Crunchy Chicken Tacos with Honey Chipotle Glaze and Tangy Slaw

In a medium bowl, whisk together the mayonnaise, Dijon, vinegar, and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.

To set up your breading station, grab 3 shallow bowls. In the first, add the flour and season with salt and pepper. In the second, mix the beaten egg and water together. And in the third, add the panko.

Grab a cube of chicken and toss in the flour to coat, then the egg wash, and then the panko, pressing the panko onto the chicken to coat completely. Place each piece onto a baking sheet lined with wax paper. Repeat with the rest of the pieces of chicken. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4-5 hours. This helps the breading stick.

When you’re ready to cook, in a small sauce pan, add the chipotles in adobo and honey. Warm over medium heat until glossy and quite thin, about 5-6 minutes. Remove the chipotles and discard, so you are just left with the sauce. Keep warm over low heat.

In a large heavy bottomed pot over medium high heat, add enough coconut oil to come about 1 1/2 inches up the side of the pot; it will start melting immediately. Heat until a crumb dropped into the oil starts bubbling and frying without dropping to the bottom. Start frying the chicken in batches, until it is a deep golden brown color, about 3 minutes.

Remove the chicken to a plate lined with paper towels to soak up any excess oil, and season thoroughly with salt. Repeat with more batches until all the chicken is fried.

Warm some tortillas in the microwave for about 15 seconds. Grab a tortilla and add a few pieces of the chicken and drizzle with some of the warm honey chipotle glaze. Top with a scoop of coleslaw and some cilantro leaves.

Enjoy!