Print

Crispy Chicken Burger with Homemade Honey Mustard Sauce

A juicy, thick Crispy Chicken Burger with Honey Mustard Sauce dripping down the sides, served on a brioche bun with lettuce and tomato.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a restaurant-style crispy chicken burger featuring a juicy chicken fillet with a crunchy coating and a balanced sweet and tangy honey mustard sauce.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs
  • 1/4 cup milk
  • 2 cups panko breadcrumbs
  • Vegetable oil, for frying
  • 4 hamburger buns
  • 4 slices cheese (optional)
  • Lettuce leaves
  • Tomato slices
  • For the Honey Mustard Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons yellow mustard
  • 3 tablespoons honey
  • 1 teaspoon apple cider vinegar

Instructions

  1. Prepare the chicken: Pound the chicken halves to an even 1/2-inch thickness. Season lightly with salt and pepper.
  2. Set up the breading station: In one shallow dish, mix the flour, 1 teaspoon salt, 1 teaspoon pepper, paprika, and garlic powder. In a second dish, whisk the eggs and milk. In a third dish, place the panko breadcrumbs.
  3. Dredge the chicken: Dip each chicken piece first into the flour mixture, shaking off excess. Next, dip into the egg mixture, letting excess drip off. Finally, press firmly into the panko breadcrumbs, coating completely.
  4. Make the sauce: Whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, and apple cider vinegar in a small bowl until smooth. Set aside.
  5. Fry the chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350 degrees Fahrenheit. Carefully place the breaded chicken 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 degrees Fahrenheit).
  6. Drain the chicken: Remove the cooked chicken and place it on a wire rack lined with paper towels to drain excess oil.
  7. Assemble the burgers: Lightly toast the hamburger buns if desired. Spread a generous amount of honey mustard sauce on both halves of each bun. Place a slice of cheese (if using) on the bottom bun while the chicken is hot so it melts slightly. Top with the crispy chicken fillet, lettuce, and tomato slices. Place the top bun on.

Notes

  • To keep the chicken juicy, avoid over-pounding it; aim for uniform thickness for even cooking.
  • For extra crispiness, double-dip the chicken: after the first panko coating, dip it back into the egg wash and then back into the panko before frying.
  • You can bake or air fry the chicken instead of deep frying for a lighter result; cook at 400 degrees Fahrenheit until internal temperature reaches 165 degrees Fahrenheit.

Nutrition

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