Irresistible Honey Mustard Chicken Burgers

I used to think chicken burgers were just the boring, healthy alternative to beef—the thing you ordered when you were trying to be good. That was before I figured out that a crispy, well-seasoned chicken cutlet with the right sauce can actually be better than a regular burger.

The secret is in the breading and the honey mustard situation. We’re talking buttermilk-soaked chicken coated in seasoned panko, fried until it’s golden and crunchy. Then you slather it with a homemade honey mustard sauce that’s got just enough tang to cut through all that crispiness. Pile it high with whatever toppings you want, and suddenly you’ve got a chicken burger that’s anything but boring.

What Kind of Chicken Breast Should I Use?

For this recipe, you’ll want to use boneless, skinless chicken breasts that are relatively even in thickness. If your chicken breasts are on the thicker side (more than about an inch), you can either pound them out to an even thickness or slice them in half horizontally to create thinner cutlets. Thinner pieces will cook more evenly and quickly when frying, giving you that perfect crispy exterior without drying out the meat. Fresh or previously frozen chicken both work fine here, just make sure frozen chicken is completely thawed and patted dry before you start breading it.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• Chicken breast: Chicken thighs work great here too and actually stay juicier during frying. You can also use turkey cutlets if you prefer.
• Buttermilk: The recipe already mentions this, but regular milk with a splash of vinegar or lemon juice works perfectly. Let it sit for 5 minutes before using.
• Panko bread crumbs: Regular bread crumbs will do the job, though your coating won’t be quite as crispy. You can also crush up cornflakes or crackers for a different crunch.
• Whole wheat flour: Just use more all-purpose flour if you don’t have whole wheat on hand. The difference will be minimal.
• Orange marmalade: Apricot jam or peach preserves make good substitutes in the honey mustard sauce. In a pinch, regular orange juice concentrate mixed with a bit of sugar works too.
• Grainy mustard: Regular yellow mustard or spicy brown mustard can replace Dijon, though the flavor will be slightly different. Start with less and adjust to taste.
• Oil for frying: Vegetable oil works just as well as peanut or canola. Just make sure whatever you use has a high smoke point for safe frying.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fried chicken burgers is not getting your oil hot enough before frying, which leads to greasy, soggy coating instead of crispy golden perfection – use a thermometer to make sure it stays between 350-375°F throughout cooking.

Skipping the marinating step or cutting it short will leave you with dry, bland chicken, so give those breasts the full hour in the buttermilk mixture to tenderize and absorb flavor.

Another common error is overcrowding the pan, which drops the oil temperature and prevents even browning, so fry your chicken pieces one or two at a time depending on your pan size.

Finally, don’t forget to let the fried chicken rest on a wire rack for a few minutes after cooking rather than paper towels – this keeps the bottom from getting soggy while you assemble your burgers.

What to Serve With Honey Mustard Chicken Burgers?

These crispy chicken burgers are pretty filling on their own, but a side of sweet potato fries or regular fries makes them feel like a complete meal. I love adding a simple coleslaw on the side – the cool, crunchy texture is a nice contrast to the warm, crispy chicken. If you want something lighter, a handful of kettle-cooked chips or a quick cucumber salad with a splash of vinegar works great too. You could also throw together some roasted vegetables or corn on the cob if you’re firing up the grill for the buns.

Storage Instructions

Store: Keep the fried chicken patties separate from the buns and toppings in an airtight container in the fridge for up to 3 days. The honey mustard sauce will last about a week in a sealed jar. I like to prep the chicken ahead and just assemble the burgers fresh when I’m ready to eat.

Freeze: The cooked chicken patties freeze really well for up to 2 months. Let them cool completely, then wrap each one individually in plastic wrap before placing in a freezer bag. The honey mustard sauce doesn’t freeze great because of the mayo, so I’d recommend making that fresh.

