KFC Zinger Burger
Equipment
Ingredients
Marinade
chicken breast fillets (raw)
4 piece
buttermilk (cold)
240 ml
salt
5 g
black pepper
2 g
paprika
2 g
garlic powder
3 g
chili powder
1.5 g
Coating
all-purpose flour
190 g
cornflour
25 g
paprika
3 g
chilli powder
3 g
garlic powder
3 g
black pepper
2 g
salt
5 g
Zinger Sauce
mayonnaise
60 g
chili sauce
30 g
ketchup
15 g
vinegar
5 ml
paprika
0.5 g
garlic powder
0.75 g
Fries Seasoning
paprika
3 g
chili powder
2 g
garlic powder
2 g
black pepper
1 g
salt
3 g
sugar
2 g
Burger Assembly
burger buns (toasted)
4 piece
iceberg lettuce (shredded)
80 g
American cheese slices
4 slice
Instructions
Prepare the marinade
Mix buttermilk, salt, black pepper, paprika, garlic powder and chili powder in a bowl.
Marinate the chicken
Add chicken breast fillets to the marinade and ensure they are fully coated. Refrigerate for 2–8 hours.
Mix the coating
Combine flour, cornflour, paprika, chilli powder, garlic powder, black pepper and salt in a shallow bowl.
Heat the oil
Heat oil in a deep pan or wok to 170–175°C.
Coat the chicken
Remove chicken from marinade, coat firmly in the flour mixture and press well to adhere.
Fry the chicken
Fry coated chicken 5–6 minutes until golden brown and cooked through.
Rest the chicken
Rest fried chicken on a wire rack for 2 minutes.
Prepare Zinger sauce
Mix mayonnaise, chili sauce, ketchup, vinegar, paprika and garlic powder until smooth.
Prepare fries seasoning
Mix paprika, chili powder, garlic powder, black pepper, salt and sugar.
Toast the buns
Lightly toast burger buns until golden.
Assemble the burgers
Spread sauce on bottom bun, add cheese slice, fried chicken, lettuce, more sauce and top bun.
Original recipe
Storage
Store assembled burgers wrapped; reheat chicken separately for best texture
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