Variation
Air Fryer Version: Spray coated chicken with oil and cook at 200 C for 15-18 minutes, flipping halfway.
Dinner · Burgers · Main Course · American
Hot Honey Fried Chicken Burgers with Peach Slaw
Crispy, golden-brown chicken thighs drizzled with spicy hot honey and topped with a refreshing, tangy peach slaw on a toasted brioche bun.
Prep
30 min
Cook
20 min
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Brine and Prep
- 1
Marinate Chicken
Place chicken thighs in buttermilk for at least 30 minutes, or up to 4 hours in the fridge.
Tip: Longer marinating results in more tender meat.
- 2
Prepare Slaw
Toss peaches, cabbage, mayo, and lime juice together. Chill until ready to serve.
Tip: Do not over-mix or the peaches will become mushy.
Seasoning
- 1
Dredge Mix
Whisk flour, cornstarch, and spices in a shallow dish.
Tip: Cornstarch is the secret to a lighter, airier crunch.
How to Make Hot Honey Fried Chicken Burgers with Peach Slaw
Total time: 50 min · Yields 4 servings
- 1
Heat the Hot Honey
In a small saucepan over low heat, combine honey and chili flakes. Warm for 5 minutes without boiling. Stir in the vinegar, then remove from heat and set aside to infuse.
- 2
Dredge the Chicken
Remove chicken from buttermilk, letting excess drip off. Press firmly into the flour mixture, ensuring every crevice is coated. Rest on a wire rack for 10 minutes to help the coating adhere.
- 3
Fry Until Golden
Heat oil in a heavy skillet or Dutch oven to 175 C. Carefully lower chicken into the oil. Fry for 5-7 minutes per side until the internal temperature reaches 74 C and the exterior is deep golden brown.
- 4
Apply the Glaze
Immediately after removing chicken from the oil, place on a clean wire rack and brush generously with the warm hot honey on both sides.
- 5
Toast and Assemble
Lightly butter the brioche buns and toast in a dry pan. Place a large fried thigh on the bottom bun, top with a heap of peach slaw and extra pickles, then cap with the top bun.
Chef's Tips
- Check oil temperature with a digital thermometer. If the oil is too cool, the chicken becomes greasy. If too hot, the coating burns before the meat cooks.
- Use firm-ripe peaches. Overripe peaches will release too much juice and make the slaw watery.
- Double-dredge for extra crunch. Dip the floured chicken back into the buttermilk and then into the flour again.
What to Serve with Hot Honey Fried Chicken Burgers with Peach Slaw
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve directly on parchment paper for an authentic pub feel.
- Provide extra hot honey on the side for dipping.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Gluten-Free: Swap flour for a GF 1-to-1 blend and use GF buns.
Variation
Spicy Peach: Add minced jalapeño to the peach slaw for extra kick.
Storage & Reheating
Fried chicken is best enjoyed immediately. If you have leftovers, store chicken separate from the slaw. Reheat chicken in a 190 C oven until crispy. Slaw will keep for 24 hours in the fridge.
Further reading
Frequently asked questions
Why use chicken thighs instead of breasts?
Thighs have a higher fat content, staying juicy and tender during the high-heat frying process compared to leaner breast meat.
How do I make the slaw less watery?
Salt the shredded cabbage 15 minutes before mixing and squeeze out excess moisture, then add the peaches and dressing.
Can I use frozen peaches?
Thawed frozen peaches are often too soft for slaw. Fresh, seasonal peaches provide the necessary crunch and texture.
What is the best oil for frying chicken?
Neutral oils with high smoke points like vegetable, canola, or peanut oil are ideal for achieving a clean, crispy finish.
Is hot honey really spicy?
It has a noticeable kick, but the honey's sweetness buffers the capsaicin from the chili flakes. You can control the heat by straining out the flakes after infusing.
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