Homemade Zinger Burger (KFC Copycat Recipe)
I have always loved KFC's zinger burger and I always wondered how they make the yummy recipe. I gave it a try and recreated the famous sandwich here.
Equipment
- Deep heavy-bottomed frying pan or Dutch oven (at least 3 inches deep)
- Instant-read thermometer
- Wire cooling rack set over a baking sheet
- Tongs (long-handled for frying safety)
- Cling film / plastic wrap
- Large mixing bowl (for flour dredge)
- Medium mixing bowl (for yoghurt batter)
Ingredients
Chicken Marinate Ingredients
- 1 teaspoon chilli powder
- 1 teaspoon mustard powder
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 2 pieces boneless skinless chicken breasts approximately 150–180g / 5–6oz each, butterflied or pounded to 3/4-inch / 2cm thickness
Batter Ingredients
- 1 cup natural plain yoghurt 245g, full-fat recommended
- 1 cup water 240ml
- 1 ½ teaspoons baking powder
- ½ teaspoon chilli powder
- ½ teaspoon mustard powder
- 1 teaspoon salt
- 1 dash ground black pepper
- 1 dash ground white pepper
- 1 cup plain flour 125g, all-purpose
- 2 cups vegetable oil for frying, enough to fill pan to approximately 1.5 inches / 4cm depth — roughly 475ml
Assembly Ingredients
- 2 whole burger buns
- 2 large iceberg lettuce leaves shredded
- 2 tablespoons mayonnaise 30g
- 2 slices cheese
Instructions
Marinate the Chicken
- Combine the chilli powder, mustard powder, white pepper, black pepper, and salt in a small bowl to make the dry marinade mix.1 teaspoon chilli powder, 1 teaspoon mustard powder, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground black pepper, 1 teaspoon salt
- Rub the spice mix evenly over both sides of each chicken breast. Wrap each breast tightly in cling film (or place in a sealed zip-lock bag) and refrigerate for 4–5 hours, or up to 24 hours for deeper flavour.2 pieces boneless skinless chicken breasts
Prepare the Batter and Flour
- Take 1 cup of yoghurt and add 1 cup of water, so you get a paste that's not quite as thick as the yoghurt itself. Keep this to one side.1 cup natural plain yoghurt, 1 cup water
- In a large bowl, whisk together the flour, baking powder, salt, mustard powder, white pepper, and black pepper until evenly combined.1 1/2 teaspoons baking powder, 1/2 teaspoon chilli powder, 1/2 teaspoon mustard powder, 1 teaspoon salt, 1 dash ground black pepper, 1 dash ground white pepper, 1 cup plain flour
Fry the Chicken
- Pour vegetable oil into a deep, heavy-bottomed frying pan to a depth of approximately 1.5 inches (4cm). Heat over medium-high heat until the oil reaches 350°F / 175°C — test with an instant-read thermometer or drop a small piece of batter in; it should sizzle immediately and float. Take a marinated chicken breast, dip it into the yoghurt mixture, shake off the excess, then press it firmly into the seasoned flour. Repeat this yoghurt-then-flour dredge 3–5 times to build a thick, craggy coating. Set the coated chicken on a wire rack for 5 minutes to let the coating set before frying.2 cups vegetable oil, 2 pieces boneless skinless chicken breasts, 1 cup natural plain yoghurt, 1 cup water, 1 cup plain flour
- Carefully lower the coated chicken into the hot oil. Fry for 6–8 minutes per side (12–16 minutes total), adjusting heat to maintain 325–350°F / 165–175°C oil temperature. The chicken is done when the crust is deep golden brown and the internal temperature reaches 165°F / 74°C. Transfer to a wire rack set over a baking sheet to drain — do not place on paper towels as the steam will soften the bottom crust.2 cups vegetable oil
Assemble the Burger
- Slice each burger bun in half and toast the cut sides in the pan or under a grill until golden. Place a fried chicken breast on each bottom bun. Top with a slice of cheese (the residual heat will soften it), shredded lettuce, and a tablespoon of mayonnaise. Close with the top bun and serve immediately.2 whole burger buns, 2 large iceberg lettuce leaves, 2 tablespoons mayonnaise, 2 slices cheese
Notes
Marinating Time: 4–5 hours (up to 24 hours). This is passive, hands-off time not included in the prep time above.
Storage: Fried chicken keeps in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375°F / 190°C for 8–10 minutes to restore crispness — never microwave.
Make-Ahead: Dry-marinate the chicken the night before (up to 24 hours) for deeper flavour. Prepare the flour mix and store in a sealed bag at room temperature.
Substitutions: Boneless skinless chicken thighs work well — flatten to even thickness and still cook to 165°F / 74°C internal temperature. For a dairy-free option, replace the yoghurt with coconut yoghurt.
Pro Tips: Repeat the yoghurt-then-flour dredge at least 3–5 times for a thicker, craggier crust. Let the dredged chicken rest on a wire rack for 5 minutes before frying so the coating sets. Fry one breast at a time to maintain oil temperature.
Assembly: Keep components separate until serving — the assembled burger doesn't hold well. Toast buns just before building.
Nutrition
Serving: 1servingCalories: 2462kcalCarbohydrates: 58gProtein: 18gFat: 243gSaturated Fat: 43gPolyunsaturated Fat: 132gMonounsaturated Fat: 56gTrans Fat: 2gCholesterol: 50mgSodium: 3011mgPotassium: 347mgFiber: 3gSugar: 7gVitamin A: 900IUVitamin C: 1mgCalcium: 555mgIron: 4mg
Did you give this recipe a whirl?Rate this Recipe !