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Homemade Zinger Chicken Burger Recipes for Lunch

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

homemade-zinger-chicken-burger-recipes

Homemade Zinger Burger Recipe

Ingredients:

Meat
1: Chicken breast

Produce
1: Lettuce

Refrigerated
1: Egg

Condiments
1: Mayonnaise
1: Mustard paste

Baking & spices
1/2 tsp: Baking powder
3 tbsp: Corn flour
3 tbsp: Flour
1: Pepper
1: Salt

Oils & vinegars
1: Vinegar

Bread & baked goods
1: Burger buns

Dairy
1: Cheese, slice

Liquids
1: Water

Instructions:

  • Marinate the chicken breast with salt, pepper, and mustard paste for 15 minutes.
  • In a bowl, add flour 3 tbsp heaped, 3 tbsp corn flour, 1/2 tsp baking powder, 1 beaten egg and some chilled water to make the batter.
  • Dip the marinated chicken breast in the batter. Roll in dry flour and shake off the excess flour. Fry the chicken in hot oil in a frying pan until crispy and golden in color.
  • Cut the burger buns in half. Apply mayonnaise and vinegar on the bun, then add a cheese slice.
  • Add the crispy fried chicken on top. Then top with some fresh lettuce leaves chopped roughly. Cover with the burger burger and serve immediately.
homemade-zinger-chicken-burger-recipes

Zinger Burger Recipe

Ingredients:

Meat
2: Chicken breasts, skinless small
2 cups: Fryer oil

Produce
2 tsp: Garlic powder
2 tsp: Onion powder

Condiments
2 tbsp: Hot sauce
2/3 cup: Mayo
1/4 cup: Pickle chips

Baking & spices
3 tbsp: Cornstarch
1 cup: Flour
1 tbsp: Paprika, smoked
1 1/2 tsp: Salt

Bread & baked goods
2: Brioche buns, lightly toasted

Dairy
1 1/2 cups: Buttermilk

Instructions:

  • Pour buttermilk into a baking dish and add chicken breasts, turning to coat. Allow mixture to sit for 30 minutes.
  • In another baking dish combine flour, cornstarch, paprika, garlic powder, onion powder, and salt. Whisk together. Drizzle a couple spoonfuls of buttermilk from the baking dish with the chicken into the baking dish with the flour mixture and gently stir together. Season each chicken breast with salt and dredge into the flour mixture, on both sides, until fully coated.
  • Shake off any excess coating and transfer to a baking sheet lined with a cooling rack. While breaded chicken sits, preheat 3 inches oil in a large skillet to 350˚F.
  • Gently flip each piece of chicken and continue frying for an additional 4 to 5 minutes or until golden brown, crispy and cooked through. Transfer cooked chicken onto a clean baking sheet lined with a cooling rack. Season with salt.
  • Combine mayo and hot sauce into a small mixing bowl and whisk together until thoroughly combined.
  • To assemble spread the spicy mayo on the tops and bottoms of each bun. Place pickles on top of the bottom bun and top with a piece of fried chicken. Place top buns over chicken and gently press.
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homemade-zinger-chicken-burger-recipes

Easy Zinger Burger Recipe

Ingredients:

Meat
2: Pounded chicken breasts

Produce
1: Garlic powder
1/2 tsp: Garlic powder
1: Onion powder

Condiments
1: Kosher dill pickle, slices
3 tbsp: Louisiana hot sauce
3/4 cup: Mayonnaise

Baking & spices
2 tsp: Cajun seasoning
1: Cajun seasoning and cayenne pepper
2 tsp: Cayenne
3/4 cup: Corn starch
1 1/2 cups: Flour
1: Paprika
2 1/4 tbsp: Paprika
1: Pepper
2 tsp: Pepper, ground
1: Sea salt
2 tsp: Sea salt

Oils & vinegars
1: Vegetable oil

Bread & baked goods
1: Brioche
4: Buns

Dairy
2 tbsp: Butter
1 cup: Buttermilk

Instructions:

  • Marinate the chicken 24 hours before serving.
  • Add the buttermilk and all marinade ingredients in a medium size bowl and mix well. Put the pounded chicken breasts into the marinade, make sure it’s absolutely submerged. Tightly cover and refrigerate.
  • Prepare the spicy mayonnaise by mixing all the ingredients in a smaller bowl; mayo, paprika , hot sauce, Cajun, cayenne and garlic powder.
  • Cover and put aside in the fridge to allow time for the flavors to meld along nicely. Heat oil to 350 degrees using a heavy duty pot.
  • Prepare a landing destination for the finished chicken, while the oil is heating.
  • Using a medium-size bowl, prepare the dry flour mixture by combining all the breading ingredients. Take out the chicken marinade from the fridge, scoop 1/3 cup of the liquid marinade and add it into the flour mixture. Use a fork to mix the liquid marinade into the flour mixture.
  • Take the chicken from the marinade, one at a time and dry pat excess moisture with paper towels before placing in the flour mixture.Coat chicken completely with flour mixture, adding additional marinade liquid as needed.
  • Place the chicken into the frying oil, for about 4-6 minutes. Take away the chicken and place onto lined baking sheet. Let the chicken rest for a couple of moments, then return to the fry oil for an additional minute or two.
  • Heat buns, add mayonnaise, 4-5 pickle slices to bottom bun, add chicken breast and place the top bun.

