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Crispy Chicken Burger with Honey Mustard Sauce

Crispy Chicken Burger with Honey Mustard Sauce - Tasty
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Make a deeply satisfying, crispy chicken burger featuring a homemade honey mustard sauce. This recipe provides steps for maximum chicken crispiness and balanced sauce flavor.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying
  • 4 brioche buns
  • 4 slices cheddar cheese (optional)
  • Lettuce leaves
  • Pickle slices
  • For the Honey Mustard Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Pound the chicken halves to an even 1/2-inch thickness. Place the chicken in a bowl and cover with buttermilk, salt, and pepper. Marinate in the refrigerator for at least 1 hour or up to 4 hours.
  2. Prepare the breading mixture: In a shallow dish, whisk together the flour, cornstarch, paprika, and garlic powder.
  3. Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to coat. Shake off excess flour.
  4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  5. Carefully place chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 4 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove chicken and place on a wire rack set over a baking sheet to drain excess oil.
  7. While the chicken rests, make the sauce: Whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, and cayenne pepper in a small bowl until smooth.
  8. Toast the brioche buns lightly.
  9. Assemble the burger: Place a slice of cheese on the hot chicken fillet immediately after frying, if using. Place the chicken on the bottom bun. Top with lettuce and pickles. Drizzle generously with the honey mustard sauce and place the top bun on the burger.

Notes

  • For extra crispiness, double-dip the chicken: after the first dredge, dip it back into the buttermilk briefly, then back into the flour mixture.
  • Maintain the oil temperature between 325°F and 350°F for the best crust and to prevent the chicken from absorbing too much oil.
  • If you prefer not to fry, you can bake or air fry the breaded chicken at 400°F (200°C) until cooked through, brushing with oil before cooking.

Nutrition

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