Marinate the chicken: In a large mixing bowl, add buttermilk, hot sauce, salt and pepper. Mix well and add chicken. Cover with plastic wrap and marinate the chicken in the refrigerator for 3-4 hours.

Make the dredging mix: In a large mixing bowl, combine flour, cornstarch, garlic powder, oregano, white pepper, cayenne pepper, paprika and salt. Mix well and set aside.

Fry the chicken: When ready to cook, place a large pot or saucepan over medium-high heat and add 2 inches of oil. Heat the oil to 350˚F (177˚C)

Working one at a time, remove each piece from the marinade. Shake to remove excess, and then place it in the dredging mix and coat thoroughly. Tap off the excess.

Slowly lower the breaded chicken pieces into the oil. You’ll notice that the temperature will drop slightly, so adjust the heat so that the temperature will stay between 300-350˚F. (Make sure not to crowd the pan).

Fry each piece for about 10-14 minutes, turning each piece every 2 minutes, until the chicken reaches an internal temperature of 165˚F

Remove the chicken from the oil and place on a cooling rack. Let them rest for 10 minutes.

Make the burger sauce: In a medium bowl, whisk together all the sauce ingredients.

Assemble Zinger Burger: Toast the buns on a skillet or grill until golden brown. Then spread softened butter on the cut-side of the buns.

Place the bottom bun on a plate. Then spread some burger sauce. Place the crispy chicken on top, add lettuce, and drizzle more burger sauce.

Add the top bun on top. Serve hot with French fries and salad.