Crispy Panko Chicken Burger with Honey Mustard

A panko chicken burger with lettuce, tomatoes and pickles.

 

JUMP TO RECIPE


 

Crispy panko chicken burger with a delicious orange honey mustard sauce beats all the chicken burgers or chicken sandwiches out there. The panko makes for an extra crispy bread crumb and the chicken is just so juicy. Drizzle with a sweet and spicy orange honey mustard sauce, top with creamy avocado and fresh tomatoes, stuff it into a bun and dance your happy food dance. I know you have it.

 

I’m very excited about this chicken burger recipe. I made it early Fall last year, but it wasn’t the right timing to post this chicken burger recipe on the blog just yet. People were just starting to get excited about pumpkin spice lattes, apple caramel cakes and sage brown butter. YES, myself included. However, this burger was soo good I was already looking forward to Summer so I could share it.

 

And here we are!

 

 
Honey mustard sauce and panko chicken breast and tenders

 

What is panko? Perfect crispy bread crumbs for chicken!

 

Panko is just lighter breadcrumbs. They are made from a special white bread without any crusts, and it makes them extra airy and crispy. And because of exactly this, it’s perfect for fried food! This way the panko bread crumbs absorb less oil, making the fried chicken breast more crispy and less oily. Read more about panko here.

 

To make the panko bread crumbs, we mix all the (dry) ingredients together. Shocking!

 

Dry ingredients to fry panko chicken burgers.

 

How to prepare the chicken breasts for a chicken burger

 

Chicken breasts are often huge and also pretty uneven. Having a whole chicken breast inside one burger just seems excessive to me, so I like to slice it up. Note that some call a whole chicken breast in burger buns as chicken sandwiches, but I refer to them as chicken burgers anyway. No minced chicken!

 

What I do is I remove the chicken tenders from the chicken breast. And then slice the remaining chicken breast in two, lengthwise. This will give two thinner chicken pieces along with one chicken tender. You can also pound the chicken thinner with something heavy. And bonus – the panko chicken tenders are perfect just as a snack with the honey mustard dipping sauce!

 

panko chicken tenders dipped in honey mustard sauce

 

Making the best chicken burger marinade

 

This chicken burger marinade is made from all my favorite spices, ranging from garlic and onion, to smokey paprika and chilli. It also contains buttermilk, which is an acidic milk that works as a tenderizer. This makes the chicken so juicy and tender! In Norway, kulturmelk is often used as buttermilk. They are pretty similar, both being acidic, thick milks. Feel free to use that instead! Even milk with a touch of lemon juice will do.

 

What you do is simply whisk the egg, and mix all the ingredients together in a large bowl, and add your prepared chicken breasts to it. Marinate for about 1 hour.

 

Step by step photos for chicken burger marinade

 

Preparing your add-ons

 

Because this chicken burger is fried, we would like to have everything ready once they’re done frying. You may begin with the orange honey mustard sauce. All you need to do is whisk it all together, give it a taste and season accordingly. This honey mustard dressing is light on the mustard. I think mustard can be really over powering, so I’m toning it down a bit, making the sweet orange marmelade and honey balance really well with the mustard.

 

Get your greens and vegetables ready:

  • Crunchy greens; spinach, arugula, lettuce or romaine
  • Something sweet: tomatoes, red bell pepper or corn
  • A touch of tartness: pickled cucumber or jalapeños
  • Flavor bombs: onion, garlic, green beans or green onions
  • And something creamy: avocado, baby!

 

Panko chicken burger in brioche bun with spinach and tomatoes.

 

The bold words are my choices. Burger is a perfect way of using ingredients you already have in your vegetable drawer, but I like to mix and match within these categories.

 

Warm up your favorite burger buns (0kay you can wait with this until frying the chicken). I really love brioche for this, but really, any kind of burger bun will do just fine. Sometimes I even like to brush a little melted butter on top of each bun. That is giving a salty kick once you bite into the burger – umm YESS.

 

Assembly of chicken burger, dolloping honey mustard on top.

 

Also important? Mayo, particularly garlic mayo. This checks both the creamy and flavor bomb categories for a perfect burger. Simply mix mayo with garlic powder, salt and pepper.

 

Fry chicken breast

 

Heat 3 cups of oil in a large skillet (or use a deep fryer), and once a drop of water sizzles into the oil, it’s hot enough. This will be at a temperature around 350-375 F (175-190C). The temperature will drop once the chicken is in.

 

When the chicken has marinated for 1 hour, let the excess marinade drip off the chicken before placing it in the panko bread crumb mixture. Cover it nicely with the dry mixture and then fry them in the hot oil. Because the temperature is supposed to drop, I do suggest filling the pan with the prepared chicken breasts, although not overcrowding it. If you cook one piece at a time, the oil will be too hot, burning the panko bread crumbs (yes, been there, done that).

 

Bread crumbs for chicken burger breasts

 

Depending a little on the size of your chicken and the temperature of the oil, the chicken will be done at 5-8 minutes. If the oil doesn’t cover the chicken entirely, flip them over once mid/late-frying. Remove from heat when they’re golden brown. Drain on a paper towel.

