# What You Need:
→ Crispy Chicken
01 - 2 large boneless, skinless chicken breasts, cut into 1-inch cubes (approximately 450 g)
02 - 1 cup buttermilk (240 ml)
03 - 1 teaspoon garlic powder (2.8 g)
04 - 1 teaspoon smoked paprika (2.3 g)
05 - 1 teaspoon salt (6 g)
06 - 1/2 teaspoon black pepper (1 g)
07 - 1 cup all-purpose flour (120 g)
08 - 1 cup panko breadcrumbs (60 g)
09 - Vegetable oil, for frying (amount as needed)
→ Hot Honey
10 - 1/2 cup honey (170 g)
11 - 2 tablespoons hot sauce (30 ml), such as Frank's RedHot
12 - 1/2 teaspoon crushed red pepper flakes (1 g)
13 - 1 tablespoon apple cider vinegar (15 ml)
14 - Pinch of salt
→ Tangy Slaw
15 - 2 cups shredded green cabbage (140 g)
16 - 1/2 cup shredded carrots (60 g)
17 - 1/4 cup thinly sliced red onion (40 g)
18 - 2 tablespoons mayonnaise (30 g)
19 - 1 tablespoon lime juice (15 ml)
20 - Salt and black pepper, to taste
→ To Serve
21 - 8 small flour or corn tortillas, warmed (approximately 160 g total)
22 - 1/4 cup chopped fresh cilantro (15 g)
23 - Lime wedges for garnish
# How to Make It:
01 - In a bowl, 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 maximum tenderness.
02 - In a medium bowl, combine shredded cabbage, carrots, and sliced red onion. Toss with mayonnaise, lime juice, salt, and pepper until evenly coated. Chill until ready to assemble.
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. Stir continuously for 2 to 3 minutes without boiling. Remove from heat and set aside.
04 - Place 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 breadcrumbs to adhere evenly.
05 - Heat vegetable oil to 175°C (350°F) in a skillet to a depth of 1.27 cm (1/2 inch). Fry chicken pieces in batches for 3 to 4 minutes per side, until golden brown and cooked through. Drain on paper towels.
06 - Distribute crispy chicken pieces evenly among warmed tortillas. Top with tangy slaw and drizzle generously with hot honey. Garnish with chopped cilantro and serve with lime wedges.
