Crispy Chicken Tacos Recipe

Prepare chicken

Trim any fat from the chicken breasts and cut each breast into 3/4-inch wide strips (about 12–16 strips total depending on breast size). Pat the strips dry with paper towels.

Make wet mix

In a shallow bowl, whisk together the buttermilk and egg until smooth. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Add the chicken strips to the buttermilk mixture and toss to coat. Let sit 10 minutes (or up to 30 minutes in the fridge) to tenderize.

Make dry mix

In a separate shallow dish combine the flour, cornstarch, remaining 3/4 tsp salt, 3/8 tsp black pepper, smoked paprika, and garlic powder. In a third dish place the panko breadcrumbs.

Coat chicken

Working one piece at a time: dredge a strip in the flour mixture, dip back into the buttermilk-egg, then press firmly into the panko so the breadcrumbs adhere. Place coated strips on a wire rack and let sit 5 minutes to set the crust.

Fry chicken

Pour the vegetable oil into a large skillet to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (180°C) or a bubble test with a small breadcrumb produces steady bubbling. Fry chicken strips in batches so they don't crowd the pan, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked strips to a paper towel–lined plate or wire rack. Keep warm in a low oven (200°F/95°C) if needed.

Make creamy ranch

In a small bowl whisk together mayonnaise, sour cream, 2 tablespoons buttermilk, chopped chives, dill, garlic powder, onion powder, salt, and pepper until smooth. Adjust thickness with more buttermilk to desired drizzle consistency. Refrigerate until ready to assemble.

Make chipotle sauce

In another small bowl combine mayonnaise, sour cream, minced chipotle pepper, adobo sauce, lime juice, honey (if using), and salt. Taste and adjust heat by adding more adobo or a touch more sour cream to mellow. Refrigerate until needed.

Warm tortillas

Warm the flour tortillas on a dry skillet over medium heat for 15–20 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. Keep warm under a clean towel.

Assemble tacos

Lay a warm tortilla flat. Place 2–3 crispy chicken strips in the center, top with a handful (about 1/3 cup) of shredded lettuce, and sprinkle approximately 2 tablespoons of house-grated cheddar. Drizzle 1–2 tablespoons of the chosen sauce (ranch or chipotle) over the filling. Repeat to make remaining tacos. Serve with lime wedges to squeeze over before eating.

Serve

Serve immediately while chicken is hot and crisp. If preparing both sauces offer them on the side so diners can choose.