Hot Honey Chicken Tacos
Crispy buttermilk chicken tenders, a hot honey glaze with a real chilli kick, and a tangy sauce that cuts through the richness. Folded into warm tortillas with a few pickle slices if you’re feeling it, these are the kind of tacos you make when you actually want to impress people at dinner.
The buttermilk marinade is genuinely optional if you’re short on time, but even 30 minutes makes a difference to how tender the chicken turns out. Frying in batches and checking the internal temp rather than just eyeballing it is what keeps every piece properly cooked without drying out.
Great for a casual dinner party or just a Friday night when you want something with a bit more effort than usual. Ten tacos out of one batch, so there’s enough to go around.
Hot Honey Chicken Tacos
CHICKEN · DINNER · MEDIUM
Crispy, sweet, spicy, all in one taco
The buttermilk marinade and double coating give the chicken a proper crunch that holds up once it's glazed, not the kind that goes soft the second it hits sauce.
The hot honey glaze is built to be sweet first, with the chilli flakes coming through after — it coats the chicken instead of drowning it.
Both sauces keep in the fridge for days, so most of the work can happen ahead of time and all that's left on the night is frying the chicken and folding the tacos together.
Hot Honey Chicken Tacos
Ingredients
Crispy Chicken Tenders
- 700 g Chicken Tenderloins
- 250 ml Buttermilk
- 4 g Smoked Paprika
- 4 g Garlic Powder
- Salt & Pepper
Dredge
- 180 g Plain Flour All Purpose
- 90 g Cornflour (Cornstarch)
- 8 g Smoked Paprika
- 2 g Baking Powder
- 4 g Cayenne Pepper Optional
- Salt & Ground White Pepper
Hot Honey Glaze
- 80 g Honey
- 2 g Chilli Flakes
- 15 ml Apple Cider Vinegar
- 5 g Unsalted Butter
Tangy Sauce
- 100 g Mayonnaise
- 20 g Tomato Ketchup
- 10 g Dijon Mustard
- 5 ml Hot Sauce
- 4 g Garlic Powder
- 4 g Smoked Paprika
- 2.5 ml Worcestershire Sauce
- ¼ Lemon Juiced
- Salt & Pepper
Assembly
- 10 Flour Tortillas
- Dill Pickle Slices Optional
Method
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, cornflour, 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, apple cider 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.
Can I bake or air fry the chicken instead of deep frying?⌄
You can air fry them at around 200°C (400°F) for 12–15 minutes, flipping halfway, though the coating won't get quite as crisp as deep frying. Baking isn't recommended here — the coating needs the oil to crisp up properly.
Do I have to marinate the chicken for the full 30 minutes?⌄
No, it's optional and the recipe works without it, but even a short marinade helps tenderise the chicken and adds flavour. If you've got the time, marinating overnight in the fridge gives the best result.
How do I keep the chicken crispy once it's cooked?⌄
Rest it on a wire rack rather than paper towel so steam doesn't soften the underside, and glaze it just before serving rather than letting it sit in the sauce. If you're reheating leftovers, a hot oven or air fryer brings the crunch back — the microwave will leave it soggy.
Can I make the sauces ahead of time?⌄
Yes, both the tangy sauce and the hot honey glaze keep in the fridge for up to 5 days. Just warm the glaze gently before using it so it pours properly, and assemble the tacos fresh with warm tortillas.
