Ingredients

4 to 4½ skinless boneless chicken breasts (1 to 1½ pounds)

1½ cups buttermilk, well shaken

3 tablespoons hot sauce (your favorite brand, such as Frank’s RedHot Original)

1 teaspoon kosher salt

½ teaspoon ground white pepper

1 cup self-rising flour

2 teaspoons onion powder

1½ teaspoons kosher salt

1½ teaspoons ground white pepper

½ teaspoon paprika

½ teaspoon cayenne pepper

6 cups vegetable oil (for frying)

¼ cup mayonnaise (your favorite brand)

1½ tablespoons ketchup (your favorite brand)

1½ tablespoons sriracha

4 sesame seed buns

8 slices Muenster cheese

Iceberg lettuce (optional topping)

Instructions

Step 1: In a small mixing bowl, whisk together the buttermilk, hot sauce, 1 teaspoon kosher salt, and ½ teaspoon ground white pepper to create the marinade.

Step 2: Place the chicken breasts in a sealable container or a gallon-size ziplock bag. Pour the marinade over the chicken, ensuring all pieces are fully coated. Refrigerate for at least 4 hours or overnight for best flavor.

Step 3: In a separate small bowl, combine the mayonnaise, ketchup, and sriracha. Whisk well, then cover and chill until ready to use as the sandwich sauce.

Step 4: Just before frying, mix the self-rising flour, onion powder, 1½ teaspoons kosher salt, 1½ teaspoons ground white pepper, paprika, and cayenne pepper in a shallow bowl. Set aside.

Step 5: Heat the vegetable oil in a 4 to 5-quart stockpot over medium-high heat until it reaches 330–350°F, ideally around 340°F. Use a thermometer for accuracy.

Step 6: Remove one piece of chicken at a time from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture.

Step 7: Carefully place the coated chicken into the hot oil, cooking two pieces at a time. Fry for 5 to 7 minutes per side, maintaining oil temperature and adjusting heat as needed.

Step 8: Once golden brown and cooked through (internal temperature 165°F), transfer the chicken to a paper towel-lined dish to drain. Repeat with remaining pieces.

Step 9: While the chicken is still hot, place two slices of Muenster cheese over each piece to melt slightly.

Step 10: Spread the prepared zinger sauce on the top halves of the buns. Assemble the burgers by placing the chicken on the bottom buns, topping with iceberg lettuce if desired, then finishing with the sauced top bun. Serve immediately.

Tips & Variations

For extra heat, increase the cayenne pepper or add a pinch of chili powder to the flour mix.

Swap Muenster cheese for cheddar or pepper jack for a different flavor profile.

Use boneless, skinless thighs instead of breasts for a juicier sandwich.

If you don’t have buttermilk, mix 1½ cups milk with 1½ tablespoons lemon juice or vinegar and let sit for 5 minutes.

FAQs

Can I make the marinade and flour mixture ahead of time?

Yes, the marinade can be prepared and stored in the refrigerator for up to 24 hours before using. The flour mixture can be mixed and kept covered at room temperature on the counter until needed.