Hot Honey Chicken Tacos with Quick Pickles and Smoky Sauce
These hot honey chicken tacos are everything you want in a weeknight meal. Crispy fried chicken tenderloins, drizzled with sweet and spicy hot honey, topped with a quick-pickled cucumber and onion, and finished with a creamy, smoky homemade sauce. Every bite delivers the perfect balance of crunch, heat, acidity, and richness.
This recipe is simple to follow, great for sharing, and packs bold flavours that rival your favourite food truck. Whether you’re cooking for friends, meal prepping, or just craving something indulgent, this dish hits every note.
Plus, it’s easy to customise and make ahead. Serve them on soft tortillas with your favourite toppings or scale it up for taco night.
Ingredients
Crispy Chicken Tenders
- 10 - Chicken Tenders
- 1 Cup (250ml) - Buttermilk
- 1 tsp (4g) - Smoked Paprika
- 1 tsp (4g) - Garlic Powder
- Salt & Pepper
Dredge
- 1 ½ Cups (180g) - Plain (All Purpose) Flour
- ¾ Cup (90g) - Cornflour (Cornstarch for US)
- 2 tsp (8g) - Smoked Paprika
- ½ tsp (2g) - Baking Powder
- 1 tsp (4g) - Cayenne Pepper (Optional)
- Salt & Ground White Pepper
Hot Honey Glaze
- ⅓ Cup (80g) - Honey
- 1 tsp (2g) - Chilli Flakes
- 1 Tbsp (20ml) - Apple Cider Vinegar
- 1 tsp (5g) - Unsalted Butter
Tangy Sauce
- 100g (3.5oz) - Mayonnaise
- 1 Tbsp (20ml) - Tomato Ketchup
- 1 tsp (10g) - Dijon Mustard
- 1 tsp (5ml) - Hot Sauce
- 1 tsp (4g) - Garlic Powder
- 1 tsp (4g) - Smoked Paprika
- ½ tsp (2.5ml) - Worcestershire Sauce
- ¼ - Lemon, Juiced
- Salt & Pepper
Assembly
- 10 - Flour Tortillas
- Pickles
- Crispy Chicken Tenders
- Hot Honey Glaze
- Tangy Sauce
Instructions
Crispy Chicken Tenders
- In a large bowl, whisk together the buttermilk, salt, paprika, garlic powder, and pepper. Add chicken tenders and mix to coat. Marinate 30 minutes or up to overnight.
- In another bowl, combine flour, cornstarch, salt, paprika, baking powder, and cayenne.
- Remove the chicken from the marinade, dredge it in the flour mix, and press firmly to coat. Rest the dredged tenders for 5 minutes before frying.
- Heat neutral oil in a deep pot to 180°C (350°F). Fry chicken in batches for 4–5 minutes, or until golden brown and the internal temperature reaches 74°C (165°F). Drain on a wire rack. Immediately season lightly with salt.
Hot Honey Glaze
- Combine honey, melted unsalted butter, white vinegar, and chilli flakes in a bowl. Set aside and keep warm.
Tangy Sauce
- Mix all ingredients in a bowl until smooth. Adjust seasoning to taste. Chill until ready to use.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Air Fryer & Oven Instructions
Air Fry
Preheat the air fryer to 200°C (400°F).
Arrange tenders in a single layer—don’t overcrowd and spray with oil all over.
Air fry for 10–12 minutes, flipping halfway through. Spray again when flipping for an extra-crispy finish.
Internal temp should reach 75°C (165°F).
Oven
Preheat oven to 220°C (425°F).
Place tenders on a wire rack over a baking tray for maximum airflow and spray with oil.
Bake for 18–22 minutes, flipping halfway through. Broil for 1–2 minutes at the end if you want more crisp.
Again, check for an internal temp of 75°C (165°F).
Storage Instructions
Store all components separately for best texture.
Chicken: Let the fried chicken tenders cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
Sauce & Pickles: Keep in sealed containers in the fridge for up to 1 week.
Tortillas: Wrap in foil or a zip-top bag and refrigerate for up to 4 days.
Reheating Instructions
To keep the chicken crispy, reheat in an air fryer at 180°C (350°F) for 5–6 minutes or in a preheated oven at 200°C (400°F) for 8–10 minutes. Avoid the microwave—it’ll make the coating soggy.
Warm tortillas in a dry pan or microwave, then assemble tacos fresh before serving.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.
This is such a great recipe! Love the flavors and I appreciate how there are instructions if you ever prefer to bake them instead of deep frying. I’ll probably try that next time 🙂 Thank you!!
Thank you, Ash. Glad you enjoyed the recipe. The baked version is great too.