Hot Honey Chicken Tacos (Printable version)

Crispy chicken cubes with a spicy-sweet honey glaze, tangy slaw, and fresh herbs wrapped in soft tortillas.

# What you need:

→ 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 (approx. 1.27 cm depth)

→ 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 lime juice
20 - Salt and pepper, to taste

→ To Serve

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

# Steps to follow:

01 - Combine chicken cubes with buttermilk, garlic powder, smoked paprika, salt, and black pepper in a bowl. Mix thoroughly, cover, and refrigerate for at least 20 minutes or up to 4 hours for enhanced tenderness.
02 - In a medium bowl, combine shredded cabbage, carrots, and red onion. Toss with mayonnaise, lime juice, salt, and pepper. Chill until ready to serve.
03 - Warm honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and a pinch of salt in a small saucepan over low heat for 2-3 minutes, stirring gently without boiling. Remove from heat and set aside.
04 - Place flour in one shallow dish, panko breadcrumbs in another. Remove chicken from marinade, allowing excess to drip off. Dredge each piece first in flour, then coat with panko, pressing lightly to adhere.
05 - Heat vegetable oil to 175°C (350°F) to a depth of approximately 1/2 inch in a large skillet over medium-high heat. Fry chicken in batches until evenly golden and cooked through, about 3-4 minutes per side. Transfer to paper towels to drain.
06 - Distribute crispy chicken pieces evenly among warmed tortillas. Top with prepared slaw, drizzle generously with hot honey sauce, and garnish with fresh cilantro. Serve with lime wedges on the side.

# Expert tips:

01 -
  • That moment when the hot honey hits your tongue and everything clicks into place.
  • It looks fancy enough to impress, but your secret is that it's straightforward enough to make on a random Thursday.
  • Everyone eats these the same way—hands, laughter, and a shared sense of victory.
02 -
  • Oil temperature is everything—if it's not hot enough, you'll get soggy chicken instead of crispy; if it's too hot, the outside burns before the inside cooks.
  • Don't skip the marinade time or rush it; 20 minutes is the minimum, but the chicken tastes noticeably more tender and juicy if you let it sit longer.
  • The hot honey works best when all its components are warm and combined—if you try to drizzle cold honey over hot chicken, it separates instead of coating.
03 -
  • Use an instant-read thermometer if you're unsure about doneness—chicken is safe at 165°F, and it takes the guesswork out of frying.
  • Don't let breaded chicken sit for more than 15 minutes before frying, or the coating absorbs moisture from the marinade and loses its crunch.
  • Taste your hot honey before drizzling everything—it should warm the back of your throat gently, not assault your sinuses; adjust the heat level to your actual preference.
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