Q&A for How to Make Zinger Burgers

Fry it over a low flame, unless the chicken is already cooked. Once the chicken is fried, and it is too hard, there is nothing you can do to soften it.

Fry it on low flame instead next time. A slower, gentler cook should help considerably.

The flour that you apply will make it crispy and if you want it really crispy you can apply rice flour instead of regular flour.

You can just use all purpose flour for the burgers. If you don't like that flour, try substituting any flour that you prefer, burgers aren't that fussy, just so long as the ingredients bind together properly.

No, that would not be good. Instead, try either chili ground for spice or try plain mayonnaise or aioli.

Slice the chicken breast in half, lengthwise so that you have two “fillets”. With the edge of a saucer or a meat mallet, gently tenderize and flatten the meat to break up the stringy fibres. Squeeze the lemon juice on the chicken and then rub with some olive oil.

Ordinary plain or all purpose flour is the best. However, season it for extra flavour. For example, use garlic powder, onion powder, cayenne, paprika, Kashmiri chilli powder, salt and pepper.

Yes, but it is better to fry, it makes it more crispy when you fry it.