Reheat: To get that crispy coating back, reheat the chicken patties in a 375°F oven for about 10-12 minutes, or pop them in an air fryer at 350°F for 5-6 minutes. The microwave will work in a pinch, but you’ll lose some of that crunch we worked so hard to get!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 80-90 g
• Fat: 50-60 g
• Carbohydrates: 145-160 g

Ingredients

For the marinade:

• 2 chicken breasts (sliced into 1-inch thick cutlets)
• 2 1/4 tsp paprika
• 1 1/4 tsp chili flakes
• 1 1/4 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp dried oregano
• 5 fl oz buttermilk
• 1 egg

For the breading and frying:

• 1 cup panko bread crumbs
• 1/2 cup flour
• 1/4 cup whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp smoked paprika
• 3 cups grapeseed oil

For the honey mustard sauce:

• 1/4 cup marmalade
• 2 tbsp honey
• 2 tbsp mayo
• 1 1/2 tbsp mustard

For the garlic mayo:

• 3 tbsp mayo
• 1/2 tsp garlic powder
• pinch of salt
• pinch of black pepper

For the buns and toppings:

• buns (toasted with butter)
• lettuce
• tomato (sliced into 1/4-inch rounds)
• red onion
• avocado
• pickled jalapeños

Step 1: Prepare Mise en Place and Marinate Chicken

• 2 chicken breasts, sliced into 1-inch thick cutlets
• 5 fl oz buttermilk
• 1 egg
• tomato
• red onion
• avocado

Slice the chicken breasts into 1-inch thick cutlets, then pound each piece to an even 1/2-inch thickness using a meat mallet—this ensures even cooking and creates the perfect burger patty size.

In a shallow bowl, whisk together the buttermilk and egg to create the marinade base.

Submerge the flattened chicken cutlets in this mixture and refrigerate for at least 1 hour.

While the chicken marinates, slice your tomato into 1/4-inch rounds, thinly slice the red onion, and prepare the avocado.

I prefer to slice everything just before assembly to keep the vegetables as fresh as possible.

Step 2: Mix the Dry Coating and Honey Mustard Sauce

• 1/2 cup flour
• 1/4 cup whole wheat flour
• 1 cup panko bread crumbs
• 2 1/4 tsp paprika
• 1/2 tsp smoked paprika
• 1 1/4 tsp chili flakes
• 1 1/4 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp baking powder
• 1/2 tsp dried oregano
• 1/4 cup marmalade
• 2 tbsp honey
• 2 tbsp mayo
• 1 1/2 tbsp mustard

In one shallow dish, combine the flour, whole wheat flour, panko bread crumbs, paprika, smoked paprika, chili flakes, garlic powder, onion powder, salt, pepper, baking powder, and oregano—this creates your seasoned coating blend.

In a small bowl, whisk together the honey mustard sauce ingredients: marmalade, honey, mayo, mustard, garlic powder, salt, and pepper.

The marmalade adds a subtle citrus sweetness that balances the mustard’s tang beautifully.

Step 3: Prepare Garlic Mayo and Toast Buns

• 3 tbsp mayo
• 1/2 tsp garlic powder
• pinch of salt
• pinch of black pepper
• buns

Mix the remaining mayo with 1/2 tsp garlic powder and a pinch of salt and black pepper to create a simple garlic spread.

Butter the insides of your buns and toast them in a skillet or oven at 350°F for 2-3 minutes until golden—toasting prevents the buns from getting soggy and adds a subtle nutty flavor that complements the chicken.

Step 4: Heat Oil and Coat Chicken

• 3 cups grapeseed oil
• marinated chicken from Step 1
• dry coating mixture from Step 2

Heat the grapeseed oil to 350-375°F in a large, heavy-bottomed skillet or Dutch oven.

While the oil reaches temperature, remove the marinated chicken from the refrigerator and working with one cutlet at a time, dredge it thoroughly in the dry coating mixture from Step 2, pressing gently so the coating adheres.

Make sure each piece is completely covered for maximum crispiness.

Step 5: Fry Chicken Until Golden

• coated chicken from Step 4

Carefully place the coated chicken cutlets into the hot oil, working in batches if necessary to avoid overcrowding the pan.

Fry for 5-8 minutes, turning halfway through, until the coating is deep golden brown and the internal temperature reaches 165°F.

Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

I like to season each piece with a light sprinkle of salt immediately after frying while the coating is still slightly warm—it helps the salt adhere better.

