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Crispy honey chipotle chicken tacos on a wooden board, golden panko-breaded chicken strips in flour tortillas with purple cabbage slaw, sliced avocado, fresh cilantro, and drizzled with glossy hone...
Sarah Mitchell

Crispy Honey Chipotle Chicken Tacos

These crispy honey chipotle chicken tacos are the perfect balance of sweet, smoky, and spicy — with a crunch that makes every single bite absolutely irresistible. Panko-breaded chicken strips get pan-fried until shatteringly crispy, then drizzled with a sticky honey chipotle sauce that'll have you licking your fingers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crispy Chicken
  • 1 1/2 pounds boneless skinless chicken breast, cut into strips
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil for frying
Honey Chipotle Sauce
  • 1/4 cup honey
  • 2 tablespoons adobo sauce from canned chipotles
  • 1 -2 chipotle peppers in adobo, finely minced
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder
Slaw
  • 2 cups shredded purple cabbage
  • 1/2 cup shredded carrots
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Pinch salt
To Serve
  • 8 small flour or corn tortillas
  • Slice d avocado
  • Fresh cilantro
  • Lime wedges

Equipment

  • Large skillet
  • 3 shallow dishes (for breading station)
  • Paper towels
  • Tongs
  • Small mixing bowl
  • Cutting board and knife

Method
 

  1. Whisk together honey, adobo sauce, minced chipotle peppers, lime juice, and garlic powder for the sauce. Set aside.
  2. Toss shredded cabbage and carrots with lime juice, olive oil, and a pinch of salt for the slaw. Set aside.
  3. Set up a breading station: flour in one shallow dish, beaten eggs in another, panko mixed with garlic powder, paprika, and salt in a third.
  4. Dredge each chicken strip in flour, then egg, then press firmly into the panko mixture to coat completely.
  5. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  6. Pan-fry chicken strips for 3-4 minutes per side until golden brown and cooked through (165°F internally). Work in batches to avoid overcrowding.
  7. Drain on paper towels for 1 minute, then drizzle generously with honey chipotle sauce.
  8. Warm tortillas in a dry skillet for 30 seconds per side.
  9. Assemble tacos: tortilla, slaw, 2-3 chicken strips, extra sauce, sliced avocado, cilantro, and a squeeze of lime.

Notes

Press the panko coating firmly onto the chicken — a loose coating falls off during frying. Let the oil get properly hot before adding chicken (a breadcrumb dropped in should sizzle immediately). Don't flip the chicken until the bottom is deeply golden.