Ingredients

4 to 4½ skinless boneless chicken breasts (1 to 1½ pounds)

1½ cups buttermilk (well shaken)

3 tablespoons hot sauce (your favorite brand, e.g. Frank’s Red Hot Original)

1 teaspoon kosher salt

½ teaspoon ground white pepper

1 cup self-rising flour

2 teaspoons onion powder

1½ teaspoons kosher salt

1½ teaspoons ground white pepper

½ teaspoon paprika

½ teaspoon cayenne pepper

6 cups vegetable oil (for frying)

¼ cup mayonnaise (your favorite brand)

1½ tablespoons ketchup (your favorite brand)

1½ tablespoons sriracha

4 sesame seed buns

8 slices Muenster cheese

Iceberg lettuce (optional topping)

Instructions

Step 1: In a small bowl, whisk together the buttermilk, hot sauce, kosher salt, and ground white pepper to create the marinade.

Step 2: Place the chicken breasts in a sealable container or gallon-size ziplock bag and pour the marinade over them. Ensure the chicken is fully coated by turning in the container or massaging the bag. Refrigerate for at least 4 hours or overnight.

Step 3: Mix the mayonnaise, ketchup, and sriracha in a small bowl to make the zinger sauce. Cover and chill until ready to use.

Step 4: Just before frying, combine the self-rising flour, onion powder, kosher salt, ground white pepper, paprika, and cayenne pepper in a shallow bowl. Whisk well and set aside.

Step 5: Heat the vegetable oil in a 4 to 5-quart stockpot over medium-high heat until it reaches 330 to 350°F (a deep-fry thermometer is helpful). Around 340°F is ideal.

Step 6: Remove one chicken piece at a time from the marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture.

Step 7: Carefully add the coated chicken to the hot oil, frying 2 pieces at a time. Adjust heat to maintain oil temperature and fry each side for 5 to 7 minutes until golden brown and cooked through (internal temperature of 165°F).

Step 8: Transfer the cooked chicken to a paper towel-lined dish to drain excess oil. Repeat frying with remaining pieces.

Step 9: While chicken is still hot, place 2 slices of Muenster cheese on top of each piece so it melts slightly.

Step 10: Spread the prepared zinger sauce on the top halves of the buns. Place the cheese-topped chicken on the bottom bun, add iceberg lettuce if desired, then top with the sauced bun. Serve immediately.

Tips & Variations

For extra crunch, double-dredge the chicken by dipping it again into the flour mixture after the first coating.

Substitute Muenster cheese with cheddar or pepper jack for a different flavor profile.

Use homemade hot sauce or your favorite brand for custom heat levels in the marinade and sauce.

If you don’t have buttermilk, mix 1½ cups milk with 1½ tablespoons lemon juice and let sit for 5 minutes as a substitute.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and are more forgiving during frying, often resulting in juicier chicken.

How do I know when the oil is at the right temperature?

The best way is to use a deep-fry thermometer. The oil should be between 330 and 350°F. Too hot will burn the coating; too cool will make the chicken greasy.

Dinner

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Introduction