Crispy Chicken Burgers with Hot Honey Mayo

Crispy Chicken Burgers on a board with a side of dressing and salad.

4.98 from 36 votes

Crispy Chicken Burgers with Hot Honey Mayo

These Crispy Chicken Burgers with Hot Honey Mayo dressing are the ULTIMATE homemade fast food recipe. Tender chicken breast with a crispy coating inside a burger bun is your healthy fakeaway that’s totally delicious but also quick and easy.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

For the Burgers:

650 g Skinless, boneless chicken breast x4 breasts
75 g Greek yoghurt
100 g Tortilla chips (We like the spicy flavoured ones!)
1 tsp Dried oregano
2 tsp Paprika
2 tsp Garlic granules
Sea salt and freshly ground black pepper

For the Hot Honey Mayo:

100 g Mayonnaise
2 tsp Runny honey
2 tsp Chilli sauce
Juice of a lime

To Serve:

4 Burger buns I like brioche.
4 Cheddar cheese slices
Lettuce
Red onion

Metric - Imperial

Instructions

Preheat the oven to 200°C/400F fan.
Mix the yoghurt, oregano, paprika, garlic granules and salt and pepper, and use to coat the chicken. SEE NOTES BELOW.
Crush the tortilla chips until they are very fine (TIP: I put the tortillas in a bag and use a rolling pin or any hard object to smash them.) Roll the yoghurt coated chicken in the tortillas mixture.
Put the coated chicken breasts onto a grill rack (or cooling rack suitable for the oven) on top of a baking sheet and drizzle with the oil. This helps to make them crispier. Bake for 20 minutes, turning the chicken breasts halfway through.
While they are in the oven, make the hot honey mayo. Mix together all your mayonnaise ingredients in a small bowl and set aside until you assemble your burgers.
After the 20 minutes, remove the chicken from the oven. Carefully move the chicken to one side of the rack and sit the buns cut-side-up on the grill rack. Place a slice of cheese on the top of half of the buns. Return the chicken and bread to the oven for 5 minutes. The chicken should be cooked through and golden (use a meat thermometer to test if you have one).
Stack the chicken burgers in the toasted buns with lettuce, onions and the mayo.

Notes

COATING THE CHICKEN: Put the chicken and yoghurt in a Tupperware tub, put the lid on and shake until it's evenly coated. Add the breadcrumbs and other coating ingredients next, pop the lid on shake again. Simple!

Greek yoghurt: If you can get it, I do think thick Greek yoghurt works best for this as it acts like glue for the tortilla. If you only have natural yoghurt, you can try it but they won't stick quite as well and you may need to reduce the amount you use a little.

Paprika: You can substitute this for smoked paprika, chilli flakes, a reduced amount of cayenne pepper, or anything similar to give these Chicken Burgers a little kick and colour.

Oil: Vegetable, sunflower or olive oil is fine. This step is important as it makes the burgers crispy. If you had a spray bottle of oil this would be AMAZING for doing this (I didn't have one).

Nutrition