Crispy Chicken Taco Recipe

Prep and brine

Slice chicken thighs into 6–8 strips about 1/2-inch thick. In a bowl, combine buttermilk and hot sauce. Add the chicken pieces, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Make coating

In a shallow dish, whisk together flour, cornstarch, smoked paprika, cumin, garlic powder, onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.

Fry chicken

Heat vegetable oil in a heavy skillet over medium-high heat to 350°F (use a thermometer) or until a breadcrumb sizzles on contact. Remove chicken from buttermilk, letting excess drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. Fry chicken strips in batches without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet tray to drain while keeping warm. Add more oil between batches if needed.

If using jarred dill pickle slices, drain and pat dry. If you prefer quick pickles, toss 1/2 cup thinly sliced cucumber or store-bought pickles with 1 tsp sugar and 1 tsp white vinegar for 10 minutes, then drain. Set aside.

In a blender or food processor, combine the ripe avocado, sour cream, lime juice, minced garlic, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 2 tbs water. Blend until smooth and creamy, scraping down the sides once. Adjust consistency with an extra teaspoon of water if needed and taste for seasoning. Chill briefly if desired.

Thinly slice the jalapeño (remove seeds for less heat). Roughly chop the cilantro leaves. Reserve a few whole leaves for garnish and combine the rest with the sliced jalapeño in a small bowl. Squeeze one lime wedge over them to brighten the flavor.

Warm tortillas: heat a dry skillet over medium and warm tortillas 20–30 seconds per side until pliable, or wrap in foil and warm in a 350°F oven for 8–10 minutes.

Build tacos: place a small handful (about 1/3 cup) of shredded cabbage in the center of each warmed tortilla. Top with 1 crispy chicken strip (or 2 smaller pieces) per taco. Spoon 1–2 tbs avocado crema over the chicken, add a few dill pickle slices, and scatter sliced jalapeño and chopped cilantro on top. Finish with a squeeze of lime and extra cilantro as desired.

Serve immediately while chicken is hot and crispy. Leftover crema can be refrigerated up to 2 days; reheat chicken in a 375°F oven 6–8 minutes to re-crisp.