Zinger Burger Recipe

Ingredients:

Meat
2: Chicken breasts, boneless skinless

Produce
1 tsp: Onion powder

Condiments
1: Bread and butter pickles
1/2 cup: Mayonnaise
1 tsp: Mustard, ground

Baking & spices
1 1/2 cups: All-purpose flour
2 tsp: Kosher salt
2: Salt pepper
1 tsp: White pepper

Oils & vinegars
1: Vegetable oil

Bread & baked goods
4: Brioche hamburger buns

Dairy
2 cup: Buttermilk

Deli
1 store-bought bag: Ready-to-go coleslaw

Other
null: 2 teaspoons Louisiana-style, hot sauce

Instructions:

  • Put chicken in a large resealable bag with buttermilk and season with salt/pepper. Mix everything together in bag and transfer to fridge to let brine overnight.
  • Take chicken out, shaking off excess buttermilk and place on a plate, then discard bag of buttermilk.
  • In a large dutch oven, begin heating oil with deep fry thermometer. Oil needs to reach 350°F before frying. Using two shallow pie plates, in one, add flour dredge ingredients, and in the other dish, add buttermilk dredge ingredients and stir each dish together.
  • Dredge each chicken piece in flour mixture, then buttermilk mixture, then back in flour. Be sure that chicken is fully coated every time. Use tongs to handle chicken and fry each piece of chicken until cooked through and golden brown, about 2-3 minutes on each side. Transfer chicken to a small sheet pan fitted with a wire rack. Let excess oil drip off and cool for about 10 minutes.
  • To make coleslaw, in a small bowl, simply combine slaw with mayonnaise and salt/pepper. Heat buns, add mayonnaise, chicken, coleslaw and top with bun.

Fried Chicken Recipe For Zinger (Gravy Recipe optional)

Ingredients:

Meat
6: Chicken breasts, thin

Produce
1 tsp: Garlic powder

Refrigerated
1: Egg

Condiments
1 tbsp: Hot sauce

Baking & spices
2 tsp: Baking powder
1 tsp: Baking soda
2 1/3 cups: Flour
1 tsp: Pepper
1 tsp: Salt
1: Salt & pepper

Oils & vinegars
1: Oil
1/4 cup: Reserved oil from frying

Dairy
1 1/2 cup: Buttermilk
2 cup: Milk

Instructions:

  • Heat oil in deep fryer or large pan on stove (a few inches deep) to 325.
  • In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.
  • In another bowl whisk together buttermilk, egg and hot sauce.
  • Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the steak real good.
  • Place chicken in pan/deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all chicken.
  • To make your gravy, in large pan add 1/4" of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.
  • Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
  • Pour gravy over individual chicken before serving.

Chicken Zinger Burger Recipe

Ingredients:

Meat
1: Chicken breast, boneless and skinless

Produce
1/2 tsp: Garlic powder
1: Lettuce
1/2 tsp: Onion powder
1 tsp: Thyme, dried

Condiments
1: Mayonnaise
1 tsp: Mustard powder
1 tbsp: Sriracha

Baking & spices
1/2 cup: All-purpose flour
1/2 tsp: Black pepper, freshly ground
1/2 tsp: Cayenne pepper, ground
1/2 tsp: Paprika
1/2 tsp: Salt

Oils & vinegars
1: Canola or corn oil

Bread & baked goods
2: Burger buns

Dairy
1/2 cup: Buttermilk

Instructions:

  • Cut chicken breast in half lengthwise (into two equal pieces) so you have two pieces.
  • In a bowl, whisk together the all-purpose flour, dried thyme, mustard powder, onion powder, garlic powder, paprika, cayenne pepper, salt and black pepper until well combined. Set aside.
  • In another bowl, whisk sriracha (or hot sauce) with buttermilk until combined. Place chicken into buttermilk mixture and place in the fridge for an hour.
  • After an hour, remove chicken breast pieces from the buttermilk and allow excess buttermilk to drip off, back into the bowl.
  • Dredge chicken breast pieces in the reserved flour mixture, gently shaking off excess.
  • Dunk chicken pieces again into buttermilk, again allow excess buttermilk to drip off back into the bowl.
  • Dredge chicken again in the flour mixture, gently shaking off excess.
  • Place the canola or corn oil into a large heavy-duty pot with high/tall sides suitable for frying.
  • Heat the pot of oil over medium heat. You want an oil temperature of about 350 degrees Fahrenheit.
  • Carefully place the chicken pieces into the hot oil, away from you, and cook 3 minutes. Carefully turn the chicken pieces and continue to cook for another 3 minutes.
  • To assemble each crispy chicken burger: spread mayonnaise over the cut side of the bottom and top portion of the bun. Place chicken burger over bottom bun, then garnish with shredded lettuce. Place top bun over top to form the chicken burger.
homemade-zinger-chicken-burger-recipes

