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Hot Honey Chicken Burger Recipe

A mouthwatering Hot Honey Chicken Burger featuring juicy, buttermilk‑brined chicken thighs fried to golden crispness and drizzled in a sweet‑spicy honey glaze. Perfect for lunch or dinner, this burger delivers a balanced kick of heat and honeyed sweetness in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 650 kcal

Ingredients
  

For the Chicken:

  • 4 boneless skinless chicken thighs (6–8 oz each)
  • 2  cups buttermilk
  • 1  tsp kosher salt
  • ½  tsp freshly ground black pepper

Breading Mix:

  • 1½  cups all‑purpose flour
  • ½  cup cornstarch
  • 1  Tbsp paprika
  • 1  tsp garlic powder
  • 1  tsp onion powder
  • ½  tsp cayenne pepper
  • Pinch of kosher salt

Hot Honey Glaze:

  • ½  cup raw honey
  • 2  Tbsp hot sauce Frank’s RedHot or sriracha
  • 1  Tbsp unsalted butter
  • Pinch of sea salt

Assembly:

  • 4 brioche buns split and lightly toasted
  • 4 large lettuce leaves butter or romaine
  • 8 –12 pickle slices
  • Optional: tomato slices red onion rings, avocado

Instructions
 

  • Brine Chicken: In a bowl, whisk buttermilk, salt, and pepper. Submerge chicken, cover, and refrigerate 2 hours (or overnight).
  • Prep Breading: In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, and salt.
  • Heat Oil: Fill a heavy pot or Dutch oven with 2 inches of vegetable oil. Heat to 350 °F (175 °C), using a deep‑fry thermometer to monitor.

Dredge & Fry:

  • Pat thighs dry, then dip each into the flour mix, pressing to adhere.
  • Fry 1–2 pieces at a time for 5–7 minutes, turning once, until golden and internal temperature reaches 165 °F.
  • Drain on a wire rack; season lightly with salt. Keep warm in a 200 °F oven if needed.
  • Make Glaze: In a small saucepan over low heat, melt butter. Whisk in honey and hot sauce; simmer 2–3 minutes. Season with sea salt.
  • Toast Buns: Butter and toast cut‑sides of buns in a skillet until golden, about 1 minute.

Assemble Burgers:

  • Spread a thin layer of glaze on bottom buns.
  • Layer lettuce, fried chicken (brush generously with glaze), pickles, and any optional toppings.
  • Drizzle extra glaze inside top buns, close burgers, and serve immediately.

Notes

  • Tip: Pat chicken dry before dredging to ensure extra‑crispy breading.
  • Make‑Ahead: Brine chicken up to 24 hours ahead; glaze can be prepared and chilled, then gently reheated.
  • Storage: Store cooked chicken (unglazed) in an airtight container up to 3 days; re-crisp in a 375 °F oven for 8–10 minutes.
  • Variations: Try coleslaw topping, pepper jack cheese, or swap buns for buttermilk biscuits for a brunch twist.