Food & Cooking Recipes Crispy Chicken Tacos Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on April 22, 2022 Rate PRINT Share Close Photo: Paola + Murray Prep Time: 20 mins Total Time: 1 hr 10 mins Servings: 4 For an a-maize-ing upgrade, this easy dinner recipe has you quickly fry soft corn tortillas in hot oil just until their edges are crisp. This turns them into a crispy handheld treat filled with a hearty mix of shredded chicken thighs and a quick homemade tomato salsa. 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) ¼ 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. Originally appeared: Martha Stewart Living, May 2022 Rate It PRINT