Description
A delicious homemade version of the iconic KFC Zinger Burger featuring spicy marinated fried chicken breast, melted Muenster cheese, and a tangy zinger sauce, all sandwiched in a soft sesame seed bun. Crispy on the outside with juicy, flavorful chicken on the inside, perfect for a satisfying meal.
Ingredients
Chicken Marinade
- 4 to 4½ skinless boneless chicken breasts (1 to 1½ pounds)
- 1½ cups buttermilk, well shaken
- 3 tablespoons hot sauce (e.g. Frank’s RedHot Original)
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
Flour 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
Frying Oil
- 6 cups vegetable oil (for frying)
Zinger Sauce
- ¼ cup mayonnaise
- 1½ tablespoons ketchup
- 1½ tablespoons sriracha
Assembly
- 4 sesame seed buns
- 8 slices Muenster cheese
- Iceberg lettuce (optional topping)
Instructions
- Prepare the Marinade: In a small mixing bowl, whisk together the buttermilk, hot sauce, kosher salt, and ground white pepper until combined.
- Marinate the Chicken: Place the chicken breasts into a sealable container or gallon-size ziplock bag. Pour the marinade over the chicken, ensuring each piece is coated completely. Refrigerate for at least 4 hours or overnight for the best flavor.
- Make the Zinger Sauce: In a small bowl, whisk together mayonnaise, ketchup, and sriracha until fully incorporated. Cover and chill in the refrigerator until ready to use.
- Prepare the Flour Coating: Just before frying, combine the self-rising flour, onion powder, kosher salt, ground white pepper, paprika, and cayenne pepper in a shallow bowl. Whisk to evenly mix and set aside.
- Heat the Oil: Pour vegetable oil into a 4 to 5-quart stock pot and heat over medium-high to high heat. Use a candy or deep-frying thermometer to monitor the temperature, heating the oil to 330°F to 350°F, ideally around 340°F.
- Coat the Chicken: When the oil reaches about 325°F, remove one piece of chicken at a time from the marinade and allow excess marinade to drip off. Dredge thoroughly in the seasoned flour mixture.
- Fry the Chicken: Carefully add the coated chicken pieces to the hot oil, cooking two pieces at a time to avoid overcrowding. Fry each side for 5 to 7 minutes, keeping the oil temperature steady. Chicken should be golden brown and reach an internal temperature of 165°F.
- Drain and Cheese: Transfer cooked chicken to a baking dish lined with paper towels to drain excess oil. Immediately lay 2 slices of Muenster cheese over each hot chicken breast to allow it to melt.
- Assemble the Burgers: Spread the prepared zinger sauce on the top bun. Place the chicken breast with melted cheese on the bottom bun, add optional iceberg lettuce, then top with the sauced bun.
- Serve: Serve immediately while hot and enjoy your homemade KFC Zinger Burger.
Notes
- Marinating the chicken overnight will yield the juiciest and most flavorful results.
- Use a deep-frying thermometer to maintain consistent oil temperature for even cooking.
- Adjust the amount of cayenne pepper in the flour coating to control spiciness.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- For a healthier option, consider air frying or baking but the original flavor comes from deep frying.
