# What You'll 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, about 1/2 inch depth
→ Hot Honey
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 pieces with buttermilk, garlic powder, smoked paprika, salt, and black pepper. Stir well, cover, and refrigerate for a minimum of 20 minutes, up to 4 hours for maximum tenderness.
02 - In a medium bowl, toss together cabbage, carrots, and red onion with mayonnaise, lime juice, salt, and pepper. Chill until serving.
03 - Gently warm honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and a pinch of salt in a small saucepan over low heat for 2-3 minutes, stirring frequently without boiling. Set aside.
04 - Remove chicken from marinade, allowing excess to drip. Dredge each piece first in flour, then coat evenly with panko breadcrumbs, pressing lightly to adhere.
05 - Heat vegetable oil to approximately 180°C (350°F) in a skillet to a 1.27 cm (1/2 inch) depth. Fry chicken in batches until golden brown and cooked through, about 3 to 4 minutes per side. Drain on paper towels.
06 - Place several crispy chicken pieces into each warmed tortilla, top with tangy slaw, drizzle generously with hot honey, garnish with cilantro, and serve with lime wedges.
