UAE · Texas Chicken UAE · Recipes
Spicy Zinger-Style Chicken Sandwich (Copycat)
A home version of the spicy Zinger sandwich format: chicken breasts marinated in buttermilk, coated in a spiced flour crust, fried crisp, and served in a sesame bun with a sweet, tangy and peppery sauce, lettuce and pickles. This recreates the spicy Zinger style in general; it is not the Texas Chicken recipe. It has not been kitchen-tested for this site yet, so treat it as a starting point. The home cost below is an estimate per sandwich.
What it costs: restaurant vs home
| Option | Cost |
|---|---|
| Non-VegZinger Sandwich at Texas Chicken UAE (typical price, from the menu page) | 19 AED |
| This home version, per serving | 12 AED |
| You save | 7 AED (37%) |
Restaurant price is the typical figure from our Texas Chicken UAE menu data (prices vary by location). Home cost is an estimate for the ingredients listed, per serving.
Ingredients
| Amount | Ingredient | Note |
|---|---|---|
| 4 | boneless skinless chicken breasts | n/a |
| 1 cup | buttermilk | for the marinade |
| 1 | egg | for the marinade |
| 2 tsp | salt | for the marinade |
| 0.75 tsp | celery salt | for the spice blend |
| 0.5 tsp | garlic powder | for the spice blend |
| 0.5 tsp | onion powder | for the spice blend |
| 0.5 tsp | cayenne pepper | for the spice blend |
| 0.25 tsp | white pepper | for the spice blend |
| 0.25 tsp | dried oregano | for the spice blend |
| 0.25 tsp | ground ginger | for the spice blend |
| 0.25 tsp | dried thyme | for the spice blend |
| 0.66 cup | mayonnaise | for the sauce |
| 1 tbsp | ketchup | for the sauce |
| 1 tsp | chili garlic sauce | for the sauce |
| 1 tsp | honey | for the sauce |
| 1 cup | plain flour | for coating |
| 0.25 cup | cornstarch | for coating |
| n/a | vegetable oil | for frying |
| 4 | sesame seed burger buns | n/a |
| 2 cups | iceberg lettuce | shredded |
| 12 slices | dill pickles | n/a |
Method
- Sandwich each chicken breast between two sheets of plastic wrap and pound with a meat mallet into even cutlets.
- Whisk the buttermilk, egg and salt in a bowl, place the chicken in a dish, pour over the marinade, cover and refrigerate for 4 to 6 hours.
- Stir all the spice blend ingredients together in a small bowl. In a second bowl whisk the mayonnaise, ketchup, chili garlic sauce and honey into a sauce, cover and refrigerate until serving.
- Stir the flour, cornstarch and spice blend together in a shallow bowl. Drizzle in 3 tablespoons of the marinade and stir with a fork to make small flakes in the dry mixture, which fry into crunchy bits.
- Heat oil in a large pot or Dutch oven to about 175 degrees C. Lift each breast from the marinade, let the excess drip off, and coat firmly in the flour mixture, pressing it on.
- Fry in batches for 5 to 6 minutes until golden, crispy and cooked through, then drain on a wire rack over a baking sheet.
- Spread the sauce over the buns, put lettuce on the bottom bun and 3 pickle slices on the top bun, add the hot chicken, close and serve straight away.
Tips
- Keep the oil at temperature with a thermometer, cold oil makes a soggy crust.
- Do not overcrowd the pot, fry in batches so the coating stays crisp.
- Drain on a rack with airflow underneath, not on a flat plate where steam pools.
Recipe credit: adapted in our own words from the tested recipe by Mashed. Their copycat KFC spicy Zinger sandwich recipe by Patterson Watkins was the reference point for the buttermilk marinade, spice blend and Zinger sauce here. Our wording and method above are our own, and this page recreates the spicy Zinger style, not the Texas Chicken recipe. The recipe above is complete as published here; the original is credited only as a reference for readers who want to compare: original tested recipe at Mashed.
See the full Texas Chicken UAE menu & prices The original item: Non-VegZinger Sandwich