Hot Honey Chicken Tacos (Printer version)

Crispy chicken bites topped with spicy honey drizzle and tangy slaw in soft tortillas, perfect for a bold dinner.

# What You'll 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

→ Hot Honey

10 - 1/2 cup honey
11 - 2 tablespoons hot sauce (e.g., Franks 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

# Directions:

01 - Combine chicken cubes, buttermilk, garlic powder, smoked paprika, salt, and black pepper in a bowl. Mix well, cover, and refrigerate for at least 20 minutes or up to 4 hours for tenderness.
02 - In a medium bowl, toss cabbage, carrots, and red onion with mayonnaise, lime juice, salt, and pepper. Refrigerate until serving.
03 - Gently warm honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and salt over low heat for 2-3 minutes without boiling. Remove from heat and set aside.
04 - Place flour in one shallow bowl and panko breadcrumbs in another. Remove chicken from marinade, allowing excess to drip off, then dredge pieces in flour followed by panko, pressing to adhere.
05 - Heat vegetable oil to 175°C (350°F) in a skillet to a depth of 1/2 inch. Fry chicken in batches for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
06 - Place several crispy chicken pieces in each warmed tortilla. Top with tangy slaw, drizzle generously with hot honey, garnish with cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • The contrast of textures—crispy chicken against creamy slaw and that glossy honey coating—keeps you coming back for another bite.
  • It comes together faster than takeout but tastes like you've been working on it all day.
  • The hot honey is genuinely addictive and transforms simple fried chicken into something special.
02 -
  • Don't skip letting the excess marinade drip off the chicken before breading, or your coating will slip off during frying and you'll end up with bare, greasy pieces.
  • The oil temperature matters more than you think—if it's not hot enough, the chicken absorbs oil and becomes heavy instead of crispy.
  • Hot honey on cold slaw creates an intentional temperature contrast that makes each bite more interesting than if everything were warm.
03 -
  • Let the buttermilk marinade sit for at least 4 hours if you have time—the difference in tenderness is genuinely noticeable and worth planning ahead for.
  • Use a thermometer to check that your oil is actually 350–375°F; eyeballing it leads to either raw centers or burnt exteriors.
  • Assemble tacos one at a time and eat them as you go instead of plating everything at once, so the chicken stays hot and crispy.
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