These oven-baked honey buffalo chicken tacos are crunchy, spicy, sweet, and perfect for any occasion. Skip the fryer and enjoy all the flavor without the extra oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs boneless chicken thighs or breasts, diced
1 cup buttermilk
3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
Salt and pepper, to taste
1 1/2 cups panko breadcrumbs
Cooking spray or oil
1/2 cup buffalo sauce
1/4 cup honey
8 small flour or corn tortillas
Optional toppings: ranch, blue cheese, shredded lettuce, diced tomato, red onion, avocado
Instructions
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Place chicken in buttermilk and refrigerate for at least 30 minutes.
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Preheat oven to 425°F. Line a baking sheet and place a wire rack on top.
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Mix flour, cornstarch, and spices in one bowl; place panko in another.
-
Coat chicken in flour mix, then panko. Place on rack and spray with oil.
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Bake 22–25 minutes, flipping halfway through, until crispy and cooked through.
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In a saucepan, heat honey and buffalo sauce together. Stir until combined.
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Toss hot chicken in the sauce until coated.
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Warm tortillas and fill with chicken and desired toppings.