Hot Honey Chicken Tacos (Print Version)

Golden crispy chicken with sweet-spicy honey, tangy slaw, fresh herbs in warm tortillas for a bold meal.

# What to Use:

→ 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, enough to fill skillet 1/2 inch

→ Hot Honey Drizzle

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

# How to Prepare:

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.
02 - In a medium bowl, mix shredded cabbage, carrots, and red onion with mayonnaise, lime juice, salt, and pepper. Refrigerate until needed.
03 - Warm honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and salt gently in a small saucepan over low heat for 2 to 3 minutes, stirring occasionally. Do not boil. Remove from heat.
04 - Drain chicken from marinade, allowing excess liquid to drip off. Dredge each piece first in flour, then coat evenly with panko breadcrumbs, pressing gently to adhere.
05 - Heat vegetable oil in a large skillet to cover 1/2 inch over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 3 to 4 minutes per side. Drain on paper towels.
06 - Place crispy chicken pieces in warmed tortillas. Top with tangy slaw, drizzle generously with hot honey, garnish with cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • The contrast of crispy chicken with cool tangy slaw and silky hot honey is pure comfort food magic.
  • You can have these on the table in under an hour, making them perfect for weeknight dinners or casual entertaining.
  • Hot honey is addictive enough to drizzle on everything else you eat for days afterward.
02 -
  • If your oil isn't hot enough, the chicken soaks up oil and becomes greasy instead of crispy; use a thermometer if you have one, aiming for around 350°F.
  • The hot honey can break if it gets too hot or sits too long; keep it warm on the absolute lowest heat and give it a good stir before serving.
03 -
  • Let your breaded chicken sit in the fridge for 15 minutes before frying so the coating sets and stays attached instead of sliding off.
  • If the oil starts to smoke or smell burnt, drain and replace it; old oil burns faster and makes the chicken taste off.
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