Crispy Chicken Recipe
Make Crispy Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Taco Filling - Crispy Chicken
Taco Assembly & Toppings
Method
Taco Filling - Crispy Chicken
- 1
Prep the chicken
Trim excess fat from the chicken. If using breasts, slice each breast into 4–6 strips about 1/2" thick so pieces are similar in size for even cooking.
- 2
Marinate
Place chicken pieces in a shallow bowl or zip-top bag. Add buttermilk and hot sauce (if using). Stir or shake to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize more).
- 3
Make the seasoned flour
In a shallow wide dish combine flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, salt, and black pepper. Mix thoroughly so spices are evenly distributed.
- 4
Set up dredging station
Beat eggs in a second shallow dish. Remove the chicken from the buttermilk, letting excess drip off. First dredge each piece in the seasoned flour, then dip in the beaten eggs, and finally press back into the seasoned flour to form a thick coating. Place breaded pieces on a wire rack while heating the oil. Ensure each piece is fully coated.
- 5
Heat oil
Pour vegetable oil into a heavy skillet (cast iron recommended) to a depth of about 1/3"–1/2" (roughly 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds.
- 6
Fry the chicken
Working in batches to avoid overcrowding, carefully add breaded chicken pieces to the hot oil. Fry 3–4 minutes per side (depending on thickness) until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil between 320–350°F. Transfer cooked pieces to a wire rack set over a sheet pan or paper towels to drain. Sprinkle a light pinch of salt over the hot chicken.
- 7
Keep warm
If making multiple batches, keep finished chicken in a warmed oven (200°F / 95°C) on the wire rack to maintain crispness while you finish frying the rest.
Taco Assembly & Toppings
- 8
- 9
Prepare crema
If desired, thin the crema or sour cream with 1–2 teaspoons of water or lime juice and a pinch of salt. Stir until smooth and drizzle-able.
- 10
Assemble tacos
Place 1–2 pieces of crispy chicken on each warmed tortilla. Top with shredded cabbage or lettuce, a few radish slices, and chopped cilantro. Drizzle with crema and hot sauce or salsa to taste. Finish with a squeeze of fresh lime juice.
- 11
Serve
Serve immediately while the chicken is hot and crispy. Provide extra lime wedges and hot sauce at the table.