Crispy Chicken Tacos

Name: Crispy Chicken Tacos
Prep time: 20 min
Total time: 70 min
Ingredients: 2 pounds bone-in, skin-on chicken thighs, patted dry; Kosher salt and freshly ground pepper; 2 plum tomatoes, seeded and finely chopped (about 1 cup); 0.25 cup finely chopped sweet onion, such as Vidalia; 1 jalapeño, ribs and seeds removed, finely chopped; 2 tablespoons fresh lime juice; Vegetable oil, for frying; 12 small (6-inch) corn tortillas; Shredded iceberg lettuce, for serving

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By

Lauryn Tyrell

Updated on April 22, 2022

crispy chicken tacos — Photo: Paola + Murray

Prep Time:

20 mins

Total Time:

1 hr 10 mins

Servings:

4

For an a-maize-ing upgrade, this easy dinner recipe has you quickly fry soft corn tortillas in hot oil just until their edges are crisp. This turns them into a crispy handheld treat filled with a hearty mix of shredded chicken thighs and a quick homemade tomato salsa.

Ingredients

2 pounds bone-in, skin-on chicken thighs, patted dry
Kosher salt and freshly ground pepper
2 plum tomatoes, seeded and finely chopped (about 1 cup)
¼ cup finely chopped sweet onion, such as Vidalia
1 jalapeño, ribs and seeds removed, finely chopped
2 tablespoons fresh lime juice
Vegetable oil, for frying
12 small (6-inch) corn tortillas
Shredded iceberg lettuce, for serving

Directions

Preheat oven to 425°F. In a shallow baking dish, season chicken with salt and pepper; roast until a thermometer inserted in thickest parts (not touching bones) registers 160°, 40 to 45 minutes. Let cool slightly. Remove skins and bones (reserving skins); chop meat into bite-size pieces. Toss tomatoes with onion, jalapeño, and lime juice; season with salt.
Heat about 1/2 inch oil in a small skillet over medium until shimmering. One at a time, fry tortillas until golden, about 15 to 20 seconds a side. (They should be crisp around the edges but still pliable.) Transfer to paper towels; season with salt.
Fry reserved skins in oil, a few pieces at a time, until golden, about 1 minute per batch. Transfer to paper towels (they will continue to crisp). Once cool, roughly chop into small cracklings. Fill tortillas with chicken, cracklings, pico de gallo, and lettuce; fold and serve.