 

Time to serve up the chicken burger

 

We’ve got all our elements prepared and we’re ready for some burger assembly action. Slice your warm bun, spread garlic mayo on the bottom and honey mustard on the top (or vice versa of course). Get some greens and tomatoes on the bottom, add the chicken burger, onion, pickled jalapeños and avocado. Put the burger top on and you are officially ready to dig in. Of course, what veggies you add in a burger is completely optional, but here’s my version!

 

Enjoy this burger with a refreshing pomegranate cucumber vodka lemonade, maybe up your avocado to guacamole and a side of summer watermelon salad with feta and mint, see next paragraph. Let the Summer begin!

 

Closeup of a panko chicken burger that is taken a bite of.

 

Summer BBQ Party Recipes:

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.


Panko Chicken Burger in hand.
Print Recipe
5 from 12 votes

Crispy Panko Chicken Burger with Honey Mustard Dressing

Crispy panko chicken burger with a delicious honey mustard sauce beats all the chicken burgers out there. The panko makes for an extra crispy bread crumb and the chicken is just so juicy.
Prep Time1 hr 10 mins
Cook Time10 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Keyword: chicken burger, honey mustard, panko chicken
Servings: 4 people
Calories: 525kcal
Author: Stine Mari | Ginger with Spice

Ingredients

Chicken Marinade

  • 2 chicken breast
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes optional
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup buttermilk/kulturmelk or equal amount milk + 1/2 tsp vinegar. 120ml
  • 1 large egg

Dry Ingredients

  • 3/4 cup Panko bread crumbs 180ml
  • 1/2 cup all purpose flour 120ml
  • 1/4 cup whole wheat flour or more all purpose. 60ml
  • 1/2 tsp baking powder
  • 1 tsp smoked paprika
  • 1/2 tsp chilli flakes
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • salt after frying optional

Orange Honey Mustard

  • 1/4 cup orange marmelade
  • 2 tbsp honey
  • 2 tbsp mayo or greek yoghurt
  • 1 tbsp grainy mustard e.g. Dijon
  • 1/4 tsp chili flakes optional
  • salt and pepper to taste

Assemble

  • burger buns of choice
  • lettuce or spinach
  • veggies like tomato, onion and avocado
  • pickled jalapeños or cucumbers
  • 2 tbsp mayonnaise
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • 3 cups oil for frying peanut, canola or similar

Instructions

  • Cut the chicken: Remove the chicken tenders from the chicken breast. And then slice the remaining chicken breast in two, lengthwise. This will give two thinner chicken pieces along with one chicken tender. You can also pound the chicken thinner with something heavy.
  • Make the marinade: Whisk the egg. Mix all the marinade ingredients together in a large bowl and add your prepared chicken breasts to it. Marinate for about 1 hour, covered in the fridge.
  • Prepare the bread crumbs: To make the panko bread crumbs, we mix all the dry ingredients together in a large dish.
  • Make the orange honey mustard: Mix all ingredients together, taste and season accordingly.
  • Prepare your add-ons: Cut your preferred vegetables (for example spinach, tomato, avocado, onion and pickled jalapeños) and make the garlic mayo. Mix mayonnaise with garlic powder, season with salt and pepper to taste. Toast burger buns when chicken is almost done.
  • Heat the oil: Pour 3 cups of oil into a large pan, make sure it will not be more than 1/3 full. The oil is hot enough when a drop of water into the oil sizzles. This will be at a temperature around 350-375 F (175-190C). The temperature will drop once the chicken is in. 
  • Bread the chicken: When the chicken has marinated for 1 hour, let the excess marinade drip off the chicken before placing it in the panko bread crumb mixture. Cover it nicely with the dry mixture, preferably using tongs.
  • Fry the chicken: Add breaded chicken to the hot oil. Because the temperature is supposed to drop, I do suggest filling the pan, although not overcrowding it. If you cook one piece at a time, the oil will be too hot, burning the panko bread crumbs. Depending a little on the size of your chicken and the temperature of the oil, the chicken will be done at 5-8 minutes. If the oil doesn’t cover the chicken entirely, flip them over once mid-frying. Remove from heat when they’re golden brown. Sprinkle with some salt and drain on a paper towel.
  • Assemble the burger: Slice your warm bun, spread garlic mayo on the bottom and orange honey mustard on the top. Get some greens and tomatoes on the bottom, add the chicken burger, onion, pickled jalapeños and avocado. Put the burger top on and you are officially ready to dig in.

Notes

Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!
 
Nutrition Facts
Serving Size 1/2 chicken breast + 1 tbsp orange honey mustard and 1/2 tbsp mayo
Servings Per Container 4

Amount Per Serving
Calories 525 Calories from Fat 240.3
% Daily Value*
Total Fat 26.7g 41%
Saturated Fat 2.5g 13%
Trans Fat g
Cholesterol 118mg 39%
Sodium 798mg 33%
Total Carbohydrate 42.7g 14%
Dietary Fiber 1.3g 5%
Sugars 23.5g
Protein 29.2g 58%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Fried food is estimated to have an 10 % oil absorption rate. Nutrition does not include burger buns and vegetables, as this may vary depending on brands and choices. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.



28 thoughts on “Crispy Panko Chicken Burger with Honey Mustard”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.