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Gallery Crispy Chicken Tacos Credit: Paola + Murray Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 4
Ingredients Ingredient Checklist 2 pounds bone-in, skin-on chicken thighs, patted dry Kosher salt and freshly ground pepper 2 plum tomatoes, seeded and finely chopped (about 1 cup) 1/4 cup finely chopped sweet onion, such as Vidalia 1 jalapeño, ribs and seeds removed, finely chopped 2 tablespoons fresh lime juice Vegetable oil, for frying 12 small (6-inch) corn tortillas Shredded iceberg lettuce, for serving
Gallery Crispy Chicken Tacos Credit: Paola + Murray
Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 4
Gallery
Crispy Chicken Tacos Credit: Paola + Murray
Crispy Chicken Tacos
Credit: Paola + Murray
Crispy Chicken Tacos
Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 10 mins
Servings: 4
prep: 20 mins
total: 1 hr 10 mins
prep:
20 mins
total:
1 hr 10 mins
Servings: 4
4
Ingredients
Ingredients
- 2 pounds bone-in, skin-on chicken thighs, patted dry Kosher salt and freshly ground pepper 2 plum tomatoes, seeded and finely chopped (about 1 cup) 1/4 cup finely chopped sweet onion, such as Vidalia 1 jalapeño, ribs and seeds removed, finely chopped 2 tablespoons fresh lime juice Vegetable oil, for frying 12 small (6-inch) corn tortillas Shredded iceberg lettuce, for serving
Directions
Preheat oven to 425°F. In a shallow baking dish, season chicken with salt and pepper; roast until a thermometer inserted in thickest parts (not touching bones) registers 160°, 40 to 45 minutes. Let cool slightly. Remove skins and bones (reserving skins); chop meat into bite-size pieces. Toss tomatoes with onion, jalapeño, and lime juice; season with salt.
Heat about 1/2 inch oil in a small skillet over medium until shimmering. One at a time, fry tortillas until golden, about 15 to 20 seconds a side. (They should be crisp around the edges but still pliable.) Transfer to paper towels; season with salt.
Fry reserved skins in oil, a few pieces at a time, until golden, about 1 minute per batch. Transfer to paper towels (they will continue to crisp). Once cool, roughly chop into small cracklings. Fill tortillas with chicken, cracklings, pico de gallo, and lettuce; fold and serve.
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All Reviews for Crispy Chicken Tacos
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All Reviews for Crispy Chicken Tacos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
