Crispy Zingers from Miller's Ale House feature tender chicken breast strips hand-battered in a flavorful seasoned coating, fried to golden perfection, and served with a side of zesty dipping sauce, delivering a satisfying crunch and bold taste.
Equipments
- Mixing bowls
- Whisk
- Tongs
- Sheet tray
- Wire rack
- Deep fryer (or large heavy-bottomed pot)
- Thermometer
- Slotted spoon
- Paper towels
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Plate (for serving)
- Small bowl (for dipping sauce)
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil (for frying)
- 1/2 cup mayonnaise
- 2 tablespoons hot sauce
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
Using boneless, skinless chicken breasts ensures tender, juicy strips that are easy to cook evenly. The combination of all-purpose flour and cornstarch in the seasoned coating creates an extra crispy texture when fried. Spices like garlic powder, paprika, cayenne pepper, oregano, and thyme give a balanced, bold flavor reminiscent of Miller's Ale House Crispy Zingers. Your buttermilk and egg mixture helps the coating stick to the chicken while adding moisture for a tender bite. This copycat recipe lets you enjoy the satisfying crunch and zesty taste of Crispy Zingers from Miller's Ale House right at home.
Instructions
- Preheat oil in deep fryer or pot to 350°F (175°C).
- Cut chicken breasts into strips on cutting board.
- In mixing bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, cayenne, oregano, thyme, salt, and pepper.
- In another bowl, whisk eggs and buttermilk together.
- Dredge chicken in seasoned flour mixture.
- Dip dredged chicken into egg-buttermilk mixture.
- Coat chicken again in flour mixture, pressing to adhere.
- Place coated strips on sheet tray with wire rack.
- Fry chicken strips in batches using tongs until golden and cooked through, about 4–5 minutes.
- Remove with slotted spoon and drain on paper towels.
- For sauce, whisk mayonnaise, hot sauce, honey, lemon juice, and Dijon mustard in small bowl.
- Arrange chicken strips on serving plate.
- Serve with dipping sauce.
Substitution
Crispy Zingers from Miller's Ale House copycat menu capture the same tender chicken breast strips coated in a seasoned batter and fried to a golden crunch. You can substitute buttermilk with a mixture of milk and lemon juice or vinegar if buttermilk is unavailable, maintaining the marinade's tangy flavor. Use a heavy-bottomed pot with oil heated to about 350degF (175degC) if a deep fryer is not accessible, ensuring even cooking and crispiness. Adjust the cayenne pepper to control the spice level, making it suitable for different taste preferences. Leftover chicken strips can be kept warm on a wire rack placed over a sheet tray to avoid sogginess before serving.
Tips
Maintain oil temperature at a steady 350degF (175degC) to ensure crispy, evenly cooked chicken without absorbing excess oil. When coating the chicken, press the flour mixture firmly to the surface to create a crunchy crust that holds during frying. Use a wire rack on the sheet tray to let excess moisture drain from the chicken, preventing sogginess before frying. Your zesty dipping sauce benefits from whisking all ingredients until smooth, balancing heat, sweetness, and tang for enhanced flavor.
Nutritions
Crispy Zingers from Miller's Ale House provide a rich source of protein from tender chicken breast strips coated in a seasoned flour mixture and fried to a golden crisp. The combination of flour, cornstarch, and spices adds calories and carbohydrates, while the frying process contributes additional fat content from the vegetable oil. The zesty dipping sauce, made with mayonnaise, hot sauce, and honey, adds flavor but increases the overall fat and sugar intake. Your meal delivers a balance of macronutrients but should be enjoyed in moderation due to its fried preparation and added calories.
Storage
To maintain the crispy texture of your Zingers, store them in an airtight container lined with paper towels to absorb excess moisture. Keep the container in the refrigerator and consume within 2-3 days for optimal freshness. Reheat in an oven or air fryer at 375degF (190degC) for 5-7 minutes to restore crispiness before serving.
Variation or Alternatives
Substitute chicken thighs for breasts to increase juiciness and flavor in your Crispy Zingers. Swap the all-purpose flour with a blend of rice flour and cornstarch for a lighter, extra-crunchy coating. For the dipping sauce, replace mayonnaise with Greek yogurt to add tanginess and reduce calories without sacrificing creaminess. Consider baking the coated chicken strips at 400degF (205degC) on a wire rack for 20 minutes as a healthier cooking alternative that still yields a crispy texture.
Allergies
Crispy Zingers from Miller's Ale House contain common allergens such as eggs, dairy (buttermilk and mayonnaise), and wheat (all-purpose flour), which may trigger reactions in sensitive individuals. The bold seasoning includes spices like garlic, onion, and cayenne pepper that could also cause sensitivities or intolerances. Be sure to consider any known allergies you have before enjoying this dish to avoid adverse reactions.
Why this recipe?
Crispy Zingers from Miller's Ale House are beloved for their perfectly seasoned, hand-breaded chicken tenders that deliver a satisfying crunch with every bite. These tenders are paired with a variety of signature sauces, offering rich flavors that cater to both spicy and mild preferences. Making a copycat version allows you to enjoy this popular dish at home with fresh ingredients and customized spice levels, ensuring your taste preferences are met. Your homemade Crispy Zingers can replicate the restaurant experience while providing a convenient and flavorful meal option.