Zinger Burger (KFC Copycat Recipe)

This KFC Zinger burger has plenty of spicy flavors, both in the tangy sauce and the crisp breading of the fried chicken for a sandwich that is big on taste.

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If you love a good burger, then you have to try this copycat KFC Zinger burger, and we guarantee it will satisfy your cravings. With crispy breaded chicken, cheese, and spicy sauce that packs a punch, all tucked inside a soft sesame seed bun, this is one burger you won’t want to miss.

Zinger Burger Ingredients

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This tasty copycat burger is made with a special blend of spices that gives it a distinctive and recognizable KFC flavor.

Once you add the bun, cheese, and toppings, you’ll think you are enjoying take-out from the fast-food restaurant.

You’ll need:

• 4 (1-1½ pounds each) skinless boneless chicken breasts

For The Marinade:

• 1½ cups of buttermilk, well shaken
• 3 tablespoons of hot sauce (your favorite brand, I used Frank’s red hot original)
• 1 teaspoon of kosher salt
• ½ teaspoon of ground white pepper

For The Coating:

• 1 cup of self-rising flour
• 2 teaspoons of onion powder
• 1½ teaspoons of kosher salt 
• 1½ teaspoons of ground white pepper
• ½ teaspoon of paprika
• ½ teaspoon of cayenne pepper
• 6 cups of vegetable oil for frying

For The Zinger Sauce:

• ¼ cup of mayonnaise (your favorite brand)
• 1½ tablespoons of ketchup (your favorite brand)
• 1½ tablespoons of sriracha 
• 4 sesame seed buns
• 8 slices of Muenster cheese
• Iceberg lettuce (optional topping)

Substitutions And Additions

CHICKEN: As a general rule, Zinger burgers are made with chicken breasts, while a Cruncher burger is made with chicken thighs, but you can use either type of chicken in this burger.

BUTTERMILK: If you do not have buttermilk on hand, you can add 1½ tablespoons of white vinegar or lemon juice to the milk. Stir to combine.

LETTUCE: Experiment with different types of greens for an exciting variation. Swap out iceberg lettuce for tender butter lettuce or peppery arugula.

If you’re feeling adventurous, try using spinach leaves or even thinly sliced kale for a hearty crunch.

BUN: Elevate your Zinger burger with unique bread choices. Opt for a whole wheat bun for a nuttier flavor and added fiber.

Brioche buns bring a touch of sweetness and a soft texture. For a low-carb option, go with lettuce wraps or portobello mushroom caps.

CHEESE: Customize the cheesy element with various options. Cheddar, Swiss, or pepper jack can each lend a distinct taste.

Blue cheese crumbles add boldness, while vegan cheese ensures a plant-based delight. To accentuate the heat, a layer of melted jalapeño jack cheese is a fantastic choice.

SPICE LEVEL: Adjust the heat to your preference. Increase or decrease the amount of hot sauce or cayenne pepper in the marinade to suit your taste buds.

For a smoky kick, consider adding a touch of chipotle powder.

How To Make This KFC Zinger Burger Recipe

We will walk you through the easy steps to recreating this flavorful burger right in the comfort of your own kitchen.

STEP ONE: Add the buttermilk, hot sauce, kosher salt, and white pepper to a small mixing bowl. Whisk the marinade to combine. 

STEP TWO: Place the chicken in either a sealable container or a gallon-size Ziploc bag. Pour the buttermilk marinade over the chicken.

If you are using a container, turn the chicken over to coat it completely. If using the Ziploc, tightly seal the bag and “massage” the chicken to completely coat it.

Place in the refrigerator for at least 4 hours or overnight. 

STEP THREE: Add the mayonnaise, ketchup, and sriracha to a small bowl. Whisk to incorporate completely. Cover and chill in the refrigerator until ready for garnishing the sandwiches.

STEP FOUR: Just before frying the chicken, add the self-rising flour, onion powder, kosher salt, white pepper, paprika, and cayenne pepper to a shallow bowl or baking dish. Whisk to combine and set it aside.

STEP FIVE: Add the oil to a 4 to 5-quart stock pot. Heat the oil over medium-high to high heat.

You will want to use a candy/deep frying thermometer to help you monitor the temperature. Heat the oil to 330 to 350°F. We find 340°F seems to be the sweet spot.

STEP SIX: Just before the oil reaches 325°F, remove one piece of chicken at a time from the marinade.

Allow some of the marinade to drip off. Dredge the coated chicken in the flour coating.

STEP SEVEN: Immediately add the coated chicken to the hot oil. You should be able to cook two pieces of chicken at a time.

Keep a close eye on the temperature, adjusting the stove top temperature up and down to keep the oil at the appropriate temperature.

Keep in mind that the oil temperature will fluctuate when you add the chicken. Fry the chicken for five to seven minutes per side.

STEP EIGHT: Once the chicken is a deep golden brown and the internal temperature reaches 165°F, remove the chicken to a baking dish lined with paper towels.

Repeat the steps for the remaining two pieces of chicken. 

STEP NINE: While the first batch of chicken is draining, lay two slices of Muenster cheese over the hot chicken. 

