KFC Mighty Zinger Burger
KFC Mighty Zinger Burger
Ingredients
For the Marination
- 4 chicken thigh
- 1 tablespoon mustard paste
- 2 tablespoons Tobasco sauce
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 teaspoons red chili powder
- 1 teaspoon black pepper powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika powder
For the Wet Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon red chili powder
- 1/2 teaspoon paprika powder
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon baking powder
- 1 tablespoon lemon juice
- 1 cup milk
For the Dry Coating
- 4 cups all-purpose flour
For the Mighty Zinger Sauce
- 1/2 cup mayonnaise
- 2 tablespoons tomato ketchup
- 1 tablespoon mustard paste
- 2 tablespoons hot Sriracha sauce
- 1 tablespoon vinegar
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon paprika powder
- 1 teaspoon garlic powder
For Assembling
- 4 burger buns, as needed
- 4 lettuce leaves
- 4 burger cheese slice
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a bowl, combine the chicken thighs with mustard paste, Tobasco sauce, lemon juice, soy sauce, salt, red chili powder, black pepper powder, garlic powder, and paprika powder. Mix well to coat the chicken thoroughly.
⏱️ 5 min
- 2
Marinate the chicken for 30 minutes in the refrigerator.
⏱️ 30 min
- 3
While the chicken is marinating, prepare the wet batter. In a separate bowl, combine all-purpose flour, cornstarch, salt, red chili powder, paprika powder, dried oregano leaves, and baking powder. Add lemon juice and milk to the dry ingredients. Whisk until a smooth batter is formed.
⏱️ 5 min
- 4
Prepare the dry coating by placing 4 cups of all-purpose flour in a shallow dish or large bowl.
⏱️ 1 min
- 5
Prepare the Mighty Zinger Sauce. In a bowl, combine mayonnaise, tomato ketchup, mustard paste, hot Sriracha sauce, vinegar, onion powder, salt, paprika powder, and garlic powder. Mix all ingredients well until the sauce is smooth and fully combined. Set aside.
⏱️ 5 min
- 6
Heat about 4 cups of vegetable oil in a large pot or deep fryer to 325°F (160°C).
⏱️ 5 min•🌡️ 325
- 7
Take one marinated chicken thigh. First, dip the chicken completely in the wet batter, ensuring it's fully coated.
⏱️ 1 min
- 8
Next, transfer the wet-battered chicken to the dry flour and coat it thoroughly, pressing the flour onto the chicken to adhere.
⏱️ 1 min
- 9
Again, dip the chicken in the wet batter, allowing any excess to drip off.
⏱️ 1 min
- 10
Finally, coat it once more in the dry flour, ensuring it's fully covered and pressing to create a craggy, flaky texture. Repeat for all chicken thighs.
⏱️ 4 min
- 11
Carefully place the coated chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry on medium heat for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). You may need to fry in batches.
⏱️ 16 min•🌡️ 325
- 12
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 1 min
- 13
To assemble the burgers, lightly toast the burger buns if desired. Spread a generous amount of the prepared Mighty Zinger Sauce on both halves of each bun.
⏱️ 2 min
- 14
Place fresh lettuce leaves on the bottom bun. Add a fried Zinger chicken patty on top of the lettuce.
⏱️ 1 min
- 15
Place a burger cheese slice over the chicken. Cover with the top bun to complete the burger. Serve immediately.
⏱️ 1 min
Kitchen Tools
KFC Mighty Zinger Burger
For the Marination
- 4 chicken thigh
- 1 tablespoon mustard paste
- 2 tablespoons Tobasco sauce
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 teaspoons red chili powder
- 1 teaspoon black pepper powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika powder
For the Wet Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon red chili powder
- 1/2 teaspoon paprika powder
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon baking powder
- 1 tablespoon lemon juice
- 1 cup milk
For the Dry Coating
- 4 cups all-purpose flour
For the Mighty Zinger Sauce
- 1/2 cup mayonnaise
- 2 tablespoons tomato ketchup
- 1 tablespoon mustard paste
- 2 tablespoons hot Sriracha sauce
- 1 tablespoon vinegar
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon paprika powder
- 1 teaspoon garlic powder
For Assembling
- 4 burger buns, as needed
- 4 lettuce leaves
- 4 burger cheese slice
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a bowl, combine the chicken thighs with mustard paste, Tobasco sauce, lemon juice, soy sauce, salt, red chili powder, black pepper powder, garlic powder, and paprika powder. Mix well to coat the chicken thoroughly.
⏱️ 5 min - 2
Marinate the chicken for 30 minutes in the refrigerator.
⏱️ 30 min - 3
While the chicken is marinating, prepare the wet batter. In a separate bowl, combine all-purpose flour, cornstarch, salt, red chili powder, paprika powder, dried oregano leaves, and baking powder. Add lemon juice and milk to the dry ingredients. Whisk until a smooth batter is formed.
⏱️ 5 min - 4
Prepare the dry coating by placing 4 cups of all-purpose flour in a shallow dish or large bowl.
⏱️ 1 min - 5
Prepare the Mighty Zinger Sauce. In a bowl, combine mayonnaise, tomato ketchup, mustard paste, hot Sriracha sauce, vinegar, onion powder, salt, paprika powder, and garlic powder. Mix all ingredients well until the sauce is smooth and fully combined. Set aside.
⏱️ 5 min - 6
Heat about 4 cups of vegetable oil in a large pot or deep fryer to 325°F (160°C).
⏱️ 5 min•🌡️ 325 - 7
Take one marinated chicken thigh. First, dip the chicken completely in the wet batter, ensuring it's fully coated.
⏱️ 1 min - 8
Next, transfer the wet-battered chicken to the dry flour and coat it thoroughly, pressing the flour onto the chicken to adhere.
⏱️ 1 min - 9
Again, dip the chicken in the wet batter, allowing any excess to drip off.
⏱️ 1 min - 10
Finally, coat it once more in the dry flour, ensuring it's fully covered and pressing to create a craggy, flaky texture. Repeat for all chicken thighs.
⏱️ 4 min - 11
Carefully place the coated chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry on medium heat for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). You may need to fry in batches.
⏱️ 16 min•🌡️ 325 - 12
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 1 min - 13
To assemble the burgers, lightly toast the burger buns if desired. Spread a generous amount of the prepared Mighty Zinger Sauce on both halves of each bun.
⏱️ 2 min - 14
Place fresh lettuce leaves on the bottom bun. Add a fried Zinger chicken patty on top of the lettuce.
⏱️ 1 min - 15
Place a burger cheese slice over the chicken. Cover with the top bun to complete the burger. Serve immediately.
⏱️ 1 min