Crispy Chicken Tacos are a total crowd-pleaser with their crunchy coating and juicy, flavorful chicken inside. They come together with fresh toppings like crisp lettuce, tangy salsa, and a drizzle of creamy sauce that just makes every bite feel special. The contrast between the crispy chicken and soft taco shell is what really makes these tacos stand out.
I love making these tacos when I want something satisfying but easy to put together. One of my favorite tricks is to double the chicken and save some for lunch the next day because it tastes just as good reheated. Plus, you can mix and match toppings to keep things interesting—avocado, cheese, or pickled onions all work great!
Serving these up at a casual get-together is always a hit. Everyone enjoys assembling their own and adding just the right amount of crunch and spice. It’s such a fun meal that brings people together, and I find it’s perfect for when you want something tasty without a lot of fuss.
Key Ingredients & Substitutions
Chicken: Boneless skinless breasts or thighs both work well. Thighs tend to stay juicier, but breasts are leaner. For speed, you can even use pre-cut chicken strips.
Buttermilk: It tenderizes the chicken and adds tang. If you don’t have it, mix 1 cup milk with 1 tbsp vinegar or lemon juice and let sit for 5 minutes.
Cornflakes or Panko: These create that crispy coating. If you want gluten-free, use crushed gluten-free cornflakes. Panko breadcrumbs give an extra light crunch.
Spices: Garlic powder, chili powder, smoked paprika, and cayenne add flavor and a bit of heat. Adjust cayenne to your spice tolerance or leave it out if sensitive.
Slaw & Sauce: Green and purple cabbage add crunch and color, but shredded lettuce or coleslaw mix works too. The lime crema sauce is easy—sour cream plus lime juice equals a fresh, tangy touch. Greek yogurt can replace sour cream for a lighter option.
How Do I Get Super Crispy Chicken Coating?
Getting the crisp right is all about double coating and frying at the right temperature:
- Marinate: Soak chicken in spiced buttermilk to keep it moist and flavorful.
- Dredge well: Press chicken firmly into the flour and crumb mixture so the coating sticks well.
- Oil temperature: Heat oil to around 350°F (175°C). Too hot burns the coating; too cool makes it soggy. A thermometer helps if you have one.
- Fry in batches: Don’t crowd the pan; this keeps the oil hot and crisps the coating better.
- Drain: After frying, place chicken on paper towels to soak up excess oil and keep it crispy.
Pro tip: If you want extra crunch, you can double dredge the chicken—dip once more in buttermilk, then crumbs again before frying.
Equipment You’ll Need
- Deep-fry pan or large skillet – I recommend this for even heating and easy frying, making the chicken super crispy.
- Thermometer – helps you keep the oil at the right temperature, so the chicken gets crispy without burning.
- Mixing bowls – one for marinating, one for coating – they keep your prep organized and mess-free.
- Slotted spoon or tongs – makes removing fried chicken easy and safe, without splashing hot oil.
- Paper towels or a wire rack – essential for draining excess oil and keeping the chicken crispy.
- Small skillet or oven for warming tortillas – keeps them soft and ready to fill, no microwave needed.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for juicier, more flavorful bites.
- Add a pinch of cumin or chili powder in the coating for extra spice and smoky flavor.
- Include shredded cheese or sliced avocados on top for creaminess and richness.
- Use shredded lettuce or a different slaw mix for varying crunch and freshness.
Crispy Chicken Tacos
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 1 cup cornflakes, crushed (or panko breadcrumbs)
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for heat)
- Vegetable oil, for frying
For the Tacos:
- 8 small flour or corn tortillas
- 1 cup shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1 cup diced tomatoes (or pico de gallo)
- 1/4 cup chopped fresh cilantro
For the Creamy Lime Sauce:
- 1/2 cup sour cream or Mexican crema
- 1 tbsp lime juice
- 1 tsp garlic powder
- Salt and pepper, to taste
- Lime wedges, for serving
Time Needed
This recipe takes about 15 minutes to prep and 15-20 minutes to cook, plus 30 minutes to 1 hour for marinating the chicken. About 1 to 1.5 hours total for a delicious meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Slice the chicken into strips or bite-sized pieces. Mix the buttermilk with garlic powder, onion powder, chili powder, salt, and pepper in a bowl. Add the chicken and let it marinate in the fridge for 30 minutes to 1 hour.
2. Make the Coating:
In a shallow dish, combine the flour, crushed cornflakes or panko, smoked paprika, cayenne pepper (if using), salt, and pepper. Remove chicken pieces from the buttermilk, then press each piece thoroughly into the coating mixture to cover well.
3. Fry the Chicken:
Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until it reaches about 350°F (175°C). Fry the coated chicken in batches, turning occasionally, until golden and crispy—about 5-7 minutes. Make sure the chicken is cooked through. Drain on paper towels to remove excess oil.
4. Prepare Sauce and Warm Tortillas:
While chicken fries, whisk together sour cream, lime juice, garlic powder, salt, and pepper for the creamy sauce. Warm the tortillas in a dry skillet or oven so they’re soft and pliable.
5. Assemble the Tacos:
Place shredded green and purple cabbage on each tortilla. Add the crispy chicken pieces, then top with diced tomatoes or pico de gallo. Drizzle with the creamy lime sauce and sprinkle with fresh cilantro. Serve immediately with lime wedges on the side for squeezing over.
Enjoy your tasty and crispy chicken tacos with the perfect mix of crunchy, creamy, and fresh flavors!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before marinating and cooking. Pat it dry well to avoid extra moisture during frying.
How Can I Make These Tacos Gluten-Free?
Simply use gluten-free cornflakes or gluten-free breadcrumbs for the coating, and choose corn tortillas instead of flour tortillas to keep everything gluten-free.
Can I Bake Instead of Frying the Chicken?
You can bake the coated chicken pieces at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as frying but still tasty!
How Should I Store Leftovers?
Store any leftover crispy chicken and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven or air fryer to keep it crispy before assembling new tacos.