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Crispy Chicken Burritos are a flavor-packed delight that combines juicy, crispy chicken with fresh cilantro and crunchy toppings—all wrapped snugly in a warm tortilla. Perfect for a quick weeknight dinner, these burritos are not only satisfying but also customizable to suit your cravings. Let’s dive into making these crave-worthy bites!
Why You’ll Love This Recipe
These Crispy Chicken Burritos are sure to become a family favorite. With their crunchy exterior, fresh ingredients, and creamy toppings, they offer a delightful contrast in every bite. Plus, they’re easy to make and can be tailored to your taste!
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- Quick and easy to prepare – perfect for busy weeknights.
- Crispy chicken adds texture and flavor.
- Fresh cilantro and toppings provide a burst of freshness.
- Customizable to suit your palate.
- Great for meal prep or feeding a crowd.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 large flour tortillas
- 1 cup shredded lettuce
- ½ cup sour cream
- 1 cup crunchy tortilla strips
- ½ cup fresh cilantro, chopped
- Vegetable oil for frying
How to Make Crispy Chicken Burritos
- Start by marinating the chicken. In a bowl, combine the buttermilk and chicken thighs. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
- In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, coating it evenly.
- Carefully place the coated chicken in the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a paper towel-lined plate to drain excess oil.
- Warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable.
- Assemble the burritos: Place a layer of shredded lettuce on each tortilla, followed by a few pieces of crispy chicken, a dollop of sour cream, a sprinkle of crunchy tortilla strips, and a generous handful of chopped cilantro.
- Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom. Repeat with remaining tortillas and filling.
- Serve immediately and enjoy your Crispy Chicken Burritos!
Tips for the Best Results
- Let the chicken marinate for at least 30 minutes for maximum tenderness and flavor.
- Ensure the oil is hot enough before frying to get a crispy texture.
- If you prefer baking, place the coated chicken on a baking sheet and bake at 400°F for 20-25 minutes, flipping halfway through.
Easy Variations
- Swap the chicken for shrimp or tofu for a different protein option.
- Add sliced jalapeños for a spicy kick.
- Incorporate black beans or corn for added texture and flavor.
- Experiment with different sauces, like chipotle mayo or avocado crema.
What to Serve With It
- A side of Mexican rice or cilantro lime rice.
- Fresh guacamole and tortilla chips.
- A zesty corn salad.
- Refried beans for a hearty addition.
Storage and Reheating
Store any leftover burritos in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in foil and warm in a preheated oven at 350°F for about 10-15 minutes or until heated through. For extra crispiness, you can pan-fry them briefly after reheating.
Recipe Card
Prep Time: 30 minutes (plus marinating time)
Cook Time: 20 minutes
Total Time: 50 minutes (plus marinating time)
Yield/Servings: 4 servings
Ingredients:
1 pound boneless, skinless chicken thighs
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
4 large flour tortillas
1 cup shredded lettuce
½ cup sour cream
1 cup crunchy tortilla strips
½ cup fresh cilantro, chopped
Vegetable oil for frying
Instructions:
1. Start by marinating the chicken. In a bowl, combine the buttermilk and chicken thighs. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
2. In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering.
4. Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, coating it evenly.
5. Carefully place the coated chicken in the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a paper towel-lined plate to drain excess oil.
6. Warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable.
7. Assemble the burritos: Place a layer of shredded lettuce on each tortilla, followed by a few pieces of crispy chicken, a dollop of sour cream, a sprinkle of crunchy tortilla strips, and a generous handful of chopped cilantro.
8. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom. Repeat with remaining tortillas and filling.
9. Serve immediately and enjoy your Crispy Chicken Burritos!
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Notes:
Let the chicken marinate for at least 30 minutes for maximum tenderness and flavor.
