Food & Cooking Recipes Crispy Chicken Tacos Close Credit: 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. 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.