Marinate the chicken. In a bowl, combine buttermilk, hot sauce, salt, and garlic powder. Add chicken strips and toss to coat. Cover and chill for at least 30 minutes, up to 4 hours for extra tenderness.

Mix the breading. In a shallow dish, whisk together flour, cornstarch, paprika, chili powder, garlic powder, onion powder, salt, and pepper. Cornstarch is key for extra crispiness.

Make the slaw. In a bowl, toss cabbage, cilantro, lime juice, olive oil, and a pinch of salt. Taste and adjust lime or salt as needed. Set aside to lightly wilt.

Stir the sauce. In a small bowl, mix sour cream, mayo, lime juice, hot sauce, honey, and salt until smooth. It should be creamy with a light tang. Thin with a teaspoon of water if you prefer it drizzled.

Heat the oil. Pour oil into a heavy skillet or pot to a depth of about 1–1.5 inches. Heat to 350–365°F (175–185°C). If you don’t have a thermometer, a pinch of flour should sizzle on contact.

Bread the chicken. Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to create a thick, even coating. Place on a wire rack for 5 minutes to set the crust.

Fry in batches. Carefully lower chicken into the hot oil without crowding. Fry 3–4 minutes per side until deep golden and cooked through (internal temp 165°F/74°C). Adjust heat to keep oil near 350°F.

Drain and season. Transfer fried chicken to a wire rack over a sheet pan. Sprinkle with a light pinch of salt while hot for extra flavor.

Warm the tortillas. Toast tortillas in a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and warm in a low oven. Keep them covered so they stay soft.

Assemble the tacos. Add a swipe of sauce to each tortilla, top with a few pieces of fried chicken, a handful of slaw, and your favorite toppings. Finish with a squeeze of lime.