Ingredients
2 pounds bone-in, skin-on chicken thighs, patted dry
Kosher salt and freshly ground pepper
2 plum tomatoes, seeded and finely chopped (about 1 cup)
1/4 cup finely chopped sweet onion, such as Vidalia
1 jalapeño, ribs and seeds removed, finely chopped
2 tablespoons fresh lime juice
Vegetable oil, for frying
12 small (6-inch) corn tortillas
Shredded iceberg lettuce, for serving
Preparation
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.
