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Hot Honey Chicken Tacos

Crispy fried chicken tacos with sweet and spicy hot honey
Topped with fresh tangy slaw
Ready in under one hour
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Easy Weeknight Dinner
Cuisine American-Mexican Fusion

Ingredients
  

Crispy Chicken

  • 2 large boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying

Hot Honey

  • 1/2 cup honey
  • 2 tablespoons hot sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon apple cider vinegar
  • Pinch of salt

Tangy Slaw

  • 2 cups shredded green cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • Salt and pepper to taste

To Serve

  • 8 small flour or corn tortillas warmed
  • 1/4 cup chopped fresh cilantro
  • Lime wedges

Instructions
 

  • Combine chicken with buttermilk, garlic powder, smoked paprika, salt, and pepper. Cover and refrigerate for at least 20 minutes.
  • Mix cabbage, carrots, onion, mayonnaise, lime juice, salt, and pepper. Chill until needed.
  • Warm honey, hot sauce, red pepper flakes, vinegar, and salt over low heat for 2–3 minutes without boiling.
  • Dredge marinated chicken in flour, then coat with panko.
  • Fry chicken at 180°C (350°F) until golden and cooked through.
  • Assemble Hot Honey Chicken Tacos with chicken, slaw, hot honey drizzle, cilantro, and lime.

Notes

  • Swap mayonnaise with Greek yogurt for lighter slaw
  • Serve with avocado slices or pickled jalapeños