Hot Honey Chicken Burger

Hot Honey Chicken Burger is a high-protein homemade fast food recipe ready in 1 h. It makes 4 servings, each 870 kcal with 47 g protein. Intermediate level, 22 ingredients.

Recipe by @_nada_dl, adapted and measured by Cookpath.

  • 1 htotal
  • Intermediatelevel
  • 870kcal a serving
  • 47 gprotein
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Hot Honey Chicken Burger

What is Hot Honey Chicken Burger

Buttermilk marinated chicken cutlets coated in seasoned flour and fried crisp, tossed in a hot honey butter glaze and served in buns with pickles and a mayonnaise sauce.

More:High-protein egg recipesHigh-protein chicken recipesChicken recipes

How to make Hot Honey Chicken Burger

Tips from the cook

  • Marinate the chicken in the buttermilk mixture before coating, as it keeps the meat tender.
  • Spoon some marinade over the chicken in the flour mix and press, so the coating forms craggy, crisp bits.
  • Fry in about 2 cm of hot oil and in batches, so the oil stays hot and the crust browns evenly.
  • Toss the chicken in the glaze just before serving, so the crust stays crisp.
  • Adjust the heat of the glaze with the amount of hot sauce.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Apple Raisin Coleslaw15 min · 170 kcalCucumber Dill Salad15 min · 50 kcal

Hot Honey Chicken Burger substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Buttermilk2 options
  • Unsweetened soy drink + 1 tbsp lemon juice per 240 ml (rest 10 min) 1:1 by volume

    Still contains soy.

  • Gluten-free oat drink + 1 tbsp lemon juice per 240 ml 1:1 by volume

    Curdles less than soy.

Egg2 options
  • Flax egg (1 tbsp ground flax + 3 tbsp water) per egg

    Not above 3 eggs, not sponge.

  • 60 g unsweetened applesauce per egg

    Denser.

Onion powder2 options
  • Garlic powder use about half as much
  • Leave out leave out (small background flavour)
Chicken seasoning0 option
    Flour1 option
    • Gluten-free plain flour blend (rice/potato/tapioca) 1:1 by weight

      Pizza dough needs extra water and binder.

    Butter2 options
    • Vegan/dairy-free butter block 1:1 by weight

      Soft tub margarine fails in pastry and cheesecake base.

    • Olive oil use about 3/4 as much by volume

      Not for creaming or pastry; base goes oily.

    Mayonnaise2 options
    • Plain Greek yogurt (or unsweetened soy yogurt if dairy-free) 1:1 by volume

      Frying/hot dishes; not a binder for crispy rice.

      Still contains dairy.

    • Vegan mayonnaise 1:1

      Often contains mustard; check label.

      Still contains mustard and soy.

    Buns2 options
    • Gluten-free vegan buns (Little Northern Bakehouse millet and chia buns) 1:1

      Softer, smaller than wheat buns; toast first.

    • Canyon Bakehouse gluten-free buns 1:1

      Check label for egg.

    Pickles1 option
    • Cucumber slices (+ a splash of vinegar for tang) same amount

      Loses fermented flavour.

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