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Crispy Chicken Burgers with Hot Honey

Crispy Chicken Burgers with Hot Honey: A Flavor Explosion

Experience the joy of Crispy Chicken Burgers with Hot Honey, a delightful balance of crunch and spice, made easily at home.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 burgers
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Skinless Chicken Thighs Juicy and flavorful; swapping in chicken tenders is a quick alternative.
  • 1 cup Buttermilk Helps to tenderize the meat during marination; plain yogurt can be used if necessary.
  • 2 tbsp Hot Sauce Adds a kick; adjust according to your spice tolerance.
For the Coating
  • 1 cup All-Purpose Flour Essential for the chicken's crispy coating; use gluten-free flour if needed.
  • 0.5 cup Cornstarch Boosts crispiness for that perfect crunch; no substitutions required.
  • 1 tbsp Garlic Powder Enhances flavor depth; fresh garlic can be a wonderful swap.
  • 1 tbsp Paprika Adds mild warmth and color; smoked paprika intensifies the taste.
  • 1 tsp Salt Essential seasoning; tailor to suit your flavor preference.
  • 1 tsp Pepper Essential seasoning; tailor to suit your flavor preference.
  • 1 cup Panko Breadcrumbs Creates an irresistible crunch; regular breadcrumbs work too.
For Frying
  • 2 cups Vegetable Oil Ideal for frying; canola oil offers a neutral flavor.
For the Hot Honey Drizzle
  • 0.5 cup Honey Sweetness balances the spice; agave syrup is a great vegan substitute.
  • 1 tsp Red Pepper Flakes Provides additional heat; increase for a spicier finish.
For the Assembly
  • 4 pcs Brioche Buns Soft and buttery; whole wheat or gluten-free options can be used.
  • 0.5 cup Mayonnaise A creamy base for the burger sauce; Greek yogurt lightens it up.
  • 1 tbsp Dijon Mustard Adds tang; feel free to switch with yellow mustard.
  • 4 slices Pickles Optional; snappy crunch and acidity elevate the burger’s profile.

Equipment

  • Deep Skillet
  • Shallow Bowls
  • whisk
  • Wire rack
  • Saucepan

Method
 

Instructions
  1. In a large bowl, combine buttermilk and hot sauce, mixing well. Submerge the chicken thighs in the marinade, and let sit in the refrigerator for at least 30 minutes.
  2. Set up your dredging station: In one shallow bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper. In another bowl, place panko breadcrumbs.
  3. Remove the chicken thighs from the marinade and dredge in the flour mixture, then dip back into the buttermilk and coat with panko breadcrumbs.
  4. Heat vegetable oil in a deep skillet until it reaches 350°F. Fry the breaded chicken thighs for about 5–7 minutes per side until golden brown.
  5. In a small saucepan, gently warm honey over low heat. Stir in red pepper flakes according to desired spice level.
  6. Mix mayonnaise and Dijon mustard. Toast brioche buns and spread the mayo-Dijon mixture. Top with fried chicken and drizzle with hot honey.

Nutrition

Serving: 1burgerCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

For maximum freshness, fry chicken just before serving and assemble burgers immediately.

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