Crispy fried chicken tenders glazed with hot honey, served with pickled vegetables and a tangy, smoky sauce. A bold blend of sweet, savoury, and acidic flavours.
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Adapted from a video by Chef Jack Ovens
Hot Honey Chicken Tacos — This Shouldn’t Work (But It Does)
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1
Prepare the pickles: Thinly slice half a red onion and use a vegetable peeler to create long ribbons from a Lebanese cucumber. Place both into a clean jar, then pour in 100 ml white vinegar, 2 tbsp water, 1 tsp sugar, and a generous pinch of salt. Seal and shake well to dissolve the salt and sugar, then refrigerate.
2
Make the tangy sauce: Add 100 g mayonnaise to a bowl with 1 tbsp tomato ketchup, 1 tsp Dijon mustard, 1 tsp hot sauce (optional), 0.5 tsp Worcestershire sauce, 1 tsp garlic powder, and 1 tsp smoked paprika. Squeeze in juice from a quarter lemon (no seeds), season with salt and pepper, mix until combined, and refrigerate.
3
Prepare the chicken: Use the tines of a fork to pierce the tendon of each chicken tenderloin, then use kitchen paper to remove it cleanly. Place the detendon chicken in a bowl and pour in 1 cup buttermilk with 1 tsp smoked paprika, 1 tsp garlic powder, a splash of hot sauce (optional), salt, and black pepper. Mix well and marinate for at least 30 minutes, or use straight away.
4
Make the dredge: Combine 1.5 cups plain flour, 0.75 cup cornflour, 2 tsp smoked paprika, 1 tsp cayenne pepper (optional), and 0.5 tsp baking powder. Season with salt and cracked black pepper, mix thoroughly with a dry whisk until evenly incorporated, and set aside.
5
Prepare the hot honey glaze: Combine 1/3 cup honey, 1 tsp melted unsalted butter, 1 tbsp apple cider vinegar, and 1 tsp chilli flakes. Mix and keep warm until ready to serve.
6
Coat the chicken: Remove the marinated chicken from the buttermilk and dredge in the flour mixture, dusting thoroughly to coat all nooks and crannies. Place on a tray.
7
Heat oil to 180°C (350°F) and carefully add the chicken. Fry for 4–5 minutes, flipping halfway, until golden brown and crispy throughout. Drain on a wire rack.
8
Assemble the tacos: Once the chicken is cool enough to handle, halve or leave whole. Season with salt and toss with the hot honey glaze until well coated. On each flour tortilla, spread a little tangy sauce, add a piece of chicken, top with more sauce, and finish with pickled vegetables.
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