Pin It The first time I made hot honey, I accidentally poured way too much pepper flakes into the jar. My husband took one bite of the chicken, eyes went wide, and whispered that this spicy-sweet thing was dangerous in the best way possible. Now it is the only way he will eat fried chicken at home.
My friend Sarah stayed over during a particularly chaotic week and I threw these together for dinner. She sat at the counter watching me fry, licking honey off her thumb, and said this was the kind of meal that makes you forget everything else for twenty minutes.
Ingredients
- Chicken breasts: Cut into strips helps them cook faster and stay juicy inside
- Buttermilk: This tenderizes the meat and helps the coating stick
- Panko breadcrumbs: Use these instead of regular breadcrumbs for extra crunch
- Honey: Local honey tastes better but any pure honey works beautifully
- Hot sauce: Franks RedHot is my go-to but any hot sauce you love works
- Romaine lettuce: Sturdy enough to hold up against the warm chicken
- Flour tortillas: Warm them first so they do not crack when you roll
Instructions
- Prepare the chicken:
- Let the chicken strips soak in buttermilk while you mix the coating. This makes such a difference in tenderness.
- Make the coating:
- Whisk together flour, panko, garlic powder, smoked paprika, salt, and pepper until everything is evenly distributed.
- Coat the chicken:
- Press each strip firmly into the breading mixture. Shake off excess but do not be too gentle about it.
- Fry until golden:
- Work in batches so the oil stays hot. You want that deep golden color and audible crunch when you cut into them.
- Whisk the glaze:
- Warm the honey, hot sauce, and pepper flakes just enough to blend them. The honey will thin out beautifully.
- Toss and coat:
- Add the cooked chicken to the honey mixture right away. The heat helps the glaze cling to every crumb.
- Prep the salad:
- Toss the lettuce with dressing and Parmesan while the chicken is still warm. The tomatoes add such nice brightness.
- Warm the tortillas:
- Thirty seconds in a dry pan makes them pliable and brings out a little toastiness.
- Roll it all up:
- Pile everything in the center. Fold the sides in first, then roll from bottom to top like a burrito.
Pin It These wraps have become our Friday night ritual now. Something about eating them with your hands, getting a little messy, and that hit of sweet heat just feels like the weekend is officially here.
Making Ahead
You can bread the chicken ahead of time and refrigerate it for up to four hours before frying. The honey sauce also keeps well in the fridge for weeks.
Storage & Reheating
These are best eaten immediately but leftovers can be stored wrapped in foil for one day. Reheat in a 350°F oven to restore some crisp to the chicken.
Serving Ideas
Pair these with extra hot honey on the side for dipping. A cold beer or tart lemonade cuts through the richness perfectly.
- Serve with sweet potato fries on the side
- Add sliced avocado if you want extra creaminess
- Sprinkle extra red pepper flakes if you love heat
Pin It Hope these wraps become a regular in your rotation too. They are messy, sweet, spicy, and exactly the kind of food that makes people happy.
Recipe FAQs
- → Can I bake the chicken instead of frying it?
Yes, absolutely. You can bake or air-fry the breaded chicken at 375°F for 12-15 minutes for a lighter version with similar results.
- → How do I adjust the spice level?
Control the heat by reducing or increasing the hot sauce and red pepper flakes in the honey mixture. Start with less and add more to reach your preferred spice level.
- → Can I prepare the components ahead of time?
Yes. Fry the chicken and prepare the Caesar salad several hours ahead. Store separately in the refrigerator. Warm the tortillas and assemble just before serving for best texture.
- → What are good substitutes for Caesar dressing?
Ranch dressing, Greek yogurt-based dressing, or a creamy garlic aioli work well. You can also make a lighter lemon-herb dressing if preferred.
- → Are there gluten-free options?
Yes. Use gluten-free flour and breadcrumbs for the chicken coating, and swap standard tortillas for gluten-free wraps. Always verify that all sauces and dressings are certified gluten-free.