KFC Zinger Burger Copycat Recipe
This KFC zinger burger recipe allows you to create the delicious and tangy zingers at home whenever you want. We also have a recipe for the special KFC zinger sauce which you can find here. Top tip! You can store the raw marinated chicken fillets in your freezer and when you fancy a zinger burger, simply fry the chicken and prepare your zinger burger and zinger sauce in only a few minutes. Quick and easy!
Ingredients
| 3 | boneless chicken breasts (around half a kg) | |
| 1 tspn | pepper | |
| 1 tspn | salt | |
| 2 tblspns | worcestershire sauce | |
| 1 tspn | Mustard powder or all spice powder | |
| 2 tblspns | Flour | |
| 1 | Egg | |
| 1 1/2 cups | 360 ml | Breadcrumbs |
| — | Soft seeded burger buns | |
| — | Mayonnaise or KFC Zinger Sauce |
Instructions
PREP TIME 20 MINS · READY IN 4HRS 20 MINS · SERVINGS 6 · DIFFICULTY NOT TOO TRICKY
You can find our recipe for the KFC zinger sauce here.
- Prepare your chicken breasts by slicing them if they are too large. Then marinate the chicken breasts with the pepper, salt, mustard or all spice powder, and Worcestershire sauce. Leave the chicken over night or at least 4 hours.
- To prepare the batter, beat together an egg and 2 tablespoons of water, then set this aside.
- Place the marinated chicken breasts in flour and coat generously. Dip them in to the egg and then in to the breadcrumbs, until well coated.
- Deep fry the coated chicken breasts in hot oil on a medium to high heat, until the breasts are golden brown and crispy.
- Slice the buns in half and lightly toast, then stack the final burger, with the lettuce at the top, then the chicken and finally the mayonnaise or KFC zinger sauce. Add sliced American cheese if you fancy a cheesy zinger.
Brett Williams — KFC seasoning: 2/3 tbsp Salt, 1 tbsp Black Pepper, 3 tbsp White Pepper, 4 tbsp Paprika, 2 tbsp Garlic Salt, 1 tbsp Ground Ginger, 1 tbsp Celery Salt, 1 tbsp Dried Mustard, 1/2 tbsp Basil, 1/2 tbsp Thyme, 1/3 tbsp Oregano. Put this in one cup of flour. Make sure you blend the herbs up nice and the black pepper — smaller the better. KFC has dots all over the chicken; I suspect it's just extra crushed up herbs. Dip chicken in egg and milk and throw in flour then fry it straight away. Cold batter is the key here. Ready in 11 minutes or until the thing starts to float. For chicken buy a pressure cooker — pressure cooker is the key to the taste. Doesn't matter what herbs you leave out as long as there is pepper, paprika, salt.