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This crispy chicken taco recipe makes enough for about twelve servings depending on how big you make them. If you want more to have for lunch or dinner the next day, you can always double the ingredients. They take about an hour to make but they are so amazing that you won't even care about the wait!

Let's Get Started!

The Ingredients To Gather:

• 1 whole 3-4lb chicken skin removed and saved.
• 1 onion
• 2 bay leaves
• 3 garlic cloves
• 1 tablespoon black peppercorns
• Salt and pepper to taste

The Step By Step Directions To Follow:

1. If you planned one day or even part of a day in advance, put the carcass and wings in a pot with the onion, bay leaves, garlic, and peppercorns. Cover with cold water, bring to boil, reduce to a simmer, and cook for 3-4 hours.
2. To make the crispy chicken skin, cut off as much fat as you can from the skins, then lay them flat on a parchment lined sheet pan. Place another piece of parchment on top of the skins and then another sheet pan on this.
3. Cook in a 375F oven until crispy, about 25 minutes.
4. Place the breast, thighs, and legs in a pot and cover with cold stock or water. If using water, now’s the time to add the onion, bay leaves, garlic, and peppercorns. Turn the heat to medium-high bring to a simmer.
5. Add a ladleful of the reduced cooking broth. The idea here is to add just enough broth to keep things from drying out. If you add too much you’ll end up with a really great chicken soup that you can just pretend you intended this whole time to make.
6. Right before serving, turn the heat on under the pot and warm up the chicken. Don't boil or chicken will overcook.
7. Serve on fresh, warm tortillas, with a spoonful of your favorite salsa, chopped cilantro and white onion, and a sprinkling of crumbled crispy chicken skin.

Finished! 

These crispy chicken tacos are so good you may never eat tacos any other way ever again! Have you tried these tacos yet?

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Article Source: Thrillist