If you’re looking for a crispy, juicy chicken sandwich that’s ready in about an hour, look no further than the Zinger Burger!
Its buttermilk soak and simple seasoned dredge make it easy for busy weeknights, especially if you already love crispy bang bang chicken.
Did you know that buttermilk has been used to tenderize meat for generations because its natural acidity keeps chicken moist? With just a few simple ingredients, you can whip up a sandwich that rivals your favorite drive-thru, and if you enjoy handheld favorites, try these cheeseburger sliders next.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
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Ingredients for Zinger Burgers
To create the perfect Zinger Burger, you’ll need the following ingredients:
Essential Ingredients
- 4 skinless, boneless chicken breasts (about 1 to 1½ pounds total)
- 1½ cups buttermilk well shaken
- 3 tablespoons hot sauce (Frank’s RedHot Original works well)
- 1 teaspoon kosher salt for the marinade
- ½ teaspoon ground white pepper for the marinade
- 1 cup self-rising flour for the dredge
- 2 teaspoons onion powder for the dredge
- 1½ teaspoons kosher salt for the dredge
- 1½ teaspoons ground white pepper for the dredge
- ½ teaspoon paprika for the dredge
- ½ teaspoon cayenne pepper for the dredge
- 6 cups vegetable oil for frying
- ¼ cup mayonnaise (your favorite brand)
- 1½ tablespoons ketchup (your favorite brand)
- 1½ tablespoons sriracha
- 4 sesame seed buns
- 8 slices muenster cheese
Optional Ingredients
- Iceberg lettuce shredded, for a cool, crisp topping
How to Prepare the Crispy Chicken
Here’s how to make the chicken:
- Marinate the Chicken: In a large bowl, whisk the buttermilk, hot sauce, 1 teaspoon kosher salt, and ½ teaspoon white pepper until smooth. Add the chicken, cover, and refrigerate for at least 30 minutes, or up to 4 hours for extra tenderness.
- Mix the Dredge: In a shallow dish, whisk the self-rising flour, onion powder, 1½ teaspoons kosher salt, 1½ teaspoons white pepper, paprika, and cayenne pepper until evenly combined.
- Coat the Chicken: Lift each piece from the marinade, letting the excess drip off, then press it firmly into the dredge. Set the coated chicken on a rack for about 5 minutes so the coating sets.
- Fry the Chicken: In a heavy pot, heat the vegetable oil to 350°F over medium-high heat. Fry the chicken two pieces at a time for 6-8 minutes, until golden brown and the internal temperature reaches 165°F, then drain on a wire rack.
Assembly: Bringing It All Together
Once your chicken is fried and resting, it’s time to assemble your Zinger Burgers!
- Make the Zinger Sauce: In a small bowl, stir together the mayonnaise, ketchup, and sriracha until smooth and evenly colored.
- Toast the Buns: Split the sesame seed buns and toast the cut sides in a dry skillet over medium heat for 1-2 minutes, until lightly golden.
- Layer the Chicken: Spread the Zinger sauce on the bottom buns, then add the shredded lettuce and a hot chicken breast topped with 2 slices of muenster cheese.
- Garnish: Close each burger with the top bun and serve right away while the cheese is melted and the coating is crisp.
Variations and Customizations
One of the great things about the Zinger Burger is its versatility!
- Spicy Kick: Add an extra tablespoon of hot sauce to the buttermilk or a pinch more cayenne pepper to the dredge for more heat.
- Cheese Swap: Use pepper jack or sharp cheddar in place of the muenster for a bolder flavor.
- Lighter Option: Bake the coated chicken on a greased rack at 425°F for 20-25 minutes, flipping halfway, instead of frying.
- Extra Crunch: Add a few thin slices of dill pickle or a handful of shredded cabbage for a fresh, tangy bite.
Serving Suggestions
Pair your Zinger Burger with a plate of honey mustard roasted potatoes for a golden, savory side that complements the spicy sauce.
An ice-cold lemonade or sweet iced tea balances the heat of the sriracha sauce and cools your palate between bites.
Conclusion
In just one hour, you’ve created a crispy, spicy chicken sandwich that is sure to become a family favorite.
It’s a satisfying option for busy weeknights, game day gatherings, or any time you want a restaurant-style burger at home.
Don’t hesitate to get creative with your toppings and sauces, because there’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use something other than buttermilk?
You can mix 1½ cups milk with 1½ tablespoons lemon juice or white vinegar and let it sit for 5 minutes as a substitute.
What should I serve with Zinger Burgers?
Crispy potato wedges, coleslaw, or honey mustard roasted potatoes pair wonderfully with the spicy sauce and crunchy coating.
How can I store leftover chicken?
Refrigerate cooled chicken in an airtight container for up to 3 days, then reheat in a 375°F oven for 8-10 minutes to restore crispness.
