Description

A crispy fried chicken burger glazed in a sweet, sticky sauce, served on soft buns with fresh toppings. This homemade Kipburger combines crunch, flavor, and customizable heat for a satisfying comfort food experience.

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)

Cook Mode Prevent your screen from going dark

Instructions

Slice each chicken breast in half horizontally to make 4 thin fillets. Pound lightly for even thickness if needed.
Place chicken in a bowl with buttermilk and marinate in the fridge for at least 30 minutes or up to 4 hours.
In a shallow bowl, mix flour, panko, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
Remove chicken from the marinade and let the excess drip off. Dredge each piece in the dry mixture, pressing to coat thoroughly.
Heat oil in a skillet over medium-high heat. Fry the chicken for 3–4 minutes per side until golden and crispy. Drain on paper towels.
In a small saucepan, combine honey, soy sauce, rice vinegar, sriracha, and garlic. Bring to a simmer.
Add the cornstarch slurry and cook until the sauce thickens and becomes glossy, about 1–2 minutes.
Brush or toss the fried chicken in the sticky sauce.
Toast the burger buns. Spread mayo or spicy aioli on the bottom buns.
Layer with shredded lettuce, tomato slices, glazed chicken, and pickles if using. Top with bun lids and serve immediately.

Notes

Brush sauce just before serving to keep the chicken crispy.
Swap sriracha for gochujang for a deeper flavor.
Chicken thighs can be used for juicier patties.
Make a quick buttermilk substitute with milk and lemon juice or vinegar.
Leftover fried chicken (unglazed) can be stored up to 3 days and reheated in an oven or air fryer.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Fusion

Nutrition

Serving Size: 1 burger
Calories: 430
Sugar: 12g
Sodium: 650mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg