour the marinade over the chicken. If you are using the container, turn the chicken over to completely coat. If using the ziplock, tightly seal the bag and “massage’ the chicken to completely coat the chicken. Place in the refrigerator for at least 4 hours or overnight.
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.
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 it aside.
Add the oil to a 4 - 5 quart stock pot. Heat the oil over medium high to high heat. (You will want to use a candy/deep frying thermometer to help you monitor the temperature.) Heat the oil to 330 - 350*. (340* seems to be the sweet spot)
Just before the oil reaches 325*, 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.
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 stove top temp up and down to keep the oil at the appropriate temperature. (Keep in mind that the oil temp will fluctuate when you add the chicken) Fry the chicken for 5 - 7 minutes per side.
Once the chicken is a deep golden brown, and the internal temperature reaches 165*, remove the chicken to a baking dish lined with paper towels. Repeat the steps for the remaining 2 pieces of chicken.
While the 1st batch of chicken is draining, lay 2 slices of muenster cheese over the hot chicken.
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.

Notes

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To Freeze: You can freeze the cooked chicken for up to 2 months. All the chicken to thaw overnight in the refrigerator before reheating.
To Reheat: You can reheat your burger in the oven for 15-20 minutes until crispy and heated through.

Tips:

It is important to keep a very close eye on the chicken when frying. The coating can burn in a split second.
You can lightly butter and toast the buns for an even creamier, crunchier sandwich.
For the best flavor, I recommend marinating your chicken for at least 4 hours to overnight. This will also ensure your chicken is juicy and tender.
You can coat the chicken once but a double-coating will provide even more crispiness.

Nutrition