Sriracha Hot Honey - Air-Fryer Chicken Burger

Crispy Sriracha Hot Honey Chicken Burger, Air-Fried & Packed with Flavour!

Serves: 2

  • Prep Time: 5 minutes

  • Cook Time: 15 minutes

Ingredients:

For the Chicken:

  • Chicken breast fillets

  • 200ml Buttermilk (for marinating)

  • ½ tsp Garlic 

  • ½ tsp Paprika

  • 30g Panko breadcrumbs or crushed cornflakes

For the Burger:

  • 2 Brioche buns

  • Lettuce (shredded)

  • Sliced tomatoes

  • Pickles (optional)

  • Red onion (thinly sliced)

  • 20g Wilderbee Sriracha Hot Honey

  • 20g mayonnaise 

Sides suggestion:

  • Fries (air-fried)

  • Corn on the cob (air-fried)

Method:

  1. Marinate the Chicken:
    Place the chicken breast fillets in a bowl with the buttermilk, garlic and paprika. Let them marinate for at least 30 minutes (longer if you have time for deeper flavour).

  2. Coat the Chicken:
    Remove the chicken from the buttermilk and shake off the excess. Dredge in the panko crumb or crushed cornflakes ensuring an even coating.

  3. Air-Fry the Chicken:
    Preheat your air fryer to 190°C (375°F). Lightly spray the chicken with oil and place in the basket. Air-fry for 12-15 minutes, flipping halfway through, until golden and cooked through (internal temperature of 75°C or 165°F).

  4. Make the Sriracha Hot Honey mayonnaise:  Mix the Wilderbee Sriracha Hot honey with mayonnaise and reserve until needed

  5. Prepare the Sides:
    Air-fry the fries and corn on the cob. Butter the corn and season with paprika and salt if desired.

  6. Assemble the Burgers:
    Toast the brioche buns lightly. Add a layer of shredded lettuce, sliced tomatoes and pickles to the bottom bun and a good dollop the hot honey mayo to the top bun. Place the crispy chicken fillet on top, drizzle generously with Wilderbee Sriracha Hot Honey and finish with the sliced onions and bun top.

  7. Serve:
    Serve the burgers alongside the fries, corn on the cob, mayonnaise, and additional Sriracha Hot Honey sauce for dipping!

Dan Shearman

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