Crispy Chicken Tacos are a fun and tasty way to enjoy a simple meal with a bit of crunch. Think juicy chicken pieces fried or baked until golden and crispy, tucked inside soft tortillas with your favorite toppings like fresh lettuce, cheese, and a drizzle of creamy sauce or salsa. They’re a perfect mix of crispy, juicy, and fresh all in one bite.
I love how easy these tacos come together and how everyone can customize their own with the toppings they like best. Sometimes I add a little squeeze of lime or some chopped cilantro for a fresh hit, but they’re just as great plain if you prefer. These tacos are a hit for dinner, especially when I want something satisfying but not too heavy.
One of my favorite parts about making crispy chicken tacos is how quickly they disappear at the table! They’re great for casual meals or even a small party where friends can build their own. Plus, using crispy chicken instead of plain grilled makes every bite a bit more special and fun to eat.
Key Ingredients & Substitutions
Chicken: I like using boneless thighs for juiciness, but breasts work fine too. If you want to keep it lighter, try baking instead of frying.
Buttermilk: It tenderizes and adds flavor. No buttermilk? Mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
Flour and Cornmeal: The mix creates a crispy crust. For gluten-free, swap all-purpose flour with a gluten-free blend and use cornmeal or crushed cornflakes for crunch.
Seasonings: Paprika, chili powder, garlic, and onion powder give the coating great taste. Feel free to adjust heat or add cumin for a smoky touch.
Tortillas: Corn tortillas are traditional, but soft flour tortillas are a fine option if you prefer.
How Do You Get the Chicken Extra Crispy Without It Being Greasy?
Getting crispy chicken right takes some care. Here’s how I do it:
- Marinate the chicken in buttermilk to keep it juicy inside and help the coating stick.
- Coat the chicken evenly with the flour and cornmeal mix; press it lightly so it adheres well.
- Use enough hot oil (about 350°F) to fry—this ensures a quick crisp without absorbing too much oil.
- Don’t overcrowd the pan; frying in batches keeps the oil temperature steady.
- Drain the fried chicken on paper towels to remove excess oil right away.
This process helps you get a crunchy outside with juicy chicken inside, just like in the picture!
Equipment You’ll Need
- Deep-fry thermometer – I recommend this to keep the oil at the right temperature and avoid greasy chicken.
- Large heavy skillet or Dutch oven – It provides even heat for crisp frying without splatters.
- Slotted spoon or tongs – Handy for turning and removing chicken pieces safely.
- Plate lined with paper towels – Perfect for draining excess oil after frying.
- Mixing bowls – You’ll need these for marinating and breading the chicken.
- Tongs – Easy for handling raw chicken and frying for safety and control.
- Warming oven or skillet – To heat tortillas easily before assembly.
- Knife and chopping board – For prepping toppings like tomato, onion, and cilantro.
Flavor Variations & Add-Ins
- Spicy kick: Add cayenne or hot sauce to the buttermilk marinade for extra heat.
- Cheese topping: Melt shredded pepper jack or cheddar inside the tacos for melty goodness.
- Veggie boost: Include sliced jalapeños or pickled red onions for tang and spice.
- Herb twist: Mix chopped fresh oregano or thyme into the coating for a different flavor profile.
Crispy Chicken Tacos
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
For the Tacos and Toppings:
- 6 small corn tortillas
- 1 cup shredded lettuce (mix of iceberg and purple cabbage recommended)
- 1 medium tomato, diced
- 1/4 cup red onion, finely sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Mexican crema
- 1 lime, cut into wedges
- Optional: chili powder or smoked paprika for sprinkling
Time You’ll Need:
Plan for about 40 minutes total: 30 minutes to marinate the chicken, and around 10 minutes for breading, frying, warming tortillas, and assembling the tacos.
Step-by-Step Instructions:
1. Marinate the Chicken
Put your bite-sized chicken pieces in a bowl and pour the buttermilk over them. Mix well to coat all the chicken. Let it sit and soak up the flavor for at least 30 minutes in the fridge.
2. Make the Crispy Coating
In a shallow dish, combine flour, cornmeal, paprika, chili powder, garlic powder, onion powder, salt, and pepper. Mix these dry ingredients well to prepare your breading.
3. Coat the Chicken
Take the chicken pieces out of the buttermilk, letting the extra drip off. Press the chicken firmly into the flour and cornmeal mixture until fully coated. Place the breaded chicken on a plate while you heat the oil.
4. Fry the Chicken
Pour about an inch of vegetable oil into a large skillet or frying pan and heat it over medium-high until shimmering hot (around 350°F or 175°C if you have a thermometer). Fry the chicken in small batches to avoid crowding. Cook each piece for 3-5 minutes per side until golden brown and cooked through. Remove them and drain on paper towels.
5. Warm the Tortillas
Heat the tortillas in a dry skillet on medium heat or wrap them in foil and warm them in a 350°F (175°C) oven for 5-7 minutes so they’re soft and ready for filling.
6. Assemble Your Tacos
Lay out tortillas and add a handful of shredded lettuce to each. Top with crispy chicken pieces, then scatter diced tomatoes, red onion, and chopped cilantro. Drizzle sour cream or Mexican crema over the top.
7. Garnish and Serve
Sprinkle a little chili powder or smoked paprika for an extra flavor boost. Add a wedge of lime on the side and squeeze a bit over your tacos as you eat for a fresh, zesty finish.
Enjoy your delicious, crunchy, and fresh crispy chicken tacos!
Can I Use Frozen Chicken for These Tacos?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before marinating. Pat it dry to remove extra moisture, which helps the coating stick better.
Can I Bake Instead of Frying the Chicken?
Absolutely! Bake the breaded chicken pieces on a greased baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway, until crispy and cooked through.
How Should I Store Leftovers?
Keep any leftover chicken and toppings in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in a skillet or oven to keep it crispy before assembling fresh tacos.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes; this homemade substitute works great for tenderizing the chicken.