KFC Zinger Burger (Copycat)

9.7community · 6 votes9.1BM score

9.7

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About

The legendary KFC Zinger — a spicy, ultra-crispy chicken fillet with lettuce and creamy mayo inside a soft sesame bun. The signature flavor comes from a spicy marinade and peppery coating that fries into a golden, crunchy crust. When done right, the chicken should be juicy inside with a fiery kick and that classic fast-food crunch. It scored 9.1 out of 10 here, and readers have voted on it 6 times since. The full method runs to 6 steps below. Everything is measured for a normal home kitchen rather than a restaurant line.

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.