HOMEMADE KFC ZINGER BURGER RECIPE
KFC Zinger Burger or Chicken Burger is the perfect fried chicken sandwich with an added "Zing!" for lovers of a little extra heat. Crispy chicken thighs are balanced by a creamy burger sauce, placed on a toasted brioche bun. This copycat recipe is going to be your most requested meal.
Provided by Izzy
Categories Dinner Lunch Main Course
Time 3h35m
Number Of Ingredients 21
Steps:
- Marinate the chicken: In a large mixing bowl, add buttermilk, hot sauce, salt and pepper. Mix well and add chicken. Cover with plastic wrap and marinate the chicken in the refrigerator for 3-4 hours.
- Make the dredging mix: In a large mixing bowl, combine flour, cornstarch, garlic powder, oregano, white pepper, cayenne pepper, paprika and salt. Mix well and set aside.
- Fry the chicken: When ready to cook, place a large pot or saucepan over medium-high heat and add 2 inches of oil. Heat the oil to 350˚F (177˚C)
- Working one at a time, remove each piece from the marinade. Shake to remove excess, and then place it in the dredging mix and coat thoroughly. Tap off the excess.
- Slowly lower the breaded chicken pieces into the oil. You'll notice that the temperature will drop slightly, so adjust the heat so that the temperature will stay between 300-350˚F. (Make sure not to crowd the pan).
- Fry each piece for about 10-14 minutes, turning each piece every 2 minutes, until the chicken reaches an internal temperature of 165˚F
- Remove the chicken from the oil and place on a cooling rack. Let them rest for 10 minutes.
- Make the burger sauce: In a medium bowl, whisk together all the sauce ingredients.
- Assemble Zinger Burger: Toast the buns on a skillet or grill until golden brown. Then spread softened butter on the cut-side of the buns.
- Place the bottom bun on a plate. Then spread some burger sauce. Place the crispy chicken on top, add lettuce, and drizzle more burger sauce.
- Add the top bun on top. Serve hot with French fries and salad.
Nutrition Facts : Calories 640 kcal, Carbohydrate 63 g, Protein 29 g, Fat 29 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 122 mg, Sodium 1751 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
GROUND CHICKEN BURGERS
Delicious alternative to beef, these flavorful burgers made with ground chicken will keep you grilling from spring to fall. Top with a spicy cheese or BBQ sauce.
Provided by Katy B
Categories Main Dish Recipes Burger Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor; pulse until blended.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes.
- Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 268.2 calories, Carbohydrate 21.5 g, Cholesterol 114.5 mg, Fat 4.9 g, Fiber 1.6 g, Protein 32.6 g, SaturatedFat 1.5 g, Sodium 988 mg, Sugar 2.3 g
CHICKEN BURGERS WITH ZING
From a local supermarket magazine. "This flavorful recipe mixes Mediterranean flair right into the patty for a lightened-up take on a classic burger."
Provided by Bren in LR
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine cheese through garlic powder; toss to combine.
- Add red pepper, artichokes and chicken. Stir together thoroughly; form into 4 burgers.
- To cook, grill over medium-high heat 4-5 minutes per side (or cook burgers in a large skillet filmed with oil over medium high heat).
- Meanwhile, mix together the mayonnaise and pesto in a small dish.
- Serve cooked burgers on mini ciabatta buns smeared with pesto mayo and topped with baby spinach and tomato slices.
Nutrition Facts : Calories 333.8, Fat 8.6, SaturatedFat 3.3, Cholesterol 83.6, Sodium 1018.5, Carbohydrate 27.7, Fiber 4.8, Sugar 3.3, Protein 35.3
SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY
These fresh, flavorful chicken burgers have a crunchy exterior, a tender interior and a healthy slathering of limey Dijon mayonnaise. They're paired with salad that's prepared using leftover burger ingredients, and a little avocado and lettuce. Serve the burgers between lightly toasted buns, as the recipe suggests, or skip the bread and enjoy them without for a lighter dinner.
Provided by Yasmin Fahr
Categories dinner, weekday, burgers, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
- In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
- While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
- Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.
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