? Crispy Zinger Burger | Extra-Crunchy Chicken Burger at Home ?

Make this incredibly crispy homemade Zinger Burger with juicy marinated chicken, a rugged extra-crunchy coating, toasted brioche buns, fresh iceberg lettuce, pickles and a creamy spicy signature sauce. ??
RECIPE — Makes 2 Burgers
? CHICKEN
• 2 large boneless chicken breasts — 400–450 g total
• Flatten to 1–1.5 cm thickness
?️ MARINADE
• ½ cup buttermilk
• 1 tbsp hot sauce
• 1 tbsp ginger-garlic paste
• 1 tsp paprika
• ½ tsp cayenne/red chili powder
• ½ tsp black pepper
• 1 tsp salt
• ½ tsp garlic powder
• 1 tsp lemon juice
Marinate the chicken for at least 2 hours, preferably 4–8 hours.
? CRISPY COATING
• 1 cup all-purpose flour
• ½ cup cornflour
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp cayenne/red chili powder
• 1 tsp salt
• ½ tsp baking powder
For extra-craggy crispy flakes, mix 2–3 tbsp of the chicken marinade into the seasoned flour and rub lightly to form small irregular flakes.
DOUBLE COATING:
Marinade → seasoned flour → marinade → seasoned flour.
Press the flour firmly onto the chicken to create a thick, rugged crust.
? FRYING
Deep-fry at approximately 170–175°C for about 5–7 minutes, depending on thickness. Turn once and fry until deep golden brown and completely cooked.
The thickest part of the chicken should reach 74°C / 165°F.
Transfer to a wire rack to help keep the crust crisp.
?️ SIGNATURE ZINGER SAUCE
• 4 tbsp mayonnaise
• 1½ tbsp chili-garlic sauce
• 1 tbsp hot sauce
• ½ tsp paprika
• ½ tsp lemon juice
• Pinch of black pepper
Mix until smooth and glossy.
? ASSEMBLY
Toasted brioche bun
→ spicy sauce
→ iceberg lettuce
→ crispy chicken
→ optional cheese
→ pickles
→ more spicy sauce
→ toasted top bun
Serve immediately and enjoy! ❤️
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