Crispy Corn Chicken Tostadas Recipe

Prep chicken

Trim any excess fat from the chicken thighs and pat them dry with paper towels. If pieces are thick, butterfly or pound to an even 1/2-inch thickness so they cook evenly.

Make batter

In a shallow bowl whisk together the buttermilk and egg until smooth. In a separate shallow dish combine the cornmeal, flour, garlic powder, smoked paprika, ground cumin, kosher salt, and black pepper.

Coat chicken

Dip each chicken piece into the buttermilk-egg mixture, allowing excess to drip off, then press firmly into the cornmeal-flour mixture to coat on both sides. Set coated pieces on a wire rack for 5 minutes to allow the coating to adhere.

Fry chicken

In a large skillet, add vegetable oil and heat over medium-high until it reaches 350°F (175°C) or a drop of batter sizzles immediately. Fry chicken in batches (do not overcrowd) 3–4 minutes per side until golden brown and an internal temperature of 165°F (74°C) is reached. Transfer to a paper towel–lined plate or a rack set over a sheet pan. Keep warm in a 200°F (95°C) oven while finishing other batches.

Slice or shred

Let the fried chicken rest 3 minutes, then slice into strips or roughly chop/shred into bite-sized pieces for topping the tostadas.

Warm tostada shells

If using store-bought tostada shells, warm them in a 350°F (175°C) oven on a sheet pan for 4–6 minutes until fragrant and crisp. If using corn tortillas, lightly brush both sides with oil and bake or fry until crisp.

Make pico de gallo smash

Finely dice the roma tomato, red onion, jalapeño (remove seeds for less heat), and chop the cilantro. In a small bowl combine the tomato, onion, jalapeño, cilantro, salt (0.25 tsp) and black pepper (0.125 tsp). Squeeze half the lime over the mixture and stir. Lightly mash about half of the mixture with the back of a spoon to create a 'smash' texture that still has chunks—this makes it easier to spread on the tostada.

Prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl, add 1 teaspoon lime juice (from the reserved half-lime) and 0.25 tsp salt, and gently mash with a fork until mostly smooth with a few chunks remaining.

Blend sauce

In a small blender or food processor combine drained piquanté peppers, Greek yogurt (or sour cream), honey, sherry vinegar, smoked paprika, kosher salt and black pepper. Pulse until smooth and velvety. Taste and adjust seasoning—add a little more honey if you want sweeter, or another 1/4 tsp vinegar for brightness. Transfer to a squeeze bottle or small bowl.

Build tostadas: Spread about 1 heaping tablespoon of mashed avocado onto each warmed tostada shell, leaving edges clear so it won’t make the shell soggy.

Top with 2–3 ounces of sliced or chopped corn chicken per tostada (roughly 1/4 cup), pressing gently so it adheres to the avocado layer.

Spoon about 1 to 2 tablespoons of the pico de gallo smash onto each tostada, letting some of the smashed and some of the chunkier pieces remain for texture.

Drizzle 1 to 2 teaspoons of the piquanté pepper sauce across each tostada. If the sauce is thick, thin with a teaspoon of water or lime juice to get a nice ribbon.

Finish with a sprinkle of crumbled queso fresco (about 1 tablespoon per tostada), a few cilantro leaves, and a quick squeeze of the remaining lime wedge over each. Serve immediately so shells remain crisp.