# 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 - 0.5 teaspoon black pepper
07 - 1 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil, for frying
→ Hot Honey Drizzle
10 - 0.5 cup honey
11 - 2 tablespoons hot sauce (e.g., Franks RedHot)
12 - 0.5 teaspoon crushed red pepper flakes
13 - 1 tablespoon apple cider vinegar
14 - Pinch of salt
→ Tangy Slaw
15 - 2 cups shredded green cabbage
16 - 0.5 cup shredded carrots
17 - 0.25 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 - 0.25 cup chopped fresh cilantro
23 - Lime wedges
# Method:
01 - Combine chicken cubes with buttermilk, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly, cover, and refrigerate for at least 20 minutes or up to 4 hours for optimal tenderness.
02 - In a medium bowl, toss shredded cabbage, carrots, and red onion with mayonnaise, lime juice, salt, and pepper. Chill until assembly.
03 - In a small saucepan over low heat, combine honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and salt. Warm gently for 2–3 minutes without boiling, stirring to meld flavors, then remove from heat.
04 - Set out two shallow bowls—one with flour and one with panko. Remove chicken from marinade, allowing excess to drip off. Coat each piece first with flour, then press into panko breadcrumbs to adhere evenly.
05 - Heat vegetable oil to 170°C (340°F) to a depth of approximately 1.3 cm (0.5 inch) in a large skillet. Fry chicken in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
06 - Distribute crispy chicken pieces among warmed tortillas. Top with tangy slaw, drizzle liberally with hot honey, garnish with fresh cilantro, and serve with lime wedges.
