Hot Honey Chicken Tacos — This Shouldn’t Work (But It Does)

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Whisk together the buttermilk, salt, smoked paprika, garlic powder and pepper in a large bowl. Add the chicken tenders, coat them, and marinate for 30 minutes or up to overnight.
2. Combine the flour, cornflour, salt, paprika, baking powder and cayenne in another bowl.
3. Take the chicken out of the marinade, dredge it in the flour mixture and press firmly to coat. Rest for 5 minutes before frying.
4. Heat neutral oil in a deep pot to 180°C (350°F). Fry the chicken in batches for 4 to 5 minutes, until golden brown and the internal temperature reaches 74°C (165°F).
5. Drain on a wire rack and season lightly with salt straight away.
6. Combine the honey, melted unsalted butter, apple cider vinegar and chilli flakes in a bowl. Keep warm.
7. Mix all the tangy sauce ingredients in a bowl until smooth, adjust seasoning to taste, and chill until needed.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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