INGREDIENTS
- 1 chicken breast
Seasoning
- ¾ teaspoon red chili powder increase to 1 teaspoon if you like really hot chicken
- ¾ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder optional
- ½ tsp paprika
- ½ teaspoon mustard powder optional
- ½ teaspoon black pepper
Coating
- all-purpose flour
- ice-cold water
INSTRUCTIONS
- Rinse and pat the chicken dry before dividing it into three pieces, keeping them ½ inch in thickness
- Add the seasoning to the chicken and massage really well. Let the chicken marinate for a couple hours if possible, but at least 20 minutes.
- To coat the chicken, add a cup or more of flour in a large bowl and coat the chicken really well for about 15 seconds.
- Next dunk the chicken pieces in ice water (or just really cold water) for 3 seconds and then dip back into the flour for the final coating. Really work in the flour in a rotating motion for at least 60 seconds and up to 2 minutes. You will begin to see crumbs form on the chicken.
- Fry the chicken pieces in medium high heat for only 3-5 minutes depending on the thickness of the piece. For ½ inch pieces, 4 minutes is max. Don’t overcook because chicken breast will dry out.
- To assemble the Zinger burger, toast buns and smear both sides with some herb mayo (or any mayo). Lay lettuce leaves on one side and place the fried chicken piece. Top with sliced cabbage (sprinkled with lemon juice), some jalapeno/fresno peppers and more herb mayo.
- Enjoy this classic crispy Zinger burger with some French fries!
NOTES
- DO NOT overcook because chicken breast has a very short cooking window.
- Plain flour is all you need for coating because there is plenty of spice in the chicken. However, you can season the flour if you want.
- If you don’t see crumbs form after the final coat at all, you can dip it again in water and repeat. I have not done this because two coats are all I need.
