Hot Honey Chicken Tacos (Printable)

Crispy chicken bites with spicy honey drizzle and tangy slaw, nestled in warm tortillas with fresh herbs.

# Ingredient List:

→ 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 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 Steps:

01 - Combine chicken cubes, 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 - In a medium bowl, toss shredded cabbage, carrots, and red onion with mayonnaise, lime juice, salt, and pepper. Chill until ready to serve.
03 - Gently warm honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and a pinch of salt in a small saucepan over low heat. Stir continuously 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 pieces from marinade, allowing excess to drip off. Coat each piece first in flour, then press into panko breadcrumbs until evenly covered.
05 - Heat vegetable oil to a depth of 1/2 inch in a large skillet over medium-high heat. Fry chicken in batches for 3-4 minutes per side or until golden brown and fully cooked. Drain on paper towels.
06 - Fill each warmed tortilla with several crispy chicken pieces. Top generously with tangy slaw, drizzle with hot honey, and garnish with chopped cilantro. Serve alongside lime wedges.

# Expert Advice:

01 -
  • You get to feel like a short-order cook without any of the stress or burned fingers.
  • The hot honey is addictive in a way that makes people come back for seconds without being asked.
  • It's impressive enough for entertaining but casual enough for a Tuesday night when you want something exciting.
02 -
  • The oil temperature is everything—too cool and you get greasy chicken; too hot and the outside burns before the inside cooks, so use a thermometer if you have one.
  • Don't skip letting excess marinade drip off the chicken before breading, or you'll end up with soggy, clumpy breading instead of that perfect crust.
03 -
  • Cut your chicken into uniform pieces so everything cooks at exactly the same rate and you don't end up with some pieces overdone and others still raw.
  • If the hot honey thickens as it cools, just warm it again gently over low heat or thin it with a teaspoon of honey or hot sauce to get it back to drizzling consistency.
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