Air Fryer Crispy Buttermilk Chicken Tacos with Smoky Mayo

How to Make Air Fryer Crispy Buttermilk Chicken Tacos with Smoky Mayo

1. 1

   Step 1: Marinate the chicken

   Trim and pat the chicken thighs dry, then cut into strips about 1/2–3/4-inch thick. In a bowl, whisk buttermilk with 3/4 tsp kosher salt and 1/4 tsp black pepper, add the chicken and ensure pieces are submerged; cover and refrigerate for at least 30 minutes to tenderize and flavor.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   • 1 cupButtermilk
   • 1 tspKosher salt
   • 1/2 tspBlack pepper, freshly ground
   
2. 2

   Step 2: Prepare the dredge and coat

   Set up three shallow bowls: flour seasoned with a pinch of salt and pepper, beaten egg, and panko mixed with smoked paprika and a light pinch of salt. Remove chicken from the buttermilk, shake off excess, dredge first in flour, dip in egg, then press evenly into the panko mixture to form a good coating; set pieces on a tray while you preheat the air fryer.

   For this step

   • 1/2 cupAll-purpose flour
   • 1 wholeLarge egg
   • 1 1/2 cupsPanko breadcrumbs
   • 2 tspSmoked paprika
   
3. 3

   Step 3: Make the smoky mayo

   Stir the mayonnaise together with 1/2 tsp smoked paprika and a pinch of salt and black pepper until smooth. Adjust to taste with a squeeze of lime or a dash more smoked paprika for extra smokiness; refrigerate until assembly.

   For this step

   • 1/2 cupMayonnaise (for smoky mayo)
   
4. 4

   Step 4: Air-fry the chicken

   Preheat your air fryer to 400°F (200°C). Lightly spray both the basket and the coated chicken pieces with oil spray, arrange in a single layer without overcrowding, and cook for 10–12 minutes, flipping once halfway through, until the exterior is golden and an instant-read thermometer registers 165°F (74°C).
   
5. 5

   Step 5: Warm tortillas and assemble tacos

   Warm the corn tortillas in a dry skillet or directly in the air fryer for about 30–45 seconds per side until pliable. Layer each tortilla with a few pieces of crispy chicken, a drizzle of smoky mayo, and any quick toppings you like (shredded cabbage, cilantro, or lime wedges), then serve immediately.

   For this step

   • 8 countSmall corn tortillas
   
6. 6

   Step 6: Finish and serve with tips

   Serve the tacos hot for maximum crunch and offer lime wedges for bright acidity. Leftover chicken reheats well in the air fryer at 350°F (175°C) for 4–5 minutes to re-crisp; mayonnaise-based sauce will keep refrigerated up to 3 days.
   

1. Trim and pat the chicken thighs dry, then cut into strips about 1/2–3/4-inch thick. In a bowl, whisk buttermilk with 3/4 tsp kosher salt and 1/4 tsp black pepper, add the chicken and ensure pieces are submerged; cover and refrigerate for at least 30 minutes to tenderize and flavor.
2. Set up three shallow bowls: flour seasoned with a pinch of salt and pepper, beaten egg, and panko mixed with smoked paprika and a light pinch of salt. Remove chicken from the buttermilk, shake off excess, dredge first in flour, dip in egg, then press evenly into the panko mixture to form a good coating; set pieces on a tray while you preheat the air fryer.
3. Stir the mayonnaise together with 1/2 tsp smoked paprika and a pinch of salt and black pepper until smooth. Adjust to taste with a squeeze of lime or a dash more smoked paprika for extra smokiness; refrigerate until assembly.
4. Preheat your air fryer to 400°F (200°C). Lightly spray both the basket and the coated chicken pieces with oil spray, arrange in a single layer without overcrowding, and cook for 10–12 minutes, flipping once halfway through, until the exterior is golden and an instant-read thermometer registers 165°F (74°C).
5. Warm the corn tortillas in a dry skillet or directly in the air fryer for about 30–45 seconds per side until pliable. Layer each tortilla with a few pieces of crispy chicken, a drizzle of smoky mayo, and any quick toppings you like (shredded cabbage, cilantro, or lime wedges), then serve immediately.
6. Serve the tacos hot for maximum crunch and offer lime wedges for bright acidity. Leftover chicken reheats well in the air fryer at 350°F (175°C) for 4–5 minutes to re-crisp; mayonnaise-based sauce will keep refrigerated up to 3 days.