KFC Zinger Burger. KFC Secret Recipe Zinger Burger - How to Make KFC at Home!!!
Recipe type: KFC Secret Recipes
KFC has to be the all-time great when it comes to creating an unmistakable franchise taste. The KFC Zinger burger arrived sometime down the line in their history, and has carved its own little niche in the history of awesome meals.
- 8-12 Chicken breasts, deboned, skin removed
For the Curing Brine
- 3lt Water
- 45g Prague powder
- 45g Salt
- 60g Sugar
- 5ml Ground ginger
- 6 Whole allspice (pimento)
- 15ml Whole black peppercorns
- ½ of the spice mix below
For the Spice blend
- 45ml Cayenne pepper
- 5ml Dried sage
- 5ml Garlic powder
- 5ml Dried oregano
- 5ml Cracked black pepper
- 5ml Dried basil
- 5ml Dried marjoram
- 5ml Ground coriander seed
For the coating
- 2 Cups all-purpose flour
- 4-6 Eggs, lightly beaten
- Burger buns
- Sliced Tomato
- Lettuce leaves
- For the basic brine you need 45g of Prague powder, 45g of salt, 60g sugar, 5ml ground ginger, 6 allspice berries, and 15ml whole black peppercorns.
- For the spice blend, combine the cayenne pepper, dried sage, garlic powder, dried oregano, cracked black pepper, dried basil, dried marjoram and dried coriander.
- Divide the herb and spice blend in half.
- Fill a pot with 3 liters of water and add the Prague powder mixture along with half of the herb and spice blend.
- Bring this to a simmer for 10 minutes, stirring every minute then quick chill the brine by floating the pot in a sink of cold water.
- Once the brine has cooled, pour enough brine into a large pan to cover the base. (you must use a stainless steel for food grade plastic pan - you can not use aluminum) Place the chicken breasts in the pan in a single layer, then pour in the remaining brine to completely cover the chicken.
- Cover the pan and refrigerate this for a full 24 hours.
- After the curing time, remove the breast from the brine and pat them dry with a clean dish cloth or kitchen paper.
- If the breast are large like these, about 250g each, cut them in half, otherwise use them as is. Fold each piece, or whole breast if they're small, in cling-wrap and tap them down with a meat mallet until they are 10mm or just less than a half inch thick.
- To mix the coating, combine the all-purpose flour with the remaining half of spices. You will also need 4 to 6 eggs lightly beaten.
- Before coating the chicken, sprinkle some of the seasoned flour over a large platter. This is where the coated chicken will set and the layer of flour prevents the coating from sticking to the plate and getting damaged when it is lifted.
- To coat the chicken, dredge each piece in the flour. Dunk the chicken in the egg to wet all of flour. Then back into the flour to get a good solid coating. Transfer the coated chicken to the platter. Repeat with all the remaining chicken then allow the coating to set for 20 minutes before continuing.
- While the coating sets, cut and butter the buns. Spread the lid of the bun generously with plain or chilli mayonnaise. Place a generous layer of lettuce and 2 tomato slices on the bottom of each bun.
- Half fill a large pan with oil and heat this to 160c or 325f. Fry the chicken for a full 20 minutes turning halfway through. It is advisable to use a deep-frying thermometer to monitor the temperature.
- Drain the chicken on kitchen paper and transfer to the buns. Put the lids on the buns and voila.... you have the iconic KFC Zinger.