Crispy Chicken Tacos Recipe – Easy, Oven-Baked & Extra Crunchy
These Crispy Chicken Tacos are the perfect combination of juicy, seasoned chicken and golden, crunchy taco shells. Topped with fresh veggies, creamy sauce, and zesty lime, they’re a quick and crowd-pleasing meal—ready in just 30 minutes. Ideal for Taco Tuesday, game night, or any casual dinner.
Equipment
- 1 Mixing bowls For marinating chicken and preparing coating.
- 2 Shallow dish or plate For dredging chicken in the flour mixture.
- Deep frying pan or heavy-bottomed skillet For frying chicken pieces.
- Tongs or slotted spoon For turning and removing chicken from oil
- Paper towels + tray For draining excess oil from fried chicken
- Small bowl For mixing creamy sauce
- Skillet or pan (optional) For warming or crisping tortillas
- Knife & cutting board For prepping toppings like lettuce, avocado, and tomatoes
- Measuring cups & spoons For accurate ingredient portions
- Serving tray or taco holders (optional) For presenting the tacos nicely
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into strips
- 1 cup buttermilk (or plain yogurt + 1 tbsp lemon juice)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil (for frying)
For the tacos:
8–10 small corn or flour tortillas
1 cup shredded lettuce
½ cup diced tomatoes
½ cup shredded cheddar or Mexican cheese blend
¼ cup chopped cilantro
1 avocado, sliced (optional)
Lime wedges, for serving
Optional creamy sauce:
¼ cup sour cream or Greek yogurt
1 tbsp mayonnaise
1 tsp lime juice
½ tsp hot sauce (optional)
Pinch of salt
Instructions
- Marinate the chicken: In a bowl, soak the chicken strips in buttermilk for 15–30 minutes (or overnight for deeper flavor).
- Prepare the coating: In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Fry the chicken: Heat about 1 inch of oil in a deep skillet over medium-high heat. Dredge chicken in the flour mixture, shake off excess, and fry in batches until golden and crispy (about 4–5 minutes per batch). Drain on paper towels
- Make the creamy sauce: Mix all sauce ingredients in a small bowl. Set aside.
- Crisp the tortillas (optional): Warm tortillas in a dry skillet until slightly crisped or char them lightly over an open flame.
- Assemble the tacos: Fill each tortilla with crispy chicken, lettuce, tomatoes, cheese, avocado slices, and a drizzle of sauce. Sprinkle with chopped cilantro and serve with lime wedges.
Notes
- Air fryer option: Cook coated chicken at 390°F (200°C) for 15–18 minutes, flipping halfway.
- You can use pre-cooked breaded chicken for a faster version.
- Add jalapeños or pickled onions for extra zing!
- Corn tortillas give more crunch, while flour tortillas are softer.