crispy chicken tostada Recipe

Prep and marinate

Slice chicken thighs into 1/2-inch strips. In a bowl combine buttermilk, ground cumin, garlic powder, 1/2 teaspoon kosher salt (from amount listed), and black pepper. Add chicken, toss to coat, cover and refrigerate for at least 20 minutes (up to 2 hours).

Dredge

In a shallow dish whisk together flour, cornstarch, paprika, remaining 1/2 teaspoon kosher salt, and a pinch of black pepper. Remove chicken from buttermilk, letting excess drip off, and dredge pieces thoroughly in the flour mixture, pressing to adhere.

Fry

Heat vegetable oil in a 10-inch skillet over medium-high until it reaches 350°F (use thermometer) or small piece of bread sizzles and browns in about 45 seconds. Fry chicken in batches so pieces don't touch, 3–4 minutes per side until golden brown and internal temp reaches 165°F. Transfer to a wire rack set over a baking sheet to drain and keep crisp. If finished early, hold in a 200°F oven.

Place tomatillos, jalapeño, and quartered onion on a baking sheet lined with foil. Broil 6–8 inches from heat (or roast at 450°F) until blackened and softened, about 6–8 minutes, turning once so all sides char. Remove and let cool slightly.

Transfer charred tomatillos, jalapeño (remove stem and seeds if desired), and onion to a blender or food processor. Add cilantro, lime juice, 3/4 teaspoon kosher salt (use the listed amount across recipe) and 1–2 tablespoons water if needed. Pulse until coarsely smooth. Taste and adjust salt and lime. Chill or keep at room temperature until assembly.

Scoop avocado flesh into a small blender or bowl. Add sour cream, lime juice, garlic clove, 1/2 teaspoon kosher salt (from the avocado ingredient list), and 1 tablespoon water. Blend or whip with an immersion blender until smooth and airy. Adjust seasoning and add more water for a pipeable consistency. Transfer to a piping bag or squeeze bottle for easy assembly.

Warm mole sauce gently in a small saucepan over low heat with 2 tablespoons chicken stock or water, whisking until smooth and slightly thinner so it will drizzle. Keep warm on lowest setting; do not boil. If using thick store-bought mole, thin to desired consistency.

Warm tostada shells in a 350°F oven for 3–4 minutes until crisp. Spread a thin layer of shredded lettuce across each shell.

Pipe or spoon about 1 tablespoon avocado mousse onto each tostada and gently spread into a small circle in the center to act as a bed.

Top each with 3–4 pieces of crispy chicken (divide evenly among 4 tostadas). Spoon or drizzle 1–2 tablespoons tomatillo salsa over the chicken.

Drizzle 1–2 teaspoons warm mole over each tostada in a thin line or dots. Sprinkle crumbled cotija, pickled red onion (if using), and cilantro leaves over the top.

Serve immediately with lime wedges on the side for squeezing.