Crispy Hot Honey Buffalo Fried Chicken Burger

• chicken breast
• egg (for batter)
• milk (for batter)
• all-purpose flour (for double dredge)
• garlic powder
• smoked paprika
• cayenne pepper
• black pepper
• chili powder
• onion powder
• salt
• Swedish Pepper Buffalo hot sauce (for batter and glaze)
• butter (for glaze and garlic butter)
• hot honey (for glaze)
• fresh parsley (chopped, for garlic butter)
• garlic (minced, for garlic butter)
• brioche bun
• pickles (slices)
• ranch sauce
• mayonnaise (or additional ranch for bun)

Instructions

1. 1

   In a bowl, whisk together eggs, milk, and a splash of Swedish Pepper Buffalo hot sauce to make a wet batter.

2. 2

   In another bowl, combine all-purpose flour with garlic powder, smoked paprika, cayenne pepper, black pepper, chili powder, onion powder, and salt to make the dry dredge.

3. 3

   Double-dredge the chicken pieces: dip each piece first into the wet batter, then into the seasoned flour, then back into the wet batter, and again into the flour. Place on a wire rack.

4. 4

   Fry the dredged chicken in hot oil until golden brown and cooked through. Drain on a wire rack.

5. 5

   In a pan over low heat, melt butter and add Swedish Pepper Buffalo hot sauce and hot honey. Stir to combine into a glaze.

6. 6

   Toss the fried chicken pieces in the hot honey buffalo glaze until fully coated.

7. 7

   In a small bowl, mix softened butter with minced garlic and chopped parsley to make garlic butter.

8. 8

   Split the brioche buns and spread garlic butter on the cut sides. Toast in a pan or under a broiler until lightly golden.

9. 9

   Assemble the burgers: spread ranch sauce (or mayonnaise) on the bottom bun, add pickles, place the glazed chicken on top, then close with the top bun.