Crispy Chicken Burger with Spicy Honey
Translated from Spanish, the language of the reel.
nada_dl cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelButtermilk-marinated chicken burger coated in a crispy mixture of flour and cornstarch, finished with a sweet and spicy honey glaze. Served with a creamy mayonnaise, lemon, and parsley sauce.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Marinada de pollo
- 400 g
- 300 g
- 1 g
- 50 g
- 15 g
- 15 g
Rebozado
- 125 g
- 130 g
Glaseado de miel picante
- 1 g
- 14 g
- 20 g
Salsa
- 10 g
- 100 g
- 5 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 1.08 kg before cooking, which is about 540 g per serving.
Steps
Marinada de pollo
Place the chicken breast in a bowl. Add the buttermilk, salt, black pepper, garlic powder, onion powder, chicken seasoning, paprika, egg, white vinegar, and hot sauce.
Mix well until the chicken is completely coated. Cover the bowl and marinate in the refrigerator; since the source does not specify a time, at least 30 minutes is recommended, or several hours if possible.
Rebozado y fritura
Prepare the coating by mixing the all-purpose flour, cornstarch, salt, black pepper, chicken seasoning, garlic powder, and paprika in a plate or wide bowl.
Remove the chicken from the marinade and let the excess drip off slightly without drying it completely.
Coat each piece of chicken in the flour and cornstarch mixture. Press the coating around the meat to form a thick, rough layer.
Heat plenty of oil in a deep skillet or deep fryer to approximately 175 °C (350 °F). Fry the chicken in batches without overcrowding the pan, until the exterior is golden and crispy and the center reaches 74 °C (165 °F), about 6-8 minutes per batch depending on thickness.
Transfer the chicken to a wire rack set over a tray to drain and remain crispy.
Glaseado de miel picante
To prepare the glaze, melt the butter in a small saucepan over medium-low heat.
Add the honey, hot sauce, salt, black pepper, garlic powder, onion powder, brown sugar, and paprika.
Stir over low heat until the sugar dissolves and the mixture is hot, glossy, and slightly thickened; avoid bringing it to a vigorous boil so the honey does not burn.
Salsa y montaje
For the sauce, mix the mayonnaise with black pepper, garlic powder, chopped parsley, and a splash of lemon juice.
Taste the sauce and adjust the pepper and lemon juice to taste.
Coat the fried chicken with the spicy honey glaze by brushing it on or gently tossing the chicken in it just before assembling the burger.
Assemble each burger with the glazed chicken and mayonnaise sauce. The source does not specify the type of bun or other toppings; use toasted burger buns if desired.
Notes
The amounts of salt, pepper, spices, hot sauce, and mayonnaise are not specified in the original publication and are left to taste. The text also does not indicate the marinating time, type or amount of oil, frying temperature, type of bun, or toppings; these details have been completed with culinary recommendations. Fry the chicken until it reaches 74 °C in the center.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1269
- Protein
- 60 g
- Carbs
- 132 g
- Fat
- 53 g
- Fiber
- 3 g
Where the calories come from
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