KFC Zinger Burger (Copycat)

Name: KFC Zinger Burger (Copycat)
Cuisine: American
Ingredients: 2 boneless chicken breast fillets; 1 cup (240ml) buttermilk; 1 tbsp hot sauce; 1 tsp cayenne pepper; 1 tsp paprika; 1 tsp salt; 1 cup (120g) all-purpose flour; 2 tbsp cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tsp cayenne pepper; 1/2 tsp black pepper; 1/2 cup (120ml) mayonnaise; 1 tsp chili sauce; 1/2 tsp garlic powder; 1/2 tsp paprika; 1 tsp lemon juice; pinch salt; 2 sesame burger buns, toasted; 1 cup (40g) iceberg lettuce, shredded; vegetable oil, for frying

The original: Zinger Burger · KFC →Andy Cooks’s take →Sorted Food’s take →

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About

KFC built the Zinger for everywhere except America. It has been the default chicken burger in Britain, Australia, India, Pakistan and much of Asia for decades, while the US menu stayed with buckets and boneless pieces. When KFC finally brought it to American restaurants in 2017, it treated the launch as an event and sent a Zinger into the stratosphere on a high-altitude balloon.

The burger itself is simple: a spicy, crunchy chicken fillet with lettuce and mayo in a sesame bun. This home version builds the heat in two places. The chicken soaks in buttermilk with hot sauce, cayenne, paprika and salt for at least 30 minutes, then goes into flour and cornstarch seasoned with more cayenne, paprika, garlic, onion and black pepper, pressed on hard so it fries into a rough crust. Fry at 350°F for five to six minutes a side, to 165°F inside.

Ingredients

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chicken

Chicken breast2 boneless chicken breast fillets
Buttermilk1 cup (240ml) buttermilk
Hot sauce1 tbsp hot sauce
Cayenne pepper1 tsp cayenne pepper
Paprika1 tsp paprika
Salt1 tsp salt

coating

All-purpose flour1 cup (120g) all-purpose flour
Cornstarch2 tbsp cornstarch
Garlic powder1 tsp garlic powder
Onion powder1 tsp onion powder
Paprika1 tsp paprika
Cayenne pepper1 tsp cayenne pepper
Black pepper1/2 tsp black pepper

zinger sauce

Mayonnaise1/2 cup (120ml) mayonnaise
Hot sauce1 tsp chili sauce
Garlic powder1/2 tsp garlic powder
Paprika1/2 tsp paprika
Lemon1 tsp lemon juice
Saltpinch salt

assembly

Burger bun2 sesame burger buns, toasted
Iceberg lettuce1 cup (40g) iceberg lettuce, shredded
Vegetable oilvegetable oil, for frying

Recipe

1
Marinate the chicken. In a bowl mix buttermilk, hot sauce, cayenne pepper, paprika, and salt. Add the chicken fillets and let them soak for at least 30 minutes, or overnight in the fridge for deeper flavor and tenderness.
2
Prepare the spicy coating. In a shallow dish combine flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, and black pepper. Remove the chicken from the marinade and dredge heavily in the flour mixture, pressing firmly so the coating forms rough, crunchy bits.
3
Fry the chicken. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken for about 5–6 minutes per side until deep golden brown with a crunchy crust and the internal temperature reaches 165°F (74°C). Let the chicken rest on a rack for a minute so the crust stays crisp.
4
Make the Zinger sauce. In a small bowl whisk together mayonnaise, chili sauce, garlic powder, paprika, lemon juice, and a pinch of salt until smooth and creamy.
5
Toast the buns in a dry skillet or on a griddle until lightly golden. Spread a generous layer of Zinger sauce on the bottom bun.
6
Assemble the burger from bottom to top: bottom bun with sauce, crispy spicy chicken fillet, a handful of shredded iceberg lettuce, another light drizzle of sauce, then the toasted top bun. Serve immediately while the chicken is hot and crunchy.