Home Lifestyle Food Home-Made Zinger Burgers Recipe

Home-Made Zinger Burgers Recipe

Home-Made Zinger Burgers Recipe

I decided that I could make my own KFC Zinger knock-off version and they have proved to be such a hit that my husband refuses to eat the original ever again. Possibly a dumb thing for me to do but it’s too late now. I have upped their ante on a not-as-thick chicken piece and a WAY better sauce than that sweet mayo they slather on. Just two chicken breasts transforms into 6 burgers (so pretty cheap too, really).

Ingredients

2 skinless, boneless chicken breast fillets
1 cup buttermilk
2 cups plain all purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/4 tsp cayenne
sea salt & black pepper
2 eggs, lightly beaten
1/4 cup tabasco (or hot sauce of your choosing)
Vegetable oil or lard for frying

Rolls
1/4 cup Mayonnaise
1/2 tsp chilli powder
1/2 tsp garlic powder, extra

Method

Slice the breasts in half lengthways (so they are not shorter, but thinner). Pop them in a plastic bag and pound out a little so they are an even thickness but not flat like schnitzel. Place them in a bowl and pour over the buttermilk and marinate for as long as you have (2 hours – overnight). That will make them super tender.

Grab yourself a large, heavy-based frypan and you will want enough vegetable oil or lard so that when you lay the pieces in, the oil will come up halfway up the sides of the pieces.

Put the flour, garlic powder, onion powder, paprika, cayenne and salt and pepper in a large shallow bowl and mix together. In another bowl, mix the eggs and hot sauce together. Pour the buttermilk off the chicken and discard. Dip the chicken pieces one at a time into the egg, then the flour mixture, then back into the egg and back into the flour mixture. Place on a large plate while you do the rest.

Pre-heat oven to 180C because it can be hard to cook the chicken completely through without over-browning. Grab a baking rack and place it on a tray.

The oil will be hot enough when you put the end of a wooden spoon into the oil and it bubbles (or toss a small cube of bread in and see if it goes golden quickly). Don’t over crowd the pan or too much steam will be created and you won’t get a crispy crust so you may have to cook the chicken in two batches depending on the size of your pan. It should take several minutes each side to go golden brown. If you don’t have a digital thermometer probe to check the internal temperature (87C, 188F), then cut open the biggest piece in the thickest part and make sure it’s cooked through. If you’re confident the other pieces are done, set them aside on the wire rack while you pop that other piece in the oven for around 5 minutes. If all the pieces are browned quickly and aren’t done in the middle, just transfer them to the rack and put them all in the oven for a few minutes until they’re ready.

Zinger 2

Zinger 3

Mix the mayonnaise, chilli powder and extra garlic powder together (if you don’t like it too hot, add less chilli powder).

I lightly toasted my rolls but this is optional. Split them in half, spread with mayonnaise, top with a piece of chicken and lettuce. Yum.

Zinger Burgers

Ingredients

  • 2 skinless, boneless chicken breast fillets
  • 1 cup buttermilk
  • 2 cups plain all purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • sea salt & black pepper
  • 2 eggs, lightly beaten
  • 1/4 cup tabasco (or hot sauce of your choosing)
  • Vegetable oil or lard for frying
  • Rolls
  • 1/4 cup Mayonnaise
  • 1/2 tsp chilli powder
  • 1/2 tsp garlic powder, extra

Instructions

  1. Slice the breasts in half lengthways (so they are not shorter, but thinner). Pop them in a plastic bag and pound out a little so they are an even thickness but not flat like schnitzel. Place them in a bowl and pour over the buttermilk and marinate for as long as you have (2 hours - overnight). That will make them super tender.
  2. Grab yourself a large, heavy-based frypan and you will want enough vegetable oil or lard so that when you lay the pieces in, the oil will come up halfway up the sides of the pieces.
  3. Put the flour, garlic powder, onion powder, paprika, cayenne and salt and pepper in a large shallow bowl and mix together. In another bowl, mix the eggs and hot sauce together. Pour the buttermilk off the chicken and discard. Dip the chicken pieces one at a time into the egg, then the flour mixture, then back into the egg and back into the flour mixture. Place on a large plate while you do the rest.
  4. Pre-heat oven to 180C because it can be hard to cook the chicken completely through without over-browning. Grab a baking rack and place it on a tray.
  5. The oil will be hot enough when you put the end of a wooden spoon into the oil and it bubbles (or toss a small cube of bread in and see if it goes golden quickly). Don't over crowd the pan or too much steam will be created and you won't get a crispy crust so you may have to cook the chicken in two batches depending on the size of your pan. It should take several minutes each side to go golden brown. If you don't have a digital thermometer probe to check the internal temperature (87C, 188F), then cut open the biggest piece in the thickest part and make sure it's cooked through. If you're confident the other pieces are done, set them aside on the wire rack while you pop that other piece in the oven for around 5 minutes. If all the pieces are browned quickly and aren't done in the middle, just transfer them to the rack and put them all in the oven for a few minutes until they're ready.
  6. Mix the mayonnaise, chilli powder and extra garlic powder together (if you don't like it too hot, add less chilli powder)
  7. I lightly toasted the rolls but this is optional, spread the bottom half with the spiced mayo, top with chicken andlettuce.
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2 COMMENTS

  1. Delicious, but not at all spicy and I doubled the garlic, onion and cayenne (extra hot). Next time I will quadruple.

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