Description

The KFC Zinger Burger recipe features crispy, spicy buttermilk-marinated chicken breasts coated in a seasoned flour mix and deep-fried to golden perfection. Served on a sesame seed bun with melted Muenster cheese, a spicy mayo-ketchup-sriracha sauce, and optional iceberg lettuce, this burger delivers a satisfying fiery crunch inspired by the iconic KFC favorite.

Ingredients

Scale

Chicken Marinade

4 to 4½ skinless boneless chicken breasts (1 to 1½ pounds)
1½ cups buttermilk (well shaken)
3 tablespoons hot sauce (your favorite brand, e.g., Frank’s red hot original)
1 teaspoon kosher salt
½ teaspoon ground white pepper

Flour Coating

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

Frying

6 cups vegetable oil (for frying)

Sauce

¼ cup mayonnaise (your favorite brand)
1½ tablespoons ketchup (your favorite brand)
1½ tablespoons sriracha

Assembly

4 sesame seed buns
8 slices Muenster cheese
Iceberg lettuce (optional topping)

Instructions

Prepare the Marinade: In a small mixing bowl, whisk together the buttermilk, hot sauce, kosher salt, and ground white pepper until well combined.
Marinate the Chicken: Place the chicken breasts in a sealable container or gallon-size ziplock bag. Pour the marinade over the chicken, ensuring all pieces are fully coated. Seal and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
Make the Sauce: In a small bowl, whisk together mayonnaise, ketchup, and sriracha until fully combined. Cover and chill in the refrigerator until ready to use on the burgers.
Prepare the Flour Coating: Just before frying, whisk together self-rising flour, onion powder, kosher salt, white pepper, paprika, and cayenne pepper in a shallow bowl or baking dish and set aside.
Heat the Oil: Pour vegetable oil into a 4 to 5-quart stockpot and heat over medium-high to high heat. Use a candy or deep-frying thermometer to monitor the temperature, aiming for 330 to 350°F, with 340°F as ideal.
Coat the Chicken: When oil temperature nears 325°F, remove one piece of chicken at a time from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture until coated.
Fry the Chicken: Carefully add the coated chicken pieces to the hot oil (2 pieces at a time). Maintain the oil temperature by adjusting the stove as needed. Fry each side for 5 to 7 minutes until deep golden brown and the internal temperature of the chicken reaches 165°F.
Drain the Chicken: Remove fried chicken to a baking dish lined with paper towels to drain excess oil. Repeat coating and frying with remaining pieces.
Add Cheese: While the first batch of chicken is still hot, place 2 slices of Muenster cheese on top of each piece to melt slightly.
Assemble the Burgers: Spread the prepared spicy sauce on the top half of the sesame seed buns. Place the cheese-topped fried chicken on the bottom bun, add iceberg lettuce if desired, then cover with the top bun and serve immediately.

Notes

Marinating the chicken overnight enhances flavor and tenderness.
Use a thermometer to keep oil temperature steady and avoid greasy chicken.
Adjust cayenne and hot sauce amounts to control spiciness.
Let the fried chicken rest on paper towels to remove excess oil for a crispier texture.
Muenster cheese melts nicely and balances the spiciness, but feel free to substitute with your favorite melting cheese.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: KFC Zinger Burger, spicy fried chicken burger, fried chicken sandwich, homemade Zinger burger, crispy chicken sandwich