Crunchy Spicy Chicken Tacos Recipe

Prep and marinate

Trim any excess fat from the chicken thighs and cut into 1/2-inch wide strips (about 8–10 strips per pound). In a medium bowl combine buttermilk and hot sauce. Add the chicken strips and toss to coat. Cover and refrigerate for 15–30 minutes (or up to 2 hours for more flavor).

Make the dry coating

In a shallow dish combine the flour, cornstarch, smoked paprika, ground cumin, garlic powder, onion powder, cayenne, kosher salt, and black pepper. Mix thoroughly so the spices are evenly distributed. Place the panko in a separate shallow bowl.

Coat the chicken

Remove chicken from the buttermilk, letting excess drip off for a few seconds. Dredge each piece first in the flour-spice mixture, pressing to adhere, then press into the panko so each strip is evenly coated. Place coated strips on a wire rack while you heat the oil.

Fry

Pour vegetable oil into a large skillet to a depth of about 1/4–1/3 inch and heat over medium-high until it reaches 350°F (175°C) or a test piece sizzles immediately when added. Fry the chicken strips in batches without overcrowding, 2–3 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a paper towel-lined plate or wire rack; keep warm in a low oven (200°F / 95°C) if needed.

Make the slaw

In a large bowl combine shredded green and red cabbage, grated carrot, sliced green onion, and chopped cilantro.

Prepare the sauce

In a small bowl whisk together mayonnaise, Greek yogurt, fresh lime juice, honey, sriracha (if using), salt, and black pepper until smooth and emulsified.

Toss slaw with sauce

Add the sauce to the cabbage mixture and toss until evenly coated. Taste and adjust seasoning with more salt, pepper, or lime juice if desired. Let the slaw sit 5–10 minutes to meld flavors.

Warm tortillas

Warm tortillas briefly on a hot dry skillet, directly over a gas flame, or wrapped in a damp towel in the microwave until pliable, about 20–30 seconds per tortilla in a skillet or 30–45 seconds in the microwave for a stack.

Assemble tacos

Place 2–3 pieces of crispy spicy chicken on each warmed tortilla. Top with a generous scoop of the crunchy slaw. Sprinkle with crumbled cotija, a few pickled jalapeño slices (if using), and extra cilantro leaves.

Serve

Serve tacos immediately with lime wedges for squeezing over the top. Offer extra hot sauce or salsa on the side.