Martha Stewart Crispy Chicken Tacos Recipe

I almost skipped this recipe because crispy chicken tacos sounded like deep-fried everything and a huge mess. It is not. Martha Stewart’s Crispy Chicken Tacos roasts bone-in chicken thighs at 425 degrees for 40 to 45 minutes, quick-fries corn tortillas in hot oil for about 20 seconds per side so the edges go crispy but they still bend, and then, here is the part that got me, fries the leftover chicken skins into little cracklings that go right on top.

This is one of those Martha Stewart chicken thigh recipes that sounds fancy but is honestly just smart cooking. I make this Martha Stewart chicken recipe when I want taco night to feel special without buying anything unusual. The pico de gallo is fresh tomatoes, onion, jalapeño, and lime juice. The chicken is roasted, not fried. The only frying is 20 seconds per tortilla and a minute for the skins. One of Martha Stewart’s best chicken dishes for a Tuesday that feels like a Friday.

Try More Dinner Recipes:

• Chicken Taco Salad
• Steak And Egg Tacos
• Chicken Enchiladas

Why You Will Love These Crispy Chicken Tacos:

• The tortillas are the real trick: You fry each one for about 20 seconds per side. That is it. The edges go golden and crunchy but the center stays soft enough to fold. I was worried they would shatter, but they hold together perfectly.
• Chicken skin cracklings on a taco: Most recipes throw the skins away. This one fries them until they are golden and crunchy, chops them up, and puts them on top. It is the best part. I eat a few straight off the paper towels before they even make it to the plate.
• Fresh pico, not jarred salsa: The pico de gallo takes about 3 minutes to chop. Tomatoes, onion, jalapeño, lime juice, salt. It tastes ten times better than anything from a jar and I always make extra because people eat it with chips before the tacos are even ready.

The Chicken Skin Cracklings

Do not throw those skins away. After you roast the thighs and pull the meat off, save the skins. Drop them into the same oil you used for the tortillas, a few pieces at a time, and fry for about a minute until golden. They crisp up on the paper towels as they cool. Chop them into small pieces and scatter them over the filled tacos. I know it sounds strange if you have never done it, but one bite and you will understand.

Crispy Chicken Tacos 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

How To Make Martha Stewart Crispy Chicken Tacos

1. Roast the chicken: Preheat the oven to 425 degrees. In a shallow baking dish, season the chicken thighs with salt and pepper. Roast until a thermometer inserted in the thickest part (not touching bone) registers 160 degrees, 40 to 45 minutes. Let cool slightly. Remove the skins and bones, reserving the skins. Chop the meat into bite-size pieces.
2. Make the pico de gallo: Toss the tomatoes with the onion, jalapeño, and lime juice. Season with salt.
3. Fry the tortillas: Heat about 1/2 inch of vegetable oil in a small skillet over medium until shimmering. One at a time, fry the tortillas until golden, about 15 to 20 seconds per side. They should be crisp around the edges but still pliable. Transfer to paper towels and season with salt.
4. Fry the chicken skins: Fry the reserved skins in the oil, a few pieces at a time, until golden, about 1 minute per batch. Transfer to paper towels. They will continue to crisp as they cool. Once cool, roughly chop into small cracklings.
5. Assemble and serve: Fill the tortillas with chicken, cracklings, pico de gallo, and shredded lettuce. Fold and serve.

Recipe Tips

• Pat the thighs dry before roasting: Wet chicken steams instead of roasting. I blot them with paper towels on both sides before they go in the baking dish. Dry skin also means crispier cracklings later.
• Watch the tortillas closely: 15 to 20 seconds per side goes fast. I stand right there with tongs and flip the second I see gold around the edges. One tortilla too long and it turns into a chip that cracks when you fold it.
• Season the tortillas while they are hot: A pinch of salt right after they come out of the oil sticks to the surface and adds a lot. I learned this from making restaurant-style chips at home. It makes a difference.
• Seed the jalapeño for less heat: The recipe says to remove the ribs and seeds. I do this every time because the pico should have flavor, not fire. If you want more heat, leave a few seeds in and taste as you go.

What Goes Well With These Crispy Chicken Tacos

A bowl of guacamole and some chips on the table is all you really need. I put everything out at once and let people build their own tacos. A pot of baked beans on the side fills the meal out if I am feeding more than four.

Honestly most nights I just make the tacos and nothing else. They are already a full meal with the chicken, pico, lettuce, and cracklings. Anything more and it starts feeling like too much food.

How To Store Leftovers

Keep the chicken, cracklings, pico, and tortillas all separate. The cracklings go soggy if they touch anything wet. Everything keeps 3 days in the fridge except the tortillas, which are best eaten fresh.

I reheat the chicken in a skillet and re-fry leftover tortillas for a few seconds to crisp them back up. The cracklings I eat cold as a snack. The pico tastes even better the next day after the lime juice has had time to soak in.

FAQs

• Do I have to fry the tortillas? You do not have to, but you should. The 20 seconds in oil transforms a regular corn tortilla into something with a golden crunch on the outside and a soft center. I tried this with just warmed tortillas once and it was fine, but it was not the same dish.
• Can I use boneless skinless thighs? You can, but then you lose the cracklings, which is half the fun. Bone-in, skin-on thighs stay juicier during the long roast too. I would not change this.
• What oil should I use for frying? The recipe calls for vegetable oil. I use whatever neutral oil I have with a high smoke point. Canola, peanut, or vegetable all work. I would not use olive oil because the flavor competes with the lime and jalapeño in the pico.
• Can I make the pico de gallo ahead? Yes. I make it up to a day ahead and keep it in the fridge. The flavors develop as it sits. Just give it a stir and taste for salt before serving because the tomatoes release juice overnight.

More Dinner Recipes:

• Adobo Chicken Quesadillas
• Baked Chicken Thighs
• Flank Steak With Lime Marinade

Nutrition Facts

(1 serving, serves 4)

• Calories: 540
• Total Fat: 24g
• Saturated Fat: 5g
• Cholesterol: 165mg
• Sodium: 580mg
• Total Carbohydrates: 38g
• Protein: 42g