Imported from TikTok
Hot Honey Crispy Chicken Burger
A crunchy fried chicken burger made with buttermilk-marinated chicken, a seasoned flour-and-cornstarch coating, hot honey glaze, and lemony garlic mayonnaise. The glaze balances sweetness with heat and smoky paprika.
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Ingredients
- 300 g Chicken breast (Cut into 2 burger-sized fillets or flatten evenly)
- 300 ml Buttermilk
- Salt (To taste, for the marinade)
- Black pepper (To taste, for the marinade)
- Garlic powder (To taste, for the marinade)
- Onion powder (To taste, for the marinade)
- Chicken seasoning (To taste, for the marinade)
- Paprika (To taste, for the marinade)
- 1 Egg (Large)
- 1 tbsp White vinegar
- Hot sauce (To taste, for the marinade)
- 1 cup All-purpose flour (For dredging)
- 1 cup Cornstarch (For dredging)
- Salt (To taste, for the coating)
- Black pepper (To taste, for the coating)
- Chicken seasoning (To taste, for the coating)
- Garlic powder (To taste, for the coating)
- Paprika (To taste, for the coating)
- Neutral frying oil (For frying; amount depends on pan depth. Not all oil will be absorbed.)
- 1 tbsp Butter (For the hot honey glaze)
- 1 tbsp Honey (For the hot honey glaze)
- Hot sauce (To taste, for the glaze)
- Salt (To taste, for the glaze)
- Black pepper (To taste, for the glaze)
- Garlic powder (To taste, for the glaze)
- Onion powder (To taste, for the glaze)
- Brown sugar (To taste, for the glaze)
- Paprika (To taste, for the glaze)
- Mayonnaise (For the sauce; use enough to spread on the buns)
- Black pepper (To taste, for the sauce)
- Garlic powder (To taste, for the sauce)
- Fresh parsley (Chopped, to taste)
- Lemon juice (A squeeze)
- 2 Burger buns (For serving; not specified in the source but required for burger assembly)
Steps
- 1
Place the chicken breast on a cutting board and divide or flatten it into two evenly thick, burger-sized portions so they cook at the same rate.
- 2
In a bowl, combine the buttermilk, egg, white vinegar, hot sauce, salt, black pepper, garlic powder, onion powder, chicken seasoning, and paprika. Whisk until the egg is fully incorporated and the marinade is evenly seasoned.
- 3
Add the chicken to the marinade and turn the pieces to coat completely. Cover and refrigerate for at least 20 minutes; a few hours will give the chicken more flavor and tenderness.
- 4
In a wide shallow bowl, whisk together the flour, cornstarch, salt, black pepper, chicken seasoning, garlic powder, and paprika.
- 5
Lift one piece of chicken from the marinade and allow excess to drip off. Press it firmly into the flour mixture, turning and packing the coating onto every surface. Repeat with the second piece. For a thicker, craggier crust, dip each piece back briefly into the marinade and dredge once more.
- 6
Heat about 1–2 cm of neutral oil in a heavy skillet over medium-high heat to approximately 175°C/350°F. The oil should shimmer, and a small piece of coating should sizzle immediately without burning.
- 7
Carefully lower the coated chicken into the hot oil, working in batches if necessary so the pan is not crowded. Fry for about 4–6 minutes per side, turning once, until deeply golden and crisp and the thickest part reaches 74°C/165°F.
- 8
Transfer the fried chicken to a wire rack set over a tray or to a paper-towel-lined plate. Let it drain briefly while you prepare the glaze and sauce.
- 9
Melt the butter in a small saucepan over low heat. Add the honey, hot sauce, salt, black pepper, garlic powder, onion powder, brown sugar, and paprika.
- 10
Stir the glaze over low heat until the butter is fully blended and the mixture is glossy and pourable. Do not let it boil vigorously, as the honey and sugar can scorch.
- 11
In a small bowl, stir together the mayonnaise, black pepper, garlic powder, chopped parsley, and lemon juice. Taste and adjust the pepper or lemon to preference.
- 12
Toast the cut sides of the burger buns if desired. Spread the sauce over the bun halves, place a crispy chicken fillet on each bottom bun, and brush or drizzle generously with the hot honey glaze.
- 13
Finish each burger with the top bun and serve immediately while the chicken is crisp and the glaze is warm.
Notes
The source gives seasonings and sauce quantities mostly as to taste, so those amounts are estimates. Use a thermometer to confirm the chicken reaches 74°C/165°F. Serve immediately for the crispest coating.
Nutrition per serving
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