Hot Honey Chicken Tacos (Printable)

Crispy chicken bites with a sweet-spicy honey drizzle and bright tangy slaw on 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 - ½ teaspoon black pepper
07 - 1 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil, for frying (approx. 1/2 inch depth)

→ Hot Honey Sauce

10 - ½ cup honey
11 - 2 tablespoons hot sauce (e.g., Frank's RedHot)
12 - ½ teaspoon crushed red pepper flakes
13 - 1 tablespoon apple cider vinegar
14 - Pinch of salt

→ Tangy Slaw

15 - 2 cups shredded green cabbage
16 - ½ cup shredded carrots
17 - ¼ 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 - ¼ cup chopped fresh cilantro
23 - Lime wedges

# Steps:

01 - Combine chicken cubes with buttermilk, garlic powder, smoked paprika, salt, and black pepper. Mix well, cover, and refrigerate for at least 20 minutes or up to 4 hours.
02 - In a medium bowl, toss shredded cabbage, carrots, and red onion with mayonnaise, lime juice, salt, and pepper. Refrigerate 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 for 2 to 3 minutes, stirring continuously without boiling. Remove from heat.
04 - Set up two shallow bowls; place flour in one and panko breadcrumbs in the other. Remove chicken pieces from marinade, letting excess drip off. Dredge each piece first in flour, then press into panko to coat evenly.
05 - Heat vegetable oil to half-inch depth in a large skillet over medium-high heat. Fry chicken pieces in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
06 - Place a few crispy chicken pieces in each warmed tortilla. Top with tangy slaw, drizzle generously with hot honey, finish with chopped cilantro, and serve alongside lime wedges.

# Expert Tips:

01 -
  • The chicken stays tender inside thanks to the buttermilk soak, while the panko coating delivers that satisfying crispy bite.
  • Hot honey—that sweet-heat combo—makes everything taste elevated without requiring any fancy technique.
  • These come together in under an hour and feed a crowd, which means less stress and more time enjoying the meal.
02 -
  • Don't skip letting excess buttermilk drip off before breading—too much moisture and your panko coating will slide right off in the oil.
  • If your oil isn't hot enough, the chicken will absorb oil instead of frying, leaving you with greasy instead of crispy results; test it with a small breadcrumb first.
03 -
  • Don't let the oil temperature drop too much between batches—if it dips, wait for it to heat back up or your chicken will absorb oil instead of frying crisp.
  • If you're feeding a crowd, keep finished batches warm in a 200°F oven on a wire rack rather than stacking them on a plate, where they'll steam and lose their crunch.
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