Hot Honey Chicken Tacos (Printable)

Crispy chicken bites paired with spicy honey drizzle and tangy slaw, wrapped in warm tortillas.

# 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., 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 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.
02 - Toss shredded cabbage, carrots, and 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 together in a small saucepan over low heat for 2 to 3 minutes, stirring gently without boiling. Remove from heat and set aside.
04 - Set up two shallow bowls with flour and panko breadcrumbs. Remove chicken from marinade, letting excess drip off. Coat pieces first in flour, then panko, pressing firmly to adhere.
05 - Heat vegetable oil to about 175°C (350°F) in a skillet to a depth of around 1/2 inch. Fry chicken pieces in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
06 - Layer crispy chicken pieces in warmed tortillas. Top with tangy slaw, drizzle with hot honey sauce, and garnish with fresh cilantro. Serve with lime wedges.

# Expert Tips:

01 -
  • The contrast between crispy, crunchy chicken and that silky, spicy-sweet honey is genuinely addictive and impossible to stop eating.
  • Everything comes together in under an hour, which makes this perfect for weeknight dinners when you want something that feels special.
  • Once you taste the interplay of cool, tangy slaw against warm tortillas and hot honey, tacos will never feel the same again.
02 -
  • Don't skip the marinade or rush it—that buttermilk bath is what separates tender, juicy chicken from dry, stringy meat that no amount of honey can save.
  • Keep your oil temperature steady and don't overcrowd the skillet; if your chicken is pale instead of golden, your heat wasn't high enough or you cooked too much at once.
  • Make the hot honey last and keep it warm but not hot; cooled honey becomes thick and won't drizzle beautifully over the tacos.
03 -
  • Pat your marinated chicken completely dry before breading—any moisture clinging to it will steam instead of fry, and crispy chicken is non-negotiable here.
  • Save a little of the buttermilk marinade separately if you want to thin out the hot honey slightly for drizzling instead of pooling at the bottom of the tortilla.
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