# 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 - 1/2 teaspoon black pepper
07 - 1 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil, for frying
→ 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
# Steps:
01 - Combine chicken cubes, buttermilk, garlic powder, smoked paprika, salt, and black pepper in a bowl. Cover and refrigerate for at least 20 minutes, up to 4 hours for enhanced tenderness.
02 - Mix shredded cabbage, carrots, red onion, mayonnaise, lime juice, salt, and pepper in a bowl. Chill until serving.
03 - In a small saucepan over low heat, gently warm honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and pinch of salt for 2 to 3 minutes without boiling. Remove from heat.
04 - Set flour in one shallow dish and panko breadcrumbs in another. Remove chicken from marinade, letting excess drip off. Coat each piece first in flour, then press into panko breadcrumbs.
05 - Heat vegetable oil to approximately 175°C (350°F), with 1/2 inch in a skillet. Fry chicken in batches until golden and cooked through, roughly 3 to 4 minutes per side. Drain on paper towels.
06 - Place crispy chicken pieces on warmed tortillas. Top with tangy slaw, drizzle with hot honey sauce, and garnish with fresh cilantro. Serve with lime wedges.
