Crispy Chicken Tacos Recipe

Marinate chicken

Place the chicken strips in a bowl and pour the buttermilk and hot sauce over them. Mix to coat, cover, and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and flavor the chicken.

Prep dredge

In a shallow bowl or dish combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly so the cornstarch and spices are evenly distributed.

Coat chicken

Remove chicken from the buttermilk, shaking off excess (do not wipe completely dry). Dredge each strip in the flour mixture, pressing firmly so a thick coating adheres. Place on a wire rack while you heat the oil.

Fry

Add about 1 cup vegetable oil to a large skillet or Dutch oven and heat over medium-high until it reaches 350°F (175°C) or a piece of bread sizzles and browns in ~30 seconds. Fry the chicken in batches, being careful not to overcrowd, for 4–6 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate or wire rack. Keep warm in a low oven (200°F/95°C) if needed.

Warm tortillas in a dry skillet or directly over a gas flame briefly to make pliable. To make them crispy, heat 2 tsp neutral oil in a skillet over medium-high heat and fry each tortilla 20–30 seconds per side until lacy and lightly browned. Fold or form into taco shape while warm and keep in a low oven to stay crisp. Prepare two tortillas per serving (this recipe makes 2 tacos).

Mash the avocados in a bowl to your desired texture. Stir in the lime juice, chopped cilantro, diced jalapeño, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep covered to prevent browning until assembly.

Combine the diced tomatoes, diced onion, chopped cilantro, 1 tbsp lime juice and 1/4 tsp salt in a small bowl. Stir, let sit 5–10 minutes to marry flavors, then taste and adjust salt or lime as needed.

Pickle onions

Place thinly sliced red onion in a jar or bowl. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/4 tsp salt. Warm just until sugar dissolves. Pour the hot brine over the onions, press to submerge, let cool to room temperature, then refrigerate at least 15 minutes (longer for better flavor).

Cook bacon

While onions pickle, cook the bacon in a skillet over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer to paper towels to drain, then chop coarsely. Keep a small tablespoon of bacon fat if you want to toss with fries or brush tortillas for extra flavor (optional).

Make chipotle sauce by stirring together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp minced chipotle in adobo, and 1/2 tbsp lime juice until smooth. Taste and add more chipotle for heat if desired. For hot honey, warm 2 tbsp honey gently in a small saucepan or microwave and stir in a pinch of red pepper flakes or use store-bought hot honey. Keep both warm or at room temperature for drizzling.

Cook fries according to package instructions or oven-roast fresh fries: toss with 1 tbsp oil and 1/2 tsp salt, spread on a baking sheet, and bake at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp. If frying, heat oil to 350°F (175°C) and fry until crisp. Keep warm.

To assemble each taco: place a crispy tortilla on a plate, spread about 2–3 tbsp guacamole across the base, add 2–3 pieces of crispy chicken, spoon 2 tbsp pico de gallo, sprinkle 1–2 tbsp chopped bacon, and top with a few pickled onion slices. Drizzle 1–2 tsp chipotle sauce and 1 tsp hot honey over the top. Garnish with chopped cilantro and serve with fries and lime wedges on the side.

Serve immediately so the tortillas and chicken stay crisp. Provide extra chipotle sauce and hot honey on the side for guests to add more as desired.