Homemade KFC Zinger Burger

Ingredients

• 2 Chicken breast fillets (Large breasts, halved horizontally to make 4 fillets and pounded slightly)
• 2 cup All-purpose flour (For the dry coating)
• 0.5 cup Cornstarch (Added to flour for extra crunch)
• 1 Egg (For the wet batter)
• 0.5 cup Chilled water (Ice cold water helps create a crispier crust)
• 1 tbsp Paprika (Divided between marinade and flour)
• 1 tsp Cayenne pepper (Adjust for spice level)
• 1 tbsp Garlic powder (Divided)
• 1 tsp Salt (To taste)
• 0.5 tsp Black pepper
• Vegetable oil (For deep frying)
• 4 Burger buns (Toasted with butter)
• 4 tbsp Mayonnaise (For assembly)
• 1 cup Iceberg lettuce (Shredded)

Steps

1. 1

   Prepare the chicken by cutting two large chicken breasts in half horizontally to create four thinner fillets. Lightly pound them with a meat mallet to ensure even thickness for uniform cooking.

2. 2

   In a bowl, marinate the chicken fillets with salt, half of the paprika, cayenne pepper, garlic powder, and black pepper. Let it sit for at least 30 minutes (or longer in the fridge) to allow the flavors to penetrate.

3. 3

   Prepare the dry coating: In a large shallow dish, whisk together the all-purpose flour, cornstarch, and the remaining paprika and garlic powder.

4. 4

   Prepare the wet batter: In a separate bowl, whisk the egg with the chilled water until well combined.

5. 5

   Dredge a chicken fillet into the dry flour mixture, pressing down firmly to ensure it is fully coated.

6. 6

   Dip the floured chicken into the egg and water mixture, ensuring no dry spots remain.

7. 7

   Place the chicken back into the dry flour mixture for a second coating. Use your fingers to press the flour into the chicken, creating the craggy, flaky bits that become the 'zinger' texture when fried.

8. 8

   Heat vegetable oil in a deep pan or deep fryer to 350°F (175°C). Carefully lower the chicken fillets into the hot oil.

9. 9

   Fry the chicken for about 6-8 minutes, turning halfway through, until the coating is deep golden brown and the internal temperature of the chicken reaches 165°F (74°C). Drain on a wire rack to keep the bottom crispy.

10. 10

    Toast the burger buns on a flat griddle or pan with a little butter until golden.

11. 11

    Assemble the burger: Spread a generous amount of mayonnaise on the bottom bun, add a layer of shredded iceberg lettuce, place the crispy chicken fillet on top, and cover with the top bun.

Notes

For the most authentic texture, ensure the water used in the wet batter is ice-cold. Using iceberg lettuce is recommended by commenters for the classic KFC crunch. If you want it extra spicy, add more cayenne pepper to the flour mixture.

Nutrition per serving

• main
• burger
• chicken
• fried chicken
• copycat
• lunch
• dinner
• comfort food