Classic Zinger Burger Recipe

Ingredients:

Meat
1 3/4 lb: Chicken thighs, boneless

Produce
1 tsp: Garlic, granulated
2 tsp: Garlic powder, granulated
1/2: Red onion, medium

Refrigerated
3: Eggs, large

Condiments
1 tbsp: Hot sauce
3/4 cup: Mayonnaise
1/4 cup: Mike's hot honey
1: Pickles
1: Ranch dressing or spicy mayo

Baking & spices
3 cups: All-purpose flour
2 pinches: Black pepper, freshly ground
1/4 tsp: Black pepper, freshly ground
2 tbsp: Brown sugar, packed
1 tsp: Cayenne pepper
1/2 tsp: Chili powder
2 tbsp: Granulated sugar
4 tsp: Kosher salt
1 tsp: Paprika

Oils & vinegars
1: Canola oil
2 tbsp: Frying oil, hot
3 tbsp: Red wine vinegar

Bread & baked goods
1: Brioche buns

Dairy
1 stick: Butter, unsalted

1 1/2 cups: Buttermilk

Deli
14 oz: Cole slaw

Instructions:

  • Pat the chicken thighs dry with a paper towel, then place in a large mixing bowl, then season generously with 1 Tbsp Kosher salt and 1 tsp freshly ground black pepper.
  • Combine all slaw ingredients in a large mixing bowl, then use tongs to thoroughly toss. Refrigerate until for at least 1 hour.
  • Combine 1 stick unsalted butter, ¼ cup Mike's Hot Honey, 2 Tbsp brown sugar, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp paprika, ½ tsp chili powder, and ½ tsp Kosher salt in a sauce pan. Heat over medium-high until butter has melted and spices become fragrant. Add 2 Tbsp of hot frying oil from the chicken, then stir well.
  • In a large bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 Tbsp hot sauce. In a second large bowl, whisk together 3 cups all-purpose flour, 3 tsp salt, and 2 tsp garlic powder.
  • Place a wire rack on a rimmed baking sheet, then begin coating chicken. Dip each chicken thigh first in the flour mixture, then in the buttermilk, then again in the flour mixture, shaking off any excess. Transfer to a wire rack, then repeat until all chicken thighs are coated.
  • When oil is hot, carefully add half the chicken thighs and fry till golden brown.
  • Toast bun and assemble zinger burger.

Traditional Chicken Zinger Burger Recipe

Ingredients:

Meat
4: Chicken thighs

Produce
4 tsp: Chilli, Powder
4 tsp: Garlic powder
1/4 Head: Lettuce
2: Tomatoes

Refrigerated
2: Eggs

Condiments
100 g: Mayo
1 tsp: Mustard, Yellow
3 tbsp: Sriracha

Baking & spices
4 tsp: Italian herb mix
1 tsp: Paprika
1: Pepper
300 g: Plain flour
1: Salt

Oils & vinegars
1 tsp: Apple cider vinegar
1: Vegetable oil

Bread & baked goods
4: Brioche burger buns

Dairy
4: American cheese, Slices
200 g: Greek yoghurt

Instructions:

  • For the marinade, combine the Greek yoghurt, smoked paprika, 2 tsp garlic powder, 2 tsp chilli powder, 2 tsps Italian herb mix, mustard, 1 tbsp sriracha, 1 tsp salt and the eggs in a bowl. Mix well until smooth then add in your chicken thighs and allow to marinate for at least 30 mins in the fridge.
  • Combine the plain flour, 2 tsp chilli powder, 2 tsp Italian herb mix, 2 tsp garlic powder and 3 tsp salt in a large bowl.
  • Combine the mayonnaise, apple cider vinegar and 2 tbsp sriracha in a small bowl.
  • Shred the lettuce and slice the tomatoes.
  • Heat up a big pot with enough vegetable oil to deep fry the chicken thighs.
  • Lift the chicken out of the marinade and shake off the excess mixture. Put it into the flour mix and press it to coat it. Press and scrunch the chicken into the flour at least 4 times so it will be well coated and has lots of craggy bits.
  • Deep fry the chicken for 5-6 mins until golden brown and cooked through.
  • Toast the buns on a hot dry pan. Spread 1 tbsp of the spicy mayo on the bun before adding a layer of lettuce, tomatoes, the fried chicken and finally a slice of cheese.

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