Best Kfc Spicy Chicken Fillet Burgers Recipes

KFC-STYLE CRISPY CHICKEN BURGER

Steps:

• Slit the chicken fillet from the middle and flatten each piece. You will get 4 thin chicken fillets from 500g chicken.
• Marinate the chicken with salt, white pepper, garlic powder, ginger powder, sriracha sauce and mustard sauce. Leave overnight or for 1 hour at least.
• Make a batter with all the ingredients written under 'Batter'. Add the milk gradually and keep checking the consistency. The batter shouldn't be too runny. It should be able to stick to the chicken fillets.
• Combine the 'Dry Mix' ingredients in a wide shallow bowl and keep aside.
• Dip the chicken fillets in the batter first, then thoroughly coat with the dry flour mix. Press hard when dredging with flour and slide your fingers on it to create flakiness. Then dip the same fillet in batter followed by flour mix. We want two layers of for ultra-crunchiness.
• Heat a pot with oil for deep-frying. On medium heat add the chicken fillets. Don't over crowd the pan, fry in batches. For the first 5 mins do not move the fillets. Cook the chicken for total 15 mins until cooked through. Don't forget to flip in between.
• When done, take a big strainer and put chicken fillets on it. Use it to drain excess oil. This will prevent them from getting soggy.
• Make a burger sauce by mixing all the sauce ingredients.
• Start assembling your burger. Toast the buns. Take the bottom bun, on it put the crispy chicken, then 1-2 slices of cheese, couple of tomato slices, drizzle some of the burger sauce, add the salad leaf and close the burger with the top bun.
• Serve with french fries and enjoy!

HOMEMADE KFC ZINGER BURGER RECIPE

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.

COPYCAT WENDY'S SPICY CHICKEN FILLET SANDWICH

Steps:

• In a large bowl, combine the chicken, jalapeño juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time.
• In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder.
• To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying.
• Pour the oil into a large pot and heat up to 365 degrees F. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165 degrees, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet.
• Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down.
• To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately.