# What You'll Need:
→ 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
→ Breading
07 - 1 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil for frying, about 1/2 inch deep
→ 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
→ Assembly
21 - 8 small flour or corn tortillas, warmed
22 - 1/4 cup chopped fresh cilantro
23 - Lime wedges for serving
# Directions:
01 - Combine chicken cubes with buttermilk, garlic powder, smoked paprika, salt, and black pepper. Cover and refrigerate for at least 20 minutes or up to 4 hours for enhanced tenderness.
02 - In a medium bowl, mix 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 in a small saucepan over low heat for 2 to 3 minutes without boiling. Remove from heat and set aside.
04 - Remove chicken from marinade, letting excess drip off. Dredge each piece first in flour, then firmly press into panko breadcrumbs to coat evenly.
05 - Heat vegetable oil to approximately 180°C (350°F) in a skillet to a depth of 1.3 cm (1/2 inch). Fry chicken pieces in batches, turning occasionally, until golden brown and internal temperature reaches 74°C (165°F), about 3 to 4 minutes per side. Drain on paper towels.
06 - Place several crispy chicken pieces into each warmed tortilla. Top with prepared slaw, drizzle hot honey sauce over, garnish with chopped cilantro, and serve with lime wedges.
