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Crispy Hot Honey Chicken Burger Recipe

This Crispy Hot Honey Chicken Burger Recipe is a new favorite as it is the perfect combo of sweet, spicy, savory and tangy! 
Prep Time40 minutes
Cook Time20 minutes
Servings: 4

Ingredients

Chicken Marinade 

  • 4 chicken breasts, cut into 4 inch long pieces and pounded into even thickness (see notes)
  • 1 1/4 cups buttermilk
  • 1 egg, whisked
  • 2 tablespoons hot sauce, I used the "Frank's" brand
  • 1 1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon fine kosher salt
  • 1/2 teaspoon black pepper

Dredge Mixture

  • 1 1/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon fine kosher salt
  • 1/2 teaspoon black pepper
  • 2 to 3 cups avocado or preferred oil, for frying

Hot Honey Sauce 

  • 6 tablespoons hot sauce, I used the "Frank's" brand
  • 6 tablespoons honey
  • 1 tablespoon salted butter
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder

Assembly 

  • 4 burger buns, sliced
  • 5 tablespoons salted butter, melted
  • ranch dressing, homemade or stored bought
  • dill or preferred pickles
  • 1 to 2 tablespoons fresh parsley, finely chopped
  • 1 large garlic clove, finely minced

Instructions

Chicken Marinade

  • In a large mixing bowl, add the chicken breasts, buttermilk , hot sauce, egg and seasonings (paprika, garlic powder, onion powder, salt and black pepper). Thoroughly mix to combine.
  • Cover the bowl and transfer to the fridge to marinate for 1 to 2 hours or overnight. For a quick marinade, refrigerate for at least 30 minutes.
  • Remove the chicken marinade from the fridge and bring to room temperature for roughly 10 to 15 minutes, before proceeding to the next steps.

Dredge Mixture and Frying 

  • In a separate large mixing bowl, add the flour, cornstarch, baking powder, and seasonings (paprika, garlic powder, onion powder, salt and black pepper). Give the mixture a thorough mix.
  • Working with one piece of chicken at a time, add a marinaded chicken breast into the bowl with the dredge mixture and fully coat. For a double coat, dip the whole chicken into the bowl with the wet marinade and then back into the dredge mixture to fully coat.
  • Transfer the double coated chicken to a parchment lined baking sheet or large plate. Repeat with the remaining chicken breasts and dredge mixture.
  • Heat oil in a large frying pan under medium heat to 350F. Use a kitchen thermometer, if you have one, to help monitor the temperature of the oil which should be maintained between 325F to 350F once the chicken is added into the heated oil.
  • In batches of 2, fry the chicken breasts until fully cooked with a crisp golden exterior, about 5 to 6 minutes per side or longer as needed. (For reference, fully cooked chicken should register at least 165F on a kitchen thermometer insert into the center of the chicken.)
  • Transfer the fried chicken breasts to a wire rack placed over a baking sheet. Repeat with remaining chicken breasts. Set aside.

Hot Honey Sauce and Assembly

  • In a small sauce pan under medium heat, melt the butter. Add in the hot sauce, honey, paprika, and garlic powder. Whisk the ingredients together and bring to a low boil. The sauce is ready once it starts to thicken, about 1 to 2 minutes or longer as needed. Remove from the heat and let the sauce cool slightly before using, about 2 to 3 minutes.
  • As the sauce cools, toast the buns. Use a pastry brush to apply a thin layer of the melted butter to the sliced burger buns.
  • In a large pan under medium heat, toast the buns in batches consisting of 2 buns. Transfer to a large plate and set aside.
  • Use a pastry brush to coat both sides of the fried chicken in the hot honey sauce. On a clean work surface, place down the bottom halves of the burger buns. Spread a layer of ranch dressing over the buns (about 1 to 2 tablespoons).
  • Next, place a hot honey coated chicken breast on top of each bun. Top the chicken with a layer of pickles.
  • On the top halves of the toasted buns, spread a layer of ranch dressing (about 1 - 2 tablespoons). Place the top buns over the pickles to closed the burger.
  • With the remaining melted butter, mix in the parsley and finely minced garlic. Use a pastry brush to coat the top of the burger buns with the garlic butter. (For a less strong garlic flavor, heat up the remaining butter and minced garlic in the microwave or in small saucepan over medium heat for about 1 minute. Cool slightly before mixing in the fresh parsley.)
  • Serve hot honey chicken burgers as is or with side of ranch dressing for dipping. Enjoy!

Notes

  • I used this Homemade Ranch Dressing Recipe.
  • If preferred, you can use the whole chicken breast instead of cutting into 4 inch long pieces. Just try to use smaller cuts of chicken breasts instead of large. Alternatively, you can use chicken thighs.