# 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 (approximately 1/2 inch in skillet)
→ 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
# Step-by-Step Guide:
01 - Combine chicken cubes, buttermilk, garlic powder, smoked paprika, salt, and black pepper in a bowl. Mix well, cover, and refrigerate for at least 20 minutes or up to 4 hours for tenderness.
02 - Toss shredded cabbage, carrots, and red onion with mayonnaise, lime juice, salt, and pepper in a medium bowl. Refrigerate until needed.
03 - In a small saucepan over low heat, gently warm honey, hot sauce, crushed red pepper flakes, apple cider vinegar, and a pinch of salt, stirring for 2 to 3 minutes without boiling. Remove from heat.
04 - Set flour in one shallow bowl and panko breadcrumbs in another. Remove chicken from marinade, letting excess drip off. Dredge each piece first in flour, then press into panko to coat evenly.
05 - Heat vegetable oil to half an inch deep in a large skillet over medium-high heat. 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 in each warmed tortilla. Top with tangy slaw, drizzle generously with hot honey sauce, garnish with chopped cilantro, and serve with lime wedges.
