Hot Honey Chicken Tacos (Printable)

Crispy chicken bites nestled in tortillas with sweet-spicy honey glaze and tangy slaw for bold flavors.

# 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 (approximately 1 cup or 240 ml)

→ 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 fresh lime juice
20 - Salt and black 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 with buttermilk, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly, cover, and refrigerate for at least 20 minutes or up to 4 hours to enhance tenderness.
02 - In a medium bowl, toss shredded cabbage, carrots, and red onion with mayonnaise, lime juice, salt, and pepper. Chill until assembly.
03 - Warm honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and pinch of salt in a small saucepan over low heat for 2 to 3 minutes, stirring gently without boiling. Remove from heat and set aside.
04 - Remove chicken from marinade, letting excess drip off. Dredge each piece in flour then coat with panko breadcrumbs, pressing lightly to adhere.
05 - Heat vegetable oil to about 180°C (350°F) using 1/2 inch depth in a skillet. Fry chicken in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
06 - Distribute crispy chicken pieces evenly among warmed tortillas. Top with tangy slaw, drizzle generously with hot honey, garnish with chopped cilantro, and serve with lime wedges.

# Expert Tips:

01 -
  • The contrast of sweet, spicy honey against crispy golden chicken feels like a small celebration in every bite.
  • You can have tacos on the table in less than an hour, even when your day has been chaotic.
  • It's the kind of food that brings people together without requiring fancy techniques or a long ingredient list.
02 -
  • Don't skip letting the excess buttermilk drip off before breading—too much moisture will create a soggy, uneven crust instead of that satisfying crispness.
  • Hot honey should warm gently, never boil, or the flavors flatten and the honey can crystallize as it cools.
  • Keep your oil temperature steady at medium-high; if it's too hot, the outside burns before the inside cooks, and if it's too cool, you get greasy chicken instead of crispy.
03 -
  • Warm your tortillas directly over a gas flame for just a few seconds on each side—they'll be pliable and have a subtle charred aroma that makes everything taste more intentional.
  • Make the slaw at least 15 minutes before serving so the cabbage softens slightly and the dressing has time to meld into something cohesive rather than just wet vegetables.
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