Hot Honey Crispy Chicken Burger
Hot Honey Crispy Chicken Burger
Ingredients
For the Chicken Marinade
- 4 chicken breast, about 1 1/2 pounds total, sliced horizontally into thinner cutlets
- 300 ml buttermilk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chicken seasoning
- 1 teaspoon paprika
- 1 egg
- 1 tablespoon white vinegar
- 1 tablespoon hot sauce, or to taste
For the Dredge
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chicken seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Hot Honey Glaze
- 1 tablespoon butter
- 1 tablespoon honey
- 1 tablespoon hot sauce, or to taste
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon brown sugar
- 1/2 teaspoon paprika
For the Sauce
- 1/2 cup mayonnaise
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped parsley, fresh
- 1 teaspoon lemon juice, freshly squeezed
For Assembly
- 4 burger buns
- 4 leaves lettuce, crisp
- 4 cheese slices, such as American cheese
- 1/2 cup pickles, sliced
- 4 cups oil, for frying, such as vegetable or canola
Instructions
- 1
Prepare the chicken: Place each chicken breast cutlet between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is evenly thin, about 1/2 inch thick.
⏱️ 5 min
- 2
Prepare the Chicken Marinade: In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, chicken seasoning, paprika, egg, white vinegar, and hot sauce. Mix thoroughly to combine all marinade ingredients.
⏱️ 5 min
- 3
Marinate the chicken: Add the pounded chicken cutlets to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to marinate. (You can marinate for up to 4 hours for more flavor).
⏱️ 5 min
- 4
Prepare the Dredge: In a separate shallow dish or bowl, combine the all-purpose flour, cornstarch, salt, black pepper, chicken seasoning, garlic powder, and paprika. Whisk well to ensure all dry ingredients are evenly distributed.
⏱️ 5 min
- 5
Coat the Chicken: Take a marinated chicken cutlet from the buttermilk mixture, allowing excess marinade to drip off. Place the chicken into the dry dredge mixture and press firmly to ensure it is completely covered. Dip the floured chicken back into the wet marinade, coating it lightly. Immediately transfer the chicken back into the dry dredge for a second coating. Press again firmly to ensure maximum crispiness. Shake off any excess. Repeat for all chicken pieces.
⏱️ 10 min
- 6
First Fry: Heat oil in a deep pot or Dutch oven to 170°C (340°F). Carefully place 1-2 coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes. Repeat for remaining chicken.
⏱️ 15 min•🌡️ 170
- 7
Second Fry: Increase the oil temperature to 180°C (350°F). Return the chicken to the hotter oil for a second fry for 2-3 minutes, or until extra crispy and deep golden brown. Remove the chicken and place it back on the wire rack.
⏱️ 10 min•🌡️ 180
- 8
Prepare the Hot Honey Glaze: While the chicken is frying, in a small saucepan over medium heat, melt the butter. Add the honey, hot sauce, salt, black pepper, garlic powder, onion powder, brown sugar, and paprika. Stir continuously until the mixture is well combined and slightly simmering. Remove from heat.
⏱️ 5 min
- 9
Prepare the Sauce: In a small bowl, combine the mayonnaise, black pepper, garlic powder, chopped parsley, and a squeeze of lemon juice. Mix well.
⏱️ 5 min
- 10
Assemble the Burgers: Lightly toast the burger buns. Spread a generous amount of the prepared sauce on both halves of the toasted bun. On the bottom bun, layer some lettuce. Place a fried crispy chicken patty on top of the lettuce. Immediately place a slice of cheese on the hot chicken so it melts slightly. Drizzle the hot honey glaze generously over the chicken and cheese. Add a few pickle slices on top. Place the top bun on the burger.
⏱️ 5 min
- 11
Serve the hot honey crispy chicken burgers immediately.
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Crispy Chicken Burger
For the Chicken Marinade
- 4 chicken breast, about 1 1/2 pounds total, sliced horizontally into thinner cutlets
- 300 ml buttermilk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chicken seasoning
- 1 teaspoon paprika
- 1 egg
- 1 tablespoon white vinegar
- 1 tablespoon hot sauce, or to taste
For the Dredge
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chicken seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Hot Honey Glaze
- 1 tablespoon butter
- 1 tablespoon honey
- 1 tablespoon hot sauce, or to taste
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon brown sugar
- 1/2 teaspoon paprika
For the Sauce
- 1/2 cup mayonnaise
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped parsley, fresh
- 1 teaspoon lemon juice, freshly squeezed
For Assembly
- 4 burger buns
- 4 leaves lettuce, crisp
- 4 cheese slices, such as American cheese
- 1/2 cup pickles, sliced
- 4 cups oil, for frying, such as vegetable or canola
Instructions
- 1
Prepare the chicken: Place each chicken breast cutlet between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is evenly thin, about 1/2 inch thick.
⏱️ 5 min - 2
Prepare the Chicken Marinade: In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, chicken seasoning, paprika, egg, white vinegar, and hot sauce. Mix thoroughly to combine all marinade ingredients.
⏱️ 5 min - 3
Marinate the chicken: Add the pounded chicken cutlets to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to marinate. (You can marinate for up to 4 hours for more flavor).
⏱️ 5 min - 4
Prepare the Dredge: In a separate shallow dish or bowl, combine the all-purpose flour, cornstarch, salt, black pepper, chicken seasoning, garlic powder, and paprika. Whisk well to ensure all dry ingredients are evenly distributed.
⏱️ 5 min - 5
Coat the Chicken: Take a marinated chicken cutlet from the buttermilk mixture, allowing excess marinade to drip off. Place the chicken into the dry dredge mixture and press firmly to ensure it is completely covered. Dip the floured chicken back into the wet marinade, coating it lightly. Immediately transfer the chicken back into the dry dredge for a second coating. Press again firmly to ensure maximum crispiness. Shake off any excess. Repeat for all chicken pieces.
⏱️ 10 min - 6
First Fry: Heat oil in a deep pot or Dutch oven to 170°C (340°F). Carefully place 1-2 coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry the chicken for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes. Repeat for remaining chicken.
⏱️ 15 min•🌡️ 170 - 7
Second Fry: Increase the oil temperature to 180°C (350°F). Return the chicken to the hotter oil for a second fry for 2-3 minutes, or until extra crispy and deep golden brown. Remove the chicken and place it back on the wire rack.
⏱️ 10 min•🌡️ 180 - 8
Prepare the Hot Honey Glaze: While the chicken is frying, in a small saucepan over medium heat, melt the butter. Add the honey, hot sauce, salt, black pepper, garlic powder, onion powder, brown sugar, and paprika. Stir continuously until the mixture is well combined and slightly simmering. Remove from heat.
⏱️ 5 min - 9
Prepare the Sauce: In a small bowl, combine the mayonnaise, black pepper, garlic powder, chopped parsley, and a squeeze of lemon juice. Mix well.
⏱️ 5 min - 10
Assemble the Burgers: Lightly toast the burger buns. Spread a generous amount of the prepared sauce on both halves of the toasted bun. On the bottom bun, layer some lettuce. Place a fried crispy chicken patty on top of the lettuce. Immediately place a slice of cheese on the hot chicken so it melts slightly. Drizzle the hot honey glaze generously over the chicken and cheese. Add a few pickle slices on top. Place the top bun on the burger.
⏱️ 5 min - 11
Serve the hot honey crispy chicken burgers immediately.