Hot sauce recipes feature Maple Glazed Fried Chicken Tacos with Garlic hot sauce

Cha! Maple Glazed Fried Chicken Tacos

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  • 3/4 lb. Chicken Thighs, cut into 1oz. portions
  • 10 Mini tortillas (1.5 oz.)

Buttermilk Soaking Mixture

  • 2 Tbsp. Texas Pete Sautéed Garlic Flavor Hot Sauce
  • 1/8 C Buttermilk
  • 1/2 tsp. Black Pepper
  • 1 tsp. Lemon juice

Chicken Breading

  • 1/8 C Cornstarch
  • 1/2 C Corn meal
  • 2 C All-purpose flour
  • 1 tsp. Black pepper


  • 1/8 C Lime juice, fresh
  • 1/8 C plus 1/2 Tbsp. Sesame oil
  • 1/8 C Cucumber, julienned
  • 1/8 C Carrots, julienned
  • 2 tsp. Fish sauce
  • 1 Tbsp. Cilantro, chopped

Bourbon Butter

  • 3/4 C CHA! by Texas Pete Sriracha Sauce
  • 1 1/4 C Maple syrup
  • 2 3/4 C Bourbon
  • 1/4 C Garlic, roasted
  • 1 C Butter, soft

Products used in this recipe:

CHA! by Texas Pete® Sriracha Sauce

CHA! by Texas Pete® Sriracha Sauce
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Texas Pete® Garlic Hot Sauce

Texas Pete® Garlic Hot Sauce
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In a large bowl, thoroughly mix buttermilk ingredients and add cut chicken, tossing to coat. Seal and refrigerate a couple of hours or up to overnight.

In a medium bowl, combine slaw ingredients and refrigerate until ready to use.

In a medium saucepan, on low-medium heat, add the maple syrup and reduce by half. Add remaining ingredients and reduce again by half. Puree and set aside until ready to use.

Dredge buttermilk-coated chicken in breading and fry in oil at 375°F until golden brown and crispy.

Brush chicken with bourbon butter and serve in a toasted tortilla topped with slaw.