STEP TEN: Once all the chicken pieces have been cooked and cheese has been added, spread the zinger sauce on the top bun.

Place the chicken on the bottom bun and top with iceberg lettuce. Top with the bun and serve.

How To Serve This KFC Burger

Anytime you are craving a delicious takeout meal, give this Zinger a try.

Add a few classic sides for these tasty chicken burgers, including our elbow macaroni pasta salad and coleslaw, plus an ice-cold iced tea to drink.

Homemade burgers are easier to make than you think and a delicious way to eat at home.

Our best burger and Oklahoma fried onion burgers are both delicious recipes to try.

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Storing This Homemade KFC Chicken Burger

We’ve got a few helpful tips for storing leftover chicken burgers for a quick meal later.

MAKE AHEAD: If you’re planning to prep ahead, you can marinate the chicken in the fridge for up to 24 hours before cooking.

Assemble the burger just before you’re ready to eat to maintain its crispy texture. Avoid adding any condiments or toppings until you’re ready to enjoy them, as they can cause the bun to become soggy.

IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to two days. 

IN THE FREEZER: You can freeze the cooked chicken for up to two months. Allow the chicken to thaw overnight in the refrigerator before reheating. 

This crispy chicken sandwich, piled high with melty cheese, crisp lettuce, and a sauce that has plenty of zing, will be a winner with your family. This KFC zinger burger a great alternative to the drive-thru and comes together quickly and easily.

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KFC Zinger Burger

5 from 1 vote

This KFC Zinger burger has plenty of spicy flavors, both in the tangy sauce and the crisp breading of the fried chicken for a sandwich that is big on taste.

Prep Time 4 hours hours 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 4

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Ingredients

  

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• 4 to 4½ skinless boneless chicken breasts (1 to 1½ pounds)

Marinade

• 1½ cups buttermilk, well shaken
• 3 tablespoons hot sauce, your favorite brand, I used Frank’s red hot original
• 1 teaspoon kosher salt
• ½ teaspoon ground white pepper

Coating

• 1 cup self-rising flour
• 2 teaspoons onion powder
• 1½ teaspoons kosher salt
• 1½ teaspoons ground white pepper
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper
• 6 cups vegetable oil, for frying

Zinger sauce

• ¼ cup mayonnaise, your favorite brand
• 1½ tablespoons ketchup, your favorite brand
• 1½ tablespoons sriracha
• 4 sesame seed buns
• 8 slices Muenster cheese
• Iceberg lettuce, optional topping

Instructions

 

• Add the buttermilk, hot sauce, kosher salt, and white pepper to a small mixing bowl. Whisk the marinade to combine.
• Place the chicken in either a sealable container or a gallon-size ziplock bag. Pour the marinade over the chicken. If you are using a container, turn the chicken over to coat completely. If using the ziplock, tightly seal the bag and “massage” the chicken to completely coat the chicken. Place in the refrigerator for at least 4 hours or overnight.
• Add the mayonnaise, ketchup, and sriracha to a small bowl. Whisk to thoroughly incorporate. Cover and chill in the refrigerator until ready for garnishing the sandwiches.
• Just before frying the chicken, add the self-rising flour, onion powder, kosher salt, white pepper, paprika, and cayenne pepper to a shallow bowl or baking dish. Whisk to combine and set it aside.
• Add the oil to a 4 to 5-quart stock pot. Heat the oil over medium-high to high heat. You will want to use a candy/deep frying thermometer to help you monitor the temperature. Heat the oil to 330 to 350°F. We find 340°F seems to be the sweet spot.
• Just before the oil reaches 325°F, remove 1 piece of chicken at a time from the marinade. Allow some of the marinade to drip off. Dredge the coated chicken in the flour mixture.
• Immediately add the coated chicken to the heated oil. You should be able to cook 2 pieces of chicken at a time. Keep a close eye on the temperature, adjusting the stove top temperature up and down to keep the oil at the appropriate temperature. Keep in mind that the oil temperature will fluctuate when you add the chicken. Fry the chicken for 5 to 7 minutes per side.
• Once the chicken is a deep golden brown and the internal temperature reaches 165°F, remove the chicken to a baking dish lined with paper towels. Repeat the steps for the remaining 2 pieces of chicken.
• While the first batch of chicken is draining, lay 2 slices of Muenster cheese over the hot chicken.
• Once all the chicken pieces have been cooked and the cheese has been added, spread the zinger sauce on the top bun. Place the chicken on the bottom bun and top with iceberg lettuce. Top with the bun and serve.

Notes

• You can also use a deep fryer for this recipe if you have one. Simply set it to 325 to 350°F. Cook the chicken as directed above.
• It is important to keep a very close eye on the chicken when frying. The coating can burn in a split second.
• You can lightly butter and toast the buns for an even yummier sandwich.

Nutrition

Calories: 749kcal | Carbohydrates: 53g | Protein: 51g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 151mg | Sodium: 2785mg | Potassium: 811mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1043IU | Vitamin C: 14mg | Calcium: 589mg | Iron: 3mg

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