Homemade Zinger Burger
Homemade Zinger Burger
Ingredients
For the Marinade
- 2 cups chicken stock
- 1 tablespoon salt
- 3 teaspoons cayenne
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 chicken fillets
For the Pepper Mayo
- 1/2 cup mayonnaise
- 1 teaspoon black pepper, freshly ground, or to taste
For the Dry Mix (Breading)
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon cayenne
- 1/4 teaspoon paprika
For Assembly
- 1 cup water, for breading
- 4 burger buns
- 2 cups shredded lettuce
- 4 cups oil, for deep frying, or as needed
Instructions
- 1
Pour 2 cups of chicken stock into a large mixing bowl. Add 1 tablespoon salt, 3 teaspoons cayenne, 2 teaspoons paprika, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder to the chicken stock. Whisk the mixture thoroughly to combine all ingredients.
⏱️ 5 min
- 2
Place the 4 chicken fillets into the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate the marinating chicken for 2 hours.
⏱️ 5 min
- 3
In a small bowl, add 1/2 cup of mayonnaise. Grind in 1 teaspoon of fresh black pepper (or to taste). Stir the mayonnaise and pepper together until well combined. Set aside.
⏱️ 5 min
- 4
In a separate large mixing bowl, add 2 cups of flour. To the flour, add 1 tablespoon baking powder, 1 tablespoon granulated sugar, 1/2 teaspoon cayenne, and 1/4 teaspoon paprika. Combine these dry ingredients thoroughly with a spoon or whisk.
⏱️ 5 min
- 5
Take one marinated chicken fillet and dip it into the dry flour mix, ensuring it is completely coated. Next, dip the flour-coated chicken fillet into a bowl of plain water. Immediately dip the wet chicken fillet back into the dry flour mix for a second coating, pressing the flour onto the chicken to create a craggy texture. Repeat for the remaining chicken fillets.
⏱️ 10 min
- 6
Heat oil in a deep fryer (or a deep pot) to 180°C (350°F). Carefully place the breaded chicken fillets into the hot oil, frying in batches if necessary to avoid overcrowding. Deep fry each chicken fillet for 6 minutes, or until golden brown and cooked through.
⏱️ 24 min•🌡️ 180
- 7
While the chicken is frying, lightly toast the burger buns. Spread the prepared pepper mayo generously on the bottom half of each toasted burger bun. Place a layer of shredded lettuce on top of the pepper mayo.
⏱️ 5 min
- 8
Once cooked, carefully remove the hot, crispy fried zinger chicken fillet from the oil and place it on top of the lettuce. Complete the burger by adding the top bun. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Zinger Burger
For the Marinade
- 2 cups chicken stock
- 1 tablespoon salt
- 3 teaspoons cayenne
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 chicken fillets
For the Pepper Mayo
- 1/2 cup mayonnaise
- 1 teaspoon black pepper, freshly ground, or to taste
For the Dry Mix (Breading)
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon cayenne
- 1/4 teaspoon paprika
For Assembly
- 1 cup water, for breading
- 4 burger buns
- 2 cups shredded lettuce
- 4 cups oil, for deep frying, or as needed
Instructions
- 1
Pour 2 cups of chicken stock into a large mixing bowl. Add 1 tablespoon salt, 3 teaspoons cayenne, 2 teaspoons paprika, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder to the chicken stock. Whisk the mixture thoroughly to combine all ingredients.
⏱️ 5 min - 2
Place the 4 chicken fillets into the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate the marinating chicken for 2 hours.
⏱️ 5 min - 3
In a small bowl, add 1/2 cup of mayonnaise. Grind in 1 teaspoon of fresh black pepper (or to taste). Stir the mayonnaise and pepper together until well combined. Set aside.
⏱️ 5 min - 4
In a separate large mixing bowl, add 2 cups of flour. To the flour, add 1 tablespoon baking powder, 1 tablespoon granulated sugar, 1/2 teaspoon cayenne, and 1/4 teaspoon paprika. Combine these dry ingredients thoroughly with a spoon or whisk.
⏱️ 5 min - 5
Take one marinated chicken fillet and dip it into the dry flour mix, ensuring it is completely coated. Next, dip the flour-coated chicken fillet into a bowl of plain water. Immediately dip the wet chicken fillet back into the dry flour mix for a second coating, pressing the flour onto the chicken to create a craggy texture. Repeat for the remaining chicken fillets.
⏱️ 10 min - 6
Heat oil in a deep fryer (or a deep pot) to 180°C (350°F). Carefully place the breaded chicken fillets into the hot oil, frying in batches if necessary to avoid overcrowding. Deep fry each chicken fillet for 6 minutes, or until golden brown and cooked through.
⏱️ 24 min•🌡️ 180 - 7
While the chicken is frying, lightly toast the burger buns. Spread the prepared pepper mayo generously on the bottom half of each toasted burger bun. Place a layer of shredded lettuce on top of the pepper mayo.
⏱️ 5 min - 8
Once cooked, carefully remove the hot, crispy fried zinger chicken fillet from the oil and place it on top of the lettuce. Complete the burger by adding the top bun. Serve immediately.
⏱️ 4 min