# Components:
→ 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 (1/2 inch depth)
→ Hot Honey Sauce
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
# Method:
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 assemble.
03 - Gently warm honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and salt over low heat for 2 to 3 minutes, stirring continuously without boiling. Remove from heat and set aside.
04 - Place flour in one shallow dish and panko breadcrumbs in another. Remove chicken from marinade, letting excess drip off. Dredge each piece in flour, then coat evenly with panko, pressing lightly to adhere.
05 - Heat vegetable oil to a depth of approximately 1/2 inch in a large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through, approximately 3 to 4 minutes per side. Drain on paper towels.
06 - Place several crispy chicken pieces into each warmed tortilla. Top with tangy slaw and drizzle generously with hot honey sauce. Garnish with chopped cilantro and serve with lime wedges.
