Dining and Cooking
You’ll Want These Crispy Chicken Tacos on Repeat
In American Recipes

You’ll Want These Crispy Chicken Tacos on Repeat

When you think of tacos, it’s usually soft corn tortillas filled with grilled meats, fresh salsa, maybe a handful of herbs. Classic Mexican street food designed to be quick, simple, and full of flavor. But over time, tacos have changed everywhere. Hard shells in the US, fusion fillings in Asia. Every country seems to have its own take, and that’s the beauty of tacos. They’ve never really been stuck to one rule. The one I’m making today, crispy fried chicken, homemade pickles finished with a drizzle of hot honey. It’s not traditional, but every element brings a bold, balanced flavor, a beautiful texture, and the best part is you can top it with whatever sauce you like. Chipotle mayo, ranch, buffalo, even something sweet, it all works. At the end of the day, tacos aren’t just a recipe. They’re a way to bring everyone together and get those great flavors. And this version does exactly

11 Comments

  1. @ChefJackOvens

    Makes 10

    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 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

    Method

    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

    1/3 cup (80g) – Honey
    1 tsp (2g) – Chilli Flakes
    1 Tbsp (20ml) – Apple Cider Vinegar
    1 tsp (5g) – Unsalted Butter

    Method

    Combine honey, melted unsalted butter, white vinegar, and chilli flakes in a bowl. Set aside and keep warm.

    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

    Method

    Mix all ingredients in a bowl until smooth. Adjust seasoning to taste. Chill until ready to use.

    Assembly

    10 – Flour Tortillas
    Pickles
    Crispy Chicken Tenders
    Hot Honey Glaze
    Tangy Sauce

  2. @katyp.2495

    Yum! And there’s plenty of time for me to pop up to Waitrose and get these made, before the hoards arrive at lunchtime….well the 3 BFF’s that is 😁!