Honey Chipotle Fried Chicken Tacos

These honey chipotle fried chicken tacos are a godsend recipe just in time for Father’s Day!

I had a lightbulb moment when thinking of what father’s day recipe to make this year. Why not combine tacos with a fried chicken sandwich and add a spicy twist as usual?

The result was out of this world!

Crispy, crunchy, juicy fried chicken slathered in a honey chipotle glaze, topped over a tangy cabbage slaw, homemade dill pickles, and a zesty lemon aioli—all perfectly packed into a fluffy charred tortilla.

There are really no words to do this dish justice. Let me just say you HAVE TO make these honey chipotle fried chicken tacos.

Switch up your taco Tuesday’s and opt for something different than your usual salsa and guacamole.

You won’t regret it!

5.0 from 1 reviews

Honey Chipotle Fried Chicken Tacos

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Serious Spice

Serves: 8-10

Ingredients

Fried Chicken:

• 2 lbs chicken breast or boneless chicken thighs
• ½ cup mayonnaise
• ½ tablespoon garlic powder
• ½ tablespoon turmeric
• ½ tablespoon chipotle powder
• 1 teaspoon cayenne pepper
• Salt & Pepper to taste
• Canola Oil for deep frying
• 2 cups self-rising flour
• 8-10 flour tortillas
• 4 dill pickles

Chipotle Glaze:

• 2 tablespoons chipotle powder
• ¼ cup honey
• 2 tablespoons apple cider vinegar

Cabbage Slaw:

• 1 cup white cabbage
• 1 cup purple cabbage
• 5 stalks celery
• 1 bunch chopped cilantro

Lemon Aioli:

• ¼ cup mayonnaise
• 1 lemon juiced
• 2 tablespoons red wine vinegar
• 1 teaspoon garlic powder
• Salt & Pepper to taste

Instructions

Fried Chicken:

1. Cut the chicken breast or thigh into ¼ inch thick cubes
2. Marinate the chicken with mayonnaise, salt, pepper, garlic powder, chipotle powder, turmeric, and cayenne pepper for at least 30 minutes.
3. When ready to deep-fry, heat enough canola oil in a medium saucepan to come halfway up the pan.
4. Wait 5 minutes until the oil is hot and test it by checking to see if bubbles rise up when sticking a wooden spoon in the oil.
5. Dredge each piece of marinated chicken in flour to fully coat and gently place in the oil.
6. Fry the chicken for 2-3 minute batches until each piece is crispy and golden brown.
7. Lay the fried chicken pieces over parchment paper in a baking tray.
8. In a separate bowl, stir together the chipotle powder, honey and apple cider vinegar.
9. Once all the chicken has been fried, brush the honey chipotle glaze over each piece and broil in the oven for 2 minutes until the glaze is sizzling over each piece of chicken.
10. Char tortillas over an open flame on the stove for 10-20 seconds each side.
11. Assemble the tacos by placing the cabbage slaw over the tortilla, the fried chicken over that, a drizzle of aioli, and sliced dill pickles.

Cabbage Slaw

1. Thinly shred purple cabbage, white cabbage, celery, and cilantro and place in a bowl.
2. Stir to combine mayonnaise, lemon juice, red wine vinegar, salt, pepper, and garlic powder in a separate bowl.
3. Dress the cabbage mixture with the aioli.

3.5.3226

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