Step 6: Assemble and Serve Burgers

• toasted buns from Step 3
• garlic mayo from Step 3
• lettuce
• tomato slices from Step 1
• red onion from Step 1
• avocado from Step 1
• fried chicken from Step 5
• honey mustard sauce from Step 2
• pickled jalapeños

Spread the garlic mayo from Step 3 on the bottom bun, then layer with lettuce, a tomato slice, red onion, and avocado.

Top with a fried chicken cutlet from Step 5, then generously spread the honey mustard sauce from Step 2 on the inside of the top bun.

Add pickled jalapeños for a spicy kick if desired, then close the burger and serve immediately while the chicken is still warm and crispy.

Irresistible Honey Mustard Chicken Burgers

Delicious Irresistible Honey Mustard Chicken Burgers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 7 minutes mins

Servings: 4 burgers

Calories: 1425

Ingredients Method

Ingredients

  

For the marinade:

• 2 chicken breasts (sliced into 1-inch thick cutlets)
• 2 1/4 tsp paprika
• 1 1/4 tsp chili flakes
• 1 1/4 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp dried oregano
• 5 fl oz buttermilk
• 1 egg

For the breading and frying:

• 1 cup panko bread crumbs
• 1/2 cup flour
• 1/4 cup whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp smoked paprika
• 3 cups grapeseed oil

For the honey mustard sauce:

• 1/4 cup marmalade
• 2 tbsp honey
• 2 tbsp mayo
• 1 1/2 tbsp mustard

For the garlic mayo:

• 3 tbsp mayo
• 1/2 tsp garlic powder
• pinch of salt
• pinch of black pepper

For the buns and toppings:

• buns (toasted with butter)
• lettuce
• tomato (sliced into 1/4-inch rounds)
• red onion
• avocado
• pickled jalapeños

Method

 

1. Slice the chicken breasts into 1-inch thick cutlets, then pound each piece to an even 1/2-inch thickness using a meat mallet—this ensures even cooking and creates the perfect burger patty size. In a shallow bowl, whisk together the buttermilk and egg to create the marinade base. Submerge the flattened chicken cutlets in this mixture and refrigerate for at least 1 hour. While the chicken marinates, slice your tomato into 1/4-inch rounds, thinly slice the red onion, and prepare the avocado. I prefer to slice everything just before assembly to keep the vegetables as fresh as possible.
2. In one shallow dish, combine the flour, whole wheat flour, panko bread crumbs, paprika, smoked paprika, chili flakes, garlic powder, onion powder, salt, pepper, baking powder, and oregano—this creates your seasoned coating blend. In a small bowl, whisk together the honey mustard sauce ingredients: marmalade, honey, mayo, mustard, garlic powder, salt, and pepper. The marmalade adds a subtle citrus sweetness that balances the mustard's tang beautifully.
3. Mix the remaining mayo with 1/2 tsp garlic powder and a pinch of salt and black pepper to create a simple garlic spread. Butter the insides of your buns and toast them in a skillet or oven at 350°F for 2-3 minutes until golden—toasting prevents the buns from getting soggy and adds a subtle nutty flavor that complements the chicken.
4. Heat the grapeseed oil to 350-375°F in a large, heavy-bottomed skillet or Dutch oven. While the oil reaches temperature, remove the marinated chicken from the refrigerator and working with one cutlet at a time, dredge it thoroughly in the dry coating mixture from Step 2, pressing gently so the coating adheres. Make sure each piece is completely covered for maximum crispiness.
5. Carefully place the coated chicken cutlets into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 5-8 minutes, turning halfway through, until the coating is deep golden brown and the internal temperature reaches 165°F. Transfer the fried chicken to a paper towel-lined plate to drain excess oil. I like to season each piece with a light sprinkle of salt immediately after frying while the coating is still slightly warm—it helps the salt adhere better.
6. Spread the garlic mayo from Step 3 on the bottom bun, then layer with lettuce, a tomato slice, red onion, and avocado. Top with a fried chicken cutlet from Step 5, then generously spread the honey mustard sauce from Step 2 on the inside of the top bun. Add pickled jalapeños for a spicy kick if desired, then close the burger and serve immediately while the chicken is still warm and crispy.