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Crispy Chicken Burger with Honey Mustard Sauce

Close-up of a Crispy Chicken Burger with honey mustard sauce dripping over the fried patty, lettuce, and tomato.
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Follow this recipe to make a chicken burger featuring a very crispy fried cutlet and a homemade sweet and tangy honey mustard sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 cup buttermilk
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1 tablespoon cornstarch
  • Vegetable oil, for frying
  • 4 brioche buns
  • Lettuce leaves
  • Tomato slices
  • 4 tablespoons mayonnaise (for assembly)
  • For Honey Mustard Sauce:
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder

Instructions

  1. Prepare the chicken: Place the pounded chicken breasts between plastic wrap. Season the flour with salt, pepper, and paprika. Set up a dredging station: one bowl with seasoned flour, one bowl with buttermilk, and one bowl with panko breadcrumbs mixed with cornstarch.
  2. Dredge the chicken: Dip each chicken piece first into the flour, shaking off excess. Next, dip into the buttermilk, allowing excess to drip off. Finally, press firmly into the panko mixture to coat completely. For extra crispiness, repeat the buttermilk and panko dip (double dip).
  3. Make the sauce: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, Worcestershire sauce, and garlic powder until smooth. Set aside.
  4. Fry the chicken: Pour vegetable oil into a deep skillet to a depth of about 1 inch. Heat the oil to 350°F (175°C). Carefully place the coated chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 4 to 6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  5. Drain the chicken: Remove the cooked chicken and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Season lightly with salt immediately after removing from oil.
  6. Toast the buns: Lightly butter the cut sides of the brioche buns and toast them in a dry skillet or under the broiler until lightly golden.
  7. Assemble the burger: Spread mayonnaise on both halves of the toasted bun. Place a piece of lettuce and a tomato slice on the bottom bun. Top with a crispy chicken cutlet. Generously spread the homemade honey mustard sauce over the chicken before placing the top bun on. Serve immediately.

Notes

  • Pounding the chicken to an even thickness promotes uniform cooking and crispiness.
  • Using panko breadcrumbs instead of standard breadcrumbs provides superior crunch.
  • Maintain the oil temperature between 325°F and 350°F for the best results; if the oil is too cool, the chicken will absorb too much grease.

Nutrition

Find it online: https://hungryhearld.com/crispy-chicken-burger-with-honey-mustard-sauce/