How to Make Takis Crusted Fried Chicken (Dangerously Crunchy)

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Takis-crusted fried chicken drumsticks and thighs piled on crumpled parchment on a dark slate platter, their golden-brown crusts covered in bright magenta and chili-red crushed chip crumbs with visible crunchy flakes. Lime wedges, a small bowl of pale green cilantro crema and scattered rolled chips surround the pile, with a few crumbs frozen mid-air to emphasize the crisp texture.

Yes — you can make Takis Crusted Fried Chicken at home, and it’s as vibrantly spicy and outrageously crunchy as it sounds. I call this one “dangerously crunchy” because the Takis crust transforms ordinary fried chicken into a crackly, neon-pink armor that snaps when you bite it.

This recipe uses a buttermilk marinade for tender, juicy meat, a double-dip dredge for maximum crust adhesion, and a mix of crushed Takis and panko for that signature tangy crunch. It’s messy, loud, and absolutely worth the handful of napkins you’ll need.

Ingredients

  • 8 bone-in chicken pieces (drumsticks and thighs)
  • 2 cups buttermilk
  • 2 tbsp hot sauce (optional — Takis bring heat, but add more if you like it fiery)
  • 1 tbsp kosher salt (for marinade)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch (helps extra crunch)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 3 cups crushed Takis (about one large family-size bag — adjust to taste)
  • Vegetable or peanut oil for frying (enough for 2–3 inches in your skillet)
  • Lime wedges, for serving
  • Cilantro crema: 1/2 cup sour cream or Greek yogurt, 1 tbsp lime juice, 2 tbsp chopped cilantro, pinch of salt

Instructions

  1. Prep the chicken: Pat the chicken pieces dry with paper towels and trim any excess skin if you like. Make small shallow slashes in the thicker parts so heat penetrates evenly.
  2. Marinate: In a large bowl, whisk the buttermilk, hot sauce, and 1 tbsp kosher salt. Submerge the chicken, cover, and chill for at least 2 hours or up to overnight. The buttermilk tenderizes and seasons the meat.
  3. Make the dredge: In a shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, and black pepper. In a second dish, beat the eggs. In a third dish, combine panko and the crushed Takis (pulse in a food processor or crush in a sealed bag until you have a mix of fine dust and bigger flakes).
  4. Double-dip and coat: Remove chicken from marinade and shake off excess. Dredge each piece in the flour mixture, dip in the beaten eggs, then press firmly into the Takis-panko mix. For an extra-thick crust, repeat the egg and Takis-panko step once more.
  5. Rest before frying: Place coated pieces on a wire rack for 10–15 minutes so the crust sets. This helps prevent the coating from falling off in the oil.
  6. Heat the oil: Pour enough oil into a heavy skillet or Dutch oven to reach 2–3 inches deep. Heat to 350°F (175°C). If you don’t use a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn instantly.
  7. Fry in batches: Fry the chicken in batches (don’t overcrowd) for about 12–15 minutes per batch, turning occasionally, until the crust is deep golden and the internal temperature reaches 165°F (74°C). Adjust heat to keep the oil near 325–350°F so the crust cooks through without burning the Takis dust.
  8. Drain and rest: Transfer cooked pieces to a wire rack over a baking sheet to drain and keep crisp. Let rest 5 minutes before serving.
  9. Make cilantro crema: Mix sour cream (or Greek yogurt), lime juice, chopped cilantro, and a pinch of salt. Serve alongside the chicken with lime wedges.

Tips & Notes

Use fresh Takis from an unopened bag if you can — the dust is the magic. For a less intense color or heat, mix the crushed Takis with extra panko. Cornstarch in the flour mix gives a shatteringly crisp crust.

If you prefer oven-finished chicken, shallow-fry briefly to set the crust (2–3 minutes per side) and finish in a 400°F oven for 20–25 minutes until cooked through.

Leftovers: Keep the chicken on a wire rack in a low oven (200°F) for up to an hour to retain crispness. Reheat gently in a 350°F oven, uncovered, until warmed through.

Weird Food Fact

Takis were designed to be intensely flavored and portable — they’re essentially a flavor bomb that doubled as a crushing crust. Using snack foods as fry coatings is an old trick (think crushed potato chips or cereal), but Takis add tang, heat, and an almost neon aesthetic that turns dinner into a party trick.

Want a garnish that pops? Sprinkle a few crushed Takis on the crema and watch strangers take notice.