Chicken Zinger Burger (KFC Copycat Mighty Zinger)
Crispy double fried spiced chicken thighs with craggy golden edges, sriracha burger sauce, melted cheddar, and iceberg lettuce in a seeded bun. Single or double stack.
Ingredients
For the Chicken Marinade
- 1 kg boneless chicken thighs
- 2 tbsp lemon juice
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp white pepper
- 2 tsp salt
- 1 tsp mustard paste
- 1 tbsp sriracha
For the Wet Batter
- 1 1/2 cups buttermilk
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp white pepper
- 1 tsp salt
For the Dry Batter
- 1 1/2 cups flour
- 1/2 cup cornstarch
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp white pepper
- 2 tsp salt
For the Burger Sauce
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp mustard
- 1 tsp lemon juice
- Salt and pepper to taste
For Assembly
- 6 seeded burger buns
- 6 yellow cheddar cheese slices
- Iceberg lettuce
- Mayonnaise
Instructions
- Add all marinade ingredients to the chicken thighs and mix well until fully coated. Cover and marinate for at least 1 hour. Do not skip this step as it is what gives the chicken its depth of flavor. For an even juicier result, marinate overnight in buttermilk with lemon juice and the same spices.
- Mix the wet batter ingredients together in a bowl and set aside. In a separate bowl, mix the dry batter ingredients together. If you run out of dry mixture while coating, mix up more flour with the same spices and continue.
- Combine all burger sauce ingredients in a small bowl, mix until smooth, and refrigerate until needed.
- Dip each piece of marinated chicken into the wet batter and let the excess drip off. Press firmly into the dry batter using your palm so the coating grips the chicken and creates craggy edges. For extra crispiness, dip back into the wet batter and press into the dry batter a second time. The double coat is optional but highly recommended.
- Heat oil to around 175°C. The oil must be hot before the chicken goes in or the coating will not stick. Fry in batches for 5 to 6 minutes until deep golden and cooked through. Remove and drain on a wire rack.
- Rest the chicken for 2 minutes then fry again for 1 to 2 minutes at a slightly higher heat. The double fry is not optional. It is what gives you that shatteringly crispy coating.
- Spread burger sauce on the bottom bun. Add one piece of crispy chicken, lay a cheddar slice on top so it melts slightly, then add a second piece of chicken for the Mighty Zinger double stack. Top with iceberg lettuce and spread mayonnaise on the top bun. Close and serve immediately.