Hot Honey Crispy Chicken Burgers

Instructions

1. 1

   Slice the chicken breasts horizontally into 4 cutlets, then gently pound any thick areas to an even ½-inch thickness. In a bowl, combine the buttermilk, 1 tablespoon hot sauce, and ½ teaspoon salt. Add the chicken, turn to coat, and let stand for 10 minutes while you prepare the remaining ingredients.

2. 2

   In a shallow dish, mix the flour, cornstarch, paprika, garlic powder, remaining 1 teaspoon salt, and black pepper. Drizzle 2 tablespoons of the chicken's buttermilk mixture into the flour and rub it in with your fingertips to form small, shaggy crumbs.

3. 3

   Combine the honey and remaining 1 tablespoon hot sauce in a microwave-safe bowl. Microwave for 15–20 seconds, just until warm and runny, then stir. Split the buns, slice the pickles, and tear the lettuce to fit.

4. 4

   Lift each chicken cutlet from the buttermilk, letting the excess drip off. Press firmly into the flour mixture on both sides, making sure the shaggy crumbs stick. Set the coated cutlets on a plate while the oil heats.

5. 5

   Pour the vegetable oil into a large, heavy skillet to make a layer about ½ inch deep. Heat over medium-high heat to 350°F/175°C. Fry the chicken in 2 batches for 3–4 minutes per side, adjusting the heat to maintain the oil temperature, until deeply golden and cooked through, 165°F/74°C at the center. Drain briefly on a wire rack.

6. 6

   Spoon the hot honey over both sides of the fried chicken. Spread the mayonnaise over the cut sides of the buns, then fill each with lettuce, a chicken cutlet, and pickles. Serve immediately.