Crispy KFC-Style Zinger Burger with Peppery Mayo

Why You’ll Love This Recipe

• Signature Zinger-level heat balanced with a cool, peppery mayo.
• Double-dredged crust with craggy, spiky edges for serious crunch.
• Buttermilk brine keeps the chicken ultra-juicy, even after frying.
• Clear, reliable home-cook method with precise temps and timing.

Grocery List

• Produce: 2 medium tomatoes, 1 small garlic clove, 1 lemon, 1 small head iceberg lettuce
• Dairy: Buttermilk, unsalted butter
• Pantry: Chicken breasts, sesame burger buns, mayonnaise, hot sauce, all-purpose flour, cornstarch, baking powder, neutral frying oil, kosher salt, black pepper, white pepper, paprika, cayenne, garlic powder, onion powder, mustard powder, sugar, Dijon mustard, MSG (optional)

Full Ingredients

Chile-Buttermilk Brine & Chicken

• 4 boneless, skinless chicken breast fillets (5–6 oz/140–170 g each), pounded to 1/2 inch (1.25 cm) thickness
• 1 1/2 cups (360 ml) buttermilk
• 2 tbsp hot sauce (e.g., Louisiana-style)
• 2 tsp kosher salt
• 1 tsp paprika
• 1–1 1/2 tsp cayenne pepper (adjust for heat)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground white pepper

Crispy Dredge

• 1 1/2 cups (180 g) all-purpose flour
• 1/2 cup (65 g) cornstarch
• 1 tsp baking powder
• 2 tsp kosher salt
• 2 tsp paprika
• 1–1 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground white pepper
• 1/2 tsp mustard powder
• 1 tsp MSG (optional but recommended for fast-food depth)
• 2 tbsp reserved buttermilk brine (for making flaky bits in the flour)

Peppery Mayo

• 1/2 cup (120 g) mayonnaise
• 2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp coarsely cracked black pepper
• 1/4 tsp ground white pepper
• 1/2 tsp sugar
• Pinch of fine salt
• 1 small garlic clove, microplaned (or 1/2 tsp garlic powder)

For Frying & Assembly

• 1 1/2–2 quarts (1.5–2 L) neutral oil (peanut, canola, or vegetable)
• 4 sesame burger buns
• 2 tbsp unsalted butter, softened
• 4 crisp iceberg lettuce leaves (or 2 cups shredded)
• 8 tomato slices (from 2 medium tomatoes), patted dry

Step-by-Step Instructions

Step 1: Pound, brine, and chill

Butterfly any very thick chicken breasts, then pound each piece to an even 1/2 inch. In a bowl, whisk buttermilk, hot sauce, salt, paprika, cayenne, garlic powder, onion powder, and white pepper. Submerge chicken, cover, and refrigerate 4–24 hours. The longer brine gives deeper seasoning and juicier meat.

Step 2: Stir together the cool peppery mayo

Combine mayonnaise, lemon juice, Dijon, cracked black pepper, white pepper, sugar, salt, and garlic. Cover and refrigerate so the flavors meld while you dredge and fry.

Step 3: Mix the spiky-crunch dredge

In a wide bowl, whisk flour, cornstarch, baking powder, kosher salt, paprika, cayenne, garlic powder, onion powder, white pepper, mustard powder, and MSG (if using). For extra cragginess, drizzle in 2 tablespoons of the buttermilk brine and rub it into the flour with your fingertips to form tiny flakes and clumps.

Step 4: Double-dredge for serious texture

Set up: brined chicken, dredge, a clean tray. Working one piece at a time, let excess brine drip off, then press into the flour mix. Dip back into the brine, letting the surface get sticky, then press again into the flour, squeezing to build a rugged, spiky crust. Transfer to a rack and repeat. Rest breaded pieces 10 minutes so the coating adheres.

Step 5: Fry hot and fast

Heat 1 1/2 inches of oil in a heavy pot to 340°F (171°C). Line a sheet pan with a wire rack. Fry 2 pieces at a time to avoid crowding, 3–4 minutes per side (about 6–7 minutes total), maintaining 325–345°F. The crust should be deep golden and the thickest part of the chicken should read 165°F (74°C). Drain on the rack and immediately sprinkle with a tiny pinch of salt.

Step 6: Toast the buns and prep the veg

While the last batch fries, split buns and spread cut sides with butter. Toast cut-side down in a skillet over medium heat until golden, 1–2 minutes. Pat tomato slices dry with paper towels so the burger stays crisp. Separate crisp iceberg leaves.

Step 7: Build your Zinger

Spread peppery mayo on both bun halves. Add lettuce and tomato to the bottom bun, stack on a hot fried chicken fillet, and cap with the top bun. Serve immediately while the crust is at peak crunch.

Pro Tips

• For ultra-craggy crust, really press and squeeze the second flour coat so it forms little ridges and flakes.
• Keep oil temperature steady; too cool and the crust absorbs oil, too hot and it browns before the chicken cooks through.
• Rest breaded chicken 10 minutes before frying to help the coating stick and to minimize flour fallout in the oil.
• Drain on a wire rack, not paper towels, to preserve crunch on all sides.
• Adjust heat: use 1 tsp cayenne for moderate, 1 1/2 tsp for classic Zinger heat, and add 1/2 tsp crushed red pepper to the dredge for extra kick.

Variations

• Extra Hot Zinger: Add 1 tsp crushed red pepper to the dredge and a few dashes of hot sauce to the peppery mayo.
• Thigh Fillet: Swap in 4 boneless, skinless chicken thighs. Pound to an even thickness and fry 7–8 minutes total.
• Air Fryer: Mist breaded chicken generously with oil. Air fry at 390°F (200°C) for 10–12 minutes, flipping and misting again halfway, until 165°F (74°C).

Storage & Make-Ahead

Marinate chicken up to 24 hours. Stir the mayo up to 3 days in advance. After frying, cooled fillets keep 3 days in the fridge; re-crisp on a wire rack in a 400°F (205°C) oven for 10–12 minutes. To freeze, bread the raw chicken and freeze on a sheet pan, then store up to 1 month in a freezer bag; fry from frozen at 325–335°F (163–168°C) for 8–10 minutes, verifying 165°F (74°C) internal.

Nutrition (per serving)

Approximate: 730 calories; 36 g protein; 34 g fat; 48 g carbohydrates; 6 g sugar; 3 g fiber; 1,250–1,400 mg sodium. Values vary by bun size, oil absorption, and mayo amount.