Hot Honey Chicken Tacos (Print Version)

Crispy chicken bites with sweet-spicy honey, tangy slaw, and fresh herbs in warm tortillas for a vibrant meal.

# 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 - ½ teaspoon black pepper
07 - 1 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil, for frying (approximately 1.3 cm depth)

→ Hot Honey Drizzle

10 - ½ cup honey
11 - 2 tablespoons hot sauce (e.g., Frank's RedHot)
12 - ½ teaspoon crushed red pepper flakes
13 - 1 tablespoon apple cider vinegar
14 - Pinch of salt

→ Tangy Slaw

15 - 2 cups shredded green cabbage
16 - ½ cup shredded carrots
17 - ¼ cup thinly sliced red onion
18 - 2 tablespoons mayonnaise
19 - 1 tablespoon lime juice
20 - Salt and pepper, to taste

→ To Serve

21 - 8 small flour or corn tortillas, warmed
22 - ¼ cup chopped fresh cilantro
23 - Lime wedges

# Method:

01 - 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 tenderness.
02 - In a medium bowl, toss cabbage, shredded carrots, and red onion with mayonnaise, lime juice, and salt and pepper. Refrigerate until ready to serve.
03 - In a small saucepan over low heat, combine honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and salt. Warm gently while stirring for 2 to 3 minutes without boiling. Remove from heat.
04 - Set up two shallow bowls: one with flour, one with panko breadcrumbs. Remove chicken from marinade, letting excess drip off. Coat each piece in flour, then press into panko breadcrumbs until well coated.
05 - Heat vegetable oil to approximately 177°C (350°F) in a skillet to a depth of ½ inch. Fry chicken pieces in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
06 - Divide crispy chicken pieces among warm tortillas. Top with tangy slaw, drizzle with hot honey, and garnish with chopped cilantro. Serve with lime wedges.

# Expert Advice:

01 -
  • The crispy-outside-tender-inside chicken paired with that hot honey glaze is the kind of thing that makes people ask for seconds before you've sat down.
  • It comes together in under an hour, which means you can pull off something restaurant-quality on a random Tuesday night without the stress.
  • The sweet, spicy, tangy, and herbaceous layers work together like a flavor conversation that keeps your palate interested bite after bite.
02 -
  • Don't skip the oil temperature—if it's not hot enough, the chicken absorbs oil and gets greasy instead of crispy, and you'll know within the first bite.
  • The chicken continues cooking slightly after you pull it from the oil, so pull it when it's just turned golden rather than waiting for deep brown, or it'll dry out by the time you serve it.
03 -
  • If you want a lighter version without sacrificing crispiness, you can bake the breaded chicken at 425°F for 18-20 minutes, flipping halfway through—it won't be quite as shattering as fried, but it's genuinely delicious and feels less heavy.
  • Make the hot honey ahead and store it in a jar; it keeps for weeks and becomes a condiment you'll drizzle over everything from roasted vegetables to pizza to scrambled eggs.
Return