Hot Honey Chicken Tacos (Print View)

Crispy chicken bites with spicy honey drizzle and tangy slaw nestled in warm tortillas.

# Components:

→ Crispy Chicken

01 - 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil, for frying

→ Hot Honey Sauce

10 - 1/2 cup honey
11 - 2 tablespoons hot sauce (e.g., Frank's RedHot)
12 - 1/2 teaspoon crushed red pepper flakes
13 - 1 tablespoon apple cider vinegar
14 - Pinch of salt

→ Tangy Slaw

15 - 2 cups shredded green cabbage
16 - 1/2 cup shredded carrots
17 - 1/4 cup thinly sliced red onion
18 - 2 tablespoons mayonnaise
19 - 1 tablespoon fresh lime juice
20 - Salt and black pepper, to taste

→ To Serve

21 - 8 small flour or corn tortillas, warmed
22 - 1/4 cup chopped fresh cilantro
23 - Lime wedges

# Directions:

01 - In a bowl, combine chicken cubes with buttermilk, garlic powder, smoked paprika, salt, and black pepper. Mix well, cover, and refrigerate for at least 20 minutes or up to 4 hours for enhanced tenderness.
02 - In a medium bowl, toss together shredded cabbage, carrots, and red onion with mayonnaise, lime juice, salt, and pepper. Refrigerate until ready to assemble.
03 - In a small saucepan over low heat, combine honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and a pinch of salt. Warm gently for 2-3 minutes while stirring, avoiding boiling. Remove from heat and set aside.
04 - Set up two shallow bowls: one with flour, the other with panko breadcrumbs. Remove chicken from marinade letting excess drip off. Dredge each piece in flour, then coat evenly with panko, pressing lightly to adhere.
05 - Heat vegetable oil to about 120°C (1/2 inch deep) in a large skillet over medium-high heat. Fry chicken in batches, turning occasionally, until golden brown and cooked through, approximately 3-4 minutes per side. Drain on paper towels.
06 - Place several crispy chicken pieces on warmed tortillas. Top with tangy slaw, drizzle generously with hot honey sauce, garnish with chopped cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • That crackling-crispy exterior gives way to impossibly tender chicken, every single time.
  • The hot honey glaze hits your mouth with sweetness first, then a slow, rolling heat that builds instead of burns.
  • You can have everything prepped and on the table in under an hour, making it perfect for unexpected dinner guests or when you're tired but don't want to order takeout.
02 -
  • Don't skip letting excess marinade drip off the chicken before breading, or your coating will be gummy instead of crispy.
  • If your hot honey gets too cool while you're cooking, warm it gently over low heat again so it flows easily over the tacos instead of sitting in stiff globs.
  • The slaw comes together better if you let it sit for 10-15 minutes after mixing; the salt and lime juice soften the raw vegetables and marry the flavors.
03 -
  • Don't let your oil temperature drop between batches of chicken; wait for it to fully recover or your second and third batches will be greasy instead of crispy.
  • If you're feeding a crowd, you can bread the chicken hours ahead and keep it uncovered in the fridge, which actually helps the coating adhere even better by the time you fry it.
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