Chicken Zinger Sandwiches
Chicken Zinger Sandwiches
Ingredients
For the Chicken
- 8 chicken breasts, boneless, skinless
For the Marinade
- 1/2 gallon buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 3 tablespoons Sahara Harissa Sauce
For the Coating
- 5 cups all-purpose flour
- 3/4 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
For Deep Frying
- as needed vegetable oil, for deep frying
For the Sandwich Sauce
- 2 cups mayonnaise
- 1/4 cup Sahara Harissa Sauce
- 1 tablespoon honey
For Assembly
- as needed butter, for toasting buns
- 8 hamburger buns
- as needed dill pickles, sliced
- 8 cheese slices
- as needed lettuce, shredded or whole leaves
For Serving (Optional)
- as needed curly fries
Instructions
- 1
Place the chicken breasts on a cutting board. Cover them with plastic wrap and use a rolling pin or meat mallet to beat them, flattening them slightly to an even thickness.
⏱️ 10 min
- 2
In a large bowl, pour the buttermilk. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon paprika, and 3 tablespoons of Sahara Harissa Sauce. Mix well until all ingredients are combined.
⏱️ 5 min
- 3
Add the flattened chicken breasts to the wet marinade. Ensure the chicken is thoroughly coated. Cover the bowl with plastic wrap and refrigerate, allowing the chicken to marinate for 6 to 8 hours.
⏱️ 5 min
- 4
In another large bowl, combine 5 cups of all-purpose flour and 3/4 cup of cornstarch. Add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon chili powder. Mix all the dry ingredients together thoroughly.
⏱️ 5 min
- 5
Take one piece of marinated chicken, letting excess marinade drip off. Place it in the dry coating, ensuring it's fully covered. Then, dip it back into the wet marinade, and finally return it to the dry coating, pressing firmly to create a thick, craggy coating. Place the coated chicken on a wire rack. Repeat this process for all chicken pieces.
⏱️ 20 min
- 6
Heat enough oil for deep frying in a deep pan or Dutch oven to 350°F. Carefully place the coated chicken breasts into the hot oil, being careful not to overcrowd the pan. Deep fry each piece for 12 to 15 minutes, or until golden brown, crispy, and cooked through to an internal temperature of 165°F. Remove the fried chicken and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 30 min•🌡️ 350
- 7
In a separate pan or griddle, melt some butter over medium heat. Place the cut sides of the hamburger buns into the butter and toast them until golden brown.
⏱️ 5 min
- 8
In a small bowl, combine 2 cups of mayonnaise, 1/4 cup of Sahara Harissa Sauce, and 1 tablespoon of honey. Mix until well combined and smooth.
⏱️ 5 min
- 9
To assemble the sandwiches: Spread a generous amount of the prepared sauce on the bottom toasted bun. Add a layer of sliced pickles on top of the sauce. Place a fried chicken breast on the pickles. Drizzle more sauce over the chicken. Place a slice of cheese on the chicken, then add a generous amount of lettuce. Top with the other half of the toasted bun.
⏱️ 10 min
- 10
Arrange the assembled Chicken Zinger Sandwiches on a platter. Optionally, serve immediately with curly fries on the side.
Kitchen Tools
Chicken Zinger Sandwiches
For the Chicken
- 8 chicken breasts, boneless, skinless
For the Marinade
- 1/2 gallon buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 3 tablespoons Sahara Harissa Sauce
For the Coating
- 5 cups all-purpose flour
- 3/4 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
For Deep Frying
- as needed vegetable oil, for deep frying
For the Sandwich Sauce
- 2 cups mayonnaise
- 1/4 cup Sahara Harissa Sauce
- 1 tablespoon honey
For Assembly
- as needed butter, for toasting buns
- 8 hamburger buns
- as needed dill pickles, sliced
- 8 cheese slices
- as needed lettuce, shredded or whole leaves
For Serving (Optional)
- as needed curly fries
Instructions
- 1
Place the chicken breasts on a cutting board. Cover them with plastic wrap and use a rolling pin or meat mallet to beat them, flattening them slightly to an even thickness.
⏱️ 10 min - 2
In a large bowl, pour the buttermilk. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon paprika, and 3 tablespoons of Sahara Harissa Sauce. Mix well until all ingredients are combined.
⏱️ 5 min - 3
Add the flattened chicken breasts to the wet marinade. Ensure the chicken is thoroughly coated. Cover the bowl with plastic wrap and refrigerate, allowing the chicken to marinate for 6 to 8 hours.
⏱️ 5 min - 4
In another large bowl, combine 5 cups of all-purpose flour and 3/4 cup of cornstarch. Add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon chili powder. Mix all the dry ingredients together thoroughly.
⏱️ 5 min - 5
Take one piece of marinated chicken, letting excess marinade drip off. Place it in the dry coating, ensuring it's fully covered. Then, dip it back into the wet marinade, and finally return it to the dry coating, pressing firmly to create a thick, craggy coating. Place the coated chicken on a wire rack. Repeat this process for all chicken pieces.
⏱️ 20 min - 6
Heat enough oil for deep frying in a deep pan or Dutch oven to 350°F. Carefully place the coated chicken breasts into the hot oil, being careful not to overcrowd the pan. Deep fry each piece for 12 to 15 minutes, or until golden brown, crispy, and cooked through to an internal temperature of 165°F. Remove the fried chicken and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 30 min•🌡️ 350 - 7
In a separate pan or griddle, melt some butter over medium heat. Place the cut sides of the hamburger buns into the butter and toast them until golden brown.
⏱️ 5 min - 8
In a small bowl, combine 2 cups of mayonnaise, 1/4 cup of Sahara Harissa Sauce, and 1 tablespoon of honey. Mix until well combined and smooth.
⏱️ 5 min - 9
To assemble the sandwiches: Spread a generous amount of the prepared sauce on the bottom toasted bun. Add a layer of sliced pickles on top of the sauce. Place a fried chicken breast on the pickles. Drizzle more sauce over the chicken. Place a slice of cheese on the chicken, then add a generous amount of lettuce. Top with the other half of the toasted bun.
⏱️ 10 min - 10
Arrange the assembled Chicken Zinger Sandwiches on a platter. Optionally, serve immediately with curly fries on the side.