Zinger Burgers

Today, I am sharing a delicious copycat version of the famous zinger burger. These zinger burgers come out very crispy and golden, with a little hint of spiciness as well. You can top the burgers with any of your favorite toppings and pair them with fries and no one will guess you didn’t order out.

There are a lot of different recipes of zinger burger all over the web, but I adapted this one with ingredients that are easy to find and most likely are already in your pantry. If you don’t want any spice in your zinger burger, just don’t add the red chili powder or hot sauce.

I have broken down the recipe into 4 easy steps:

  • Chicken marinade: You combine simple ingredients and allow the chicken to absorb their flavor for extra tasty results.
  • Setting up the stations: You will set up two different stations for preparing the burgers: 1) Dry coating station and 2) Wet batter station.
  • Prepping the chicken: After you pass the chicken through the top mentioned stations, then you will go ahead and deep fry it.
  • Assembling the burgers: Once you are done frying, you can assemble the burger and top it with your favorite toppings.

You can side these with tasty masala fries. Watch out for the recipe coming later on my blog! Let’s start!

Directions

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  1. Take a large bowl and combine all of the ingredients for the marinade: vinegar, mustard paste, garlic powder, red chili powder, white pepper powder, and salt (as needed). TIP: Taste the marinade at this point to make sure the salt is enough according to your preference.
  2. Add the chicken thighs to the marinade and mix well. Then cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours or overnight.
  3. In a large shallow dish, add in all the ingredients for the dry coating on the chicken: all-purpose flour, corn flour, rice flour, red chili powder, white pepper powder, salt (as needed) baking powder, and garlic powder. Incorporate them well. This is the dry coating station. TIP: You can place all the ingredients into a fine mesh strainer and pass them through it.
  4. In another shallow bowl, beat together the milk, eggs, and hot sauce (if desired). This is the wet batter station.
  5. After at least two hours, take the chicken out from the refrigerator. Assemble the 2 stations in a row. Take each chicken piece and dip it in the egg batter, then coat it with the dry flour mix. Repeat this one more time: dip it again in the egg batter, and then in the flour mixture. Place each coated chicken piece on a plate.
  6. In a deep skillet or deep fryer, heat up enough oil to deep fry the chicken. Once the oil heats up, add the chicken pieces 2 at a time so as to not overcrowd the skillet. TIP: The oil should not be so hot that it is splattering and smoking. Turn the heat down a bit once you add the chicken in. The oil should have a gentle sizzling and bubbling sound to it while it is frying the chicken.
  7. Cover the pot with a lid and allow the chicken to fry for about 6-7 minutes on each side or until light golden in color. TIP: The internal temperature should reach 165° F.
  8. Once the zinger burgers are cooked, place them on a plate lined with a paper towel to drain the excess oil.
  9. Heat up the buns and top them with mayonnaise, ketchup, chili sauce, a zinger burger, and any toppings. Serve hot with fries!

Storage: You should eat these hot, but you can store them in the refrigerator for a couple of days. But the texture does not remain as crispy after being refrigerated.