Crispy Chicken Tacos are a fun and tasty twist on a classic taco night. Imagine golden, crunchy chicken bites wrapped in soft tortillas, topped with fresh lettuce, zesty salsa, and a dollop of creamy sauce. These tacos bring together that perfect mix of crunchy, juicy, and fresh flavors in every bite.
I love making these tacos when I want something quick but really satisfying. The crispy chicken adds a nice texture that makes the whole meal feel extra special. Plus, you can easily switch up the toppings—sometimes I add avocado or a sprinkle of cheese depending on what’s in the fridge. It’s a recipe that’s always a hit with friends and family.
One of my favorite ways to serve these tacos is with a simple side of lime wedges and some spicy salsa on the side for a little extra kick. Whether it’s a busy weeknight or a weekend get-together, these crispy chicken tacos never fail to bring smiles to the table and fill everyone up with that crunchy, flavorful goodness.
Key Ingredients & Substitutions
Chicken: I like using boneless thighs because they stay juicy but breasts work well too. If you want a lighter option, try baking or air frying instead of frying.
Buttermilk: This helps tenderize the chicken and gives flavor. No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit 5 minutes.
Flour & Cornmeal: Combining these gives a crispy, crunchy coating. For gluten-free, swap all-purpose flour for rice flour or gluten-free flour blend.
Spices: Smoked paprika adds nice color and a mild smoky flavor. Adjust cayenne pepper to control heat. Garlic and onion powders boost savory depth.
Tortillas: Corn tortillas offer authentic flavor, while flour tortillas are softer and more pliable. Warm them to avoid cracking.
Toppings: Fresh cilantro, sour cream or crema, and lime wedges brighten the dish with freshness. Add thin red onion slices or crunchy cabbage for texture.
How Do I Get the Chicken Super Crispy Without Being Greasy?
Getting that perfect crispy chicken means keeping right cooking temperature and proper coating.
- Marinate: Soaking chicken in buttermilk helps flavor and moisture.
- Coating: Mix flour and cornmeal to create a crunchy crust. Press the coating on well to avoid peeling off.
- Oil temp: Heat oil to 350°F (175°C). Too hot burns coating; too cool makes it soggy. A kitchen thermometer helps here.
- Don’t crowd pan: Fry in batches so chicken pieces cook evenly and stay crisp.
- Drain well: Use paper towels after frying to soak excess oil for that light crunch.
Following these tips will give you crispy chicken with just the right crunch and no greasiness!
Equipment You’ll Need
- Deep-fry or heavy skillet – I use this for even heat and safety when frying the chicken.
- Cooking thermometer – helps keep the oil at the perfect 350°F for crispy, non-greasy chicken.
- Mixing bowls – one for marinating, another for preparing the coating.
- Wire rack or paper towels – for draining excess oil after frying.
- Warmers or oven – to gently heat tortillas so they stay soft and pliable.
Flavor Variations & Add-Ins
- Spice it up with chili powder or cayenne in the coating for extra heat and flavor.
- Switch the protein with grilled shrimp or tofu for different tastes and diets.
- Top with sliced avocado or guacamole for creaminess and richness.
- Add pickled jalapeños or chopped fresh fruit like mango for a sweet and spicy twist.
Crispy Chicken Tacos
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
For Assembling the Tacos:
- 8 small corn or flour tortillas
- 1 cup shredded lettuce or cabbage
- ½ cup sour cream or Mexican crema
- ½ red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: hot sauce or salsa for serving
How Much Time Will You Need?
This recipe takes about 40 minutes total: 30 minutes to marinate the chicken and about 10 minutes for frying, warming tortillas, and assembling the tacos.
Step-by-Step Instructions:
1. Marinate the Chicken:
Place the chicken strips in a bowl and cover with buttermilk. Let it soak for at least 30 minutes in the fridge. This helps tenderize the chicken and adds great flavor.
2. Prepare the Coating Mix:
In a shallow dish, combine the flour, cornmeal, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
3. Coat the Chicken Strips:
Take each piece of chicken from the buttermilk, letting excess drip off. Press the chicken pieces into the flour and cornmeal mixture so they get a good, even coating.
4. Fry the Chicken:
Heat 1 inch of vegetable oil in a large skillet to about 350°F (175°C). Carefully fry the chicken pieces in batches, making sure not to crowd the pan. Cook for about 3-4 minutes on each side until golden brown and crispy. Remove chicken and place on paper towels to drain excess oil.
5. Warm the Tortillas:
Warm the tortillas in a dry skillet over medium heat or wrap them in foil and heat in the oven until soft and flexible.
6. Assemble Your Tacos:
Lay some shredded lettuce or cabbage on each warm tortilla. Add crispy chicken strips, top with thinly sliced red onions, a spoonful of sour cream or Mexican crema, and sprinkle fresh cilantro on top. For extra color and flavor, dust with a pinch of smoked paprika or chili powder if you like.
7. Serve and Enjoy:
Serve your crispy chicken tacos with fresh lime wedges to squeeze over the top, plus your favorite hot sauce or salsa on the side. Dig in and enjoy the crunch and fresh flavors!
Can I Use Frozen Chicken for These Tacos?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before marinating. Pat it dry with paper towels to remove excess moisture for a crispier coating.
What Can I Substitute for Buttermilk?
No buttermilk? No problem! Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes until it thickens slightly, then use it as you would buttermilk to marinate the chicken.
Can I Bake or Air Fry Instead of Frying?
Absolutely! For a healthier option, bake coated chicken strips on a greased baking sheet at 425°F (220°C) for 20-25 minutes, flipping halfway, or air fry at 400°F (200°C) for 12-15 minutes until crispy and cooked through.
How Should I Store Leftovers?
Keep leftover chicken pieces and toppings separate in airtight containers in the fridge for up to 3 days. Reheat the chicken in a hot oven or air fryer to restore crispiness before assembling tacos.