KFC Zinger Burger (Homemade)
KFC Zinger Burger (Homemade)
Ingredients
For the Chicken & Marination
- 8 chicken thigh fillets
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper powder
- 1 teaspoon salt
- 1 teaspoon mustard paste
- 2 tablespoons lemon juice
- 1 tablespoon oyster sauce
For the Buttermilk Batter
- 1 cup all-purpose flour
- 1/2 cup cornflour
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano powder
- 1/2 teaspoon baking powder
- 3/4 cup buttermilk, add more if required for a thin consistency
For the Seasoned Flour (Dry Coating)
- 2 cups all-purpose flour
- 1 tablespoon salt
- 2 tablespoons paprika powder
For the Zinger Sauce
- 1 cup mayonnaise
- 2 tablespoons mustard paste
- 4 tablespoons chili sauce
- 2 tablespoons Sriracha sauce
For Assembly
- 8 burger buns
- 8 cheddar cheese slices
- as needed mayonnaise
- as needed iceberg lettuce, shredded
- as needed frying oil
Instructions
- 1
In a large bowl, combine the chicken thigh fillets with Kashmiri red chili powder, paprika powder, garlic powder, black pepper powder, salt, mustard paste, lemon juice, and oyster sauce. Mix thoroughly, ensuring each chicken fillet is well-coated with the marinade.
⏱️ 5 min
- 2
Cover the bowl and refrigerate the marinated chicken for at least 2 hours to allow the flavors to meld.
⏱️ 120 min
- 3
While the chicken marinates, prepare the buttermilk batter. In a separate bowl, whisk together all-purpose flour, cornflour, salt, chili powder, paprika powder, garlic powder, oregano powder, baking powder, and buttermilk until the batter is smooth and has a thin consistency. Add more buttermilk if needed.
⏱️ 5 min
- 4
In a shallow dish, combine the ingredients for the seasoned flour: all-purpose flour, salt, and paprika powder. Mix well and set aside.
⏱️ 2 min
- 5
Prepare the Zinger sauce by whisking together mayonnaise, mustard paste, chili sauce, and Sriracha sauce in a small bowl until fully combined. Set aside for assembly.
⏱️ 3 min
- 6
Heat frying oil in a deep pot or Dutch oven to medium-hot (around 350-375°F).
⏱️ 5 min•🌡️ 350
- 7
Take one marinated chicken fillet and dip it completely into the buttermilk batter, ensuring it's fully coated.
⏱️ 1 min
- 8
Transfer the battered chicken fillet to the shallow dish with the seasoned flour. Press firmly with your hands to coat the chicken, creating the signature 'crumbs' or flakes on the surface. Dust off any excess flour. For extra thick crumbing, you can repeat the batter and flour coating process.
⏱️ 2 min
- 9
Carefully place the coated chicken fillet into the preheated medium-hot oil. Fry for about 4-6 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Fry in batches to avoid overcrowding the pot.
⏱️ 10 min•🌡️ 350
- 10
Using tongs, 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
- 11
Toast the burger buns until they are light golden brown.
⏱️ 2 min
- 12
To assemble, spread some of the prepared Zinger sauce on the bottom half of a toasted burger bun.
⏱️ 1 min
- 13
Place a fried Zinger chicken fillet on top of the sauce-covered bottom bun.
⏱️ 1 min
- 14
Add a cheddar cheese slice on top of the fried chicken fillet.
⏱️ 1 min
- 15
Spoon more Zinger sauce over the fillet and cheese, then add a generous amount of shredded iceberg lettuce.
⏱️ 1 min
- 16
Spread a dollop of plain mayonnaise on the top half of the burger bun.
⏱️ 1 min
- 17
Close the burger by placing the top bun on the assembly and serve immediately.
⏱️ 1 min
Kitchen Tools
KFC Zinger Burger (Homemade)
For the Chicken & Marination
- 8 chicken thigh fillets
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper powder
- 1 teaspoon salt
- 1 teaspoon mustard paste
- 2 tablespoons lemon juice
- 1 tablespoon oyster sauce
For the Buttermilk Batter
- 1 cup all-purpose flour
- 1/2 cup cornflour
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano powder
- 1/2 teaspoon baking powder
- 3/4 cup buttermilk, add more if required for a thin consistency
For the Seasoned Flour (Dry Coating)
- 2 cups all-purpose flour
- 1 tablespoon salt
- 2 tablespoons paprika powder
For the Zinger Sauce
- 1 cup mayonnaise
- 2 tablespoons mustard paste
- 4 tablespoons chili sauce
- 2 tablespoons Sriracha sauce
For Assembly
- 8 burger buns
- 8 cheddar cheese slices
- as needed mayonnaise
- as needed iceberg lettuce, shredded
- as needed frying oil
Instructions
- 1
In a large bowl, combine the chicken thigh fillets with Kashmiri red chili powder, paprika powder, garlic powder, black pepper powder, salt, mustard paste, lemon juice, and oyster sauce. Mix thoroughly, ensuring each chicken fillet is well-coated with the marinade.
⏱️ 5 min - 2
Cover the bowl and refrigerate the marinated chicken for at least 2 hours to allow the flavors to meld.
⏱️ 120 min - 3
While the chicken marinates, prepare the buttermilk batter. In a separate bowl, whisk together all-purpose flour, cornflour, salt, chili powder, paprika powder, garlic powder, oregano powder, baking powder, and buttermilk until the batter is smooth and has a thin consistency. Add more buttermilk if needed.
⏱️ 5 min - 4
In a shallow dish, combine the ingredients for the seasoned flour: all-purpose flour, salt, and paprika powder. Mix well and set aside.
⏱️ 2 min - 5
Prepare the Zinger sauce by whisking together mayonnaise, mustard paste, chili sauce, and Sriracha sauce in a small bowl until fully combined. Set aside for assembly.
⏱️ 3 min - 6
Heat frying oil in a deep pot or Dutch oven to medium-hot (around 350-375°F).
⏱️ 5 min•🌡️ 350 - 7
Take one marinated chicken fillet and dip it completely into the buttermilk batter, ensuring it's fully coated.
⏱️ 1 min - 8
Transfer the battered chicken fillet to the shallow dish with the seasoned flour. Press firmly with your hands to coat the chicken, creating the signature 'crumbs' or flakes on the surface. Dust off any excess flour. For extra thick crumbing, you can repeat the batter and flour coating process.
⏱️ 2 min - 9
Carefully place the coated chicken fillet into the preheated medium-hot oil. Fry for about 4-6 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Fry in batches to avoid overcrowding the pot.
⏱️ 10 min•🌡️ 350 - 10
Using tongs, 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 - 11
Toast the burger buns until they are light golden brown.
⏱️ 2 min - 12
To assemble, spread some of the prepared Zinger sauce on the bottom half of a toasted burger bun.
⏱️ 1 min - 13
Place a fried Zinger chicken fillet on top of the sauce-covered bottom bun.
⏱️ 1 min - 14
Add a cheddar cheese slice on top of the fried chicken fillet.
⏱️ 1 min - 15
Spoon more Zinger sauce over the fillet and cheese, then add a generous amount of shredded iceberg lettuce.
⏱️ 1 min - 16
Spread a dollop of plain mayonnaise on the top half of the burger bun.
⏱️ 1 min - 17
Close the burger by placing the top bun on the assembly and serve immediately.
⏱️ 1 min