As you can very well see, I didn’t add any sauce to my burger. Reason? Well, the over-night marination resulted in a wonderfully juicy, moist and flavorsome chicken. It didn’t require any special mayonnaise or even simple ketchup for that oomph! Serve it with lots of French Fries , coleslaw or some other salad from my salad bar and you’ve got a meal straight from heaven, hell yeah 🙂
Even though, I’m glad I didn’t get any special sauce or ketchup on my burger. I have posted the mayonnaise sauce Shireen Anwer suggested with this burger in her program. So, it’s totally up to you. But please, on my request, do try to marinate the chicken fillets over-night and then taste the difference.
First I tried out Chef Zakir’s Zinger Burger and it was a complete disaster. The recipe called for two tablespoons of baking soda. Now that’s too much of baking soda, but still having all my faith in Chef Zakir, I carried on.
As luck would have it, all my six chicken fillets got wasted. The bitter taste of baking soda was so over-powering that no one could finish their burger :S Guess he mistook baking powder for baking soda or something. But Chef Zakir’s Zinger Burger was a complete disaster. So, next time I opted for Shireen Anwers’s Perfect Hot and Spicy chicken burger and they were just perfect 🙂
| Chicken Breasts | 4 |
| Chili Sauce | 2 tbsp |
| Salt | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Ketchup | 1 tbsp |
| Garlic clove | 1 mashed |
| Self-raising flour | 2 tbsp |
| Corn flour | 2 tbsp |
| Salt | 1/4 tsp |
| Paprika powder red chili powder | 1/4 tsp |
| Chili Sauce | 1 tbsp |
| White Pepper | 1/4 tsp |
| Chilled milk | as needed to make the batter |
| Baking powder | 1/4 tsp |
| Self-raising flour | For coating chicken |
How it’s made
- To make 1 cup self-raising flour, add 1 1/2 tsp of baking powder and 1/2 tsp of salt to 1 cup of flour. Please note, this is for 1 cup self-raising flour, and for this hot and spicy chicken burger additional salt and baking powder will be added. You can take 2 tbsp of self raising flour for the batter and keep the rest for coating later on.
- Slightly flatten the chicken fillets with steak hammer, then marinate it in salt, black pepper, garlic, ketchup and chili sauce.
- Marinate overnight for best results.
- Take another dry and clean bowl and add in self-raising flour, corn flour, salt, paprika, chili sauce, white pepper, baking powder and mix well.
- Take chilled milk and make a medium consistency batter with it. Make sure you keep your batter chilled, once done, you can also keep it in fridge for later use.
- Now take the self-raising flour in a plate and set aside.
- Take your marinated chicken fillets, dip them in chilled milk batter and then coat in self-raising flour. Coat well on both sides and pat lightly so that the flour may stick to the fillets.
- Deep fry, drain on kitchen paper once golden brown on both sides.
- Apply a scant teaspoon of mayonnaise on burger buns and then lightly toast them on grill or frying pan, set aside.
- Cut round slices of tomatoes, onions and cucumbers. You can add gherkins (pickled cucumbers) or jalapeno if you like. Set aside.
- Take your lightly toasted bun, add a cheese slice.
- Place salad leaf or ice burg lettuce on top.
- Put burger patty on top.
- Then vegetables of your linking.
- Sauce if you like.
Pass me one.
It is making me damn hungry.
Very yummy looking burger.
hu hu ha ha evil grin*
Apa i love ur cooking shows, u do awesome cooking THX .
Although I’m not shireen Anwar but I’m sure she would have said “thank you” to you.
Give me a few of those yummy burgers! 🙂
hehe wish I could 😀
Tried this recipe with the chicken leg pieces instead of a fillet.
It was awesome and I had that Zinger feel finally!!!
Tried one or two other recipes before but this one worked.
Had an almost KFC kind of feeling after a long time 😀
My husband also loved it!
One thing I need to ask. If I coat the chicken pieces and leave it for some hours, its not the same as compared to frying the coated chicken pieces immediately.
Anyways, thanks and JazakaAllah for your efforts in posting authentic recipes to your blog 🙂
Oh how wonderful fatima. Glad you tired it and then you liked it as well. About your question, girl, the main reason it gets a bit less-crispier after some time is only when you refrigerate it open.
Moisture take away all its crispiness, so if you are coating them now and keeping them for a longer time, try to freeze them first and them keep them in a container or plastic bag only when they are rock hard. Not any before than that.
Do try it and remember me in your prayers.
Your suggestions and your comments are always welcomed.
Btw did you get my e-mail?
Yeah your right. I left them covered, outside for few hours. Thanks for the tip though!
And nope, I didn’t get your email.
Thanks for the useful tips and recipes.
Keep posting 🙂
That’ll solve the issue, insha Allah. Btw I replied to your e-mail to your Hotmail address.
I’ll keep posting till you guys keep trying them 😀
Do we have a deal? 🙂
We already have a deal 😉 hehehe..
And I think I’m not the same Fatima your sending emails to 😀
That’s because I didn’t email you, to which you could reply me on my hotmail 🙂
lol app fatima koi aur ho, wo fatima koi aur hai, mind-boggling. :p
Anyways, as long as one of you keeps strying my stuff, comment frequently, I’m happy. 🙂
Or maybe you are a sleep commenter lol hehehehehehehe :p :p 😛
please tell me wheres the sauce recipe:(
Thank you for the recipe
I am gonna try it over the weekend and will let u know how it turned out 😍❤️
please do, we’ll be waiting for your reply. 🙂