Zinger Burger

Servings : 4 burgers

The crispiest, crunchiest yet tenderest and most delicious burger recipe ever. By far family's favourite one!  A definite must-try recipe.

Ingredients for Chicken Marinade

  • 2 thick chicken breasts, boneless and skin removed
  • 1 cup buttermilk - you can make this at home by adding 1 tbsp vinegar or lemon juice to 1 cup of room temperature milk. Let this stand for 5-10 minutes and then use accordingly.
  • 1/4 tsp. garlic paste
  • 1/4 tsp. ginger paste
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper powder
  • 1/2 tsp. dried oregano
  • 1 tsp red chilli powder (optional)
  • juice of half a lemon
  • 1 tsp. soya sauce

Other Ingredients

  • 4 burger buns
  • 3 tbsp. plain flour
  • 2 tbsp. cornflour
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper powder
  • 1 cup slightly crushed cornflakes
  • 1 egg, beaten with 1 tbsp. milk
  • oil for deep frying

For Assembling

  • You can use whatever condiments you prefer from these:
  • Lettuce of salad leaves
  • Tomato slices
  • Cucumber slices
  • Cheese slices
  • Ketchup/tomato sauce
  • Mayonnaise

Instructions

For the chicken – trim any fat and clean the chicken breasts. Slice each breast through the middle to make two thinner layers. If the chicken breasts are a bit lengthy, you can trim a bit from the tapering thinner end so that each slice has a more rounded shape which will better in your burger later. If you don't mind the zinger jutting out of the burger a little bit, then you can just omit this trimming. No point in wasting chicken! You will have a total of 4 slices from the 2 breasts.  Marinate the slices overnight using the 'Ingredients for chicken marinade'.

To make buttermilk at home, simply add 1 tbsp. lemon or vinegar in a cup of room temperature milk and let it stand 10-15 minutes, then stir and use. Alternatively, you can mix half cup yoghurt with half a cup of milk in place of the buttermilk. Do not omit this marination step as it helps flavour and tenderize the chicken breast.

Have 3 wide bowls or plates ready.  Put the flour, cornflour, baking powder, salt and pepper in one plate and mix it up. In the second plate, beat the egg with 1 tbsp. milk. Then put the crushed cornflakes in the third plate. Set aside.

Remove the chicken slices from the buttermilk marinade. Shake off the excess marinade from each slice.

First dust each slice on both sides in the seasoned flour. Then dip it in the egg and finally roll it in the cornflakes. Then again in the flour, followed by the egg and finally the cornflakes a last time. So each slice will have a double coating. This gets a little messy, but don't worry about that, the results will more than make up for it.  🙂

Set the double-coated slices on a plate and heat your oil. Once hot, put 2 slices at a time, reduce the heat to medium low and allow the chicken to fry until golden and crispy. It takes a total of about 3 minutes per side to get properly cooked. So no more than 6-7 minutes for each batch.

Remove from the oil and drain on the kitchen towels. When all the slices are fried, you can start preparing the buns. Slice each bun and toast them lightly. Add whatever toppings and condiments you prefer and top with a crunchy chicken zinger slice. Squeeze a drizzle of ketchup or chilli sauce over it, and then cover with the top half of the bun.  Serve with fries and a cold drink!

Enjoy! 🙂

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