Hot Honey Chicken Tacos (Printable)

Crispy golden chicken bites, tangy slaw, and hot honey drizzle come together for a flavorful taco night.

# 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 (about 1/2 inch depth)

→ 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

# How To Make It:

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 - Toss shredded cabbage, carrots, and sliced red onion with mayonnaise, lime juice, salt, and pepper in a medium bowl. Chill until ready to assemble.
03 - Warm honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and salt in a small saucepan over low heat, stirring gently for 2 to 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, letting excess drip off. Coat each piece first in flour, then press into panko until evenly coated.
05 - Heat vegetable oil to about 180°C (350°F) to a half-inch depth in a skillet over medium-high heat. Fry the breaded chicken in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
06 - Divide crispy chicken among warmed tortillas. Top with tangy slaw, drizzle liberally with hot honey, garnish with cilantro, and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The hot honey is deceptively simple but tastes like you've been perfecting it for years.
  • You can have dinner on the table in under an hour, with most of that being hands-off marinating time.
  • Even people who claim they don't like spicy food find themselves asking for another taco.
02 -
  • Never skip letting excess marinade drip from the chicken before breading—too much moisture prevents the coating from crisping properly.
  • If your oil isn't hot enough, the chicken absorbs oil instead of frying; if it's too hot, the outside burns before the inside cooks, so use medium-high heat and let it shimmer for a full minute before the first batch goes in.
03 -
  • Marinate your chicken as long as your schedule allows—even overnight transforms it into something impossibly tender.
  • Keep your hot honey warm in a small bowl next to your assembly station so it drizzles like silk instead of clumping.
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