Bang Bang Chicken Tacos

Ingredients:

For the Chicken:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1 cup panko breadcrumbs
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Vegetable oil for frying
For the Bang Bang Sauce:
1/2 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp Sriracha (adjust to taste)
1 tbsp honey
1 tsp rice vinegar or lime juice
For Assembly:
6 small flour tortillas, lightly toasted
1/2 cup chopped fresh cilantro
1/2 cup shredded lettuce or cabbage (optional for crunch)
Extra lime wedges, for serving

Directions:

Marinate the Chicken: In a bowl, soak the chicken pieces in buttermilk. Cover and refrigerate for at least 30 minutes (up to 2 hours for more tenderness and flavor).
Prepare the Coating: In another bowl, combine flour, panko breadcrumbs, paprika, garlic powder, salt, and pepper.
Fry the Chicken: Heat vegetable oil in a deep skillet over medium-high heat (about 350°F/175°C). Remove chicken from buttermilk, shake off excess, and coat each piece thoroughly in the breadcrumb mixture. Fry in batches until golden and crispy (about 3–4 minutes per side). Drain on paper towels.
Make the Sauce: In a small bowl, mix mayonnaise, sweet chili sauce, Sriracha, honey, and vinegar or lime juice until smooth. Adjust heat to your liking.
Assemble Tacos: Place a few crispy chicken pieces on each tortilla. Drizzle generously with bang bang sauce. Top with fresh cilantro and shredded lettuce or cabbage if using.
Serve: Serve warm with lime wedges on the side for that perfect zesty finish!