Homemade KFC Zinger Burger Recipe
Unlock the secret to creating your own KFC Zinger Burger at home with this delicious recipe. Perfect for any fried chicken sandwich lover, this homemade version brings the iconic taste of KFC into your kitchen.
Ingredients
For the chicken:
- 4 chicken fillets sliced chicken breast
- Salt and pepper
- ¼ cup all-purpose flour
- ¼ cup corn flour
- ½ teaspoon baking powder
- 1 teaspoon paprika powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¾ cup milk
- 1 cup flour
- ½ teaspoon baking powder
- cooking spray
To assemble:
- ¼ cup burger sauce
- 4 burger buns
- 4 lettuce leaves
- 1 tomato sliced
- 4 Cheddar cheese slices
- French fries
Instructions
- Preheat the oven to 355°F/180ºC. Season the chicken with salt and pepper.4 chicken fillets, Salt and pepper
- Combine the flour, cornflour, baking powder, paprika powder, garlic powder, onion powder, salt and milk in a bowl. You should get a sticky batter.¼ cup all-purpose flour, ¼ cup corn flour, ½ teaspoon baking powder, 1 teaspoon paprika powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¾ cup milk
- Combine flour and baking powder in another bowl.1 cup flour, ½ teaspoon baking powder
- Dip the chicken in the batter and then in the flour mixture.
- Arrange the chicken in a tray lined with baking paper and spray with a bit of cooking oil.cooking spray
- Bake for 10 minutes, flip them and cook for 10 more minutes.
- Assemble the burgers with the buns, sauce, chicken, lettuce, tomato and cheese.¼ cup burger sauce, 4 burger buns, 4 lettuce leaves, 1 tomato, 4 Cheddar cheese slices
- Serve with French fries. Enjoy your Chicken Zinger burger!French fries
Notes
- Season well: Don't skimp on the seasoning for the chicken. It's the spices that give it that authentic Zinger flavor.
- Let the batter stick: After coating the chicken, let it sit for a few minutes. This helps the batter adhere better and ensures a crispier outcome.
- Use parchment paper: This prevents sticking and helps achieve an even bake without the need for excessive oil.
- Flip carefully: When flipping the chicken halfway through baking, be gentle to keep the coating intact.
- Toast the buns: Lightly toasting the buns on a pan adds an extra layer of crunch and flavor.
- Customize your sauce: While the recipe calls for burger sauce, feel free to experiment with different sauces to find your perfect match.
- Cheese: Opt for a good quality cheddar cheese for that melty, gooey texture.
- Other toppings: Feel free to customize your burger with additional toppings like pickles, bacon of choice (short cut bacon, turkey bacon, etc.), or a different type of cheese to make it your own.
- Gluten-free: You can make a gluten-free Zinger Burger by using gluten-free all-purpose flour and ensuring that your baking powder and other ingredients are gluten-free as well.
Storage & Reheating
- Separate components: Store the chicken, buns, and veggies separately in the fridge. This keeps the buns from getting soggy and the veggies fresh.
- Airtight containers: Use airtight containers for the chicken to prevent it from drying out. Wrap the buns in foil or place them in a zip-lock bag.
- Refrigerate: The cooked chicken can be stored in an airtight container for up to 3 days. The buns, if kept properly wrapped, should last a couple of days. Fresh vegetables like lettuce and tomato are best if used within 1-2 days.
- Freeze the cooked chicken fillets: Wrap them tightly in plastic wrap or place them in a freezer-safe bag. They can last for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat the chicken in an oven or air fryer to bring back the crispiness, and you'll have an as-good-as-new crispy chicken sandwich! Reheating in the microwave is quick but might make it soggy.
Nutrition
Calories: 676kcalCarbohydrates: 62gProtein: 30gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 123mgSodium: 819mgPotassium: 555mgFiber: 3gSugar: 7gVitamin A: 2462IUVitamin C: 9mgCalcium: 224mgIron: 5mg
Tried this recipe?Let us know how it was!