Hot Honey Chicken Tacos (Printable Version)

Crispy chicken bites with a sweet, spicy honey glaze, tangy slaw, and fresh herbs in warm 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, about 1/2 inch depth

→ Hot Honey

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

# Directions:

01 - Combine chicken cubes, buttermilk, garlic powder, smoked paprika, salt, and black pepper in a bowl. Mix well, cover, and refrigerate for 20 minutes to 4 hours.
02 - In a medium bowl, toss cabbage, carrots, and red onion with mayonnaise, lime juice, salt, and pepper. Refrigerate until assembly.
03 - In a small saucepan over low heat, combine honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and a pinch of salt. Warm gently, stirring for 2 to 3 minutes without boiling. Remove from heat and set aside.
04 - Prepare two shallow bowls: one with flour, the other with panko breadcrumbs. Remove excess marinade from chicken pieces. Dredge each piece first in flour, then coat with panko, pressing gently to adhere.
05 - Heat vegetable oil to about 180°C (350°F) in a skillet with 1/2 inch depth. Fry the breaded chicken in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
06 - Distribute crispy chicken evenly among warmed tortillas. Top each with tangy slaw and drizzle with hot honey sauce. Garnish with chopped cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • That sweet-spicy-tangy combination hits every corner of your mouth and keeps you reaching for the next taco.
  • The crispy exterior and tender inside of the chicken feels luxurious without actually being complicated.
  • People think you spent hours in the kitchen, but you're done in under an hour.
  • It's flexible enough to dress up for company or dress down for a casual weeknight.
02 -
  • Don't skip the buttermilk marinade—it's the difference between chicken that's okay and chicken that's impossibly tender and flavorful.
  • The oil temperature matters more than you think; if it's not hot enough, you'll get greasy chicken instead of crispy, so test with one piece first.
  • Hot honey hardens slightly as it cools, so make it fresh right before serving and drizzle while it's still warm and pourable.
03 -
  • If you want to skip frying, bake the breaded chicken at 425°F for 18-20 minutes, flipping halfway—it's not quite the same texture, but it's genuinely good and way less oil.
  • Substitute Greek yogurt for mayo in the slaw if you want tanginess without the heaviness, or use a mix of both for richness and bite.
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