Name: Sticky Crispy Kipburger
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 2 boneless skinless chicken breasts; 1/2 cup buttermilk; 1 cup panko breadcrumbs; 1/2 cup all-purpose flour; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp cayenne pepper (optional); Salt and black pepper to taste; Oil for shallow frying; 1/4 cup honey; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sriracha (optional); 1 clove garlic, minced; 1 tsp cornstarch + 2 tsp water (slurry); 4 burger buns; 1 cup shredded lettuce; 1 tomato, sliced; Pickles (optional); Mayo or spicy aioli (optional)

A flavor-packed crispy chicken burger glazed in a sweet and sticky sauce, sandwiched between soft buns with fresh toppings—this Sticky Crispy Kipburger brings serious comfort food energy in every bite. The contrast between the crunchy coating and the glossy glaze makes it irresistible. Whether I’m feeding a crowd or just craving a next-level sandwich, this burger hits every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crispy chicken patties:

2 boneless skinless chicken breasts

1/2 cup buttermilk

1 cup panko breadcrumbs

1/2 cup all-purpose flour

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper (optional)

Salt and black pepper to taste

Oil for shallow frying

For the sticky sauce:

1/4 cup honey

1 tbsp rice vinegar

1 tbsp sriracha (optional)

2 tbsp soy sauce

1 clove garlic, minced

1 tsp cornstarch + 2 tsp water (slurry)

For assembling:

4 burger buns

1 cup shredded lettuce

1 tomato, sliced

Pickles (optional)

Mayo or spicy aioli (optional)

Directions

I start by slicing each chicken breast in half horizontally to get 4 thin fillets. If needed, I gently pound them for even thickness.

I place the chicken in a bowl and pour in the buttermilk, letting it marinate in the fridge for at least 30 minutes (or up to 4 hours).

In a shallow bowl, I mix together the flour, panko, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

I remove the chicken from the marinade and let any excess drip off. Then I dredge each piece in the dry mix, pressing it in to coat thoroughly.

I heat oil in a skillet over medium-high heat and fry the chicken for 3–4 minutes on each side until golden and crispy, then let it drain on paper towels.

While that’s happening, I combine honey, soy sauce, rice vinegar, sriracha, and garlic in a small saucepan and bring it to a simmer.

I stir in the cornstarch slurry and cook until the sauce thickens and turns glossy—about 1–2 minutes.

I brush or toss the fried chicken in the sticky sauce.

To assemble, I toast the burger buns, spread mayo or spicy aioli on the bottom bun, then layer with lettuce, tomato, the glazed chicken, and pickles if I’m using them. I top with the bun lid and serve right away.

Servings and timing

Servings: 4 burgers

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories: Approximately 430 kcal per serving

Variations

I sometimes swap out the sriracha for gochujang to give the glaze a deeper, fermented kick.

When I want a crunchier topping, I add sliced red onions or coleslaw instead of lettuce and tomato.

For a spicy twist, I mix chili flakes into the breadcrumb coating or add extra cayenne.

If I’m going low-carb, I skip the bun and turn this into a lettuce-wrapped chicken burger bowl.

I occasionally use chicken thighs instead of breasts for extra juiciness.

Storage/Reheating

I store leftover fried chicken in an airtight container in the fridge for up to 3 days (before glazing it). To reheat and keep the crispiness, I pop the chicken into a 375°F (190°C) oven or air fryer for about 8–10 minutes. The sticky sauce can be kept in a sealed jar in the fridge for up to a week and gently reheated before using. I always assemble the burgers fresh for the best texture.

FAQs

How do I keep the chicken crispy after glazing it?

I prefer to brush the glaze on right before serving to maintain the crispiness. Tossing the chicken in the sauce can soften the coating if it sits too long.

Can I bake the chicken instead of frying?

Yes, I can bake the breaded chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through, or air fry it for an even crispier and healthier option.

What can I use instead of buttermilk?

If I don’t have buttermilk, I make a quick substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5–10 minutes.

Can I make the patties ahead of time?

Absolutely. I coat the chicken and store it uncooked in the fridge for up to 24 hours. When I’m ready to eat, I just fry and glaze them fresh.

Is this burger very spicy?

It can be, but I control the spice level. The cayenne and sriracha are both optional, so I can leave them out or reduce the amount to suit my taste.

Conclusion

This Sticky Crispy Kipburger delivers everything I want in a homemade chicken burger—crunch, sweetness, tang, and a little heat. It’s the kind of meal that feels indulgent but is surprisingly easy to pull together. With just a few pantry staples and fresh ingredients, I get a burger that rivals any takeout joint. Perfect for weeknights, weekend cravings, or whenever I want something bold and delicious.

Recipe: