Crispy, sticky, totally unhinged – this fakeaway chicken burger is everything a Friday night dinner should be.
Some dinners you cook because you have to. This is not one of those dinners.
This burger is pure joy – crunchy, sticky, saucy and just a little bit ridiculous (in the best way). The Hot Honey Crunch Chicken Burger is what we make when we’re craving takeaway but don’t want to spend $70 on something underwhelming. It’s the burger that makes everyone pause mid-bite and say, “Wait. This is the best thing you’ve ever made!”
The chicken is coated in a crisp, seasoned crust, then air fried, oven-baked or pan-fried depending on your vibe. Then it’s brushed in a buttery, sweet-spicy (optionally!) hot honey glaze that soaks into the edges. Add pickles, mayo and crisp lettuce and it’s all over. You’ll want to eat it standing up at the bench while it’s still hot – and that’s fine.
This one’s not for a rushed Monday night, but for when you want the reward to be worth the effort. It’s a fakeaway ritual in burger form. Make it once and you’ll be hooked.
Why did my coating fall off?
It could be a few things – your oil might not have been hot enough, the chicken was moved too early, or you skipped the pre-dust step. Make sure to coat, rest and avoid flipping too soon.
Can I make this without buttermilk?
I’ve made this recipe more times than I can count, and the milk and vinegar hack (where you mix 1 cup/250 ml milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5–10 minutes) does not work with this. It needs the thickness of the buttermilk for the coating to stick.
What else could I add to my burger?
Cheese, crispy bacon, Homemade Coleslaw, tomato, avocado, jalapeños, Pickled Red Onion, or even (controversial) sliced pineapple – go wild!
What should I serve with it?
Oven-baked Crispy Potato Wedges, Crispy Sweet Potato Fries, corn on the cob, crunchy Homemade Coleslaw or Ultimate Loaded Potato Salad. Basically, anything that lets you eat more sauce.
What’s the best way to reheat the chicken?
Air fryer at 180°C (350°F) for 6–8 minutes or oven at 200°C (400°F) (180°C/350°F fan-forced) for 10–12 minutes. The microwave is fine too, but will soften the coating.
Watch how to make Hot Honey Crunch Chicken Burger
If you enjoyed these Hot Honey Crunch Chicken Burgers, I think you’ll love:
Crispy Chicken Burgers with Honey Mustard Slaw
Southern Fried Chicken Burger
Peri-Peri Chicken Bowls
Crispy Sweet Chilli Chicken
Sticky Lime Honey Chicken Tacos
Crispy Honey Soy Chicken
Hot Honey Crunch Chicken Burger
Sticky, crispy and absolutely loaded with flavour, this Hot Honey Crunch Chicken Burger is fakeaway energy with real-life ingredients. Cook the chicken however suits you – oven, air fryer or pan – and get ready for a burger night that actually delivers.
- Total Time: 40 minutes
- Yield: 4 burgers 1x
Ingredients
CRISPY COATING
- ¾ cup (110 g) plain (all-purpose) flour
- ¼ cup (30 g) cornflour (cornstarch)
- 1 tsp sweet paprika
- ½ tsp garlic powder
- ½ tsp sea salt flakes
CHICKEN
- 4 large boneless, skinless chicken thighs (roughly 600 g/1 lb 5 oz in total)
- 1 cup (250 ml) buttermilk
- 1 tsp sweet paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt flakes
- Oil, for frying or oil spray for air fryer (see note 1)
HOT HONEY BUTTER
- 2 tbsp unsalted butter
- 3 tbsp honey
- ½ tsp chilli (red pepper) flakes (adjust to taste)
- ¼ tsp sea salt flakes
TO SERVE
- 4 brioche or burger buns
- Whole-egg mayonnaise
- Iceberg or cos (romaine) lettuce, finely shredded
- Bread and butter pickles (burger gherkins) or sliced gherkins (dill pickles)
Instructions
- Make the flour mix – In a shallow bowl, whisk together the flour, cornflour, paprika, garlic powder and salt.
- Lightly pre-dust the chicken – Press the chicken gently into the flour mix so that it is lightly coated. (This helps the marinade cling and boosts crunch later.) Shake off the excess.
- Marinate the chicken – In a large bowl, combine the pre-dusted chicken, buttermilk, sweet paprika, garlic powder, onion powder and salt. Mix to coat. If you have time, marinate for 1 hour or overnight in the fridge for extra juicy chicken although I rarely do this. You can coat and cook it straight away – it will still be delicious.
- Coat the chicken – Remove the chicken from the marinade (you don’t need to let the excess marinade drip off – the little drips create extra crispy bits). Press the chicken firmly into the remaining flour mixture until well coated. The coated chicken can rest for up to 15 minutes before being cooked (resting it can also help the coating stick during cooking).
- Cook the chicken (see note 2) –
- Air fryer: Preheat to 200°C (400°F). Spray both sides of the coated chicken with oil. Air fry for 14–16 minutes, flipping halfway, until golden and cooked through.
- Oven: Preheat to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with baking (parchment) paper and spray it with oil. Add the coated chicken, spray the top generously with oil, then bake for 25–30 minutes, flipping halfway, or until golden and cooked through.
- Deep-fry: Heat a generous amount of oil (about 2 cm/3/4 inch deep) in a large, heavy-based frying pan over medium heat. Fry the chicken for 7–8 minutes, flipping once halfway, or until golden brown and cooked through. Try not to touch the chicken in the first 60 seconds of cooking – this will stop the coating from falling off. Transfer the chicken to a plate lined with paper towel to drain any excess oil.
- Make the hot honey – Melt the butter in a microwave-safe bowl (for 20–30 seconds) or in a small saucepan over low heat. Stir in the honey, chilli flakes and salt.
- Glaze the chicken – Brush or spoon the hot honey butter over the cooked chicken while the chicken is still hot. You can also toss the chicken and hot honey in a bowl to coat fully.
- Assemble the burgers: Toast the buns. Spread mayonnaise on both sides, layer with lettuce, hot honey chicken, pickles and any leftover hot honey (optional). Pop on the top bun and serve immediately.
Notes
Note 1 – Use your oil of choice for frying, I like to use light olive oil or avocado oil, but any neutral oil of your choice will do. I use olive spray for air frying and oven-baking.
Note 2 –
- Air fryer – Crisp, hands-off, minimal oil needed. Coating can be a little patchy and soft in sections (still incredibly delicious).
- Oven – Great for batch cooking. Coating can be a little patchy and soft in sections (still incredibly delicious).
- Deep-fry in a pan – Best crunch and colour, great for entertaining. Super crispy exterior, no soft patches, even colour.
Make ahead
Chicken marinade – Can be prepared up to 24 hours in advance.
Hot honey butter – Store in a jar or airtight container for up to 7 days. Freeze in small containers or silicone trays for up to 3 months. Reheat gently on the stovetop or microwave before using.
Burger toppings – Shred the lettuce and slice the pickles in advance and store separately in the fridge. See my 12 tips for fruit and vegetable storage.
Leftovers
Assembled burgers are best made and eaten immediately. For leftover cooked chicken:
- Fridge – Store the chicken in an airtight container for up to 3 days.
- Reheat – Air fryer (180°C/350°F for 6–8 minutes) or oven (200°C/400°F or 180°C/350°F fan-forced for 10–12 minutes).
- Leftover ideas – Use in wraps, rice bowls or grilled sandwiches with Homemade Coleslaw.
- Prep Time: 15 minutes (+ optional marinating time)
- Cook Time: 25 minutes
- Category: Chicken
- Method: Air fryer / Oven / Pan-fried
- Cuisine: American-inspired
