Save The first time I made hot honey chicken tacos was during a chaotic Tuesday when my cousin dropped by unexpectedly with two bottles of hot sauce she swore would change my life. I was frying chicken for something else entirely when we decided to drizzle this spicy honey mixture over it, and the kitchen went completely silent for thirty seconds before everyone started grabbing for more.
Last summer I served these at a rooftop gathering and watched my usually picky eater cousin literally lick honey off her fingers without realizing anyone was watching. Someone asked for the recipe three times during dinner because they could not believe the slaw cut through the richness so perfectly.
Ingredients
- Chicken breasts: Cutting them into uniform cubes helps everything cook evenly and gives you that perfect crispy edge on every bite
- Buttermilk: This is the secret weapon for tender fried chicken—the acidity breaks down proteins and makes the meat ridiculously soft
- Smoked paprika: Adds a subtle smoky depth that makes the coating taste like it came from a smoker even though it is just fried in a skillet
- Panko breadcrumbs: These create this insane shatteringly crispy texture that regular breadcrumbs just cannot achieve
- Honey: The floral sweetness balances heat beautifully—local honey tastes noticeably better if you can find it
- Hot sauce: Frank's RedHot is classic but whatever vinegary hot sauce you love will work perfectly here
- Cabbage: The crunch and slight bitterness from green cabbage cuts through the fried chicken like magic
- Lime juice: Fresh is absolutely non-negotiable here—bottled juice tastes flat and misses that bright acidic punch
Instructions
- Marinate the chicken:
- The longer those chicken cubes sit in buttermilk the more tender they become so try to give them at least 20 minutes but honestly overnight is even better
- Prepare the slaw:
- Mix everything together and let it hang out in the fridge—the cabbage softens slightly and flavors meld while you work on the chicken
- Make the hot honey:
- Warm everything gently just until combined because boiling honey makes it bitter and nobody wants that bitter aftertaste ruining perfectly good tacos
- Bread the chicken:
- Press the panko into each piece firmly like you mean it—this is what makes that coating actually stay put during frying instead of falling off in the oil
- Fry the chicken:
- Do not overcrowd the pan or the oil temperature drops and you end up with soggy sad chicken instead of crispy golden perfection
- Assemble the tacos:
- Pile everything on while the chicken is still hot so the honey melts into the crevices and the slaw stays cool and crunchy against the warm crispy chicken
Save My friend claims these tacos saved her relationship with cooking fried food because the cleanup was manageable and the result felt gourmet without any fancy techniques. Now she makes them every time someone has a bad day at work.
Making Ahead
The slaw actually gets better after a few hours in the fridge so make it first and let it hang out while you prep everything else.
Baking Instead of Frying
Spread the breaded chicken on a wire rack over a baking sheet at 425 degrees and flip halfway through—you will not get quite the same crunch but the flavor is still there.
Serving Suggestions
These disappear fast so plan accordingly and maybe double the recipe if you are feeding more than four people.
- Keep extra hot honey on the table because people will absolutely want more
- Have extra lime wedges ready—that bright squeeze at the end makes everything pop
- Set up a toppings bar with pickled onions and jalapeños for the brave souls who want even more heat
Save These have become my go-to for feeding a crowd because everyone can customize their own tacos and the kitchen fills up with the most incredible smell as the chicken fries.
Recipe Guide
- → How can I make the chicken extra tender?
Marinate the chicken in buttermilk and spices for at least 20 minutes or up to 4 hours to enhance tenderness and flavor.
- → What is the best oil for frying the chicken?
Use vegetable oil or any neutral oil with a high smoke point to achieve a crispy, golden crust.
- → Can I bake the chicken instead of frying?
Yes, bake the breaded chicken at 425°F (220°C) for 18-20 minutes, flipping halfway to maintain crispiness.
- → How do I adjust the heat level in the honey drizzle?
Modify the amount of hot sauce or crushed red pepper flakes to control the spiciness of the honey drizzle.
- → What alternatives can I use for mayonnaise in the slaw?
Greek yogurt can be substituted for mayonnaise, offering a tangier taste and lower fat content.
- → Are flour or corn tortillas better for this dish?
Both work well; flour tortillas offer softness while corn tortillas provide a slightly earthy flavor. Choose based on preference.