Hola Mi Gente,

This is one of those recipes that happened accidentally. I was having a friend come over for dinner one day, and as usual, I overcommitted to the amount of sides we were going to have for dinner. As I started to cook my chicken, I was distracted by making homemade tortillas, and my chicken just kept cooking in my pan until it was really crispy. At first, I was a little bit mortified that I was about to serve my friend dry chicken, but we all ended up enjoying it so much that this recipe was born!

This crispy chicken is REALLY easy to make with things you probably already have in your pantry. It goes well on tacos, wraps, salads, and bowls. It is Whole 30 friendly, and is a really good dish to make when you’re busy with a lot of things, because it LIKES to be left alone in the pan to crisp up while you multi-task 😂

I think a couple of things make this chicken really, really, REALLY good.

Here’s my take on why:

1. CRISPY THINGS TASTE BETTER. There is something about the texture of something that has been really crisped up that is extremely satisfying.
2. The crispy edges mean there is more surface area that is covered by seasoning, than if you just crisped the outsides of the chicken. Literally every piece is coated in seasoning.

And, not to toot my own horn or anything, but when I posted a quick video of this on Instagram, you all went a little wild! So because of that, I’m gonna stop talking and just get this to you all so you can enjoy this goodness, too.

Love, love, love,

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Crispy Chicken

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Cook Time 35 minutes mins

Total Time 35 minutes mins

Servings 6

Ingredients

  

• 3 Chicken Breasts Skinless + Boneless
• 2 Smal Tomatoes Diced
• 1 TBSP Tomato Paste
• 1.5 TSP Cumin
• 1.5 TSP Ancho Chili Powder
• 1/2 TSP dried oregano
• 1 Lime Juiced
• 2 Cloves garlic Finely Grated
• 1/2 TBSP Salt
• Avocado Oil or other High Heat Oil For Cooking
• Water For Cooking

Instructions

 

• Place chicken breasts in a pot and cover with water. Bring to a boil until chicken is cooked. Remove chicken and shred well.
• In a deep pan, heat some oil over medium high heat ( you want the oil to cover the bottom of the pan). Add in the salt and stir until the salt is dissolved in the oil--this will make sure your chicken is evenly seasoned.
• Add chicken into the pot with all other ingredients and stir until evenly coated. Allow to crisp over medium high heat for about 20 minutes. Checking at 5 minute intervals to flip and crisp evenly. For the absolute best crisp, do NOT over stir.
• Once the chicken is crisped to your desired limit (is that even a thing?), remove from heat and serve. Enjoy on tacos, bowls, burritos, and more!

Mary-Beth Johnson

Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.